Scholarlink

<p>This study aims to utilize probiotic co-fermentation as a green processing strategy to transform the agricultural by-product peanut hulls into a high-value functional food ingredient. Fermentations were conducted using a microbial consortium composed of <i>Bacillus amyloliquefaciens</i>, <i>Bacillus subtilis</i>, and <i>Hanseniaspora guilliermondii</i>. Single-factor experiments combined with response surface methodology (RSM) experiments were employed to systematically evaluate the effects of key fermentation parameters—including strain ratio, inoculum size, feed-to-water ratio, and temperature—on the insoluble dietary fiber (IDF) content of peanut hulls, leading to the optimization of the fermentation process. A comprehensive mechanistic analysis was performed by integrating enzymatic activity assays, Fourier-transform infrared spectroscopy (FTIR) evidence of chemical bond cleavage, and scanning electron microscopy (SEM) observations of morphological changes, thereby elucidating the structural transformation of IDF during fermentation. Furthermore, the antioxidant properties and volatile organic compounds (VOCs) profile of the fermented peanut hulls supplemented with peanut shell powder (PSP) were assessed using an electronic nose (E-nose) coupled with gas chromatography-mass spectrometry (GC-MS). The optimal solid-state fermentation process for peanut shells was as follows: the inoculation ratio of <i>Bacillus amyloliquefaciens</i>, <i>Bacillus subtilis</i>, and <i>Hanseniaspora guilliermondii</i> was 1:3:3, the inoculum size was 13%, the fermentation temperature was 33&#xa0;°C, and the feed-to-water ratio was 54%. Compared with unfermented peanut shells, fermentation significantly reduced the IDF content of peanut shells. The contents of total phenols and total flavonoids, as well as the antioxidant capacity, were significantly increased after fermentation. Moreover, fermentation substantially improved the aroma profile of peanut shell powder, indicating enhanced sensory attributes.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

‌Probiotic co-fermentation of peanut shells: a strategy to enhance dietary fiber extractability, antioxidant capacity, and aroma for functional food ingredients

  • 期刊论文

  • 发表日期：

    2026年3月6日

查看全文
  • Zhi-Jun Liu,
  • Wen-Fei Du,
  • Lei-Yu He,
  • Li-Hui Sun

摘要

This study aims to utilize probiotic co-fermentation as a green processing strategy to transform the agricultural by-product peanut hulls into a high-value functional food ingredient. Fermentations were conducted using a microbial consortium composed of Bacillus amyloliquefaciens, Bacillus subtilis, and Hanseniaspora guilliermondii. Single-factor experiments combined with response surface methodology (RSM) experiments were employed to systematically evaluate the effects of key fermentation parameters—including strain ratio, inoculum size, feed-to-water ratio, and temperature—on the insoluble dietary fiber (IDF) content of peanut hulls, leading to the optimization of the fermentation process. A comprehensive mechanistic analysis was performed by integrating enzymatic activity assays, Fourier-transform infrared spectroscopy (FTIR) evidence of chemical bond cleavage, and scanning electron microscopy (SEM) observations of morphological changes, thereby elucidating the structural transformation of IDF during fermentation. Furthermore, the antioxidant properties and volatile organic compounds (VOCs) profile of the fermented peanut hulls supplemented with peanut shell powder (PSP) were assessed using an electronic nose (E-nose) coupled with gas chromatography-mass spectrometry (GC-MS). The optimal solid-state fermentation process for peanut shells was as follows: the inoculation ratio of Bacillus amyloliquefaciens, Bacillus subtilis, and Hanseniaspora guilliermondii was 1:3:3, the inoculum size was 13%, the fermentation temperature was 33 °C, and the feed-to-water ratio was 54%. Compared with unfermented peanut shells, fermentation significantly reduced the IDF content of peanut shells. The contents of total phenols and total flavonoids, as well as the antioxidant capacity, were significantly increased after fermentation. Moreover, fermentation substantially improved the aroma profile of peanut shell powder, indicating enhanced sensory attributes.