異なる菌株による発酵されたヤギミルクの物理化学的特性および揮発性味料化合物に対するキウィーフルーツの添加の影響
Zhezhe Yu1, Meiqin Wang1, Jinqi Rong1
1College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China.
Journal of dairy science
|August 30, 2025
まとめ
キウィは 発酵したヤギの牛乳の質感と味を高めます ラティラクトバシルス・カーバトゥス142のような特定の乳酸細菌株は,好ましくない"ヤギ"味の化合物を減らす優れた発酵を示しています.
科学分野:
- 食品科学
- 微生物学
- 乳製品技術
背景:
- 発酵乳製品には健康上の利点があります.
- ヤギの乳の発酵は新しい製品のために探求されています.
- 乳酸バクテリア (LAB) は発酵の鍵です
研究 の 目的:
- 発酵されたヤギのミルクに対するキウィの影響を評価する.
- 孤立した乳酸バクテリアの発酵性能を評価する.
- 発酵したヤギのミルクとキウイフルーツの味の変化を分析する.
主な方法:
- 8種類のLAB菌株を用いたキウイ (FGMK) とキウイ (FGML) のない発酵ヤギミルク
- 生存可能な細胞数,pH,水保持能力,および定位可能な酸性の測定.
- 電子鼻とガスクロマトグラフィーを利用して,揮発性化合物と味のプロフィールを分析した.
主要な成果:
- FGMLとFGMKの両方の生存可能な細胞数は高かった (> 5. 7 log cfu/ mL).
- キウイは pH を低下させ,酸性を増やし,ケトン/エステル生成を促した.
- ラチラクトバチルス・カーバトゥス142は 発酵性能と味が優れている.
- キウイは特定の脂肪酸 (ヘクサノ酸,オクタノ酸,デカノ酸) を減少させ,ヤギの味と結びつけている.
結論:
- キウイが加えられることで 発酵したヤギの乳の酸性,凝固性,味,質感が改善されます.
- 特定のLAB菌株,特にLatilactobacillus curvatus 142はFGMKの生産に有効である.
- 電子鼻技術は 発酵乳の種類を 揮発性プロファイルに基づいて 区別できます
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