Analysis of nutritional characteristics and flavor quality of oat slurry fermented by different lactic acid bacteria

  • LIU Ruishan ,
  • LUO Yue ,
  • LI Yanan ,
  • ZHANG Xiaojuan ,
  • XU Zhenghong
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  • 1(Fujian Lvquan Food Limited Company, Zhangzhou 363200, China)
    2(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China)

Received date: 2023-04-29

  Revised date: 2023-06-28

  Online published: 2024-06-11

Abstract

Lactic acid bacteria (LAB) fermentation of oats is a new processing method for oat products.However,there is still lack of suitable strains for oak, and the quality traits were not well characterized.This study evaluated the fermentation performance of 20 different strains of LAB in MRS broth, and two optimal strains (Lactobacillus plantarum) were screened.These two strains were combined with common milk fermentation strains Streptococcus thermophilus and Lactobacillus bulgaricus to ferment oat.The fermentation performance of different stains combinations in oat and their effects on physicochemical parameters and flavor quality of oat were studied.Results showed that L.plantarum generally exhibited higher growth and acid production performance, and the amylase activity of L.plantarum was above 7.69 U/mL.The viable count of fermented oat increased to above 109 CFU/mL.Fermentation significantly reduced the reducing sugar, accumulated organic acids, promoted the release of polyphenols and flavonoids, and improved the antioxidant activities of oat.Fermentation increased the water holding capacity of oat and produced more volatile substances.The fermentation with L.plantarum improved the phytochemistry content and antioxidant capacity of mixed stains fermentation group.Fermentation increased the water holding capacity of oat pulp and produced a large number of volatile substances.Compared to pure fermentation of L.plantarum, the mixed fermentation group contained a higher content of 3-hydroxy-2-butanone with a creamy aroma.Among them, L1-L4-F showed the best overall sensory quality, antioxidant activities, and flavor quality, making it a suitable fermenting combination for oat, with greater research and development value.

Cite this article

LIU Ruishan , LUO Yue , LI Yanan , ZHANG Xiaojuan , XU Zhenghong . Analysis of nutritional characteristics and flavor quality of oat slurry fermented by different lactic acid bacteria[J]. Food and Fermentation Industries, 2024 , 50(10) : 205 -212 . DOI: 10.13995/j.cnki.11-1802/ts.035986

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