自然发酵小米菌株的筛选及发酵特性研究

为了探究发酵对小米淀粉消化特性的影响，从小米自然发酵液中分离纯化出四株不同菌株，经体外模拟消化实验以淀粉消化率为指标筛选出乳酸片球菌为优势发酵菌种，通过对发酵方式、菌液接种量、发酵温度和发酵时间进行优化得出最佳发酵条件为纯种发酵，每15 g小米接种2 mL菌液，在40℃发酵72 h,在此条件下小米中抗性淀粉显著增加，为67.90%,远高于同等条件自然发酵的28.71%。

Screening and fermentation characteristics of naturally fermented millet strains

In order to explore the effect of fermentation on the digestion characteristics of millet starch. In this experiment, four different strains were isolated and purified from the natural fermentation broth of millet. Pediococcus acidilactici was selected as the dominant fermenting strain by in vitro simulated digestion experiment with starch digestibility as an index. By optimizing the fermentation mode, bacterial liquid inoculum, fermentation temperature and fermentation time, the best fermentation conditions were pure-bred fermentation, inoculating 2 mL bacterial liquid per 15 g of millet, and fermenting at 40°C for 72 h. Under these conditions, the resistant starch in millet increased significantly, reaching 67.90%, which was much higher than that of natural fermentation under the same conditions (28.71%).