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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Production of Protein Concentrate and 1,3-Propanediol by Wheat-Based Thin Stillage Fermentation
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Production of Protein Concentrate and 1,3-Propanediol by Wheat-Based Thin Stillage Fermentation

机译：通过小麦基薄釜馏分发酵生产蛋白质浓缩物和1,3-丙二醇

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摘要

Fermentation of wheat with yeast produces thin stillage (W-TS) and distiller's wet grains. A subsequent fermentation of W-TS (two-stage fermentation, TSF) with endemic bacteria at 25 and 37 degrees C decreased glycerol and lactic acid concentrations, while 1,3-propanediol (1,3-PD) and acetic acid accumulated with greater 1,3-PD and acetic acid produced at 37 degrees C. During TSF, W-TS colloids coagulated and floated in the fermentation medium producing separable liquid and slurry fractions. The predominant endemic bacteria in W-TS were Lactobacillus panis, L. gallinarum, and L. helveticus, and this makeup did not change substantially as fermentation progressed. As nutrients were exhausted, floating particles precipitated. Protein contents of slurry and clarified liquid increased and decreased, respectively, as TSF progressed. The liquid was easily filtered through an ultrafiltration membrane. These results suggested that TSF is a novel method for W-TS clarification and production of protein concentrates and 1,3-PD from W-TS.
机译：用酵母发酵小麦产生薄的釜馏（W-TS）和蒸馏器的湿晶粒。随后在25和37℃下具有特性细菌的W-TS（两级发酵，TSF）的后续发酵，降低了甘油和乳酸浓度，而1,3-丙二醇（1,3-Pd）和乙酸累积大1,3-Pd和乙酸在37℃下产生。在TSF期间，W-TS胶体在发酵培养基中凝结并漂浮在产生可分离的液体和浆料级分。 W-TS中的主要特性细菌是Lactobacillus panis，L.ballinarum和L. helveticus，并且这种化妆品在发酵进入的情况下没有变化。随着营养素耗尽，浮动颗粒沉淀。当TSF进展时，浆料的浆料和澄清液体的蛋白质含量分别增加和减少。液体易于过滤通过超滤膜过滤。这些结果表明，TSF是W-TS澄清和蛋白质浓缩物生产和来自W-TS的1,3-Pd的新方法。

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