不同乳酸菌发酵甘薯渣产物组分分析  

Components Analysis of Fermentation Products of Sweet Potato Residues With Different Kinds of Lactic Acid Bacteria

作　　者：张丽君 木泰华[2] 马梦梅[2] ZHANG Lijun;MU Taihua;MA Mengmei(College of Food Science and Technology,Qingdao Agricultural University,Qingdao,Shandong 266109;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;Qingdao Institute of Special Food,Qingdao Agricultural University,Qingdao,Shandong 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所,北京100193 [3]青岛特种食品研究院,山东青岛266109

出　　处：《核农学报》2023年第1期98-106,共9页Journal of Nuclear Agricultural Sciences

基　　金：国家重点研发计划-政府间国际科技创新合作重点专项(2016YFE0133600);财政部和农业农村部:国家现代农业产业技术体系资助(CARS-10)。

摘　　要：为提高甘薯淀粉加工副产物的高值化利用水平,本试验以植物乳杆菌(Lp)、干酪乳杆菌(Lc)、保加利亚乳杆菌(Lb)、戊糖片球菌(Pp)、嗜热链球菌(St)、商业植物乳杆菌(SZ)6种乳酸菌分别对甘薯渣进行发酵,系统分析不同发酵产物的pH值、总酸含量及营养功能成分,并采用灰色理论加权关联度对甘薯渣发酵产物进行综合营养评价,筛选适宜发酵甘薯渣的乳酸菌菌种。结果表明,6种乳酸菌的发酵能力存在显著差异,其中Lb组pH值最低(3.15),Lc组总酸含量最高(27.90);同时,不同乳酸菌对发酵产物中营养功能成分的影响存在显著差异,其中Lb组乳酸含量最高(11.60 mg·mL^(-1)),SZ组乙酸含量最高(66.99μg·mL^(-1)),Lb组可溶性膳食纤维含量最高(0.74 g·100 mL^(-1)),St组总酚含量最高(146.87μg GAE·mL^(-1))。与未发酵样品相比,Lc组游离氨基酸总量提高了3.71倍;所有发酵产物中的Mg、Ca、Fe、Zn、Se等矿物质元素含量均显著提高。进一步通过灰色理论加权关联度分析发现,Lb和Lc发酵甘薯渣产物的综合营养价值较高。本研究结果为乳酸菌应用于甘薯渣发酵制备功能食品提供了理论依据。In order to improve the comprehensive utilization of by-products which generating from sweet potato starch processing,six kinds of lactic acid bacteria,including Lactobacillus plantarum(Lp),Lactobacillus casei(Lc),Lactobacillus bulgaricus(Lb),Pediococcus pentosaceus(Pp),Streptococcus thermophilus(St),and Lactobacillus plantarum(SZ)were used to ferment sweet potato residues.pH,total acid,and nutritional functional components of fermented products were systematically analyzed.The grey weighted correlation degree was employed to evaluate the comprehensive nutrition to choose the suitable lactic acid bacteria.The results showed that the above lactic acid bacteria exhibited different fermentation capacity.Products fermented by Lb and Lc exhibited the lowest pH value(3.15)and the highest total acid(27.90),respectively.Moreover,products fermented by Lb,SZ,Lb,and St showed the highest lactic acid(11.60 mg·mL^(-1)),acetic acid(66.99μg·mL^(-1)),soluble dietary fiber(0.74 g·100 mL^(-1)),and total polyphenol(146.87μg GAE·mL^(-1)),respectively.Free amino acids contents in Lc fermented products improved by 3.71 time in contrast with those unfermented residues.In addition,the contents of Mg,Ca,Fe,Zn,and Se in the all fermentation products were significantly increased than those of unfermented sweet potato residue.Overall,the grey weighted correlation analysis showed that the comprehensive nutritional value of sweet potato residue products fermented by Lb and Lc was the highest.The results of this study could provide a theoretical basis for the application of fermentation technology in the preparation of functional foods from sweet potato residues using lactic acid bacteria.

关 键 词：甘薯渣 乳酸菌 发酵产物 理化特性 灰色理论加权关联度 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]