Optimization of Fermentation Process of Buckwheat Lactic Acid Bacteria and Analysis of Volatile Substances
In order to improve the utilization rate of buckwheat,sweet buckwheat flour was used as raw material to optimize the buckwheat fermentation process through single factor experiments and response surface experiments,and gas chromatography-mass spectrometry was used to analyze volatile substances before and after fermentation.The results revealed that the optimal fermentation conditions were as follows:a fermentation time of 36 h,a fermentation temperature of 42℃,an inoculation amount of 3%,with a volume ratio of Lactobacillus plantarum HH-LP56 to Streptococcus thermophilus HH-ST08 at 1∶1.Under these conditions,the total flavonoids content in the buckwheat fermentation liquid was(44.603±0.219)mg/100 g,resulting in a light yellow fermented liquid with a distinctive grain flavor.It was observed that lipids,alcohols,alkanes,and acids increased in content after fermentation while alkenes and ketones decreased.These findings indicate that lactic acid bacteria fermentation not only improves the utilization rate of buckwheat but also enhances its flavor profile,thus providing valuable insights for further research on buckwheat-based food products.
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