传统发酵霉豆渣中微生物的分离及其作为豆渣发酵剂的应用

豆渣是大豆加工的副产品，具有产量大但应用不足的特点。为提高豆渣的利用率，开发新型豆渣产品。该实验对湖南邵阳霉豆渣进行微生物分离，旨在得到能利用豆渣营养物质的菌株。共分离33株菌，分别为乳酸菌13株，戊糖乳杆菌（Lactobacillus pentosus）、乳酸片球菌（Pediococcus lolii）、短乳酸杆菌（Lactobacillus brevis）、发酵乳杆菌（Lactobacillus fermentum）、融合魏斯氏（Weissella confusa）；芽孢杆菌7株，枯草芽孢杆菌（Bacillus subtilis）、贝莱斯芽孢杆菌（Bacillus velezensis）；葡萄球菌9株，松鼠葡萄球菌（Staphylococcus sciuri）、克氏葡萄球菌（Staphylococcus kloosii）、鸡葡萄球菌（Staphylococcus gallinarum）、缓慢葡萄球菌（Staphylococcus lentus）；2株酵母菌，库德毕赤酵母（Pichia kudriavzevii）、白地霉（Geotrichum candidum）；2株霉菌，总状横梗霉（Lichtheimia ramosa）和伞房横梗霉（Lichtheimia corymbifera）。用白地霉、总状横梗霉和伞房横梗霉固态发酵豆渣，结果表明，发酵豆渣总酚和抗氧化活性明显高于未发酵的豆渣（p<0.05），发酵6 d，ABTS清除率和总酚含量达到最高，为92.67%和134.35 mg GAE/10 g，DPPH清除率为79.98%。证实发酵豆渣可提高豆渣营养价值，有助于豆渣在食品及其副产品的应用。

Isolation of Microorganisms from Traditional Fermented Meitauza and Its Use as the Starter for Fermented Okara

Okara are a by-product of soybean processing, which has the characteristics of large output but insufficient application. In order to improve the utilization rate of okara and develop new okara products, microorganisms were isolated from the fermented meitauza of Shaoyang in Hunan province, with the aim to obtain strains that could utilize the nutrients in okara. A total of 33 strains were isolated, including 13 strains of lactic acid bacteria (Lactobacillus pentosus, Pediococcus lolii, Lactobacillus brevis, Lactobacillus fermentum and Weissella confusa), 7 strains of Bacillus (Bacillus subtilis and Bacillus velezensis), 9 strains of Staphylococcus (Staphylococcus sciuri, Staphylococcus kloosii, Staphylococcus gallinarum and Staphylococcus lentus), 2 strains of yeasts (Pichia kudriavzevii and Geotrichum candidum), and 2 strains of fungi (Lichtheimia corymbifera and Lichtheimia ramosa). Solid-state fermentation of okara was conducted using Geotrichum candidum, Lichtheimia corymbifera and Lichtheimia ramosa. The results showed that the content of total phenolics and antioxidant activity of fermented okara were significantly higher than those of unfermented okara (p<0.05). After fermentation of okara for 6 d, the ABTS scavenging rate and total phenolic content reached the highest (92.67% and 34.35 mg GAE/10g, respectively), with the DPPH scavenging rate being 79.98%. It was confirmed that fermentation of okara can improve the nutritional value of okara, which contributes to the application of okara and its by-products in foods.