混合菌种发酵对豆豉抗氧化性影响的研究

Study on the Influence of Mixed Strains Fermentation on the Antioxidant Properties of Fermented Soya Beans

通过混合菌种发酵豆豉,提高豆豉的抗氧化能力。选用高产蛋白酶菌株枯草芽孢杆菌D2、D8、D10和β-葡萄糖苷酶产生菌枯草芽孢杆菌U35进行单菌种和混合菌种发酵豆豉,测定其中的抗氧化成分黄酮类化合物含量,比较豆豉铁氰化钾还原能力、自由基清除能力、抗氧化能力差异,同时分析其抗氧化成分含量和抗氧化活性的关系。混菌豆豉的苷元型异黄酮含量明显提高,D2U35、D8U35、D10U35混菌豆豉比D2、D8、D10单菌豆豉分别增加了59.71%、68.18%、54.83%。豆豉中抗氧化成分黄酮类化合物的含量比蒸煮大豆高31.20%～45.19%。混菌豆豉铁氰化钾还原能力、对[.OH]自由基清除能力分别比单菌豆豉高约22.02%、38.62%,对[DPPH.]自由基清除能力与单菌豆豉基本相同。混菌豆豉苷元型异黄酮含量对抗氧化性质影响较大。

In order to improve the antioxidant components content of fermented soya beans and improve the antioxidant properties, soya beans were fermented by protease-producing strains Bacillus subtili D2, D8, D10 and β-glucosidase-producing strain Bacillus subtili U35 using single strain and multi-strain fermentation method. The contents of flavonoids were measured, potassium ferricyanide reductive ability, free radical scavenging capacity and antioxidant ability were evaluated, and relationship between antioxidant components content and the antioxidant activity was also analyzed. Isoflavone aglycones content of multi-strain, that is D2U35, D8U35 and D10U35, fermented soya beans were enhanced greatly, 59.71%, 68.18% and54.83% higher than that of D2, D8 and D10 fermented soya beans, respectively. Flavonoids content of fermented soya beans were 31.20%～45.19% higher than those of steam cooked soya beans. Multi-strain fermented soya beans had 22.02% higher potassium ferricyanide reductive ability, 38.62% higher [？OH] free radical scavenging capacity and almost the same [DPPH？] free radical scavenging capacity as compared with the single strain fermented comparison products. In general, multi-strain fermentation was an effective way to improve the antioxidant ability. The isoflavone aglycones content influenced most on antioxidant properties of multi-strain fermented soya beans.