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Frontiers of Chemical Science and Engineering

ISSN 2095-0179

ISSN 2095-0187(Online)

CN 11-5981/TQ

Postal Subscription Code 80-969

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Front Chem Sci Eng    2011, Vol. 5 Issue (1) : 122-125    https://doi.org/10.1007/s11705-010-0533-6
RESEARCH ARTICLE
Highly effective extraction of oil from soybean by pretreatment of solid-state fermentation with fungi
Xiaojuan NIU1,2, Shuyi QIU1,3(), Yuangen WU1,3, Jie YUAN3, Yingying XU3
1. Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550003, China; 2. College of Life Science, Guizhou University, Guiyang 550025, China; 3. College of Chemical and Chemical Engineering, Guizhou University, Guiyang 550003, China
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Abstract

The solid-state prefermentation by Aspergillus niger (CICC 2377) and Aspergillus flavus (CICC 40536) was employed to increase the oil extraction yield from soybean. The influence of incubation time on oil yield was investigated. The maximum oil yield extracted from the substrate prefermented by Aspergillus niger for 96 h was 23%, which increased by 47.4% compared with control (15.6%). In the same fermentation conditions, the maximum oil yield extracted from substrate prefermented by Aspergillus flavus was 21.6%, which increased by 38.5% compared with control (15.6%). The quality of soybean oil was not changed obviously by the pretreatment of fermentation with fungi.
Keywords soybean      Aspergillus niger      Aspergillus flavus      solid-state fermentation      extraction of oil     
Corresponding Author(s): QIU Shuyi,Email:syqiu@gzu.edu.cn   
Issue Date: 05 March 2011
 Cite this article:   
Xiaojuan NIU,Shuyi QIU,Yuangen WU, et al. Highly effective extraction of oil from soybean by pretreatment of solid-state fermentation with fungi[J]. Front Chem Sci Eng, 2011, 5(1): 122-125.
 URL:  
https://academic.hep.com.cn/fcse/EN/10.1007/s11705-010-0533-6
https://academic.hep.com.cn/fcse/EN/Y2011/V5/I1/122
Fig.1  Effect of incubation time on reducing sugar content of soybean fermented by and
Fig.2  Effect of incubation time on ammonia nitrogen content of soybean fermented by and
Fig.3  Effect of incubation time on protease activity of and
Fig.4  Effect of incubation time on oil yield by solid-state fermentation with and
sampleacid value /(mg·g-1)
soybean without fermentation7.53
soybean with fermentation9.54
Tab.1  Acid value of soybean before and after fermentation
sampleperoxide value /(meq·kg-1)
soybean without fermentation5.29
soybean with fermentation5.91
Tab.2  Peroxide value of soybean before and after
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