Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1‐diphenyl‐2‐trinitrophenylhydrazine free‐radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina‐containing food items.

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不同益生菌组合对螺旋藻成分及生物活性的影响

螺旋藻是一种很好的膳食营养补充剂。然而，对其发酵进行的研究很少。三组益生菌组合，乳酸菌、芽孢杆菌菌株及其混合物，用于研究螺旋藻发酵。结果表明，与未发酵螺旋藻相比，乳酸菌显着提高了发酵螺旋藻中氨基酸的含量和必需氨基酸占总氨基酸的比例，而且这种趋势被菌株混合增强。然而，与未发酵的螺旋藻相比，芽孢杆菌菌株发酵后的氨基酸水平显着降低，总游离氨基酸和必需氨基酸含量也显着降低。发酵显着降低了螺旋藻攻击性成分的含量，三种混合菌处理之间差异显着。此外，与未发酵的螺旋藻相比，芽孢杆菌菌株发酵增加了类黄酮和多酚的含量，并显着增强了 1,1-二苯基-2-三硝基苯肼自由基清除能力和总抗氧化能力。相反，用乳酸菌和乳酸菌与芽孢杆菌菌株的混合物处理赋予发酵上清液良好的抗菌能力。结果表明，益生菌发酵对螺旋藻具有良好的效果，可作为开发新型含螺旋藻食品的新工艺。与未发酵的螺旋藻相比，芽孢杆菌菌株发酵增加了类黄酮和多酚的含量，并显着增强了 1,1-二苯基-2-三硝基苯肼自由基清除能力和总抗氧化能力。相反，用乳酸菌和乳酸菌与芽孢杆菌菌株的混合物处理赋予发酵上清液良好的抗菌能力。结果表明，益生菌发酵对螺旋藻具有良好的效果，可作为开发新型含螺旋藻食品的新工艺。与未发酵的螺旋藻相比，芽孢杆菌菌株发酵增加了类黄酮和多酚的含量，并显着增强了 1,1-二苯基-2-三硝基苯肼自由基清除能力和总抗氧化能力。相反，用乳酸菌和乳酸菌与芽孢杆菌菌株的混合物处理赋予发酵上清液良好的抗菌能力。结果表明，益生菌发酵对螺旋藻具有良好的效果，可作为开发新型含螺旋藻食品的新工艺。乳酸菌处理以及乳酸菌与芽孢杆菌菌株的混合处理使发酵上清液具有良好的抗菌能力。结果表明，益生菌发酵对螺旋藻具有良好的效果，可作为开发新型含螺旋藻食品的新工艺。乳酸菌处理以及乳酸菌与芽孢杆菌菌株的混合处理使发酵上清液具有良好的抗菌能力。结果表明，益生菌发酵对螺旋藻具有良好的效果，可作为开发新型含螺旋藻食品的新工艺。