不同主产国别椰子水成分及预处理方式对细菌纤维素合成的影响

doi:10.7506/spkx1002-6630-20200119-235

食品科学 ›› 2020, Vol. 41 ›› Issue (17): 97-103.doi: 10.7506/spkx1002-6630-20200119-235

不同主产国别椰子水成分及预处理方式对细菌纤维素合成的影响

罗佳茜，傅美娟，赵波，吴毓炜，王哲魁，邓健，李从发，刘四新

（1.海南大学食品科学与工程学院，海南海口 570228；2.海南椰树集团有限公司，海南海口 570103；3.海南省产品质量监督检验所，海南海口 570203；4.海南大学理学院，海南海口 570228）

出版日期:2020-09-15 发布日期:2020-09-16
基金资助:
国家自然科学基金地区科学基金项目（31660458）；海南省教育厅科学研究项目（Hnky2019-15）

Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis

LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin

(1. College of Food Science and Engineering, Hainan University, Haikou 570228, China; 2. Coconut Palm Group Co. Ltd., Haikou 570103, China; 3. Hainan Provincial Product Quality Supervision and Inspection Institute, Haikou 570203, China; 4. College of Sciences, Hainan University, Haikou 570228, China)

Online:2020-09-15 Published:2020-09-16

摘要/Abstract

摘要： 目的：研究不同主产国椰子水的成分差异，比较原料成分和预发酵处理方式对细菌纤维素（bacterial cellulose，BC）合成的影响。方法：代表性地选取越南、印尼和中国（海南）3 个产地的原料椰子水进行理化成分分析，自然环境下预发酵处理椰子水并以此为原料制作成培养基，而后接种BC生产菌株发酵生产BC膜并对BC膜进行合成效率分析。结果：3 种椰子水在氨基酸、矿物质元素、总糖、总酸水平上具有显著差异；海南新鲜椰子水中各类化学成分含量均较高，新鲜椰子水合成BC的差异与化学成分差异呈正相关关系，而经过预发酵处理后椰子水合成BC的差异与化学成分差异呈完全不同的相关关系；预发酵处理后越南工厂椰子水的BC产量可达17.6 g/L，显著高于其新鲜椰子水的产量（52 倍）和海南工厂预发酵椰子水的产量（3 倍）（P＜0.05），并且预发酵前期的椰子水相比于预发酵后期对BC合成的促进作用更大。结论：椰子水天然成分不是造成BC产量存在显著差异的主要原因，预发酵环境、时间等预处理因素对促进BC增产的贡献最大、关系最密切。本研究可为进一步解析预发酵过程的生物学规律及其极大促进BC合成的调控规律提供参考。

关键词: 椰子水；细菌纤维素；化学成分；预发酵处理；产量分析

Abstract: Objective: To explore the differences in the chemical composition of coconut waters from different producing countries and compare the effects of raw material composition and pre-fermentation treatment on the biosynthesis of bacterial cellulose (BC) from coconut water. Methods: Raw material coconut waters from three representative producing countries, namely, Vietnam, Indonesia and China (Hainan) were selected for physical and chemical analysis. Coconut water was pre-fermented in natural environment and made into a culture medium, which was then inoculated with BC-producing strains to produce BC membrane. After cultivation, the biosynthesis efficiency of BC membrane was analyzed. Results: There were significant differences in the contents of amino acids, mineral elements, total sugars and total acids among the three raw coconut waters. The contents of all analyzed chemical components in Hainan fresh coconut water were relatively high. The difference in the biosynthesis efficiency of BC from the different fresh coconut waters was positively related to the difference in their chemical composition. However, there was a quite different relationship after pre-fermentation. The BC yield of Vietnamese factory pre-fermented coconut water was 17.6 g/L, which was significantly higher than that of its fresh counterpart (52 times) and Hainan factory pre-fermented coconut water (3 times) (P < 0.05). Coconut water in the early stage of pre-fermentation was more beneficial to BC biosynthesis than in the late stage. These results showed that the natural components of coconut water were not the main cause of the significant difference in BC yield, while the pretreatment factors such as pre-fermentation environment and time contributed the most to increasing the yield of BC. Conclusion: This study provides reference for further biological understanding of the pre-fermentation process and research on the regulatory mechanism by which it greatly promote the biosynthesis of BC.

Key words: coconut water; bacterial cellulose; chemical composition; pre-fermentation treatment; yield analysis

中图分类号:

TS201.3

罗佳茜，傅美娟，赵波，吴毓炜，王哲魁，邓健，李从发，刘四新. 不同主产国别椰子水成分及预处理方式对细菌纤维素合成的影响[J]. 食品科学, 2020, 41(17): 97-103.

LUO Jiaxi, FU Meijuan, ZHAO Bo, WU Yuwei, WANG Zhekui, DENG Jian, LI Congfa, LIU Sixin. Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis[J]. FOOD SCIENCE, 2020, 41(17): 97-103.

[1]	相启森董闪闪范刘敏马云芳白艳红. 紫外发光二极管对食品接触材料的杀菌动力学及影响因素[J]. 食品科学, 0, (): 0-0.
[2]	韩国强孙协平吴鹏飞陈今朝陈春王庆. 基于高通量测序分析复配小曲白酒发酵过程中微生物群落结构及多样性[J]. , 0, (): 0-0.
[3]	肖宇刘洋刘建军卢海强桑亚新孙纪录. 一株高产几丁质脱乙酰酶红球菌的基因组测序及其应用潜力分析[J]. , 0, (): 0-0.
[4]	张高川何超永王崇龙王大慧卫功元. 转录组测序分析氯化钠对普鲁兰生物合成的影响[J]. 食品科学, 0, (): 0-0.
[5]	左乾程黄永光郭敏胡峰尤小龙程平言. 酱香型白酒机械化制曲发酵细菌群落的演替[J]. , 0, (): 0-0.
[6]	赵乐张晓桐刘利军谢水琪靳奇文孟祥晨. 氨基酸对植物乳杆菌KLDS1.0391生长及细菌素合成的影响[J]. , 0, (): 0-0.
[7]	刘璐杨金桃吴江丽唐忠月曾雪峰张鹏程. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. , 0, (): 0-0.
[8]	黎瑶依胡小霞黄永光. 茅台镇酱香型白酒酿造环境中真菌菌群多样性分析[J]. 食品科学, 0, (): 0-0.
[9]	杨玲玲蒋艳涂勇刚毕雅雯刘晶杨严俊徐明生. 复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响[J]. , 0, (): 0-0.
[10]	山珊黄艳梅赵雪龙陈文瑶刘成伟龙中儿刘道峰. 级联信号转导系统结合免疫层析法检测大肠埃希氏菌O157:H7[J]. , 0, (): 0-0.
[11]	孙海磊董鹏程毛衍伟梁荣蓉杨啸吟张一敏朱立贤罗欣. 单增李斯特菌对食品加工中的胁迫响应及其机制研究进展[J]. , 0, (): 0-0.
[12]	孙天妹刘阳泰王翔董晓璐刘弘李红梅董庆利. 删失数据分析在食源性致病菌污染估计中的应用进展[J]. 食品科学, 0, (): 0-0.
[13]	刘佳宜李婷婷励建荣谢晶林洪王轰申照华郭晓华. 乙基麦芽酚对杀鲑气单胞菌群体感应及腐败活性的抑制作用[J]. , 0, (): 0-0.
[14]	莫祯妮熊盈盈邱树毅曾祥勇. 群体感应抑制剂在食品加工中的研究进展[J]. , 0, (): 0-0.
[15]	唐林郭柯宇赖鲸慧李建龙李琴杨勇邹立扣刘书亮. 屠宰分割过程中猪胴体表面及环境的细菌菌相分析[J]. 食品科学, 0, (): 0-0.

不同主产国别椰子水成分及预处理方式对细菌纤维素合成的影响

Effects of Chemical Components of Coconut Waters from Different Main Producing Countries and Pre-fermentation Treatment on Bacterial Cellulose Biosynthesis

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价