Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.
Fujian Center of Excellence for Food Biotechnology, Fuzhou University, Fuzhou, China.
J Sci Food Agric. 2021 Jul;101(9):3836-3842. doi: 10.1002/jsfa.11018. Epub 2021 Jan 21.
Monascus fermentation byproduct (MFB) is a biowaste generated after food colorants are extracted. Using MFB to produce probiotics (Bacillus subtilis) is a sustainable way for the entire production to be used as food or animal feed additives. However, due to the rigidity of the Monascus mycelium cell wall, B. subtilis cannot sufficiently utilize the nutrients in MFB, leading to low biomass production efficiency. We studied the effects of ultrasonic treatment, papain, β-glucanase, and chitosanase, and their combinations on improving the levels of soluble components from MFB. The effects of these treatments on mycelium cell walls were visualized using scanning electron microscopy, and their influence on B. subtilis production was analyzed.
Ultrasonic treatment increased the soluble components by 210 g kg , including 50 g kg protein and 120 g kg carbohydrates. An enzyme mixture increased the soluble components by 160 g kg , including 30 g kg protein and 90 g kg carbohydrates. The combination of the two methods achieved the highest increase of soluble components (up to 400 g kg ) leading to a maximum B. subtilis production of 1 × 10 colony-forming unit mL . This yield was about 20 times greater than that using untreated MFB and about eight times greater than treatments using only ultrasonic or enzymatic methods.
The productivity of B. subtilis production using MFB as the sole medium can be greatly improved by ultrasound or enzymes, which cause the release of intercellular components or cell wall components. © 2020 Society of Chemical Industry.
红曲发酵副产物（MFB）是在提取食用色素后产生的生物废料。利用 MFB 生产益生菌（枯草芽孢杆菌）是整个生产过程作为食品或动物饲料添加剂的可持续利用方式。然而，由于红曲霉菌丝体细胞壁的刚性，枯草芽孢杆菌不能充分利用 MFB 中的营养物质，导致生物量生产效率低下。我们研究了超声处理、木瓜蛋白酶、β-葡聚糖酶和壳聚糖酶及其组合对提高 MFB 中可溶性成分水平的影响。使用扫描电子显微镜观察这些处理对菌丝体细胞壁的影响，并分析它们对枯草芽孢杆菌生产的影响。
超声处理使可溶性成分增加了 210 g kg ，其中包括 50 g kg 蛋白质和 120 g kg 碳水化合物。酶混合物使可溶性成分增加了 160 g kg ，其中包括 30 g kg 蛋白质和 90 g kg 碳水化合物。两种方法的组合使可溶性成分的增加达到最高（高达 400 g kg ），导致枯草芽孢杆菌的最大产量为 1×10 个菌落形成单位 mL 。这一产量比未处理的 MFB 高出约 20 倍，比仅使用超声或酶法高出约 8 倍。
通过超声或酶处理，可以大大提高以 MFB 为唯一培养基生产枯草芽孢杆菌的生产力，从而导致细胞内成分或细胞壁成分的释放。© 2020 化学工业协会。
