Microbial fermentation can improve the flavor and eliminate the nutritional inhibitors, thus realizing the high value utilization of corn starch sugar residue. In this study, Lactobacillus acidophilus was used for solid-state fermentation of the syrup residue. The viable count of L. acidophilus was 5.2×108 CFU/g. Bacillus subtilis and L. acidophilus were used in a synergistic fermentation process, which increased the viable count of L. acidophilus to 1.5×109 CFU/g, 2.86 times higher than that of single strain fermentation. The double strain solid-state fermentation process was optimized, and when the inoculation volume of the seed liquid was 7.8%, the moisture content was 72%, and the initial pH was 7.26, the viable count of L. acidophilus reached 5.05×109 CFU/g, 3.37 times higher than before optimization. The components, flavor, and taste of the products from single and double strain fermentations were analyzed and tested. The results showed that fermentation could improve the nutritional value, reduce the phytic acid content, and increase the antioxidant capacity. Double strain fermentation produced a higher count of probiotics, reduced off-flavors, increased nutty and fatty aromas, and improved the mouthfeel.
LI Shaolei
,
CHEN Xusheng
,
ZHANG Hongjian
,
WANG Liang
,
ZHANG Jianhua
. Synergistic fermentation of corn starch syrup residue by Lactobacillus acidophilus and Bacillus subtilis[J]. Food and Fermentation Industries, 2024
, 50(2)
: 262
-267
.
DOI: 10.13995/j.cnki.11-1802/ts.035453
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