谷物加工发酵工艺优化及其生物抑菌效果分析  

Optimization of cereal processing and fermentation process and analysis of its biological bacteriostatic effect

作　　者：张莹璐 ZHANG Ying-lu(Datong Normal College,Datong,Shanxi 037000)

机构地区：[1]大同师范高等专科学校,山西大同037000

出　　处：《粮食与饲料工业》2024年第4期38-41,共4页Cereal & Feed Industry

摘　　要：通过LABS益生菌与酿酒酵母Sa.737Z对谷物粉进行共生发酵处理,并对发酵后谷物粉的生物抑菌和营养价值进行分析。试验结果表明,发酵温度37℃,发酵时间7 h,接种量14%,LABS益生菌与酿酒酵母Sa.737Z菌种比为5∶1制备的共生发酵谷物粉抑菌效果最佳。大肠杆菌和金黄色葡萄球菌在该共生发酵谷物粉中生长4 h后,菌落浓度降低至0,表现出良好的生物抑菌效果。对共生发酵谷物粉营养成分进行分析,经过发酵作用后,蛋白质的消化吸收率和可溶性膳食纤维以及矿物质含量增加,营养成分得到明显提升。In this study,Cereal power underwent symbiotic fermentation driven by LABS and Saccharomyces cerevisiae Sa.737Z and then an analysis of biological bacteriostatic and nutritional value.The test results suggest the cereal powder fermented with 5∶1 LABS-to-Saccharomyces cerevisiae Sa.737Z displays the best bacteriostatic effect in following conditions:37℃fermentation temperature,7 h fermentation duration,and 14%inoculum size.After growing in the symbiosis fermented cereal powder for 4 h,Escherichia coli and Staphylococcus aureus were reduced to 0 in terms of colony concentration,proving the satisfactory biological bacteriostatic effect of the product.An analysis of the product’s nutrients reveals the fermentation has significantly improved the protein absorption rate,soluble dietary fiber content,mineral content,and nutrients of the fermentation product.

关 键 词：谷物加工 谷物发酵 发酵工艺 共生发酵 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]