Optimization of Polyphenols and Flavonoids Enrichment Process of Quinoa-Black Oat Complexed Grain Fermented by <i>Lactobacillus kisonensis</i>

NIE Pan; LÜ Wei; LU Jun; ZHONG Lingyue; WU Yan; SONG Lihua

doi:10.13386/j.issn1002-0306.2022030081

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 208-216. > DOI: 10.13386/j.issn1002-0306.2022030081

NIE Pan, LÜ Wei, LU Jun, et al. Optimization of Polyphenols and Flavonoids Enrichment Process of Quinoa-Black Oat Complexed Grain Fermented by Lactobacillus kisonensis[J]. Science and Technology of Food Industry, 2023, 44(1): 208−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030081.

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Optimization of Polyphenols and Flavonoids Enrichment Process of Quinoa-Black Oat Complexed Grain Fermented by Lactobacillus kisonensis

1.
School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
2.
National Semi-arid Agriculture Engineering Technology Research Center, Shijiazhuang 050011, China
3.
Shanghai Center for Plant Stress Biology, Chinese Academy of Sciences, Shanghai 201602, China

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Received Date: March 07, 2022
Available Online: November 06, 2022

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Abstract

Abstract

In present study, quinoa and black oat were complexed to fermented with Lactobacillus kisonensis (JCM15041) based on the contents of polyphenols and flavonoids as response values. To optimize the fermentation process, the single factor experiment was used to obtain the optimized range of fermentation parameters such as raw material ratio (quinoa: black oat), liquid to material ratio, inoculation amount and fermentation time, then the response surface experiment (four-factors and three-levels) was used to establish optimization fermentation condition. Our results showed that raw material ratio (quinoa: black oat), liquid-solid ratio, inoculation amount and fermentation time significantly affected the enrichment of polyphenols and flavonoids in complexed grain fermentation. The optimal fermentation conditions were as follows: raw material ratio (quinoa: black oat) 1:3.4 (g/g), liquid-solid ratio 7.5:1 (mL/g), inoculation amount 4.9%, fermentation time 36.5 h. Under these fermentation conditions, the contents of polyphenols and flavonoids were 295.3 and 256.3 mg/100 g, respectively, which were significantly higher than those of unfermented combined grain group (the contents of polyphenols and flavonoids were 216.2 and 202.4 mg/100 g, respectively) (P<0.05), and also higher than those of quinoa or black oat fermentation alone groups (polyphenols contents were 256.7 and 255.3 mg/100 g respectively, flavonoids content were 209.0 and 163.3 mg/100 g, respectively) (P<0.05). Compared with single grain fermentation, the fermentation of quinoa-black oat complexed grain with Lactobacillus kisonensis was more effective to the enrichment of polyphenols and flavonoids, and the fermentation products could be used for the development of functional grain food.
- quinoa,
- black oat,
- Lactobacillus kisonensis,
- fermentation,
- polyphenols,
- flavonoids

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