Screening of Strains of Lactic Acid Bacteria from Fermented Oat Pulp and Its Quality Analysis
Fermentation is an effective technique for improving the quality of oat pulp.However,there is a lack of fermentation strains adapted for oat pulp,and the quality of fermented oat pulp has not been clarified.In this study,oat pulp was used as the fermentation substrate,Streptococcus thermophilus st195 and Lactobacillus bulgaricus lb31,Lactobacillus plantarum Eden-Star PC06 and Lactobacillus plantarum Eden-Star PC108 were used for single and mixed bacterial fermentation,respectively,to examine the impact of fermentation of various lactic acid bacteria combinations on the quality of oat pulp,aiming to screen the suitable of lactic acid bacteria strains for oat pulp fermentation.The results showed that different lactic acid bacteria exhibit different fermentation performance.Lactobacillus plantarum Eden-Star PC06 demonstrated superior growth and acid production performance.The number of viable bacteria in the fermented oat pulp all increased to over 7 lg CFU/mL.Fermentation significantly reduced the amount of reducing sugars in oat pulp,but it also led to the accumulation of organic acids and volatiles such as alcohol,acid,and ketones.Fermentation with different combinations of lactic acid bacteria had different effects on the quality of oat pulp.The oat pulp fermented with the combination of Lactobacillus plantarum Eden-Star PC06,Streptococcus thermophilus st195,and Lactobacillus bulgaricus lb31 exhibited the highest content of volatile compounds and received a higher sensory score.In addition,the post-acidification of oat pulp fermented by this combination of bacteria was weak during storage,which could maintain the quality stability of fermented oat pulp during storage to a certain extent.It indicates that st 195+lb31+lpPC06 is a suitable strain combination for fermentation of oatmeal pulp,which has a greater research and development value,and lays a foundation for the further development of oat fermentation agent.
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