嗜酸乳杆菌与枯草芽孢杆菌协同发酵玉米淀粉糖渣  

Synergistic fermentation of corn starch syrup residue by Lactobacillus acidophilus and Bacillus subtilis

作　　者：李少雷 陈旭升[1,2] 张宏建[1,2] 王靓[1,2] 张建华[1,2] LI Shaolei;CHEN Xusheng;ZHANG Hongjian;WANG Liang;ZHANG Jianhua(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]江南大学,工业生物技术教育部重点实验室,江苏无锡214122

出　　处：《食品与发酵工业》2024年第2期262-267,共6页Food and Fermentation Industries

摘　　要：通过微生物发酵可以改善风味,并消除营养抑制因子,从而实现玉米淀粉糖渣的高价值利用。该文采用嗜酸乳杆菌单菌固态发酵糖渣,乳杆菌活菌数为5.24×10^(8)CFU/g,进一步利用枯草芽孢杆菌、嗜酸乳杆菌协同发酵,嗜酸乳杆菌活菌数提升到1.50×10^(9)CFU/g,是单菌发酵的2.86倍。对双菌固态发酵工艺进行优化,在种子液接种量为7.8%,含水量为72%,初始pH为7.26时嗜酸乳杆菌活菌数达到5.05×10^(9)CFU/g,是优化前的3.37倍,对双菌发酵和单菌发酵产物进行组分、风味、口味等指标进行分析检测,结果表明发酵可以提升营养价值,同时还可以降低植酸含量并提高抗氧化能力。双菌发酵可获得更高的益生菌活菌数,并减少异味,增加类似坚果和脂肪的香气,改善口感。Microbial fermentation can improve the flavor and eliminate the nutritional inhibitors,thus realizing the high value utilization of corn starch sugar residue.In this study,Lactobacillus acidophilus was used for solid-state fermentation of the syrup residue.The viable count of L.acidophilus was 5.2×10^(8)CFU/g.Bacillus subtilis and L.acidophilus were used in a synergistic fermentation process,which increased the viable count of L.acidophilus to 1.5×10^(9)CFU/g,2.86 times higher than that of single strain fermentation.The double strain solid-state fermentation process was optimized,and when the inoculation volume of the seed liquid was 7.8%,the moisture content was 72%,and the initial pH was 7.26,the viable count of L.acidophilus reached 5.05×10^(9)CFU/g,3.37 times higher than before optimization.The components,flavor,and taste of the products from single and double strain fermentations were analyzed and tested.The results showed that fermentation could improve the nutritional value,reduce the phytic acid content,and increase the antioxidant capacity.Double strain fermentation produced a higher count of probiotics,reduced off-flavors,increased nutty and fatty aromas,and improved the mouthfeel.

关 键 词：嗜酸乳杆菌 枯草芽孢杆菌 协同发酵 抗营养因子 风味分析 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]