食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 193 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029831

研究报告

植物乳杆菌与酿酒酵母共发酵对薏仁米发酵液品质及抗氧化活性的增效性

  • 高维锡 ,
  • 李钢 ,
  • 李娜
展开
  • (烟台职业学院 食品与生化工程系,山东 烟台,264670)
硕士,副教授(本文通信作者,E-mail:gaoweixi852@163.com)

收稿日期: 2021-10-26

  修回日期: 2021-11-05

  网络出版日期: 2022-03-16

基金资助

山东省高校科研计划项目(J18KA282)

收起

Enhancement on the quality and antioxidant activity of coix seed by Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation

  • GAO Weixi ,
  • LI Gang ,
  • LI Na
Expand
  • (Department of Food and Biochemical Engineering, Yantai Vocational College, Yantai 264670, China)

Received date: 2021-10-26

  Revised date: 2021-11-05

  Online published: 2022-03-16

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摘要

该文研究植物乳杆菌(Lactobacillus plantarum,LP)与酿酒酵母(Saccharomyces cerevisiae,SC)共发酵对薏仁米发酵液的品质和抗氧化活性的增效性。以基础理化特性(pH、总酸、还原糖和可溶性蛋白)、有机酸、多肽分子质量分布、游离氨基酸、总黄酮、总多酚、总三萜和可溶性膳食纤维等物质的含量及体外抗氧化活性为指标,比较分析LP、SC和LP与SC共发酵(LP+SC)薏仁米发酵液的差异。结果表明,与LP组和SC组相比,发酵结束后LP+SC组的pH分别降低了2.22%(P>0.05)和30.89%(P<0.05)、还原糖含量分别降低了23.79%(P>0.05)和49.87%(P<0.05)、可溶性蛋白含量分别降低了28.81%(P<0.05)和8.69%(P>0.05)、总酸含量分别提高了9.89%(P<0.05)和521.15%(P<0.05)、总黄酮含量分别提高了27.15%(P<0.05)和13.06%(P<0.05)、总多酚含量分别提高了6.35%(P>0.05)和13.59%(P<0.05)、总三萜含量分别提高了13.59%(P<0.05)和54.56%(P<0.05)和可溶性膳食纤维含量分别提高了23.35%(P<0.05)和10.71%(P<0.05)。此外,发酵会显著增加游离氨基酸含量和体外抗氧化活性,并提高薏仁米发酵液中<180 Da和500~180 Da多肽的比例。该研究证实,LP与SC共发酵薏仁米在品质和抗氧化方面具有增效性。

关键词： 植物乳杆菌; 酿酒酵母; 薏仁米; 发酵; 抗氧化; 增效性

本文引用格式

高维锡 , 李钢 , 李娜 . 植物乳杆菌与酿酒酵母共发酵对薏仁米发酵液品质及抗氧化活性的增效性[J]. 食品与发酵工业, 2022 , 48(4) : 193 -199 . DOI: 10.13995/j.cnki.11-1802/ts.029831

Abstract

The enhancing effect of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the quality and antioxidant activity in the fermentation broth of coix seed was studied in this paper. The coix seed was inoculated with Lactobacillus plantarum (LP), Saccharomyces cerevisiae (SC) or mixed strain (Lactobacillus plantarum and Saccharomyces cerevisiae, LP+SC). And the differences of broth after fermentation in basic physicochemical properties (pH, total acid, reducing sugars and soluble protein), peptide molecular weight distribution, the content of organic acids, free amino acids, total flavonoids, total polyphenols, total triterpenes and soluble dietary fiber, and in vitro antioxidant activity were compared. The results showed that compared with LP group and SC group, the pH of LP+SC group was reduced by 2.22% (P>0.05) and 30.89% (P<0.05) after fermentation, the reducing sugar content was reduced by 23.79% (P>0.05) and 49.87% (P<0.05), the soluble protein content was reduced by 28.81% (P<0.05) and 8.69% (P>0.05), the total acid content was increased by 9.89% (P<0.05) and 521.15% (P<0.05), the total flavonoid content was increased by 27.15% (P<0.05) and 13.06% (P<0.05), the total polyphenol content was increased by 6.35% (P>0.05) and 13.59% (P<0.05), the total triterpene content was increased by 13.59% (P<0.05) and 54.56% (P<0.05), and the content of soluble dietary fiber was increased by 23.35% (P<0.05) and 10.71% (P<0.05), respectively. In addition, the contents of free amino acids and the ratio of <180 and 500-180 Da of peptides in the broth after fermentation were significantly increased. This study confirmed co-fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae can be effective in enhancing the quality and antioxidant activity of coix seed.

Key words： Lactobacillus plantarum; Saccharomyces cerevisiae; coix seed; fermentation; antioxidant; enhancement

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