自然发酵小米菌株的筛选及发酵特性研究 |
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引用本文: | 张锦华,崔鑫,白宝清,范三红. 自然发酵小米菌株的筛选及发酵特性研究[J]. 中国粮油学报, 2023, 38(1): 56-61 |
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作者姓名: | 张锦华 崔鑫 白宝清 范三红 |
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作者单位: | 山西大学,山西大学,山西大学,山西大学 |
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基金项目: | 山西省青年科学研究项目(20210302124511);2021年度山西食品工程产教融合研究生联合培养示范基地(2021JD04);后火曲生产过程中不同阶段标志微生物的控制(01130121110114) |
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摘 要: | 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%。
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关 键 词: | 发酵小米 菌株筛选 纯种发酵 淀粉消化性 |
收稿时间: | 2022-01-26 |
修稿时间: | 2022-05-19 |
Screening and fermentation characteristics of naturally fermented millet strains |
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Abstract: | 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%). |
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Keywords: | fermented millet screening of strains pure fermentation starch digestibility |
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