Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
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精选乳酸菌大豆固态发酵工艺优化及其抗营养成分的影响
DOI：
10.1111/jfpp.13290
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发表时间：
2017-12-01
影响因子：
2.5
通讯作者：
Dong, Mingsheng
中科院分区：
文献类型：
--
作者：
Rui, Xin;Wang, Mingjia;Dong, Mingsheng
本研究以植物乳杆菌B1-6为菌种，采用固态发酵的方法，开发了一种益生大豆食品。对发酵工艺参数进行了优化，并研究了发酵过程中大豆种子中抗营养成分的变化。响应面分析结果表明：蔗糖添加量为2 g/100 g，煮沸时间为5 min，发酵时间为17.61 h，乳酸菌数为8.12 log cfu/ml。固态发酵显著降低了大豆种子中总皂苷含量、植酸含量和胰蛋白酶抑制剂活性。发酵结束时总酚含量显著增加。大豆种子发酵后蛋白质体外消化率显著提高。这项研究表明，大豆种子可以作为益生菌LAB的潜在食品载体。此外，固态发酵作为一种绿色技术，在生产益生大豆源食品方面具有很大的潜力。固态发酵是一种利用大豆种子进行乳酸发酵的新方法。与液态发酵（通常基于豆奶）相比，它是一种更绿色的技术，不会产生副产品奥卡拉。很少有研究探讨固态发酵大豆种子由乳酸菌单独。因此，本研究采用植物乳杆菌对大豆种子进行固态发酵。采用响应面法优化固态发酵工艺参数，并研究发酵对大豆种子中抗营养成分酚类物质、皂苷、植酸和胰蛋白酶抑制剂活性的影响。研究结果将有助于优化和应用这一新兴技术，以生产健康和环保的大豆食品。
In this study, a probiotic soy-derived food was developed by a novel solid-state fermentation approach using Lactobacillus plantarum B1-6. The fermentation parameters were optimized, and changes in anti-nutritional components in soy seeds during fermentation were investigated. Analysis using response surface methodology showed the following optimized parameters: addition of 2 g/100 g sucrose, boiling for 5 min, and fermentation duration of 17.61 hr; under the optimized condition, the resulting lactic acid bacteria (LAB) count was 8.12 log cfu/ml. Solid-state fermentation significantly reduced the total saponin content, phytic acid content, and typsin inhibitor activity in soy seeds. The total phenolic content significantly increased by the end of fermentation. In vitro protein digestibility improved significantly in soy seeds after fermentation. This study indicates that soy seeds can be a potential food carrier for probiotic LAB. Moreover, solid-state fermentation, a green technology, exhibits potential in producing probiotic soy-derived food with improved nutritional properties.Practical applicationsSolid-state fermentation is a novel approach to utilize the whole soy seeds to conduct lactic fermentation. Compared to the liquid-state fermentation (usually based on soymilk), it is a greener technology without generating of the by-product okara. Few study has investigated solid-state fermentation on soy seeds by lactic acid bacteria alone. Therefore, in the current study, solid-state fermentation on soy seeds was conducted by Lactobacillus plantarum. Parameters of the solid-state fermentation were optimized by response surface methodology and the influence of fermentation on anti-nutritional components, namely, phenolics, saponin, phytic acid, and typsin inhibitor activity in soy seeds were investigated. Results of the study will be helpful in future optimization and application of this emerging technology to produce healthy and environment-friendly soy-derived foods.