Food and Fermentation Industries >

2018 , Vol. 44 >Issue 11: 159 - 166

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.017686

Effects of combined fermentation of fungi and lactic acid bacteria on dietary fiber and physicochemical properties of soybean dregs

  • LI Wei-wei ,
  • QU Jun-ya ,
  • ZHOU Cai-qiong
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  • 1(Food Science College, Southwest University, Chongqing 400715, China)
    2(National Demonstration Center for Experimental Food Science and Technology Education,Southwest University, Chongqing 400715,China)
    3(College of Food Science Southwestern University and Chongqing Special Food Engineering Technology Research Center, Chongqing 400715,China)

Received date: 2018-05-03

  Online published: 2018-12-25

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Abstract

The effects of fungal and fungi-associated lactic acid bacteria fermentation on the dietary fiber composition, physicochemical properties and total reducing power of soybean dregs were studied. The results showed that fermentation could significantly reduce the contents of protein and fat (p<0.05), and increase the relative content of carbohydrates. Analysis of dietary fiber composition showed that fermentation significantly reduced insoluble dietary fiber(IDF)content and increased soluble dietary fiber(SDF) content (p<0.05), but the content of total dietary fiber remained stable. Particle size and microscopic observations showed that fermentation could reduce the size of dietary fiber, changing its internal structure from original compact network to fluffy and fragile structure, and the particle size was reduced by nearly 50%. Fermentation could improve the hydration properties of soybean dreg dietary fiber, especially the high water solubility index reached 4.01 times of that of the control. The ability to adsorb lipids was increased, and the ability to adsorb cholesterol was 2.01 times higher than that of the control. Fermentation also enhanced the ability of the dietary fiber of bean dregs to absorb nitrite and its total reducing power. Among all the fungus, Aspergillus niger had the best effect on fermented bean dregs. The fermentation of soybean dregs using Aspergillus niger combined with lactic acid bacteria had the best effect among all the combined fermentation methods.

Key words： soybean residue; dietary fiber; combined fermentation; physicochemical properties

Cite this article

LI Wei-wei , QU Jun-ya , ZHOU Cai-qiong . Effects of combined fermentation of fungi and lactic acid bacteria on dietary fiber and physicochemical properties of soybean dregs[J]. Food and Fermentation Industries, 2018 , 44(11) : 159 -166 . DOI: 10.13995/j.cnki.11-1802/ts.017686

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