PDF(Pubmed)
Abstract：
The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study\'s aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean-oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product\'s sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties.
摘要：
谷物和豆类在饮食中的重要性已得到广泛认可，消费者正在寻找平衡饮食与植物性选择的方法。然而,抗营养因子的存在会降低蛋白质和矿物质的生物利用度，从而降低其营养价值。本研究的目的是选择影响营养价值的微生物和发酵条件，味道,和产品的安全性。降低蚕豆和豌豆中抗营养素水平的单一乳酸菌（LAB）菌株用于选择两种发酵剂混合物的微生物。他们在两个温度下24、48和72小时的蚕豆-燕麦混合物发酵中进行了研究。抗营养素水平，包括低聚半乳糖和嘧啶糖苷（维辛和定罪），决心。此外，进行发酵产品的感官评价。用选定的单一菌株和微生物混合物进行发酵显示，抗营养素含量显着降低，vicine和cabinine下降了99.7％和96.1％，分别。同样，低聚糖几乎完全降解。所选择的LAB混合物也显示影响产品的感官特性。微生物聚生体被证明在富含蛋白质的物质的发酵中有效地进行，导致产品具有改善的营养价值和感官特性。
