工业微生物2025，Vol.55Issue(5)：139-151,13.DOI:10.3969/j.issn.1001-6678.2025.05.037
发芽联合植物乳杆菌或红曲霉发酵对谷物营养成分及消化特性的影响
Effect of Germination Combined with Fermentation of Lactobacillus Plantarum or Monascus on the Nutritional Content and Digestive Characteristics of Cereals
摘要
Abstract
Germination combined with fermentation has been widely concerned as a feasible cereal processing method.At present,the research on germination and fermentation of cereals is not comprehensive,and often focuses on the changes of a single component or a fixed fermentation time in cereals.The study comprehensively explored the effects of germination combined with Lactobacillus plantarum/Monascus fermentation on various nutrients and starch/protein digestibility of oats and buckwheat,and dynamic observation of different fermentation periods,and used laser confocal microscopy to detect the distribution of starch and protein in cereals after germination combined fermentation treatment.The results showed that the basic nutrients of cereals decreased significantly and the active ingredients increased significantly after germination combined with fermentation of these two strains,and the fermentation effect of Monascus was significantly higher than that of Lactobacillus plantarum.The contents of γ-aminobutyric acid in germinated grains after fermentation 12 days of Monascus increased significantly,from 62.16 mg/100 g and 75.39 mg/100 g to 239.87 mg/100 g and 272.83 mg/100 g in oats and buckwheat.The final starch digestibility of oats and buckwheat increased respectively from 63.12%and 71.23%to 97.22%and 99.81%,respectively,and the protein digestibility increased respectively from 78.67%and 69.47%to 94.52%and 85.72%.The results of this paper provides data support for the subsequent development of functional cereal products.关键词
谷物/发芽/红曲霉/植物乳杆菌/消化率Key words
cereals/germination/monascus/lactobacillus plantarum/digestibility引用本文复制引用
张颖,殷杨玉,蒋雨晴,管骁..发芽联合植物乳杆菌或红曲霉发酵对谷物营养成分及消化特性的影响[J].工业微生物,2025,55(5):139-151,13.基金项目
国家自然科学基金青年基金(32202200). （32202200）
