不同菌种发酵豆渣的营养及抗氧化特性分析

Nutrition and Antioxidant Properties of Different Strains Fermented Soybean Residue Analysis

本文主要探析了不同菌种发酵豆渣的营养及抗氧化特性。结果表明,对比蒸煮豆渣以及发酵豆渣,发酵豆渣有增加的蛋白质以及减少了含有的脂肪,维持不变的就是粗纤维含量。米曲霉发酵进行到48 h时,对ABTS自由基清除活性最强。其余菌株发酵豆渣80%乙醇提取物清除DPPH自由基的能力在发酵进行到24 h时达到最高值,其中枯草芽孢杆菌最大达42%,比未发酵蒸煮豆渣提高40%。

This paper mainly discusses the nutritional and antioxidant properties of fermented bean dregs of different strains. The results show that the contrast cooking bean dregs and fermented bean dregs, fermentation of soybean dregs with increased protein and reduce the fat content to maintain constant is crude ifber content. When Aspergillusniger fermentation was carried out to 48 h, the scavenging activity of H radical scavenging activity was the highest. The rest of the strains fermented bean dregs of 80% ethanol extract scavenging ability of DPPH free radical in the fermentation carried out in 24 h and reached the highest, the Bacillus subtilis was the highest, up to 42%, than unfermented cooking bean dregs is increased by 40%.