摘要
【目的】采用复合菌发酵牛至粉,以期提升其营养品质。【方法】以牛至粉、玉米粉和豆粕粉为底物,以抑菌能力作为评价指标,依次利用Plackett-Burman试验、最陡爬坡试验和中心复合试验等方法对复合益生菌固态发酵牛至粉的工艺条件进行优化,并测定发酵牛至粉的抑菌能力、pH、乳酸含量、抗氧化能力、蛋白含量和挥发油含量。【结果】发酵时间、发酵基质水分含量和乳酸菌接种量是影响发酵的主效应因素,优化后最佳发酵工艺为:发酵底物组成比例为牛至粉∶玉米粉∶豆粕粉=4∶1∶5,枯草芽孢杆菌、地衣芽孢杆菌和酵母菌接种量均为5×10^(6) CFU/g,乳酸菌接种量为1.87×10^(7) CFU/g,发酵温度为25℃,发酵时间为130 h,水分含量46.7%。在此条件下,发酵牛至粉组合物对大肠杆菌抑菌率达99.98%。较未发酵牛至粉而言,发酵组合物pH显著降低(P<0.05),抗氧化能力显著提高(P<0.05),水溶蛋白和酸溶蛋白均显著提高(P<0.05),百里香酚和香芹酚的含量显著提高40%以上(P<0.05)。与未发酵牛至粉相比,发酵牛至粉对大肠杆菌、沙门氏菌、金黄色葡萄球菌、产气荚膜梭菌和副溶血弧菌的抑菌能力均显著提高(P<0.05)。【结论】响应面法优化牛至粉发酵工艺后,其有效成分百里香酚和香芹酚的含量均显著提高40%以上,且抑菌能力和营养品质均显著提高。
【Objective】 The aim of this study was to ferment oregano powder using compound bacteria, in order to enhance its nutritional quality.【Method】 Antimicrobial capacity was used as an evaluation indicator, oregano powder, corn powder and soybean meal powder were used as substrates to optimize the solid-state fermentation process of oregano herb by compound probiotics using the Plackett-Burman experiment, the steepest climb experiment and the central composite experiment in turn.The antibacterial ability, pH, lactic acid content, antioxidant ability, protein content and volatile oil content of fermented oregano were measured.【Result】 The fermentation time, moisture content of substrate and inoculum of lactic acid bacteria were the main effect factors affecting fermentation.The optimal fermentation process was as follows.The composition ratio of the fermentation substrate was oregano meal∶corn meal∶soybean meal=4∶1∶5,the inoculum amount of Bacillus subtilis,Bacillus licheniformis and yeast inoculum were all 5×10^(6) CFU/g, lactic acid bacteria inoculum amount was 1.87×10^(7) CFU/g, fermentation temperature was 25 ℃,fermentation time was 130 h, and water content was 46.7%.Under these conditions, the antibacterial ability of fermented oregano against Escherichia coli reached 99.98%.Compared with unfermented oregano, pH of the fermented combination was significantly decreased(P<0.05),the antioxidant capacity was significantly increased(P<0.05),the water-soluble proteins and acid-soluble proteins were significantly increased(P<0.05),and the content of thymol and carvacrol were both significantly increased by more than 40%(P<0.05).Compared with unfermented oregano, the antibacterial ability of fermented oregano against Escherichia coli,Salmonella typhimurium,Staphylococcus aureus,Clostridium perfringens and Vibrio parahaemolyticus was significantly increased(P<0.05).【Conclusion】 After optimizing the fermentation process of oregano powder by response surface method, the contents of active ingredients thymol and carvacrol were significantly increased by more than 40%,and the antibacterial ability and nutritional quality were significantly improved.
作者
李洋
朱思明
张健玲
郑粤
陈应强
罗帝洲
俞婷
张艳彬
王志林
LI Yang;ZHU Siming;ZHANG Jianling;ZHENG Yue;CHEN Yingqiang;LUO Dizhou;YU Ting;ZHANG Yanbin;WANG Zhilin(Kashi University,Kashi 844008,China;Guangdong Provincial Key Laboratory of Crop Germplasm Resources Conservation and Utilization,Agro-biological Gene Research Center,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;School of Food Science&Engineering,South China University of Technology,Guangzhou 510640,China;Jiangmen Customs Technology Center,Jiangmen 529085,China;Ha Qi(Guangdong)Biotechnology Co.,Ltd.,Chaozhou 521000,China)
出处
《中国畜牧兽医》
CAS
北大核心
2022年第12期1695-1706,共12页
China Animal Husbandry & Veterinary Medicine
基金
广东省科技专项资金(“大专项+任务清单”)项目(江科[2021]183号)
肇庆市科技计划项目(2021 N003)。
关键词
牛至粉
益生菌
发酵
工艺优化
抑菌能力
oregano powder
probiotics
fermentation
process optimization
antibacterial ability
