Du Tonghao, Xiong Shijin, Wang Li, Liu Guangxian, Guan Qianqian, Xie Mingyong, Xiong Tao, Huang Jinqing
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047 Jiangxi China.
Food Sci Biotechnol. 2023 Sep 23;33(5):1207-1219. doi: 10.1007/s10068-023-01426-7. eCollection 2024 Apr.
Microbial treatment can reduce the antinutritional factors and allergenic proteins in corn-soybean meal mixture (CSMM), but the role of the microbial community in hypoallergenicity and digestibility during the fermentation process remains unclear. Therefore, the fermentation strains of and LAB were determined, and the compatibility and fermentation process of two-stage solid fermentation composite bacteria were optimized, and the dynamic changes in physicochemical property and microbial community during two-stage fermentation were investigated. Results showed that Bacillus subtilis NCUBSL003 and Lactobacillus acidophilus NCUA065016 were the best fermentation combinations. The optimal fermentation conditions were inoculum 7.14%, solid-liquid ratio of 1:0.88 and fermentation time of 74.30 h. The contents of TI, β-conglycinin and glycinin decreased significantly after fermentation. Besides, TCA-SP, small peptides and FAA increased. and were the main genera. Pathogenic bacteria genera were inhibited effectively. This study suggests the feasibility of two-stage fermentation in improving the nutrient values and safety of the CSMM.
The online version contains supplementary material available at 10.1007/s10068-023-01426-7.
微生物处理可以降低玉米-豆粕混合物（CSMM）中的抗营养因子和致敏蛋白，但微生物群落对发酵过程中低致敏性和消化率的作用仍不清楚。因此，确定了芽孢杆菌和乳酸菌的发酵菌株，优化了两阶段固体发酵复合菌的兼容性和发酵过程，并研究了两阶段发酵过程中理化性质和微生物群落的动态变化。结果表明，枯草芽孢杆菌NCUBSL003和嗜酸乳杆菌NCUA065016是最佳发酵组合。最佳发酵条件为接种量7.14%、固液比1:0.88、发酵时间74.30小时。发酵后TI、β-伴大豆球蛋白和大豆球蛋白含量显著降低。此外，TCA-SP、小肽和FAA增加。芽孢杆菌属和乳杆菌属是主要菌属。病原菌属得到有效抑制。本研究表明两阶段发酵在提高CSMM营养价值和安全性方面的可行性。
在线版本包含可在10.1007/s10068-023-01426-7获取的补充材料。
