4种粮食体外发酵特性研究  

Fermentation Characteristics of Four Kinds of Foodstuff in Vitro

作　　者：罗晓燕[1,2] 蔡力创[1,2] 阮征[1] 黄小流[1] 刘世强[1] 欧阳崇学[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330031 [2]江西省科学院生物资源研究所,江西南昌330029

出　　处：《食品研究与开发》2013年第16期4-8,共5页Food Research and Development

基　　金：南昌大学"赣江学者奖励计划"项目

摘　　要：采用体外发酵技术比较4种粮食发酵特性,评价高粱、黄豆、早籼米(糙米和精制白米)发酵性能。将4种食物制成冻干粉加入培养基,接种人体新鲜粪便进行体外发酵,定点记录发酵液产气量、测定pH、氨和SCFA含量。黄豆组产气量最大,空白组产氨量最多且pH最高,高粱组pH最低,产氨量最少。高粱组总短链脂肪酸含量最高,空白组最低。4种粮食体外发酵有助于增加SCFA,高粱优于其他三种。The effects of four kinds of foodstuff （sorghum, soybean, unpolished rice and fine rice） on fermentation characteristics were evaluated with fermentation technology in vitro. Freeze-dried powder of these food and fresh feces of two donors were added to the culture medium. The gas production, pH and the contents of NH3-N, acetic acid, propanoic acid and butyric acid in the fermentation broth were determined at different time points. Our data showed that the maximum volumes of gas production in soybean-supplemented group, the maximum pH values and NH3-N contents in free-supplemented group, the lowest pH values and the least NH3-N contents in sorghum- supplemented group. The contents of short chain fatty acids （SCFA） were the highest in sorghum-supplemented group and the least in free-supplemented group. Sorghum, soybean, unpolished rice and fine rice are beneficial for increasing SCFA production and sorghum was the best of all.

关 键 词：粮食 体外发酵 SCFA 氨氮值 PH 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]