Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
In recent decades, the processing of traditional Chinese medicines has received widespread attention as people's requirements for safety and
effectiveness of traditional Chinese medicine have increased. Because of its theory and technical methods, the fermentation processing of
traditional Chinese medicines has been distinct from other methods. Based on generalized fermentation, the fermentation of traditional Chinese
medicine is based on collection of appropriate traditional Chinese medicinal materials for processing according to the characteristics of the
bacteria, so that the original properties of the medicinal materials are modied and the effectiveness is increased. Strong fermentation, liquid
fermentation, and two-way solid fermentation are popular fermentation methods. Currently, the study of traditional Chinese medicine's
fermentation process has drawn wide interest from academics. In the future, in order to open up new avenues for fermentation and production of
traditional Chinese medicine, the selection of fermenting microorganisms and the mode of action of strains in the fermentation phase need to be
examined in depth.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.