乳杆菌发酵对黑米多酚含量及组成的影响

以植物乳杆菌（Lactobacillus plantarum 115，LP）、嗜酸乳杆菌（Lactobacillus acidophilus 14，LA）、干酪乳杆菌（Lactobacillus casei GB，LC）、保加利亚乳杆菌（Lactobacillus bulgaricus 134，LB）、副干酪乳杆菌（Lactobacillus paracasei 37，LPC）和鼠李糖乳杆菌（Lactobacillus rhamnosus GG，LGG）为发酵菌种，研究乳杆菌发酵对黑米游离酚和结合酚的含量及组成的影响。结果表明，6株乳杆菌发酵均显著提高了黑米游离酚的含量，但不同乳杆菌发酵后提高的程度具有显著差异，其中提高最显著的是LB。不同乳杆菌发酵后黑米中9种游离态和结合态单体酚的含量变化存在显著差异，其中，6株乳杆菌发酵后黑米中游离态的香草酸和对羟基苯甲酸的含量均显著降低（P<0.05），LP菌株除外游离态咖啡酸的含量均显著提高（P<0.05），而6株乳杆菌发酵后结合态阿魏酸含量均显著降低（P<0.05）。该研究为黑米的高效利用和天然活性产品的开发提供参考。

Effects of Lactobacillus Fermentation on the Content and Composition of Black Rice Polyphenols

With L. plantarum (Lactobacillus plantarum 115, LP), L. acidophilus (Lactobacillus acidophilus 14, LA), L. casei (Lactobacillus casei GB, LC), L. Bulgaria (Lactobacillus bulgaricus 134, LB), L. paracasei (Lactobacillus paracasei 37, LPC) and L. rhamnosus (Lactobacillus rhamnosus GG, LGG) as fermentation species, the effect of Lactobacillus fermentation on the content and composition of free phenol and bound phenol of black rice was studied. The results showed that all six strains of Lactobacillus fermentation significantly increased the content of black rice free phenol, but the degree of improvement after different Lactobacillus fermentation varied significantly, among which the most significant improvement was conducted by LB. There were significant differences between the contents of nine free and bound monomers in black rice after fermentation of Lactobacillus. The results also revealed that the contents of free vanillic acid and p-hydroxybenzoic acid were significantly reduced (P<0.05), simultaneously, the contents of free caffeic acid were significantly increased except LP (P<0.05), while bound ferulic acid were all significantly reduced (P<0.05) after fermentation by 6 strains of Lactobacillus. This study can be helpful to the efficient utilization of black rice and the development of naturally active products.