Antioxidant Activity and Optimization of Solid-state Fermentation Condition for Carotenoids by Neurospora crassa

作者：Li Jing; Yang Jianyuan; Yang Fengling; He Yueming; Deng Zeyuan

来源：Journal of Chinese Institute of Food Science and Technology, 2017, 17(5): 55-63.

DOI：10.16429/j.1009-7848.2017.05.008

• Anti-oxidant activities
• Antioxidant capacity
• Carotenoid
• Initial Moisture Content
• Neurospora crassa
• Plackett-Burman experimental designs
• Response surface method
• Solid-state fermentation

In this paper, the conditions of solid-state fermentation for producing carotenoids were optimized with a-gricultural by-products by Neurospora crassa, through Plackett-Burman experimental design and response surface method, and the antioxidant capacity of carotenoids were studied. The carotenoids production was 966.21 μg/g when the fermentation were carried out on the optimized medium, which composed of 0.51% ammonium sulphate, 20% brewer's grain, 34.25% potato residues, 45.75% rice bran (calculated in dry weight) and the initial moisture content is 72.15%, pH 6.5 for 120 h. The results of antioxidant experiments indicated that;compared with common antioxidant, lycopene and β-carotene, the scavenging capability of carotenoids produced by Neurospora crassa towards DPPH, superoxide and hydroxyl radical were stronger in the experimental concentration. In addition, carotenoids produced by Neurospora crassa exhibited high total antioxidant capability and good chelating ability of metals.

• 出版日期2017
• 单位食品科学与技术国家重点实验室