不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响

以黑曲霉、产朊假丝酵母、枯草芽孢杆菌为发酵菌种进行固态好氧发酵,在相同条件下比较单一菌种或混菌组合对辣木茎叶粉的营养成分、抗营养成分及抗氧化活性的影响。结果表明,混菌发酵的效果优于单一菌种。与添加等量无菌水的对照组相比较,黑曲霉和枯草芽孢杆菌组合发酵,黑曲霉、枯草芽孢杆菌和产朊假丝酵母三菌混合发酵后的辣木茎叶粉粗蛋白、酸溶蛋白、还原糖、体外蛋白消化率、中性洗涤纤维以及酸性洗涤纤维含量均发生显著变化(p<0.05)。抗营养因子如水解单宁、皂苷、植酸的含量均有所降低,抗氧化活性则显著性提高(p<0.05)。综合考虑,混菌发酵会比单菌发酵具有更广泛的应用前景。选择黑曲霉、枯草芽孢杆菌、产朊假丝酵母三菌混合发酵改善辣木茎叶粉的营养品质,提高其抗氧化活性的能力最佳。

Effects of Fermentation with Different Strains on the Nutritional Value and Antioxidant Activity of Moringa oleifera Stem and Leaf Powder

Under the same conditions,a solid-state fermentation using Aspergillus niger,Candida utilisand Bacillus subtilis was carried out to compare the effects of single strains or mixed strains on the nutritional components,antinutritional factors and antioxidant activities of Moringa oleifera stem and leaf powder.The results showed that the effect of mixed strains fermentation were superior to single strain.Compared to the control group with equal amount of sterilized water,Moringa oleifera stem and leaf powder fermented by combination of Aspergillus niger and Bacillus subtilis or mixed fermentation of Aspergillus niger,Bacillus subtilis and Candida utilis showed that the contents of crude protein,acid soluble protein,reducing sugar,in vitro protein digestibility,neutral detergent fiber and acid detergent fiber were changed significantly(p<0.05).Antinutritional factors such as hydrolyzed tannin,saponin and phytic acid all decreased,and antioxidant activity significantly increased(p<0.05).In general,mixed strains fermentation have a wider application prospect than single strain fermentation.The best choice for improving the nutritional quality and antioxidant activity of Moringa oleifera stem and leaf powder is the mixed fermentation of Aspergillus niger,Bacillus subtilis and Candida utilis.