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全燕麦的固态发酵,以生产富含乳酸菌和益生元的共生食品。

Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics.

机构信息

Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.

出版信息

Food Funct. 2015 Aug;6(8):2620-5. doi: 10.1039/c5fo00411j. Epub 2015 Jul 1.

Abstract

This study developed a synbiotic food through the fermentation of whole oat flour with Lactobacillus plantarum TK9 and Bifidobacterium animalis subsp. lactis V9. The physicochemical properties, changes in ingredients and peptide molecular weight distributions were determined during the whole oat fermentation. The highest viable counts of the fermented oats were 2.85 × 10(9) CFU g(-1) (L. plantarum TK9) and 3.17 × 10(8) CFU g(-1) (Bif. animalis subsp. lactis V9), with the titratable acidity increased to 10.01 and 8.40 mL at the end of the fermentation. By comparing the nutrition compositions between the fermented and non-fermented oat flour, we found that there was almost no change in the soluble dietary fiber and β-glucan content. However, the amounts of free amino nitrogen increased from 110.84 to 154.62 mg per 100 g (L. plantarum TK9) and 82.16 to 104.83 mg per 100 g (Bif. animalis subsp. lactis V9). The levels of oat peptides with molecular weights less than 6000 Da increased by 4.4 and 5.96%, respectively. The results suggest that the fermented whole oat flour has good potential for application in the production of a novel synbiotic food rich in lactic acid bacteria and β-glucan prebiotics.

摘要

本研究通过植物乳杆菌 TK9 和动物双歧杆菌亚种 lactis V9 发酵全燕麦粉开发了一种共生食品。在全燕麦发酵过程中,测定了其理化性质、成分变化和肽分子量分布。发酵燕麦的活菌数最高分别为 2.85×10(9)CFU g(-1)(L. plantarum TK9)和 3.17×10(8)CFU g(-1)(Bif. animalis subsp. lactis V9),滴定酸度在发酵结束时分别增加到 10.01 和 8.40 mL。通过比较发酵和未发酵燕麦粉的营养成分,我们发现可溶性膳食纤维和β-葡聚糖含量几乎没有变化。然而,游离氨基酸氮的含量从 110.84 增加到 154.62mg/100g(L. plantarum TK9)和 82.16 增加到 104.83mg/100g(Bif. animalis subsp. lactis V9)。分子量小于 6000 Da 的燕麦肽水平分别增加了 4.4%和 5.96%。结果表明,发酵全燕麦粉具有良好的应用潜力,可用于生产富含乳酸菌和β-葡聚糖的新型共生食品。

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