徐州工程学院学报（自然科学版）2023，Vol.38Issue(4)：14-19,6.
发芽处理对燕麦酵素发酵过程中抗氧化性及微生物群落的影响
Effect of Germination Treatment on Antioxidant Activity and Microbial Community During Oat Enzyme Fermentation
摘要
Abstract
In order to explore the effect of germination of oats on the antioxidant activity and microbial community during oat enzyme fermentation,the changes of β-glucan content,DPPH scavenging rate and microbial indexes were investigated with germinated oats as samples and non-germinated oats as control.The results showed that the β-glucan content and DPPH scavenging rate were increased in both the samples and the control,but the samples were higher than the control by 4.12%and 8.85%,respectively;the β-glucan content and DPPH scavenging rate of the samples reached the maximum value on the 9th day of fermentation,while the control delayed to reach the maximum value on the 12th day.Lactic acid bacteria,acetic acid bacteria and yeast were widely present in the oat enzyme,and the numbers of lactic acid bacteria and yeast in the samples were higher than those of the control by 23.23%and 18.77%,respectively,throughout the fermentation process;the lactic acid bacteria in the samples reached the maximum value of 145.55×106 cfu/mL on day 6 of the fermentation,whereas the control reached the maximum value of 118.11×106 cfu/mL on day 9;the yeast in the samples reached a maximum of 47.21×104 cfu/mL on day 9,while the control reached a maximum of 39.75×104 cfu/mL on day 12.In the oat enzyme fermentation process,the quality of oat enzyme was improved after the germination treatment,and the time of fermentation was shortened,which is conducive for the production of oat enzyme.关键词
燕麦/酵素/微生物/抗氧化性Key words
oat/enzyme/microorganism/antioxidant property分类
轻工纺织引用本文复制引用
马利华,何静瑞,张宜硕,李夏新..发芽处理对燕麦酵素发酵过程中抗氧化性及微生物群落的影响[J].徐州工程学院学报（自然科学版）,2023,38(4):14-19,6.基金项目
国家自然科学基金项目(31701566 （）
31401553) （）
