Annals of Microbiology

, Volume 63, Issue 3, pp 1169–1175

Optimization of high-quality dietary fiber production in submerged fermentation by Agrocybe chaxingu

Authors

  • Chunyan Xie
    • Department of Life Science and TechnologyLangfang Normal University
  • Hongzhen Guo
    • Department of Life Science and TechnologyLangfang Normal University
  • Zhiyan Wu
    • Department of Life Science and TechnologyLangfang Normal University
  • Yingying Guo
    • Personnel DepartmentTianjin University of Science and Education
  • Yongchuang Gao
    • Department of Life Science and TechnologyLangfang Normal University
  • Jianping Yuan
    • Department of Life Science and TechnologyLangfang Normal University
    • Department of Food Science and TechnologyNanjing Agricultural University
Original Article

DOI: 10.1007/s13213-012-0575-8

Cite this article as:
Xie, C., Guo, H., Wu, Z. et al. Ann Microbiol (2013) 63: 1169. doi:10.1007/s13213-012-0575-8
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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.

Keywords

Dietary fibreSubmerged fermentationAgrocybe chaxinguWheat bran

Copyright information

© Springer-Verlag Berlin Heidelberg and the University of Milan 2013