Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by <i>Aspergillus oryzae</i>

XIAO Liandong; YU Haiyan; LI Huixing; CHENG Shuang

doi:10.13386/j.issn1002-0306.2021040006

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 135-140. > DOI: 10.13386/j.issn1002-0306.2021040006

XIAO Liandong, YU Haiyan, LI Huixing, et al. Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2021, 42(23): 135−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2021040006.

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Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae

XIAO Liandong^{1, 2,},
YU Haiyan^{1, 2},
LI Huixing^{1, 2},
CHENG Shuang^{1, 2}

1.
School of Biological and Chemical Engineering, Nanyang Institute of Technology, Nanyang 473000, China
2.
Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang 473000, China

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Received Date: April 01, 2021
Available Online: October 10, 2021

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Abstract

Abstract

Brewer's spent grains were employed as raw material to prepare protein peptides by solid-state fermentation of Aspergillus oryzae, and the effects of different medium conditions on peptide conversion ratio were studied. The effects of the carbon source type, the amount of carbon source, the amount of potassium dihydrogen phosphate, and the ratio of solid to liquid on the peptide conversion ratio were investigated by single factor experiment, and response surface methodology was used to optimize the medium conditions, the regression equation between the peptide conversion ratio and various influencing factors was established. The results showed that, the optimal conditions for the preparation of brewer's s pent grains protein peptide by Aspergillus oryzae were as follows: Sucrose supplemental level at 4.21%, adding potassium dihydrogen phosphate at 0.51%, and solid-liquid ratio at 1:3（g·mL⁻¹）. Under the condition, the conversion ratio of protein peptides from brewer's spent grains could reach 50.73%. The results can provide a technical reference for the production of protein peptides from brewer's spent grains.
- brewer's spent grains,
- Aspergillus oryzae,
- protein peptide,
- solid-state fermentation,
- response surface analysis

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References

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