Optimization of cereal processing and fermentation process and analysis of its biological bacteriostatic effect
In this study,Cereal power underwent symbiotic fermentation driven by LABS and Saccharomyces cerevisiae Sa.737Z and then an analysis of biological bacteriostatic and nutritional value.The test results suggest the cereal powder fer-mented with 5∶1 LABS-to-Saccharomyces cerevisiae Sa.737Z displays the best bacteriostatic effect in following conditions:37℃ fermentation temperature,7 h fermentation duration,and 14％inoculum size.After growing in the symbiosis fermented ce-real powder for 4 h,Escherichia coli and Staphylococcus aureus were reduced to 0 in terms of colony concentration,proving the satisfactory biological bacteriostatic effect of the product.An analysis of the product's nutrients reveals the fermentation has significantly improved the protein absorption rate,soluble dietary fiber content,mineral content,and nutrients of the fermenta-tion product.
万方数据
维普
