利用罗伊氏乳杆菌在豆腐中生产维生素B_(12)
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- 英文论文题名：B_(12) production in tofu by Lactobacillus reuteri
- 论文作者：胥媛媛 ; 冯潇 ; 姚黄宏 ; 叶昆 ; 王培衡 ; 陈跃文 ; 朱炫
- 英文论文作者：Xu Yuanyuan ; Feng Xiao ; Yao Huanghong ; Ye Kun ; Wang Peiheng ; Chen Yuewen ; Zhu Xuan ; Zhejiang Gongshang University ; Zhejiang Provincial Key Laboratory of food safety
- 年：2016
- 作者机构：浙江工商大学浙江省食品安全重点实验室;
- 论文关键词：罗伊氏乳杆菌 ; 维生素B12 ; 响应面法 ; 豆腐 ; 果糖
- 英文论文关键词：lactobacillus reuteri ; cobalamin ; response surface methodology ; tofu ; fructose
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TQ924
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：112k
- 原文格式：O
- 会议级别：全国
摘要
维生素B12参与体内DNA和RNA的合成、蛋白质的表达、脂肪代谢和神经发育和保护,对机体代谢发挥着非常重要的作用。这种维生素摄入不足可导致核酸和蛋白质合成障碍,引起多种疾病,如巨幼红细胞性贫血、智力退化、新生儿神经管畸形等。为此,我们通过筛选保藏的菌种,发现7株乳酸杆菌和1株链球菌属能够在豆腐中产生维生索B12。其中罗伊氏乳杆菌是展开进一步实验的最佳菌种。本实验对氮源浓度、水分、发酵时间和碳源进行了优化。通过平衡氧化还原反应得到,与葡萄糖、果糖和甘油混合发酵可以提高维生素B12生产。采用析因设计、最速上升法和中心复合设计法进行一步的优化,得出100克豆腐中添加16.41g/kg葡萄糖,0.7g/kg甘油果糖,1.5g/kg,2.5mg/kg氯化钴,3.5mg/kgDMBI,和100mL升的DDW在37℃条件下发酵3天生产16.33±0.58ng/g(湿重)的维生素B12。因此,每日使用200克此类豆腐可以满足人体对于维生素B12的需求。
Cobalamin,which is the general name for naturally occurring cobalt containing organometallic compounds,possesses numerous biochemically unique attributes,such as affecting DNA synthesis and regulation,fatty acid synthesis,amino acid metabolism and energy production.Vitamin B12 is a part of cobalamin that has biological activities for human beings.It has been reported that vitamin B12 can be used in the therapy of pernicious anaemia,a fatal disease of the red blood cell.After screening our culture collection,7 strains of Lactobacillus spp.and 1 strain of Streptococcus sp.of bacteria were shown to be able to produce vitamin B_(12) in tofu.Lactobacillus reuteri was found to be the best strain to carry out further experiments.The concentrations of nitrogen source,moisture,time of fermentation,and carbon source were optimized.A co-fermentation with glucose,fructose,and glycerol can improve vitamin B_(12) production by balancing the redox reaction.After further optimizations using a fractional factorial design,a steeptest ascent design,and a central composite design,16.33 ± 0.58 ng/g(wet weight) of vitamin B_(12) were produced by fermentationof 100 gram of tofu supplemented with 16.41g/kg of glucose,0.7g/kg of glycerol,1.5g/kg of fructose,2.5mg/kg of CoCl_2,3.5mg/kg of DMBI,and 100 mL DDW at 37℃ for 3 days.Every day,200 g of this kind fermented tofu can meet the requirement of vitamin B12 daily recommend intake.
Cobalamin,which is the general name for naturally occurring cobalt containing organometallic compounds,possesses numerous biochemically unique attributes,such as affecting DNA synthesis and regulation,fatty acid synthesis,amino acid metabolism and energy production.Vitamin B12 is a part of cobalamin that has biological activities for human beings.It has been reported that vitamin B12 can be used in the therapy of pernicious anaemia,a fatal disease of the red blood cell.After screening our culture collection,7 strains of Lactobacillus spp.and 1 strain of Streptococcus sp.of bacteria were shown to be able to produce vitamin B_(12) in tofu.Lactobacillus reuteri was found to be the best strain to carry out further experiments.The concentrations of nitrogen source,moisture,time of fermentation,and carbon source were optimized.A co-fermentation with glucose,fructose,and glycerol can improve vitamin B_(12) production by balancing the redox reaction.After further optimizations using a fractional factorial design,a steeptest ascent design,and a central composite design,16.33 ± 0.58 ng/g(wet weight) of vitamin B_(12) were produced by fermentationof 100 gram of tofu supplemented with 16.41g/kg of glucose,0.7g/kg of glycerol,1.5g/kg of fructose,2.5mg/kg of CoCl_2,3.5mg/kg of DMBI,and 100 mL DDW at 37℃ for 3 days.Every day,200 g of this kind fermented tofu can meet the requirement of vitamin B12 daily recommend intake.
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