Screening Of Cyanogenic Glycosides From Flaxseed Cake And Combinatorial Studies

This experiment mainly studies the microbial detoxification of flax cakes,makes full use of the rich protein,amino acid,lipid and other components in flax cakes,and uses them in animal protein feed to improve palatability and animal digestibility.The most important thing is to be able to degrade.Cyanogenic glycosides reduce the waste of flax cakes,making it a high-quality protein feed.The test uses flax cake as the main raw material,bran and corn flour as the auxiliary materials,and the content of cyanogenic glycoside is effectively reduced by the fermentation of microbial combined strains.In addition,this experiment also studies the development of production starter and is widely used in industrial production,so the research has significant social and economic benefits.The test included the screening of single strains,the screening of strain combinations,the development of production starter,and the effects of different storage conditions on the content of cyanogenic glycosides in flax cakes.The test results are as follows:1.Through preliminary screening to select five bacterial speciess:Saccharomyces cerevisiae,Endomycetes acanthophora CICC31258,Candida utilis CICC31268,Geotrichum candidum link SH501,Candida lipolytica CICC32457.Four strains with high detoxification rate were screened out by single factor fermentation test: saccharomyces cerebriae,Endomycetes acanthophora CICC31258,Candida utilis CICC31268,Geotrichum candidum link SH501.2.Orthogonal test was conducted on the selected four strains,and the strains with the highest detoxification rate were selected as follows: Saccharomyces cerevisiae+CICC31258+CICC31268+SH501=1:2:2:1.3.Single factor and response surface tests were conducted on the detoxification rate of cyanogenic glycosides in fermented products by inoculation amount,fermentation temperature,fermentation time and raw material granularity.Thus the optimal fermentation conditions were determined as follows: quantity of20%(by saccharomyces cerevisiae + CICC31258 + CICC31268 + SH501 = 1:2:2: inoculation ratio of 1),30 ℃ fermentation temperature,fermentation time for 48 h,80% for 10 mesh granularity.4.By preparing the production starter,the optimal fermentation conditions of the four starters were determined as follows: 1)The optimal fermentation conditions of the brewing yeast fermentation agent were:9% inoculation,fermentation time 25 h,fermentation temperature 25 ℃.2)The optimal fermentationconditions for CICC31258 starter were: inoculum 6%,fermentation time 36 h,fermentation temperature30 ℃.3)The optimum fermentation conditions for the CICC31268 starter were: 6% inoculum,and the fermentation temperature was 30℃ at 36 h.4)The optimal fermentation conditions for the SH501 starter were: inoculum size 6 %,fermentation time 36 h,fermentation temperature 25 ℃.5.The cyanogenic glycosides of hot-pressed flax cake and cold-pressed flax cake were not very stable,and the reduction of cyanogenic glycosides could be accelerated by aerobic conditions and storage.But both cold pressed and hot linen at 27 ℃ in cake store six months after the acid value and peroxide value significantly exceeding the standards of edible oil acid value and peroxide value.