食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
16期
4-8
,共5页
罗晓燕%蔡力创%阮征%黄小流%刘世强%欧阳崇学
囉曉燕%蔡力創%阮徵%黃小流%劉世彊%歐暘崇學
라효연%채력창%원정%황소류%류세강%구양숭학
粮食%体外发酵%SCFA%氨氮值%pH
糧食%體外髮酵%SCFA%氨氮值%pH
양식%체외발효%SCFA%안담치%pH
foodstuff%fermentation in vitro%short chain fat acids(SCFA)%NH3-N contents%pH
采用体外发酵技术比较4种粮食发酵特性，评价高粱、黄豆、早籼米（糙米和精制白米）发酵性能。将4种食物制成冻干粉加入培养基，接种人体新鲜粪便进行体外发酵，定点记录发酵液产气量、测定pH、氨和SCFA含量。黄豆组产气量最大，空白组产氨量最多且pH最高，高粱组pH最低，产氨量最少。高粱组总短链脂肪酸含量最高，空白组最低。4种粮食体外发酵有助于增加SCFA，高粱优于其他三种。
採用體外髮酵技術比較4種糧食髮酵特性，評價高粱、黃豆、早秈米（糙米和精製白米）髮酵性能。將4種食物製成凍榦粉加入培養基，接種人體新鮮糞便進行體外髮酵，定點記錄髮酵液產氣量、測定pH、氨和SCFA含量。黃豆組產氣量最大，空白組產氨量最多且pH最高，高粱組pH最低，產氨量最少。高粱組總短鏈脂肪痠含量最高，空白組最低。4種糧食體外髮酵有助于增加SCFA，高粱優于其他三種。
채용체외발효기술비교4충양식발효특성，평개고량、황두、조선미（조미화정제백미）발효성능。장4충식물제성동간분가입배양기，접충인체신선분편진행체외발효，정점기록발효액산기량、측정pH、안화SCFA함량。황두조산기량최대，공백조산안량최다차pH최고，고량조pH최저，산안량최소。고량조총단련지방산함량최고，공백조최저。4충양식체외발효유조우증가SCFA，고량우우기타삼충。
The effects of four kinds of foodstuff (sorghum, soybean, unpolished rice and fine rice) on fermentation characteristics were evaluated with fermentation technology in vitro. Freeze-dried powder of these food and fresh feces of two donors were added to the culture medium. The gas production , pH and the contents of NH3-N, acetic acid, propanoic acid and butyric acid in the fermentation broth were determined at different time points. Our data showed that the maximum volumes of gas production in soybean-supplemented group , the maximum pH values and NH3-N contents in free-supplemented group, the lowest pH values and the least NH3-N contents in sorghum-supplemented group. The contents of short chain fatty acids (SCFA) were the highest in sorghum-supplemented group and the least in free-supplemented group. Sorghum, soybean, unpolished rice and fine rice are beneficial for increasing SCFA production and sorghum was the best of all.
