CAJ | 학술논문

木薯块根和皮中都含有有毒物质氢氰酸,在食品和饲料行业进行木薯产品加工之前都要进行脱毒处理,传统的浸水、晒干、烘干和水煮等方法在脱毒效率、成本以及溶剂残留等方面显得不尽人意,这就使得木薯在食品和饲料行业的广泛应用大受限制,因此寻找一种高效安全的脱毒方法应用在木薯产品的加工中显得非常有意义。本实验以重组毕赤酵母 GS115-Ch-Glu为实验对象,以 HCN 脱除率为主要指标,考察了接种量、温度、pH 值、水分、发酵时间等因素对毕赤酵母发酵木薯脱氰的影响,在单因素实验基础上对木薯发酵脱毒进行正交试验,最后确定了最佳发酵脱毒工艺条件为：接种量2.0%、温度30℃、pH6.0、水分50%及发酵时间54 h。在此最佳条件下,HCN脱除率达95.0%以上,是目前已知微生物法木薯脱毒的最高 HCN脱除率。
목서괴근화피중도함유유독물질경청산,재식품화사료행업진행목서산품가공지전도요진행탈독처리,전통적침수、쇄간、홍간화수자등방법재탈독효솔、성본이급용제잔류등방면현득불진인의,저취사득목서재식품화사료행업적엄범응용대수한제,인차심조일충고효안전적탈독방법응용재목서산품적가공중현득비상유의의。본실험이중조필적효모 GS115-Ch-Glu위실험대상,이 HCN 탈제솔위주요지표,고찰료접충량、온도、pH 치、수분、발효시간등인소대필적효모발효목서탈청적영향,재단인소실험기출상대목서발효탈독진행정교시험,최후학정료최가발효탈독공예조건위：접충량2.0%、온도30℃、pH6.0、수분50%급발효시간54 h。재차최가조건하,HCN탈제솔체95.0%이상,시목전이지미생물법목서탈독적최고 HCN탈제솔。
ABSTRACT:Cassava's utilization is restricted in food and feed industry by the existence of HCN in its root and surface skin,and the treatement of detoxification before cassava processing is needed.The traditional methods of immersion,drying in the sun,dr-ying and boiling have poor effect in the detoxification efficiency,cost and solvent residue,so to find a kind of efficient and safe detoxification method used in the processing of cassava products is very meaningful.The detoxification technology of cassava by pichia pastoris GS1 1 5-Ch-Glu fermentation was studied.With decyanation as the main indicator,the key factors of inoculum size,temperature,pH value,moisture content and fermentation time were discussed.Based on the single factor experiments,the orthogonal experiment design showed the optimum technological conditions of fermentation detoxification as that:inoculation size of 2.0%,30℃,pH6.0,moisture content of 50% and 54 h.Under these conditions,the decyanation was above 95.0%, which was currently known the highest of detoxified cassava by microbial method.