不同发酵剂对小米营养成分及γ-氨基丁酸含量的影响
Effect of different filamentous fungi fermentation on nutritional components and γ-Aminobutyric Acid content of millet
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摘要: 研究三株不同丝状真菌（米曲霉,米根霉3.1175和米根霉3.2751）发酵对小米营养成分及GABA含量的影响。通过测定不同时间段发酵后小米中的总酸,氨基酸态氮,还原糖等营养成分以及γ-氨基丁酸的含量,结果发现小米中的总酸和还原糖在三株菌的发酵下均得到显著提高（p<0.05）。此外,氨基态氮在米曲霉和米根霉3.2751的发酵下得到显著提高（p<0.05）,而米根霉3.1175发酵的小米变化则不显著（p>0.05）,米曲霉发酵的小米中γ-氨基丁酸含量随着发酵时间的增加而显著提高（p<0.05）。因此米曲霉和米根霉3.2751发酵的小米具有更大的开发前景。Abstract: The effect of three filamentous fungi (Aspergillus oryzae, Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751) solid-state fermentation on nutritional components and GABA content of millet was investigated.The content of titratable acid, amino acid nitrogen, reducing sugar and γ-Aminobutyric Acid (GABA) of millet fermented by these three fungi were changed after incubation.The titratable acid and reducing sugar of millet fermented by three filamentous fungus were increased significantly (p<0.05) .The free amino acid of millet fermented by A.oryzae and R.oryzae 3.2751 were increased significantly (p<0.05) .The R.oryzae 3.1175 was not significant (p>0.05) .Meanwhile the GABA of A.oryzae fermented millet was increased significantly (p<0.05) .Therefore, the fungi fermented millet has a better development future especially fermented by A.oryzae and R.oryzae 3.2751.
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