为了提高马铃薯淀粉加工汁水中蛋白质的降解率及减少汁水发酵过程中臭味物质的产生，实现马铃薯淀粉汁水的绿色处理及资源化利用，在低温环境（15 ℃）下将好氧型苔藓假单胞菌和厌氧型黏质沙雷式菌进行混合发酵。采用单因素和响应面曲线法对发酵条件进行优化，结果显示当苔藓假单胞菌与黏质沙雷氏菌接种质量比为 1.7∶2.0，接种体积分数为1.98%，发酵 48 h 后，马铃薯淀粉汁水中蛋白质降解率为 65.32%，氨氮质量浓度较未发酵组降低了 51.05%，磷酸盐质量浓度提高了 18.67%。同时，硫化氢、3-甲基吲哚等挥发性恶臭味物质未检出，尸胺、组胺、色胺、精胺等生物胺类物质未检出；此外，汁水发酵过程中吲哚乙酸-缬氨酸甲酯、氧化吲哚乙酸等植物生长激素质量浓度增加，此汁水稀释后可提高黄瓜种子的发芽率。此方法低成本地解决了马铃薯淀粉加工汁水在低温环境下处理排放的部分问题，为发酵汁水后续资源化利用提供了科学依据。
To achieve the double-win of economic and environmental benefits, how to increase the degradation rate of protein in the wastewater and to reduce the odor substances that generated during the fermentation process in the treatment of the wastewater of potato starch processing were studied. The aerobic Pseudomonas bryophyta and anaerobic Serratia marcescens were mixed at a low temperature (15 ℃) and the fermentation conditions were optimized by single factor and response surface methodology. Results showed that the optimum processing conditions were: the inoculum amount 1.98%, mass ratio of Pseudomonas bryophyta to Serratia marcescens 1:2, fermentation time 48 h, the protein degradation rate was 65.32% in this condition. Compared with the group without fermentation, ammonia nitrogen content decreased by 51.05%, and the phosphate content increased by 18.67%. Volatile malodorous substances such as indole, hydrogen sulfide and 3-methylindole were undetectable, so was the biogenic amines such as cadaverine, histamine, tryptamine, tyramine, spermine, and spermidine. Moreover, the content of growth hormones like indole acid-valine methyl ester and indole acetic acid oxide increased during fermentation, which was beneficial to the germination of cucumber seeds. The fermentate method proposed can economically solve the problem of wastewater treatment of potato starch processing at low temperature environment, and provide a certain basis for subsequent volarization of fermented potato wastewater.
HU Ling, ZHANG Huiling, ZHOU Huining, LI Haifeng. Optimization and Application of Fermentation Conditions of Potato Starch Juice and Application[J]. Journal of Food Science and Biotechnology,2023,42(10):63-72.