乳酸菌发酵香菇柄主要营养成分的变化

Changes in main nutrients of mushroom stem fermented by lactic acid bacteria

目的研究香菇柄经过乳酸菌发酵后主要营养成分的变化。方法采用乳酸菌为菌种发酵香菇柄,与未添加乳酸菌的香菇柄作比较,测定发酵前后主要营养成分的含量,并用高效液相色谱法检测膳食纤维的单糖组成。结果与发酵前相比,香菇柄经过发酵后总糖、不溶性膳食纤维含量下降,总膳食纤维、蛋白质的含量上升,尤其是可溶性膳食纤维和总酸含量显著上升(P<0.05),分别提高了2.13倍和2.71倍;可溶性膳食纤维的单糖组成种类无变化,其中,葡萄糖、木糖、甘露糖含量增加,半乳糖含量减少;水解氨基酸的种类无变化,总量略有提高,除赖氨酸外,各水解氨基酸经过发酵后含量均未有减少;游离氨基酸总量减少了31.72%,但部分游离氨基酸含量有所增加,呈味氨基酸组成发生变化,酸味氨基酸、鲜味氨基酸、芳香味氨基酸含量均有提高。结论本研究为开发乳酸菌发酵香菇柄的香菇制品提供理论依据。

Objective To investigate the changes in main nutrients of mushroom stem fermented with lactic acid bacteria. Methods The lactic acid bacteria were used for fermentation of the mushroom stem, the content of main nutrients before or after fermentation were determined for comparison of mushroom stem with or without lactic acid bacteria, and the monosaccharide compositions of dietary fiber were detected by high performance liquid chromatography. Results The results showed that, compared with the unfermented, the content of total sugar and insoluble dietary fiber decreased after fermentation. The total dietary fiber and protein content increased, especially, the content of soluble dietary fiber and total acid increased significantly（P〈0.05） by 2.13 and 2.71 times respectively. There was no change in monosaccharide composition of soluble dietary fiber, the content of glucose, xylose and mannose increased, but the galactose content decreased. The kinds of hydrolyzed amino acids remained unchanged, and the total amount increased slightly. Except lysine, none of hydrolyzed amino acid decreased after fermentation. The total of free amino acids decreased by 31.72%, however, the content of some free amino acids increased and the constitute of flavor amino acids changed, and the content of acidic amino acid, umami amino acid and aromatic amino acid all raised. Conclusions This study provides a theoretical basis for the development of mushroom stem products fermented by lactic acid bacteria.