为了探究大豆不溶性膳食纤维 (soybean insoluble dietary fiber, SIDF) 不同时间体外发酵产短链脂肪酸 (short-chain fatty acids,SCFAs) 的含量变化,采用乳杆菌(Lactobacillus)、两歧双歧杆菌(Bifidobacterium bifidum)、粪肠球菌(Enterococcus faecalis)、大肠杆菌(Escherichia coli)4种外源肠道菌对SIDF进行体外发酵,分别在不同发酵时间测定发酵液的pH值,通过气相色谱测定不同发酵时间产生的SCFAs含量。4种外源肠道菌体外发酵SIDF均使发酵液pH呈下降趋势,并且在发酵24 h时pH基本保持稳定。发酵过程中,4种外源肠道菌产生的乙酸含量最多,丙酸次之,丁酸最少。两歧双歧杆菌在发酵24 h 时产乙酸、丙酸含量最多,分别为(4.05±0.024)、(0.13±0.014) g/L;乳杆菌在发酵24 h时,产生的丁酸最多,为(0.082±0.001) g/L。两歧双歧杆菌发酵产生的SCFAs总量最大。SIDF可通过外源肠道菌体外发酵产生SCFAs,并且不同发酵时间产生的SCFAs含量有差异。两歧双歧杆菌发酵SIDF产SCFAs能力最强。
To investigate the production of short-chain fatty acids (SCFAs) from soybean insoluble fiber (SIDF) in fermentation, SIDF was fermented by Lactobacillus sp., Bifidobacterium bifidum, Enterococcus faecalis, and Escherichia coli, respectively. The pH value of the fermentation broth was measured, and the content of SCFAs were determined by gas chromatography at different time points. In fermentation of SIDF by 4 exogenous intestinal bacteria, the pH value of the fermentation broth first decreased, and then remained stable after 24 h fermentation. During the fermentation by 4 exogenous intestinal bacteria, the yield of acetic acid was the highest , followed by propionic acid and butyric acid. The content of acetic acid and propionic acid produced by B. bifidum each reached its maxima after 24 h fermentation, which was (4.05±0.024) g/L and (0.13±0.014) g/L, respectively. The content of butyric acid produced by Lactobacillus sp. was the maxima of (0.082±0.001) g/L after 24 h fermentation. The total SCFAs produced by B. bifidum fermentation was the highest. SIDF was fermented by exogenous intestinal bacteria to produce SCFAs, and the content of SCFAs produced varied with the fermentation time. B. bifidum had the strongest ability to produce SCFAs by fermenting SIDF.
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