Effects of Fermentation with Six Bifidobacterium Species on Nutrient Composition and Antioxidant Activity of Sparassis latifolia
In order to screen the strains of Bifidobacterium that are suitable for the fermentation of Sparassis latifolia and im-prove the nutritional efficacy,six species of Bifidobacterium were used as raw materials for the liquid fermentation of S.latifolia.The fermentation effect of the selected strains was evaluated by measuring the pH,total acid,soluble polysaccharides,total amino acids,total polyphenols and antioxidant activity of the fermentation materials before and after fermentation.The results showed that all the six tested strains could be fermented in S.latifolia slurry,among which the fermentation product of Bifi-dobacterium longum subsp.longum had the highest acidity value(83.66 g·kg-1),and the antioxidant activity of the fermentation product increased the most obviously,with DPPH radical scavenging rate of 56.06％and total antioxidant capacity of 0.66 pimol·mL-1.Bifidobacterium bifidum could significantly increase the content of soluble polysaccharides in fermented products,increased by 74.56％.The six tested strains had different increase effect on the content of free amino acids in the fermented products,and the increase rate of Bifidobacterium adolescentis was the most significant,with an increase rate of 24.76％.
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