摘要
本实验以红枣碎为主料,豆粉为辅料,用副干酪乳杆菌进行固态发酵。以探讨发酵过程对基质中部分活性成分和抑菌特性的影响为目的,分析了发酵过程中的活菌数、γ-氨基丁酸(γ-aminobutyric acid,GABA)、不同有机酸、粗多糖、游离氨基酸和多酚含量变化。结果显示:与发酵前相比,固态发酵24 h后活菌数达到最大值6.5×10^8 CFU/g,此时基质中GABA、乳酸、粗多糖和游离氨基酸含量分别增加了109.92μg/g、23.14 mg/g、14.29 mg/g和36.70μg/g,沙门氏菌、大肠杆菌和金黄色葡萄球菌的抑菌圈直径分别为3.12、2.79、1.24 cm,抑菌能力明显增强。因此固态发酵有利于开发富含活菌和多种活性物质的红枣肠道益生产品,为红枣的开发利用提供新途径。
Jujube meal and soybean meal were produced with solid-state fermentation by Lactobacillus paracasei.In order to explore the influence of the fermentation process on some functional substances and antibacterial properties in the substrate,the number of viable bacteria,γ-aminobutyric acid(GABA),different organic acids,crude polysaccharides,free amino acid and polyphenol content changes were analyzed.The results showed that the number of viable bacteria reached a maximum value of 6.5×108 CFU/g after 24 h of solid fermentation compared with before fermentation.At this time,the contents of GABA,lactic acid,crude polysaccharide and free amino acids in the matrix increased by 109.92μg/g,23.14 mg/g,14.29 mg/g and 36.70μg/g;the diameters of the zone of inhibition against Salmonella,Escherichia coli and Staphylococcus aureus were 3.12,2.79,1.24 cm,respectively.The ability of bacteria was obviously enhanced.Therefore,solid-state fermentation is beneficial to the development of intestinal probiotic products rich in live bacteria and various active components,and provides a new way for the development and utilization of red dates.
作者
魏嘉雯
王海宽
张惠玲
WEI Jia-wen;WANG Hai-kuan;ZHANG Hui-ling(College of Agriculture,Ningxia University,Yinchuan 750000,China;College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《食品工业科技》
CAS
北大核心
2020年第21期133-138,共6页
Science and Technology of Food Industry
基金
宁夏回族自治区重点研发计划项目(2018BBF02008)。
关键词
红枣
豆粉
副干酪乳杆菌
固态发酵
活性成分
jujube
soy flour
Lactobacillus paracasei
solid state fermentation
active components
作者简介
魏嘉雯(1996-),女,硕士研究生,研究方向:微生物发酵,E-mail:vjw8924@163.com;通信作者:张总玲(1963-),女,本科,教授,研究方向:微生物发酵,E-mail:zhl5792@163.com。
