Effect of Germination Treatment on Antioxidant Activity and Microbial Community During Oat Enzyme Fermentation

MA Lihua; HE Jingrui; ZHANG Yishuo; LI Xiaxin

Abstract：In order to explore the effect of germination of oats on the antioxidant activity and microbial community during oat enzyme fermentation,the changes of β-glucan content,DPPH scavenging rate and microbial indexes were investigated with germinated oats as samples and non-germinated oats as control.The results showed that the β-glucan content and DPPH scavenging rate were increased in both the samples and the control,but the samples were higher than the control by 4.12%and 8.85%,respectively;the β-glucan content and DPPH scavenging rate of the samples reached the maximum value on the 9th day of fermentation,while the control delayed to reach the maximum value on the 12th day.Lactic acid bacteria,acetic acid bacteria and yeast were widely present in the oat enzyme,and the numbers of lactic acid bacteria and yeast in the samples were higher than those of the control by 23.23%and 18.77%,respectively,throughout the fermentation process;the lactic acid bacteria in the samples reached the maximum value of 145.55×106 cfu/mL on day 6 of the fermentation,whereas the control reached the maximum value of 118.11×106 cfu/mL on day 9;the yeast in the samples reached a maximum of 47.21×104 cfu/mL on day 9,while the control reached a maximum of 39.75×104 cfu/mL on day 12.In the oat enzyme fermentation process,the quality of oat enzyme was improved after the germination treatment,and the time of fermentation was shortened,which is conducive for the production of oat enzyme.