论文部分内容阅读
采用植物乳杆菌(Lactobacillus plantarum)、戊糖片球菌(Pediococcus pentosaceus)、肠膜明串珠菌(Leuconostoc mesenteroides)3种益生菌对黄浆水进行发酵,利用建立的高效液相色谱法考察菌种、乳粉和糖对发酵过程中大豆异黄酮含量的影响。结果表明:益生菌以7.0 log cfu·mL-1的接菌量接种到黄浆水中37℃发酵24 h后,糖苷型大豆异黄酮含量显著减少,而游离苷元型大豆异黄酮含量显著增加(P<0.05),由1.54 mg·L-1增加至15.99~20.33 mg·L-1;黄浆水中添加乳粉和糖均使发酵过程中游离苷元型大豆异黄酮含量显著增加(P<0.05)。利用高产游离苷元型大豆异黄酮发酵菌株发酵黄浆水,可以提高大豆异黄酮的生物活性,为充分利用黄浆水制备活性发酵饮料提供理论依据。
Three kinds of probiotic bacteria, Lactobacillus plantarum, Pediococcus pentosaceus and Leuconostoc mesenteroides, were used to ferment yellow pulp water. The established high performance liquid chromatography (HPLC) Effect of Milk Powder and Sugar on the Content of Soybean Isoflavones in Fermentation. The results showed that when probiotics were inoculated into the yellow pulp water at a flux of 7.0 log cfu · mL-1 for 24 h, the content of glycosidic isoflavones was significantly decreased, while the content of free aglycones was significantly increased P <0.05), and increased from 1.54 mg · L-1 to 15.99-20.33 mg · L-1. The addition of milk powder and sugar to the yellow pulp water significantly increased the content of free aglycon agar soy isoflavones (P <0.05) ). The use of high-yield glycosylated isoflavone isoflavone fermentation strains fermented yellow slurry of water, can increase the biological activity of soy isoflavones, in order to make full use of yellow muddy water to prepare active fermentation drinks provide a theoretical basis.