Study on Flavor and Active Substances of Chickpea Fermented by Selenium-Enriched Bacillus subtilis natto
In order to evaluate the flavor and active ingredients of chickpea fermented by selenium-enriched Bacillus subtilis natto,the volatile matter,free amino acids and active components of chickpea solid and liquid fer-mentation product by selenium-enriched Bacillus subtilis natto were mainly studied in this study.The results indica-ted that the main volatile components of chickpea(L-SD1)fermented by Bacillus subtilis natto in liquid form were 2-methylbutyric acid and 3-methylbutyric acid.The main volatile components of chickpea(L-Se-SD1)fermen-ted by selenium-enriched Bacillus subtilis natto in liquid form,chickpea(G-SD1)fermented by Bacillus natto in solid form and chickpea(G-Se-SD1)fermented by selenium-enriched Bacillus subtilis natto in solid form were 2,5-dimethylpyrazine.Liquid fermentation produced more volatile substances than solid fermentation,and the en-richment of selenium had little effect on the types and relative contents of the main flavoring substances.Automatic a-mino acid analyzer was used to detect 16 amino acids in L-SD1,L-Se-SD1,G-SD1 and G-Se-SD1,inclu-ding 7 essential amino acids and 9 other amino acids,and the content of bitter amino acids was the highest.There was no difference of amino acid composition between different fermentation modes;from the point of view of free ami-no acid content,the total free amino acid content of liquid fermentation was higher than that of solid fermentation.The total flavonoid content,vitamin K2 content and lecithin content of chickpea fermented by selenium-enriched Bacillus subtilis natto were(1.91±0.02)mg/mL,(755.7±0.11)µg/100 g and(2.41±0.03)％,respec-tively,increased by 80.2％,81.6％and 10.6％,respectively,compared with the non-selenium-enriched group.
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