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Research on solid fermentation of oat and analysis of its volatile compounds
Pages: 212-215
Year: Issue:  4
Journal: Bulletin of Fermentation Science and Technology

Keyword:  oatsolid state fermentationvolatile compoundsanalysis;
Abstract: In order to establish optimum conditions for solid-state fermentation of oats,three important factors,inoculum size,fermentation temperature and time,were optimized with residual sugar content as the index.The optimum conditions for solid-state fermentation were obtained as follows:m(culture agents)∶m(cats)=1∶500,temperature 36 ℃,fermentation time 40 h.Oat fermentation extracts prepared under these conditions were analyzed by solid phase microextraction coupled to GC-MS.A total of 9 characteristic aroma components were identified,all of which were produced by fermentation,and were close to that in rice wine.
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