黑龙江八一农垦大学学报2025，Vol.37Issue(2)：53-58,66,7.DOI:10.3969/j.issn.1002-2090.2025.02.008
不同菌种发酵对玉米粉品质及黄曲霉毒素B1的影响
Impact of Fermentation with Different Microbial Strains on the Quality of Maize Flour and Aflatoxin B1 Content
摘要
Abstract
To investigate the effects of fermentation with different microbial strains on the quality of maize flour and its content of aflatoxin B1,maize flour was utilized as the raw material and lactic acid bacteria,yeast,and mixed cultures were employed for the fermentation of maize flour.Measurements and systematic analyses were also conducted on the structure and physicochemical properties of corn flour fermented by different microbial strains,as well as their inhibition of aflatoxin B1.The results indicated that fermentation with different microbial strains caused varying degrees of damage to the surface structure of the maize flour particles compared to the control group(unfermented corn),the total starch content,amylose content,gelatinization temperature,and gel stre-ngth of the maize flour fermented with different microbial strains significantly increased(P<0.05),while the amylopectin content,se-tback value,breakdown value,protein content,and fat content significantly decreased(P<0.05).Moreover,mixed-culture fermentation led to severe erosion on the surface of the maize flour and exhibited the largest variation in hardness among the three fermentation methods,with a reduction of 23.48%.The content of aflatoxin B1 decreased by 7.2%,12.93%,and 12.94%after fermentation with different microbial strains,with mixed culture fermentation showing a more apparent inhibition of aflatoxin.In summary,fermentation with different microbial strains can improve the quality of maize flour and inhibit the production of aflatoxin B1,furthermore,mixed-culture fermentation significantly improved the quality of the maize flour,which will provide a theoretical basis for the selection of microbial strains in future maize flour fermentation.关键词
玉米粉/乳酸菌/酵母菌/品质/黄曲霉毒素B1Key words
maize flour/lactic acid bacteria/yeast/quality/aflatoxin B1分类
轻工业引用本文复制引用
魏明智,鹿保鑫,曹龙奎,王维浩,全志刚,胡鑫,季柳俊澜..不同菌种发酵对玉米粉品质及黄曲霉毒素B1的影响[J].黑龙江八一农垦大学学报,2025,37(2):53-58,66,7.基金项目
黑龙江省"百千万"工程科技重大专项(2021ZX12B06). （2021ZX12B06）
