丙酸杆菌和淀粉液化芽孢杆菌共培养可提高葵花籽乳的维生素含量，并产生多种共同效益
Title: Co cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin and multiple co benefits
Download website: https://link.springer.com/article/10.1186/s12934-022-01773-w、
Abstract:
Background: Sunflower seeds (Helianthus annuus) display an attractive source for the rapidly increasing market of plant based human nutrition. Of particular interest are press cakes of the seeds, cheap residuals from sunflower oil manufacturing that offer attractive sustainability and economic benefits. Admittedly, sunflower seed milk, derived therefrom, suffers from limited nutritional value, undesired flavor, and the presence of indigestible sugars. Of specific relevance is the absence of vitamin . This vitamin is required for development and function of the central nerv ous system, healthy red blood cell formation, and DNA synthesis, and displays the most important micronutrient for vegans to be aware of. Here we evaluated the power of microbes to enrich sunflower seed milk nutritionally as well as in flavor.
Results:Propionibacterium freudenreichii NCC 1177 showed highest vitamin production in sunflower seed milk out of a range of food grade propionibacteria. Its growth and production capacity, however, were limited by a lack of accessible carbon sources and stimulants of biosynthesis in the plant milk. This was overcome by co cultivation with Bacillus amyloliquefaciens NCC 156, which supplied lactate, amino acids, and vitamin for growth of NCC 1177 plus vitamins and , potentially supporting vitamin production by the Propionibacterium. After several rounds of optimization, co fermentation of ultra high temperature pre treated sunflower seed milk by the two microbes, enabled the production of 17 µg (100 g)−1 vitamin within four days without any further supplementation. The fermented milk further revealed significantly enriched levels of l lysine, the most limiting essential amino acid, vitamin B3, vitamin B6, improved protein quality and flavor, and largely eliminated indigestible sugars.
Conclusion: The fermented sunflower seed milk, obtained by using two food grade microbes without further sup plementation, displays an attractive, clean label product with a high level of vitamin B12 and multiple co benefits. The secret of the successfully upgraded plant milk lies in the multifunctional cooperation of the two microbes, which were combined, based on their genetic potential and metabolic signatures found in mono culture fermentations. This design by knowledge approach appears valuable for future development of plant based milk products. Keywords: Sunflower seed milk, Co culture, Microbial consortium, Vitamin , Vitamin , Vitamin , vitamin , l lysine, Flavor, Indigestible sugar, Propionibacterium freudenreichii NCC 1177, Bacillus amyloliquefaciens NCC 156
Contact: Feng Yuxuan
E-mail: 1032368607@qq.com