Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder
Oat bran was used as a substrate, and red yeast rice powder was added to provide fermented bacteria for mixed fermentation.The effective lipid-lowering ingredients in the mixture were used as evaluation index, and the fermentation process conditions (fermentation time, fermentation water pH, and amo...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-05-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210327?st=article_issue |
| _version_ | 1797810877184868352 |
|---|---|
| author | GAO Yu-qi ZHANG Xiu-jin LI Zai-gui |
| author_facet | GAO Yu-qi ZHANG Xiu-jin LI Zai-gui |
| author_sort | GAO Yu-qi |
| collection | DOAJ |
| description | Oat bran was used as a substrate, and red yeast rice powder was added to provide fermented bacteria for mixed fermentation.The effective lipid-lowering ingredients in the mixture were used as evaluation index, and the fermentation process conditions (fermentation time, fermentation water pH, and amount of red yeast rice powder) were optimized by a single factor experiment.The results showed that the optimal fermentation time was 72 h, the pH of the fermentation water was 6.7, and the amount of added Monascus powder was 10 g.Under this condition, the contents of monacolin K, Monascus pigment, and β-glucan in the fermentation product were 3.76 mg/g, 27.58, and 3.31%, respectively.Compared with the raw mixture of oat bran and red yeast rice powder, monacolin K and Monascus pigments increased by 38.2% and 23.0% respectively, while β-glucan only decreased by 41.2%.The fermentation product contains three kinds of high-fat lipid-lowering ingredients at the same time, and it is meaningful for the comprehensive utilization of oat bran and the development of lipid-lowering functional foods. |
| first_indexed | 2024-03-13T07:15:24Z |
| format | Article |
| id | doaj.art-cf4aa6bee7f448aeb351aa22e107d2ce |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:15:24Z |
| publishDate | 2021-05-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-cf4aa6bee7f448aeb351aa22e107d2ce2023-06-05T09:14:03ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-05-0129317718210.16210/j.cnki.1007-7561.2021.03.024Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice PowderGAO Yu-qi0ZHANG Xiu-jin1LI Zai-gui2College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, ChinaCOFCO Fengtong (Beijing) Food Co., Ltd., Beijng 102600, ChinaCollege of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, ChinaOat bran was used as a substrate, and red yeast rice powder was added to provide fermented bacteria for mixed fermentation.The effective lipid-lowering ingredients in the mixture were used as evaluation index, and the fermentation process conditions (fermentation time, fermentation water pH, and amount of red yeast rice powder) were optimized by a single factor experiment.The results showed that the optimal fermentation time was 72 h, the pH of the fermentation water was 6.7, and the amount of added Monascus powder was 10 g.Under this condition, the contents of monacolin K, Monascus pigment, and β-glucan in the fermentation product were 3.76 mg/g, 27.58, and 3.31%, respectively.Compared with the raw mixture of oat bran and red yeast rice powder, monacolin K and Monascus pigments increased by 38.2% and 23.0% respectively, while β-glucan only decreased by 41.2%.The fermentation product contains three kinds of high-fat lipid-lowering ingredients at the same time, and it is meaningful for the comprehensive utilization of oat bran and the development of lipid-lowering functional foods.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210327?st=article_issueoat branred yeast ricefermentationlipid-lowering ingredientsmonacolin kmonascus pigmentβ-glucan |
| spellingShingle | GAO Yu-qi ZHANG Xiu-jin LI Zai-gui Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder Liang you shipin ke-ji oat bran red yeast rice fermentation lipid-lowering ingredients monacolin k monascus pigment β-glucan |
| title | Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder |
| title_full | Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder |
| title_fullStr | Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder |
| title_full_unstemmed | Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder |
| title_short | Optimization of Mixed Fermentation Conditions of Oat Bran and Red Yeast Rice Powder |
| title_sort | optimization of mixed fermentation conditions of oat bran and red yeast rice powder |
| topic | oat bran red yeast rice fermentation lipid-lowering ingredients monacolin k monascus pigment β-glucan |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210327?st=article_issue |
| work_keys_str_mv | AT gaoyuqi optimizationofmixedfermentationconditionsofoatbranandredyeastricepowder AT zhangxiujin optimizationofmixedfermentationconditionsofoatbranandredyeastricepowder AT lizaigui optimizationofmixedfermentationconditionsofoatbranandredyeastricepowder |