Effects of Solid-state Fermentation of Lactobacillus paracasei on Active Components and Bacteriostasis of Jujube Meal

Jujube meal and soybean meal were produced with solid-state fermentation by Lactobacillus paracasei. In order to explore the influence of the fermentation process on some functional substances and antibacterial properties in the substrate,the number of viable bacteria,γ-aminobutyric acid(GABA),different organic acids,crude polysaccharides,free amino acid and polyphenol content changes were analyzed. The results showed that the number of viable bacteria reached a maximum value of 6.5×10⁸ CFU/g after 24 h of solid fermentation compared with before fermentation. At this time,the contents of GABA,lactic acid,crude polysaccharide and free amino acids in the matrix increased by 109.92 μg/g,23.14 mg/g,14.29 mg/g and 36.70 μg/g;the diameters of the zone of inhibition against Salmonella,Escherichia coli and Staphylococcus aureus were 3.12,2.79,1.24 cm,respectively. The ability of bacteria was obviously enhanced. Therefore,solid-state fermentation is beneficial to the development of intestinal probiotic products rich in live bacteria and various active components,and provides a new way for the development and utilization of red dates.