Fermentation and enzyme treatments for sorghum

Revista de microbiologia

Schons, Patrícia Fernanda¹ 

[1] Universidade de Campinas, Campinas, Brasil

关键词: Fermentation;    tannase;    phytase;    sorghum.;   

DOI  :  10.1590/S1517-83822012000100010

学科分类：农业科学（综合）

来源: Sociedade Brasileira de Microbiologia / Brazilian Society for Microbiology

【 摘 要 】

Sorghum (Sorghum bicolor Moench) is the fifth most produced cereal worldwide. However, some varieties of this cereal contain antinutritional factors, such as tannins and phytate that may form stable complexes with proteins and minerals which decreases digestibility and nutritional value. The  present study sought to diminish antinutritional tannins and phytate present in  sorghum grains. Three different treatments were studied for that purpose, using enzymes tannase (945 U/Kg sorghum), phytase  (2640 U/Kg sorghum) and Paecilomyces variotii (1.6 X 107 spores/mL);  A) Tannase, phytase and Paecilomyces variotii, during 5 and 10 days; B) An innovative  blend made of tanase and phytase for 5 days followed by a Pv increase for 5 more days; C) a third  treatment where the reversed order of B was used  starting  with Pv for 5 days and then the blend of tannase and phytase for 5 more  days. The results have shown that on average the three treatments were able to reduce total phenols and both hydrolysable and condensed tannins by 40.6, 38.92 and 58.00 %, respectively. Phytase increased the amount of available  inorganic phosphorous, on the average by 78.3 %. The most promising results concerning  tannins and phytate decreases were obtained by the enzymes combination of tannase and phytase.  The three treatments have shown effective on diminishing tannin and phytate contents in sorghum flour which leads us to affirm that the proposed treatments can be used to increase the nutritive value of sorghum grains destined for either animal feeds or human nutrition.

【 授权许可】

CC BY-NC