Katina K, Laitila A, Juvonen R, Liukkonen K-H, Kariluoto S, Piironen V, Landberg R, Aman P, Poutanen K
VTT Biotechnology, VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, 02044 VTT, Espoo, Finland.
Food Microbiol. 2007 Apr;24(2):175-86. doi: 10.1016/j.fm.2006.07.012. Epub 2006 Sep 12.
Response surface methodology was applied to study the effects of fermentation on the levels of phytochemicals (folates, phenolic compounds, alkylresorcinols) and on the solubilization of pentosans in rye bran from native and peeled grains. Furthermore, the microbial composition of the brans before and after fermentation was studied. Peeling reduced the microbial load and lower microbial counts were detected in the fermentation experiments carried out with the bran from peeled grains. High temperature and long fermentation time favoured the growth of indigenous lactic acid bacteria (LAB), and a diverse microbial community was detected. The brans contained low levels of aerobic spore-forming bacteria, but their number was not increased during the fermentations. Fermentation of both brans increased the levels of folates, easily extractable total phenolics and free ferulic acid. During fermentation of bran from native grains, the levels of alkylresorcinols slightly increased but during fermentation of bran from peeled grains they decreased. Significant increase in soluble pentosans was established in both types of rye bran fermentations. Enhanced bioactivity and solubilization of pentosans with limited microbial growth were obtained after 12-14 h fermentation at 25 degrees C. The results suggest that fermentation is a potential bioprocessing technology for improved technological properties and bioactivity of rye bran.
采用响应面法研究发酵对天然谷物和去皮谷物黑麦麸中植物化学物质（叶酸、酚类化合物、烷基间苯二酚）水平以及戊聚糖溶解的影响。此外，还研究了发酵前后麸皮的微生物组成。去皮降低了微生物负荷，在用去皮谷物麸皮进行的发酵实验中检测到较低的微生物数量。高温和较长的发酵时间有利于本地乳酸菌（LAB）的生长，并且检测到了多样化的微生物群落。麸皮中需氧芽孢杆菌的含量较低，但在发酵过程中其数量并未增加。两种麸皮的发酵均提高了叶酸、易提取的总酚类物质和游离阿魏酸的水平。在天然谷物麸皮发酵过程中，烷基间苯二酚的水平略有增加，但在去皮谷物麸皮发酵过程中其含量下降。在两种类型的黑麦麸发酵中均发现可溶性戊聚糖显著增加。在25℃下发酵12 - 14小时后，在微生物生长受限的情况下获得了增强的生物活性和戊聚糖溶解性。结果表明，发酵是一种潜在的生物加工技术，可改善黑麦麸的工艺性能和生物活性。
