6种双歧杆菌发酵对绣球菌营养成分及抗氧化活性的影响  

Effects of Fermentation with Six Bifidobacterium Species on Nutrient Composition and Antioxidant Activity of Sparassis latifolia

作　　者：王宏雨[1,2] 翁梦婷 孔子浩 张迪[1,2] WANG Hongyu;WENG Mengting;KONG Zihao;ZHANG Di(Institute of Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China;National and Local Joint Engineering Research Center for Breeding&Cultivation of Featured Edible Fungi,Fujian Academy of Agricultural Sciences,Fuzhou 350014,China)

机构地区：[1]福建省农业科学院食用菌研究所,福建福州350014 [2]福建省农业科学院特色食用菌繁育与栽培国家地方联合工程研究中心,福建福州350014

出　　处：《中国食用菌》2024年第3期91-95,共5页Edible Fungi of China

基　　金：福建省科技厅省属公益类科研院所专项(2021R1035001);福建省农业科学院科技创新团队建设专项(CXTD2021045)。

摘　　要：以筛选适宜绣球菌发酵并提升营养功效的双歧杆菌菌株为目标,选用6种双歧杆菌分别对绣球菌子实体进行液体发酵。通过测定6种双歧杆菌发酵前后绣球菌菌浆中的pH、总酸、可溶性粗多糖、总氨基酸、总多酚及抗氧化活性等指标,评价选用的双歧杆菌的发酵效果。结果表明,6种供试菌菌株均可在绣球菌菌浆中发酵产酸,其中长双歧杆菌长亚种的发酵物总酸最高,达到83.66 g·kg^(-1),发酵产物的抗氧化活性增幅也最为明显,其DPPH自由基清除率为56.06%,总抗氧化能力为0.66μmol·mL^(-1)。两双歧杆菌可显著提升发酵物中可溶性多糖的含量,相比于对照组其含量可提高74.56%。6种供试菌株均可不同程度提高发酵物中的氨基酸含量,其中青春双歧杆菌发酵产物氨基酸含量提升幅度最高,相对于对照组提高率为24.76%。In order to screen the strains of Bifidobacterium that are suitable for the fermentation of Sparassis latifolia and improve the nutritional efficacy,six species of Bifidobacterium were used as raw materials for the liquid fermentation of S.latifolia.The fermentation effect of the selected strains was evaluated by measuring the pH,total acid,soluble polysaccharides,total amino acids,total polyphenols and antioxidant activity of the fermentation materials before and after fermentation.The results showed that all the six tested strains could be fermented in S.latifolia slurry,among which the fermentation product of Bifidobacterium longum subsp.longum had the highest acidity value(83.66 g·kg^(-1)),and the antioxidant activity of the fermentation product increased the most obviously,with DPPH radical scavenging rate of 56.06%and total antioxidant capacity of 0.66μmol·mL^(-1).Bifidobacterium bifidum could significantly increase the content of soluble polysaccharides in fermented products,increased by 74.56%.The six tested strains had different increase effect on the content of free amino acids in the fermented products,and the increase rate of Bifidobacterium adolescentis was the most significant,with an increase rate of 24.76%.

关 键 词：绣球菌 双歧杆菌 抗氧化活性 

分 类 号：S646.2[农业科学—蔬菜学]