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采用3株食品常用真菌(米曲霉,米根霉3.1175和米根霉3.2751)固态发酵荞麦,研究不同发酵时间下,这3株真菌对荞麦营养功能成分的影响。通过测定发酵后荞麦中的氨基态氮,还原糖,γ-氨基丁酸等营养功能成分的含量,结果发现荞麦中还原糖,氨基酸在米曲霉和米根霉3.2751的发酵下得到显著提高(p<0.05),而米根霉3.1175发酵的荞麦,这2个营养成分变化不显著(p>0.05)。米曲霉发酵的荞麦中γ-氨基丁酸含量随着发酵时间的增加而显著提高(p<0.05)。可滴定酸含量在3株真菌的发酵下变化较小。因此米曲霉和米根霉3.2751发酵的荞麦相对未发酵荞麦具有更好的营养和功能价值。
Three common fungi (Aspergillus oryzae, Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751) were used in the solid state fermentation of buckwheat to study the effects of these three fungi on the nutritional components of buckwheat at different fermentation times. The contents of amino acids, reducing sugars and γ-aminobutyric acid in the buckwheat after fermentation were determined. The results showed that the reducing sugars and amino acids in buckwheat were significantly increased under fermentation of Aspergillus oryzae and Rhizopus oryzae 3.2751 (p <0.05), while the R. solanacearum 3.1175 fermented buckwheat, the two nutrients did not change significantly (p> 0.05). The content of γ-aminobutyric acid in Aspergillus oryzae fermented buckwheat significantly increased with the increase of fermentation time (p <0.05). Titratable acid content in the three strains of fermentation less change. Therefore, Aspergillus oryzae and R. solanacearum 3.2751 fermented buckwheat has better nutritional and functional value than unfermented buckwheat.