Effects of mixed strains of rhizopus oryzae and lactobacillus on corn meal fermentation

Abstract As long as they are provided in appropriate proportions, probiotics can be beneficial to the host. These bacteria are increasingly used in food to balance intestinal microbiota and relieve gastrointestinal disorders. However after traveling through the gastrointestinal (GI) tract, surviving probiotic bacteria comprise 10 to 30 % of this population. It is a probiotic bacterium found in many probiotic foods. As a result of its inability to hydrolyze proteins and macromolecule carbs, L. acidophilus grows poorly in cereal products. The goal of the present investigation was a synbiotic beverage made from corn mash and Rhizopus oryzae-fermented corn mash. Starting culture concentration is one such element. Milk powder and Corn mash that had been fermented with Rhizopus oryzae were both researched in depth. Fermented cornflour with R. oryzae had just enough nutrients to support L. acidophilus' survival, but not its development. The proliferation of Lactobacillus acidophilus was not improved by adding sugar (1 or 2 %, w/v). However, once milk powder (1 % or 2 %, w/v) was put in, L. acidophilus developed rapidly. After 10 hours of fermentation using 5.5 % Rhizopus oryzae -fermented corn mash and 2 % Cell counts for skim milk powder were about. 9.0 log CFU/mL. During fermentation, the content of -glucans (approximately 781 mg/L) did not change considerably.摘要 益生菌若以适宜比例供给，即可对宿主产生有益作用。此类细菌正日益广泛应用于食品加工领域，以调节肠道菌群平衡、缓解胃肠道功能紊乱。然而，经胃肠道（gastrointestinal, GI）转运后，存活的益生菌仅占初始接种菌群的10%~30%。嗜酸乳杆菌（Lactobacillus acidophilus，L. acidophilus）是一类广泛存在于多款商业化益生菌食品中的益生菌菌种。由于无法水解蛋白质与大分子碳水化合物，嗜酸乳杆菌在谷物类基质中生长状况不佳。本研究旨在开发一款由玉米醪液与米根霉（Rhizopus oryzae）发酵玉米醪液制备的合生制剂（synbiotic）饮品。接种起始浓度便是影响该饮品发酵与益生菌存活的关键因素之一。本研究针对米根霉发酵玉米醪液与奶粉两种发酵基质展开了深入探究。经米根霉发酵的玉米粉仅能提供满足嗜酸乳杆菌存活的基础营养，却不足以支撑其增殖。添加1%或2%（质量体积比，w/v）的蔗糖并未对嗜酸乳杆菌的增殖起到显著促进作用。但当添加1%或2%（质量体积比，w/v）的奶粉后，嗜酸乳杆菌即可实现快速增殖。当采用5.5%米根霉发酵玉米醪液与2%脱脂奶粉作为发酵基质时，发酵10小时后嗜酸乳杆菌的活菌数可达约9.0 log CFU/mL。发酵过程中，β-葡聚糖的含量（约781 mg/L）未发生显著变化。