发酵鹰嘴豆芽孢杆菌的筛选及发酵工艺优化

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中图分类号：TS201.3 文献标志码：A 文章编号：1000-9973（2025）11-0016-09

DOI：0.3969/j.issn.000-9973.2025..003

Abstract： In this paper，with protease and sensory evaluation results as the screening indexes，Bacilus suitable for fermenting chickpea is screened. Based on single factor test of fermentation temperature， fermentation time and inoculation amount，response surface method is used to optimize the fermentation process. The results show that strain F11 with high protease activity and good sensory evaluation is selected from the farmhouse sauce. The strain is determined to be Bacillus velezensis by 16S rDNA sequencing. Response surface results show that when the fermentation temperature is 40.8∘C ，the inoculation amount is 4.7% and the fermentation time is 2.5d ，the protease activity is the highest of 1023U/g . Under such fermentation conditions，the content of dietary fiber， reducing sugar and total free amino acids of fermented chickpea increases，and the content of insoluble dietary fiber increases to 1.65 times that of the raw material. The content of acids，alcohols and pyrazines also increases，and the content of total phenols and isoflavones increases significantly，resulting in improved nutritional value and flavor.

Key Words： chickpea; fermentation； Bacillus ； screening； process optimization; change of components

鹰嘴豆，豆科鹰嘴豆属植物，对生长土壤要求不高，各个国家和地区均有种植，是全球第二大种植的豆类，具有丰富的营养价值和保健功能。（剩余15646字）