发芽处理对燕麦酵素发酵过程中抗氧化性及微生物群落的影响  

Effect of Germination Treatment on Antioxidant Activity and Microbial Community During Oat Enzyme Fermentation

作　　者：马利华[1] 何静瑞 张宜硕 李夏新 MA Lihua;HE Jingrui;ZHANG Yishuo;LI Xiaxin(School of Food and Biological Engineering,Xuzhou Institute of Technology,Xuzhou 221018,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018

出　　处：《徐州工程学院学报（自然科学版）》2023年第4期14-19,共6页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家自然科学基金项目(31701566;31401553)。

摘　　要：为探索燕麦的发芽处理对燕麦酵素发酵过程中抗氧化性及主要微生物群落的变化规律,以发芽处理后的燕麦为样品、不发芽为对照,考察燕麦酵素发酵过程中β-葡聚糖含量、DPPH清除率以及主要微生物指标的变化.研究结果表明:样品与对照中的β-葡聚糖含量、DPPH清除率均呈增长趋势,且样品分别高于对照4.12%、8.85%;样品中的β-葡聚糖含量、DPPH清除率在发酵第9天分别达到最大值,而对照则推迟到第12天达到最大值.燕麦酵素中广泛存在乳酸菌、醋酸菌和酵母菌,在整个发酵过程中,样品中乳酸菌和酵母菌数分别高于对照23.23%、18.77%;发酵第6天样品中乳酸菌达到最高145.55×10^(6)cfu/mL,对照则在第9天达到最大值118.11×10^(6)cfu/mL;样品中酵母菌第9天达到最高47.21×10^(4)cfu/mL,对照则在第12天达到最大值39.75×10^(4)cfu/mL.在燕麦酵素发酵过程中,发芽处理后燕麦酵素的品质有所提高,缩短了酵素发酵时间,有利于燕麦酵素的生产.In order to explore the effect of germination of oats on the antioxidant activity and microbial community during oat enzyme fermentation,the changes ofβ-glucan content,DPPH scavenging rate and microbial indexes were investigated with germinated oats as samples and non-germinated oats as control.The results showed that theβ-glucan content and DPPH scavenging rate were increased in both the samples and the control,but the samples were higher than the control by 4.12%and 8.85%,respectively;theβ-glucan content and DPPH scavenging rate of the samples reached the maximum value on the 9th day of fermentation,while the control delayed to reach the maximum value on the 12th day.Lactic acid bacteria,acetic acid bacteria and yeast were widely present in the oat enzyme,and the numbers of lactic acid bacteria and yeast in the samples were higher than those of the control by 23.23%and 18.77%,respectively,throughout the fermentation process;the lactic acid bacteria in the samples reached the maximum value of 145.55×10^(6) cfu/mL on day 6 of the fermentation,whereas the control reached the maximum value of 118.11×10^(6) cfu/mL on day 9;the yeast in the samples reached a maximum of 47.21×10^(4) cfu/mL on day 9,while the control reached a maximum of 39.75×10^(4) cfu/mL on day 12.In the oat enzyme fermentation process,the quality of oat enzyme was improved after the germination treatment,and the time of fermentation was shortened,which is conducive for the production of oat enzyme.

关 键 词：燕麦 酵素 微生物 抗氧化性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]