Optimization of Production of Ferulic Oligosaccharides by Solid State Fermentation of <i>Neurospora sitophila</i>

XIAO Kai; DENG Yongping; LIU Yuchi; LIU Xiaolan; WANG Yan; ZHAO Yu

doi:10.13386/j.issn1002-0306.2023020090

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 1-7. > DOI: 10.13386/j.issn1002-0306.2023020090

XIAO Kai, DENG Yongping, LIU Yuchi, et al. Optimization of Production of Ferulic Oligosaccharides by Solid State Fermentation of Neurospora sitophila[J]. Science and Technology of Food Industry, 2023, 44(16): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020090.

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Optimization of Production of Ferulic Oligosaccharides by Solid State Fermentation of Neurospora sitophila

XIAO Kai^1,,
DENG Yongping^{1, 2, ,},
LIU Yuchi¹,
LIU Xiaolan^{1, 2},
WANG Yan^{1, 2},
ZHAO Yu^{1, 2}

1.
College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China
2.
Key Laboratory of Corn Deep Proessing Theory and Techology, Qiqihar University, Qiqihar 161006, China

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Received Date: February 09, 2023
Available Online: June 15, 2023

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Abstract

Abstract

The solid-fermented process conditions of producing feruloylated oligosaccharides (FOs) from corn bran were optimized in this study. The fungus Neurospora sitophila (generally recognised as safe, GRAS) was used as fermenting species, and FOs content was considered as the indicator, the single-factor and response surface experiments were performed to optimize the culture medium and culture conditions, including inoculation amount, fermentation time, fermentation temperature, and added amount of water. An FOs yield of 1.52 μmol/g was achieved under the following conditions: 5 g of corn bran and 2% of corn bran weight (w/w) of soybean meal in a 250 mL conical flask, an inoculation size of 1.17×10⁵ spores/flask, a fermentation time of 75 h, a fermentation temperature of 28 ℃, and added water mount of 15.2 mL. The observed yield value was close to the theoretical value predicted by the model (1.56 μmol/g), and increased by 60.83% compared with that of the pre-optimized process. Therefore, the FOs content of the product significantly increased by the optimization of the fermentation process, which offered a novel thought for enhancing the added value and expanding the routes for preparing maize bran-derived FOs.
- Neurospora sitophila,
- corn bran,
- solid state fermentation,
- FOs

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References (31)

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