纤维产品经微生物发酵前后的营养价值研究

发布时间：2019-05-09 19:35

【摘要】：为研究纤维产品经微生物发酵前后的营养价值,本文在每千克麸皮中添加5 g自制酵解剂,制备了一种纤维酵解产品,即产品-1。产品-1室温存放3个月,即为产品-2。产品-3为市售纤维酵解产品,与产品-1成分类似。对产品1、2和3进行系列指标测定,以对纤维产品发酵前后的营养价值与稳定性进行研究。结果表明:产品-1与原料相比,粗蛋白质与小肽含量分别提高11.8%和3.6倍,相较于产品-3也都显著提高(P0.05);pH降低26.2%,相较于产品-3也显著降低(P0.05);还原糖、L-乳酸、VFA含量分别提高3.1倍、49倍、2.9倍,乳酸菌、酵母菌、芽孢菌菌量分别提高164614倍、100000倍、177倍,相较于产品-3也都显著提高(P0.05);霉菌降解100%,黄曲霉毒素B1、呕吐毒素、玉米赤霉烯酮含量分别降低68.4%、76.8%、44%,粗纤维、酸性洗涤纤维、中性洗涤纤维含量分别降低19.6%、13.3%、13.6%,与产品-3相比,有降低的趋势。产品-2与产品-1相比,粗纤维、中性洗涤纤维与酸性洗涤纤维含量无显著差异(P0.05),粗蛋白质、挥发性脂肪酸(VFA)含量随微生物分解作用显著提升(P0.05),pH显著降低(P0.05),还原糖作为底物被微生物消耗而显著下降(P0.05),乳酸菌、酵母菌、芽孢菌菌量因菌体死亡而显著降低(P0.05),霉菌因环境污染显著增加(P0.05),毒素中黄曲霉毒素、呕吐毒素、玉米赤霉烯酮含量无显著差异(P0.05)。
[Abstract]:In order to study the nutritional value of fiber products before and after microbial fermentation, a kind of fiber hydrolyzing product, that is, product 1. 1., was prepared by adding 5 g self-made hydrolysate to each kilogram of gluten. Product-1 stored at room temperature for 3 months, that is, product-2. Product-3 is a marketed fiber hydrolyzed product, similar to product-1. A series of indexes of products 1, 2 and 3 were determined to study the nutritional value and stability of fiber products before and after fermentation. The results showed that the content of crude protein and small peptide in product-1 was 11.8% and 3.6 times higher than that of raw material respectively, and the content of crude protein and small peptide was significantly higher than that of product-3 (P0.05). PH decreased by 26.2%, which was also significantly lower than that of product-3 (P 0.05). The contents of reducing sugar, L-lactic acid and VFA increased by 3.1 times, 49 times, 2.9 times, 164614 times, 100000 times and 177 times, respectively, which were significantly higher than those of product-3 (P 0.05). The contents of mold degradation, aflatoxin B1, vomiting toxin and zearalenone decreased by 68.4%, 76.8% and 44%, respectively, while the contents of crude fiber, acid detergent fiber and neutral detergent fiber decreased by 19.6% and 13.3%, respectively. 13.6%, compared with product-3, there is a downward trend. Compared with product-1, there was no significant difference in the contents of crude fiber, neutral detergent fiber and acid detergent fiber (P 0.05). The (VFA) content of crude protein and volatile fatty acid increased significantly with microbial decomposition (P 0.05). PH decreased significantly (P 0.05), reducing sugar as substrate was consumed by microorganisms (P 0.05), lactic acid bacteria, yeast and spores decreased significantly (P 0.05), and the number of lactic acid bacteria, Saccharomyces cerevisiae and spores decreased significantly (P 0.05). There was no significant difference in the contents of aflatoxin, vomiting toxin and zearalenone between the two groups (P0.05).
【作者单位】：青岛根源生物技术集团有限公司;
【分类号】：S816

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