Abstract
The aim of this study was to determine the optimal conditions for high-quality dietary fibre (DF) production by Agrocybe chaxingu in a submerged culture fermentation system of wheat bran. The substances which may affect DF quality were first selected by Plackett–Burman design, and then the D-optimal design was applied for further optimization to obtain the highest quality of DF. The results suggest that vitamin B1 (VB1), MgSO4 · 7H2O and yeast extract are factors that have a significantly positive effect on DF production. The highest quality of DF was obtained in a solution of 50 g wheat bran and 1 L distilled water to which 0.14 g VB1, 1.10 g MgSO4 · 7H2O and 2.50 g yeast extract had been added; 22.32 % soluble DF of the total DF amount was found. These results indicate that submerged culture fermentation of A. chaxingu is a novel and good method for producing high-quality DF.
Similar content being viewed by others
References
Bai XF (2007) Fermentation technology. China Medicine and Technology Press, Beijing
Bourquin LD, Titgemeyer EC, Fahey GC (1996) Fermentation of various dietary fiber sources by human fecal bacteria. Nutr Res 16:1119–1131
Cai YJ, Buswell JA, Chang ST (1994) Production of cellulases and hemicellulases by the straw mushroom, Volvariella volvacea. Mycol Res 98:1019–1024
El-Zalaki EM, Hamza MA (1979) Edible mushrooms as producers of amylases. Food Chem 4:203–211
Esposito F, Arlotti G, Bonifati AM, Napolitano A, Vitale D, Fogliano V (2005) Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Res Int 38:1167–1173
Ferguson LR, Roberton AM, Watson ME, Triggs CM, Harris PJ (1995) The effects of a soluble-fibre the adsorption of carcinogens fibres polysaccharide on to insoluble dietary. Chem Biol Interact 95:245–255
Garraway MO, Evans RC (1984) Fungal nutrition and physiology. Wiley, New York
Howarth NC, Saltzman E, Roberts SB (2001) Dietary fiber and weight regulation. Nutr Rev 59:129–139
Hua YF, Gu YX, Wang HJ (2004) Study on the preparation of soybean functional dietary fibre and its properties (abstract in English). China Oil 29:43–46
Hwang HJ, Kim SW, Xu CP, Choi JW, Yun JW (2003) Production and molecular characteristics of four groups of exopolysaccharides from submerge culture of Phellinus gilvus. J Appl Microbiol 94:708–719
Kwang JL, Yun IJ, Kyung HK, Sang HL, Hun JH, Won SE, Jin HJ (2011) Amino acid and fatty acid compositions of Agrocybe chaxingu; an edible mushroom. J Food Compos Anal 24:175–178
Lambo AM, Rickard O, Nyman MEGL (2005) Dietary fibre in fermented oat and barley β-glucan rich concentrates. Food Chem 89:283–293
Lario Y, Sendra E, García-Pérez J, Fuentes C, Sayas-Barberá E, Fernández-López J, Pérez-Alvarez JA (2004) Preparation of high dietary fiber powder from lemon juice by-products. Innov Food Sci Emerg 5:113–117
Larrauri JA (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci Technol 10:3–8
Li J, Li P, Liu F (2008) Production of theanine by Xerocomus badius (mushroom) using submerged fermentation. LWT 41:883–889
Liu LH, Lin ZW, Zheng T, Lin L, Zheng CQ, Lin ZX, Wang SH, Wang ZH (2009) Fermentation optimization and characterization of the laccase from Pleurotus ostreatus strain 10969. Enzyme Microb Technol 44:426–433
Nawirska A (2005) Binding of heavy metals to pomace fibers. Food Chem 90:395–400
Ou SY, Huang HH, Gao KR (1997) Study on preparation of dietary fibre with wheat bran (abstract in English). Grain Feed Ind 4:44–45
Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I (1988) Determination of insoluble, soluble and total dietary fibre in foods and food products: interlaboratory study. J AOAC 71:1017–1023
Shih IL, Pan K, Hsieh C (2006) Influence of nutritional components and oxygen supply on the mycelial growth and bioactive metabolites production in submerged culture of Antrodia cinnamomea. Process Biochem 41:1129–1135
Southgate DA (1995) Dietary fibre analysis. Ingram Publisher Services, La Vergne
Trowell H (1976) Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases. Am J Clin Nutr 29:417–427
Wang HX, Pleureryn TBN (2001) Pleureryn, a novel protease from fresh fruiting bodies of the edible mushroom Pleurotus eryngii. Biochem Biophys Res Commun 289:750–755
Wong KH, Cheung PCK (2009) Enzymatic preparation of mushroom dietary fibre: a comparison between analytical and industrial enzymes. Food Chem 115:795–800
Xie BX, Li AP (2006) Dietary fibre. Science Press, Beijing
Xie CY, Gu ZX, You XJ, Liu GX, Tan YX, Zhang H (2010) Screening of edible mushrooms for release of ferulic acid from wheat bran by fermentation. Enzyme Microb Technol 46:125–128
Xu GQ, Chu J, Zhuang YP, Wang YH, Zhang SL (2008) Effects of vitamins on the lactic acid biosynthesis of Lactobacillus paracasei NERCB 0401. Biochem Eng J 38:189–197
Yang FC, Huang HC, Yang MJ (2003) The influence of environmental conditions on the mycelial growth of Antrodia cinnamomea in submerged cultures. Enzyme Microb Technol 33:395–402
Zhang T, Wen SD, Tan TW (2007) Optimization of the medium for glutathione production in Saccharomyces cerevisiae. Process Biochem 42:454–458
Zhou DQ (2005) Microbiology course. High Education Press, Beijing
Acknowledgements
This work was funded by doctoral Grants of Langfang Normal University (LSZB201003), and the project of science technology and development research of Langfang (2011012001).
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Xie, C., Guo, H., Wu, Z. et al. Optimization of high-quality dietary fiber production in submerged fermentation by Agrocybe chaxingu . Ann Microbiol 63, 1169–1175 (2013). https://doi.org/10.1007/s13213-012-0575-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13213-012-0575-8