Study on modified dietary fiber of mung-bean powder by fermentation

CHEN Hai-qiang; DU Bing; LIANG Zuan-hao; XIA Yu; YANG Gong-ming; YU Ming

doi:10.13386/j.issn1002-0306.2015.06.036

CHEN Hai-qiang, DU Bing, LIANG Zuan-hao, XIA Yu, YANG Gong-ming, YU Ming. Study on modified dietary fiber of mung-bean powder by fermentation[J]. Science and Technology of Food Industry, 2015, (06): 200-202. DOI: 10.13386/j.issn1002-0306.2015.06.036

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Study on modified dietary fiber of mung-bean powder by fermentation

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Contents of the soluble dietary fiber(SDF) and the insoluble dietary fiber(IDF) of mung-bean powder before and after fermentation by Bacillus subtilis BF7658 were compared and a marked increase in the content of SDF was found. Based on single factor experiments,the orthogonal test was conducted to determine the optimum conditions which were as follows:material and water ratio 1∶10(w∶v),inoculation amount 11%(w/w),fermentation time 24 h and temperature 34℃. Under these conditions,the content of SDF was up to 10.08%,a9.30% increase compared with that before fermentation of 0.78%.

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