Production of <i>Bacillus subtilis</i> Microbioecologics by Fermentation of Hongqu Residue

ZHANG Chen; WANG Yang; YANG Xin; PAN Dandan; HU Wenlin; SHI Xiangzhu; CHEN Bingtian; LUO Chunlian; NI Li

doi:10.13386/j.issn1002-0306.2021070218

Volume 43 Issue 10

May 2022

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Science and Technology of Food Industry > 2022 > 43(10): 140-148. > DOI: 10.13386/j.issn1002-0306.2021070218

ZHANG Chen, WANG Yang, YANG Xin, et al. Production of Bacillus subtilis Microbioecologics by Fermentation of Hongqu Residue[J]. Science and Technology of Food Industry, 2022, 43(10): 140−148. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070218.

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Production of Bacillus subtilis Microbioecologics by Fermentation of Hongqu Residue

ZHANG Chen^{1, 2, 3,},
WANG Yang^{1, 2},
YANG Xin^{1, 2},
PAN Dandan^{1, 2},
HU Wenlin⁴,
SHI Xiangzhu⁵,
CHEN Bingtian⁶,
LUO Chunlian⁷,
NI Li^{1, 2, 3, ,}

1.
Institute of Food Science and Technology, Fuzhou University, Fuzhou 350108, China
2.
Fujian Food Biotechnology Innovation Engineering Technology Research Center, Fuzhou 350108, China
3.
Food Nutrition and Health Research Center, Fuzhou University, Jinjiang 362251, China
4.
Guangdong Tianyi Biological Technology Co., Ltd., Zhanjiang 524300, China
5.
Fujian Xinminke Biological Technology Development Co., Ltd., Fuzhou 350008, China
6.
Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou 350012, China
7.
Fujian Industrial Products Production License Review Technology Center, Fuzhou 350013, China

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Received Date: July 19, 2021
Available Online: March 20, 2022

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Abstract

Abstract

In this study, single factor and response surface analysis were used to optimize the conditions for the production of Bacillus subtilis using Hongqu residue, the content of soluble sugar and soluble protein components during the fermentation were determined to analyze the limiting factors of bacterial growth, and the storage stability and the in vitro antioxidant activity of the microbioecologics were determined. The results showed that the highest yield of Bacillus subtilis in microbioecologics was (9.3±0.3) lg CFU/mL that was produced at 37 ℃ for 48 h with the conditions of 100 g/L Hongqu residue, and shaking speed of 220 r/min with 10% inoculation volume of 5 lg CFU/mL Bacillus subtilis. The content of soluble glucose in Hongqu residue was the main factor limiting the growth of Bacillus subtilis. When soluble sugar contents were low, the growth of Bacillus subtilis basically stopped. According to the accelerated preservation experiment, the viable count of probiotics stored at 20 ℃ for three months was 8.7 lg CFU/mL, which was higher than the criteria of microbioecologics application. The microbioecologics had strong antioxidant activity that scavenging capacity of DPPH free radical and hydroxyl free radical were 0.25 mg/mL (IC₅₀) and 0.69 mg/mL (IC₅₀) , respectively. This study proved that Hongqu residue could be used as a raw material to prepare Bacillus subtilis probiotics, which provided a practical basis for the sustainable green processing of microbial fermentation residue.
- Hongqu residue,
- Bacillus subtilis,
- preparation of probiotics,
- storage stability,
- antioxidant activity

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