Improved nutritional and antioxidant properties of hulless barley following solid-state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum
文献类型： 外文期刊
作者： Zhang, Duqin 1 ; Tan, Bin 1 ; Zhang, Yuhong 2 ; Ye, Yanjun 3 ; Gao, Kun 1 ;
作者机构： 1.Acad Natl Food & Strateg Reserves Adm, Inst Cereal & Oil Sci & Technol, Beijing, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Agr Prod Proc & Food Sci, Lhasa, Tibet, Peoples R China
3.Cent South Univ Forestry & Technol, Changsha, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）
ISSN： 0145-8892
年卷期： 2022 年 46 卷 2 期
页码：
收录情况： SCI
摘要： Hulless barley grain (HBG) was treated by solid-state fermentation (SSF) with various Saccharomyces cerevisiae and Lactobacillus plantarum inoculation ratios (1:0, 1:1, 1:2, 1:3, 0:1, 2:1, and 3:1). The effects of SSF on dietary fiber content and composition, amino acid composition, polyphenol and phenolic acid profiles, and in vitro antioxidant capacities of HBG were investigated. After SSF, the soluble dietary fiber to insoluble dietary fiber ratio increased from 1/5 to 1/3, EAAI(egg) and EAAI(adult) increased from 95.25% and 70.44% to 110.40% and 81.65%, respectively, and total phenol content increased from 351.19 to 639.29 mg GAE/100 g DW. In addition, the ABTS center dot+ radical-scavenging and total antioxidant capacities increased from 795.28 to 1986.10 mu mol Trolox/100 g DW, and 139.21 to 323.75 units/100 mg DW, respectively. These results indicate that SSF, particularly with S. cerevisiae/L. plantarum inoculation ratios of 1:1 and 2:1, is a potential technology to improve the nutritional quality and antioxidant capacity of HBG. Novelty impact statement Effects of solid-state fermentation (SSF) with different S. cerevisiae and L. plantarum ratios on the nutritional and antioxidant properties of the hulless barley grain (HBG) were investigated. SSF markedly improved the nutritional and antioxidant properties of HBG. SSF with S. cerevisiae/L. plantarum inoculation ratios of 1:1 and 2:1 is a potential technology to improve the nutritional quality and antioxidant capacity of HBG-based products.
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