반응 표면 분석법을 사용한 미생물 발효에 의한 스피루리나(Arthrospira platensis) 단백질 추출 조건 최적화

Abstract

The global population continues to grow at an alarming rate, creating significant challenges in maintaining a sustainable and sufficient food supply to meet rising demand. Compounding this issue are factors such as increasing greenhouse gas emissions, environmental pollution, ecosystem degradation, and the overexploitation of land and natural resources, all of which necessitate innovative approaches to food production. Protein, a vital macronutrient, is projected to become increasingly scarce, underscoring the need for alternative protein sources and more efficient production technologies. Marine biomass has emerged as a promising resource for the future due to its low greenhouse gas emissions and high nutrient density. This resource category includes all marine organisms that can be harnessed for various applications, with microalgae such as spirulina (Arthrospira platensis) standing out due to their exceptional nutritional profile and versatility. Recent research has focused on optimizing the extraction of key components from marine biomass. Microbial fermentation has proven particularly suitable for large-scale and industrial applications. This study aimed to optimize the microbial fermentation process to extract protein from spirulina effectively and to evaluate its viability as an alternative protein source. Using response surface methodology, the fermentation conditions were optimized to enhance protein yield. The selection of strains and media that facilitated high protein extraction was followed by single-factor analysis and a Box-Behnken design to refine fermentation parameters. The model demonstrated high reliability, with an R² value of 0.9900. The optimal conditions identified were a fermentation temperature of 35.39℃, a fermentation time of 24 h 2 m 24 s, and a microbial inoculation rate of 4.275%. The composition and amino acid profile of the spirulina protein extract (FSP), produced via microbial fermentation, were compared with those of untreated spirulina (unFSP). Results revealed a higher concentration of essential amino acids (EAA) in FSP. Electrophoresis confirmed that FSP contained proteins with lower molecular weights. Additionally, FSP exhibited significant antioxidant activity and higher levels of phenols and flavonoids, demonstrating its strong potential as an alternative protein source.