Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China.
Test Base Service Center, Shandong Academy of Agricultural Sciences, Jinan, China.
J Basic Microbiol. 2020 Jun;60(6):543-557. doi: 10.1002/jobm.201900699. Epub 2020 Mar 18.
Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1-diphenyl-2-trinitrophenylhydrazine free-radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina-containing food items.
螺旋藻是一种良好的膳食营养补充剂。然而，关于其发酵的研究较少。本研究采用三组益生菌组合（乳酸菌、芽孢杆菌及其混合物）对螺旋藻发酵进行了研究。结果表明，与未发酵的螺旋藻相比，乳酸菌显著增加了发酵螺旋藻中氨基酸的含量和必需氨基酸与总氨基酸的比例，且这种趋势随着菌株的混合而增强。然而，与未发酵的螺旋藻相比，芽孢杆菌发酵后氨基酸含量显著降低，总游离氨基酸和必需氨基酸含量也降低。发酵显著降低了螺旋藻的有害成分含量，三种混合菌处理之间存在显著差异。此外，与未发酵的螺旋藻相比，芽孢杆菌发酵增加了类黄酮和多酚的含量，显著提高了 1,1-二苯基-2-三硝基苯肼自由基清除能力和总抗氧化能力。相反，乳酸菌和乳酸菌与芽孢杆菌混合物处理赋予发酵上清液良好的抑菌能力。结果表明，益生菌发酵对螺旋藻有很好的效果，可以作为开发新型含螺旋藻食品的新方法。
