燕麦麸皮枯草芽孢杆菌固态发酵工艺优化  

Optimization of Solid-state Fermentation Process of Oat Bran by Bacillus subtilis

作　　者：张倩芳 李敏 栗红瑜 孟晶岩 ZHANG Qianfang;LI Min;LI Hongyu;MENG Jingyan(Functional Food Research Institute of Shanxi Province,Taiyuan,Shanxi 030031,China)

机构地区：[1]山西功能食品研究院,山西太原030031

出　　处：《农产品加工》2023年第14期39-41,45,共4页Farm Products Processing

基　　金：山西农业大学“特”“优”农业高质量发展科技支撑工程(TYGC-62);山西省专利推广实施资助专项(20200732)。

摘　　要：利用枯草芽孢杆菌对燕麦麸皮进行固态发酵,以多酚含量为指标,通过单因素试验和正交试验确定了燕麦麸皮发酵的最佳工艺为发酵温度30℃,发酵时间5 d,料液比1∶1.75,接种量10%。在此发酵工艺下,燕麦麸皮多酚含量为10.81 mg/g,ABTS自由基清除率为95.21%,是未发酵麸皮的6.93倍和1.36倍。In this study,Bacillus subtilis was used to carry out solid-state fermentation of oat bran,the optimum technology of oat bran fermentation was determined by single factor test and orthogonal test as follows:fermentation temperature 30℃,fermentation time 5 d,material-liquid ratio 1∶1.75,inoculation amount 10%.Under this fermentation conditions,the content of polyphenols in oat bran was 10.81 mg/g,and the ABTS free radical scavenging rate was 95.21%,which was 6.93 and 1.36 times higher than that of unfermented bran.

关 键 词：燕麦麸皮 多酚 固态发酵 工艺优化 

分 类 号：S816.6[农业科学—饲料科学]