豆渣是大豆加工的副产品，具有产量大但应用不足的特点。为提高豆渣的利用率，开发新型豆渣产品。本实验对湖南邵阳霉豆渣进行微生物分离，旨在得到能利用豆渣营养物质的菌株。共分离33株菌，分别为乳酸菌13株，戊糖乳杆菌（Lactobacillus pentosus）、乳酸片球菌（Pediococcus lolii）、短乳酸杆菌（Lactobacillus brevis）、发酵乳杆菌（Lactobacillus fermentum）、融合魏斯氏（Weissella confusa）；芽孢杆菌7株，枯草芽孢杆菌（Bacillus subtilis）、贝莱斯芽孢杆菌（Bacillus velezensis）；葡萄球菌9株，松鼠葡萄球菌（Staphylococcus sciuri）、克氏葡萄球菌（Staphylococcus kloosii）、鸡葡萄球菌（Staphylococcus gallinarum）、缓慢葡萄球菌（Staphylococcus lentus）；2株酵母菌，库德毕赤酵母（Pichia kudriavzevii）、白地霉（Geotrichum candidum）；2株霉菌，总状横梗霉（Lichtheimia ramosa）和伞房横梗霉（Lichtheimia corymbifera）。用白地霉、总状横梗霉和伞房横梗霉固态发酵豆渣，结果表明，发酵豆渣总酚和抗氧化活性明显高于未发酵的豆渣（p＜0.05），发酵6 d，ABTS清除率和总酚含量达到最高，为92.67%和134.35 mgGAE/10g，DPPH清除率为79.98%。证实发酵豆渣可提高豆渣营养价值，有助于豆渣在食品及其副产品的应用。

Okara are a by-product of soybean processing products, it has the characteristics of large output but insufficient application by the food industry. In order to improve the utilization rate of okara and develop a new okara product, the isolation of microorganisms in the district of Shaoyang, Hunan were studied, and then some of isolated microorganisms were applied into the fermentation of okara. A total of 33 strains were isolated and purified, including 13 strains of lactic acid bacteria (Lactobacillus pentosus, Pediococcus lolii, Lactobacillus brevis, Lactobacillus fermentum, Weissella confusa), 7 strains of Bacillus (Bacillus subtilis , Bacillus velezensis), 9 strains of Staphylococcus (Staphylococcus sciuri, Staphylococcus kloosii, Staphylococcus gallinarum, Staphylococcus lentus) , 2 strains of yeasts (Pichia kudriavzevii, Geotrichum candidum), and 2 strains of fungi (Lichtheimia corymbifera, Lichtheimia ramosa). In this study, solid state fermentation of okara was conducted using Geotrichum candidum, Lichtheimia corymbifera and Lichtheimia ramosa. The results confirmed that the total phenolics and antioxidant activity of fermented okara was significantly higher than that of the original okara (p＜0.05). Okara fermented for 6 d exhibited that the highest ABTS (92.67%), and DPPH (79.98%) radical-scavenging activity and had the highest value of total phenolics (134.35 mgGAE/10g). It’s proved that fermented okara can improve the nutritional value of okara, thus contributing to the application of okara in food products and supplements.

广东省重点领域研发计划资助项目（2020B020226008；2018B020206001)；国家自然科学基金项目（31171673）