与单一培养发酵相比,酵母和乳酸菌(LAB)的共培养发酵在提高麦麸的生物活性和风味方面具有优势。在含麸皮的中国馒头(CSB)中显示出应用潜力。探讨酵母和不同乳酸菌组合对发酵麦麸生物活性和风味的影响。这项研究分析了物理化学性质,植酸降解能力,抗氧化活性,和麦麸的香气特征,该麦麸是由镰状酵母菌和八种不同的LAB共培养发酵处理的。Further,酚酸成分,抗氧化活性,纹理属性,香气简介,并对含CSB发酵麦麸的感官品质进行了评价。结果表明,共培养发酵对麦麸产生了三种挥发性特征,包括酯特征,酒精和酸的特征,和苯酚特征,具有这些特征的代表性菌株组合是具有发酵Limosilactobacillus的fubuligera,戊糖片球菌,和弯曲乳杆菌,分别。菌丝和发酵乳杆菌共培养发酵36h,促进酸化,植酸降解率达到51.70%,提高了小麦麸皮中相对含量为58.47%的挥发性乙酯的产量。花S.fublicera和弯曲乳杆菌共培养发酵36h的小麦麸皮中4-乙基愈创木酚的相对含量高,为52.81%,表现出较强的抗氧化活性,ABTS·+和DPPH·清除率为65.87%和69.41%,分别,三价铁还原抗氧化能力(FRAP)为37.91μmol/g。此外,含CSB的麦麸经纤维菌和发酵乳杆菌共培养发酵处理,显示出较大的比容,质地柔软,和愉快的香气,并获得了很高的感官评分。含CSB的小麦麸皮,经纤孢菌和弯曲乳杆菌共培养发酵处理,4-乙基愈创木酚含量高,4-乙烯基愈创木酚,阿魏酸,香兰素,丁香醛,和原儿茶醛,表现出较强的抗氧化活性。该研究有利于麦麸资源的综合利用,并为提高CSB的功能和质量提供了新的见解。
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.