Impact of solid-state fermentation by Aspergillus Niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

文献类型： 外文期刊

第一作者： Zhai, Xiao-Tong

作者： Zhai, Xiao-Tong;Wang, Hui-Qing;Han, Lin;Wang, Fu-Ying;Li, Ji;Wang, Min;Zhai, Xiao-Tong;Zhang, Yu-Hong;Wang, Min;Tan, Bin

作者机构：

关键词： Aspergillus niger 4Q; Cyberlindnera fabianii J2; nutritional properties; physico-chemical properties; solid-state fermentation; whole grain barley

期刊名称：CEREAL CHEMISTRY （ 影响因子：2.4； 五年影响因子：2.5 ）

ISSN： 0009-0352

年卷期： 2023 年 100 卷 4 期

页码：

收录情况： SCI

摘要： Background and ObjectivesAspergillus niger 4Q and Cyberlindnera fabianii J2 were isolated from a traditional Chinese sweet rice wine starter because of their better fermentation characteristics and sensory properties of final products. To understand the impacts of the cofermentation with Aspergillus niger 4Q and Cyberlindnera fabianii J2 in a solid state on the nutritional and physico-chemical properties of whole grain barley, yellow barley and black barley were used as raw materials. Content of chemical and nutritional compositions, in vitro antioxidant activity, color, and volatile flavor compound analysis of untreated, cooked and fermented barley samples were evaluated. FindingsThe contents of total phenolic compounds, total flavonoids, and anthocyanin of black barley were 1.25 times, 1.21 times, and 2.05 times higher than those in yellow barley (p < .05). After fermentation, the proteins, water-soluble dietary fiber, and beta-glucan contents of both black barley and yellow barley samples were about respectively 1.3 times, 4.6 times, and 1.2 times higher than those in raw materials (p < .05). Total proportion of phenolic compounds and flavonoids, along with the antioxidant capacity, free radical scavenging rate and Fe2+ chelating activity were significantly increased (p < .05). Lighter and brighter color were observed in fermented barleys which might be credit to the reduced anthocyanins. The acidic methyl esters, uniquely existed in untreated barley, were transformed into acetate esters after fermentation. Ethyl 3-methyl-acetate, with a fruity aroma, was the major proportion of esters in fermented barley, endued the unique flavor to fermented barley. ConclusionsSolid-state fermentation of yellow barley and black barley by A. niger 4Q and C. fabianii J2 could effectively improve their nutritional and physico-chemical properties. Significance and NoveltyThis study may contribute to providing a solution for improving the nutritional and sensory preterits of whole grain barley, as well as a theoretical support for promoting the direct utilization of barley in food processing.

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