益生菌固态发酵黑米糠抗氧化发酵条件研究

Solid-State Fermented Condition on Antioxidative Activities of Black Rice Bran by Probiotics

以新鲜黑米糠为原料,通过单菌和混合菌发酵实验,确定了固态发酵黑米糠的最适菌株组合为纳豆芽孢杆菌和短乳杆菌,接种比例为1∶1,接种方式为先接入纳豆芽孢杆菌3d后接入短乳杆菌继续发酵2d,测得两菌株组合菌群数的对数值为17.11。设计单因素和正交实验,以菌群数的对数值和DPPH.清除率各占50%的综合评分为指标,确定纳豆芽孢杆菌和短乳杆菌固态发酵黑米糠的最优抗氧化发酵条件为:接种量8%,发酵温度37℃、加水量0.28mL/g。该条件下测得益生菌菌群数的对数值为17.15,DPPH.清除率为73%,黑米糠综合评分为45.75。进一步实验研究了益生菌发酵与未发酵黑米糠醇提液的DPPH.清除率,结果表明益生菌发酵提高了黑米糠的抗氧化活性。研究证明纳豆芽孢杆菌和短乳杆菌混合菌固态发酵黑米糠是开发具有高抗氧化性黑米糠健康食品的一条可行途径。

Fresh black rice bran as experimental materials,solid-state fermented condition of black rice bran were studied by single and mixed probiotics. Conclusions show that the optimal probiotic combination were Bacillus natto and Lactobacillus brevis, inoculation ratio was 1：1, means of inoculation was that Lactobacillus brevis continue fer- mented for two days after Bacillus natto fermented for three days. Experimental results for logarithmic value of the probiotics is 17.11. The half of total number of logarithmic value and DPPH-clearance rates of the probiotics as icri- teflon, solid-state fermented condition on antioxidative activities of black rice bran were studied by single factor re- search and orthogonal test. Conclusions show that inoculated quantity was 8%, fermented temperature was 37℃, supplement water capacity was 0.28mL/g. Verific-ation experiment results were logarithmic value of the probiotics was 17.15, DPPH.clearance rates was 73%, composite score was 45.75. Further through the fermented and unfermented black rice bran DPPH＇clearance rates experiments,conclusions show that the probiotics fermentation increased antiox- idant activity of black rice bran. The conclusions of this study show that Bacillus natto and LactobaciUus brevis mixed bacterial solid state fermentation black rice bran is a feasible way to develop high oxidation resistance black rice bran health food.