富含γ-氨基丁酸黑豆芽益生菌发酵酸乳研究  

Study on Probiotics Fermented Yoghurt of Black Bean Sprouts Riched in γ-Aminobutyric Acid

作　　者：付艳娇 王银雁 刘岩[1] 肖佳宁 刘国琴 廖斯琪 国立东[1] FU Yanjiao;WANG Yinyan;LIU Yan;XIAO Jianing;LIU Guoqin;LIAO Siqi;GUO Lidong(College of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin Heilongjiang 150040)

机构地区：[1]黑龙江中医药大学药学院,黑龙江哈尔滨150040

出　　处：《现代农业科技》2022年第3期211-213,216,共4页Modern Agricultural Science and Technology

基　　金：黑龙江中医药大学大学生科技创新项目(2020-14);黑龙江中医药大学大学生创新创业训练计划项目(202058);黑龙江省大学生创新创业训练计划项目(S202110228005)。

摘　　要：萌芽是植物富集γ-氨基丁酸的重要途径之一。本文以黑豆为研究对象,考察不同发芽时间黑豆芽中γ-氨基丁酸含量的变化,并以黑豆芽乳为发酵基质,选取植物乳杆菌HUCM115为发酵剂菌种制备发酵黑豆芽酸乳,并对其特性进行研究。结果表明,随着黑豆发芽时间的延长,γ-氨基丁酸浓度逐渐升高,发芽3 d时达到最高。考虑到风味,最终选择发芽2 d的黑豆芽乳制作黑豆芽酸乳,在发酵10 h时,活菌数最多,为3.7×10^(9)CFU/mL,pH值降至最低(为4.2),随后趋于平稳。Germination is one of the important ways for plants to accumulateγ-aminobutyric acid.This paper took black beans as the research object to investigate the changes in the content ofγ-aminobutyric acid in black bean sprouts with different germination times.Black bean sprouts milk was used as the fermentation substrate,and Lactobacillus plantarum HUCM115 was selected as the starter strain to prepare fermented black bean sprouts yogurt,and its characteristics were studied.The results showed that with the extension of the germination time of black beans,the content ofγ-amino-butyric acid gradually increased,and reached the highest level after 3 days of germination.Considering the flavor,the black bean sprout milk that had been germinated for 2 days was finally selected to make black bean sprout yogurt.At the time of fermentation for 10 hours,the number of viable bacteria was the highest,reaching 3.7×10^(9) CFU/mL,and the pH value dropped to the lowest(4.2),and then it trended to be stable.

关 键 词：黑豆 发芽 Γ-氨基丁酸 植物乳杆菌 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]