安徽农业大学学报2025，Vol.52Issue(1)：155-163,9.DOI:10.13610/j.cnki.1672-352x.20250320.013
乳酸菌固态发酵对马铃薯薯渣品质及风味物质的影响
Effects of solid-state fermentation by lactic acid bacteria on flavor compounds and qualitys of potato residues
摘要
Abstract
[Objective]Potato processing is mainly based on the production of starch in Ningxia,but it will pro-duce a large number of by-products such as potato pomace,juice,etc.,however,at present,these processing by-products are not fully utilized,and it is difficulties to handle the problem.In order to solve the above problems,we utilized lactobacilli to carry out solid-state fermentation on Ningxia potato pomace,and studied the changes in quality and flavor substances before and after fermentation,so as to provide a theoretical support for the use of potato pomace resources of high value,and promote the development of the potato processing industry in Ningxia.[Method]The nutrient composition,physical and chemical properties,as well as volatile substances in potato residue were analyzed through solid fermentation using lactic acid bacteria stored in the laboratory.[Result]The contents of starch de-creased after fermentation,while the contents of organic acids,total phenols,total acids,reducing sugars and amino acids increased;after fermentation,the brightness of potato residue decreased significantly,and the color was golden;water and oil holding capacity decreased.Furthermore,there were many volatile substances in potato residue after fermentation,and 41 kinds of substances were qualitatively obtained,such as ketones,aldehydes,alcohols,esters and other aromatic substances.[Conclusion]After fermentation,the active substances increased,the microbial index reached the requirement and a plentiful amount of volatile compounds existed in the potato residues.关键词
马铃薯薯渣/乳酸菌固态发酵/营养成分变化/挥发性物质Key words
potato residues/solid state fermentation of lactic acid bacteria/nutrient composition changes/volatile substances分类
轻工纺织引用本文复制引用
吴煜萱,张春雷,苏克军,李海峰..乳酸菌固态发酵对马铃薯薯渣品质及风味物质的影响[J].安徽农业大学学报,2025,52(1):155-163,9.基金项目
宁夏回族自治区重点研发计划项目(2019BBF02028)资助. （2019BBF02028）
