Hou Chunpeng, Zhang Yiyang, Chen Jiaxun, Hu Jianguo, Yang Chenxian, Chen Fusheng, Zhu Tingwei, Xin Ying, Geng Xiaohui
College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods. 2025 May 13;14(10):1722. doi: 10.3390/foods14101722.
Flaxseed meal (FSM) is a by-product of flaxseed product production that is wasted unreasonably at present. In this study, we used K6, a dominant microbial strain, for solid-state fermentation (SSF) of FSM following preliminary screening to improve FSM utilization efficiency and enhance the soluble dietary fiber (SDF) content while modifying its functional properties. FSM's microstructure was characterized before and after fermentation, and the functional properties of the dietary fiber (DF) in the FSM were assessed. Single-factor experiments combined with response surface methodology were conducted to optimize SSF parameters using SDF yield as the response variable. The optimal conditions were determined as follows: 45 h fermentation time, 40.5 °C temperature, and 1:0.65 material-to-liquid ratio. Under these conditions, the SDF yield reached 33.45 ± 0.24%, an SDF yield increase of 36.92%. Scanning electron microscopy and confocal laser scanning microscopy demonstrated FSM's structural disruption during fermentation. Furthermore, SDF and insoluble DF showed improved water-holding, oil-holding, and swelling capacities following fermentation. These results indicate that SSF effectively enhances the SDF content in FSM and optimizes its functional properties, thereby providing a theoretical foundation for the valorization of flaxseed by-products.
亚麻籽粕（FSM）是亚麻籽产品生产过程中的一种副产品，目前存在不合理浪费的情况。在本研究中，我们使用优势微生物菌株K6对FSM进行固态发酵（SSF），该菌株是经过初步筛选得到的，目的是提高FSM的利用效率，增加可溶性膳食纤维（SDF）含量，同时改善其功能特性。对发酵前后FSM的微观结构进行了表征，并评估了FSM中膳食纤维（DF）的功能特性。以SDF产量为响应变量，采用单因素实验结合响应面法对SSF参数进行优化。确定的最佳条件如下：发酵时间45小时、温度40.5℃、料液比1:0.65。在此条件下，SDF产量达到33.45±0.24%，SDF产量提高了36.92%。扫描电子显微镜和共聚焦激光扫描显微镜显示发酵过程中FSM的结构遭到破坏。此外，发酵后SDF和不溶性DF的持水、持油和膨胀能力均有所提高。这些结果表明，固态发酵有效地提高了FSM中的SDF含量并优化了其功能特性，从而为亚麻籽副产品的增值利用提供了理论基础。
