复合乳酸菌发酵改性姜渣膳食纤维

Modification of Soluble Dietary Fiber of Ginger Dregs via Fermentation by Complex Lactic Acid Bacteria

该文以姜渣为原料,利用保加利亚乳酸杆菌和嗜热链球菌(1∶1,质量比)作为复合发酵菌种改性姜渣可溶性膳食纤维(soluble dietary fiber,SDF)。研究发酵温度、发酵时间、料液比3个因素对姜渣中可溶性膳食纤维含量的影响。通过单因素试验和响应面试验优化确定复合发酵法的最佳工艺条件为:发酵温度42℃、发酵时间48 h、料液比1∶10(g/mL),测得姜渣中可溶性膳食纤维的得率为9.42%。通过光学显微镜、扫描电镜、X-射线衍射、13C固体核磁共振波谱仪等发现,姜渣发酵后膳食纤维的膨胀力和持水力的增加与结构的变化密切相关。

In this study,ginger dregs were used as a raw material.Lactobacillus bulgaricus and Streptococcus thermophilus were mixed in a 1∶1 ratio and used as a fermentation strain for the modification of soluble dietary fiber(SDF)of ginger dregs.The influence of the fermentation temperature,fermentation time,and liquid material ratio on the SDF content of ginger dregs was evaluated.The SDF content of ginger dregs was 9.42%when the fermentation temperature was 42℃,fermentation time was 48 h,and the solid-liquid ratio was 1∶10(g/mL).Optical microscope,scanning electron microscope,X-ray diffraction,and solid-state nuclear magnetic resonance spectrometer showed that the structural change of the SDF was closely associated with the increase in the swelling power and the water-holding capacity of the ginger dregs.