ゼルの形成と冷蔵中のラクティプランティバシルス・ペントサスで発酵された大豆チーズにおける揮発性および非揮発性代謝物の調査
Fatemeh Rahmani1, Ali Moayedi1, Victor Dopazo2
1Department of Food Science and Technology, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Food chemistry: X
|September 2, 2025
まとめ
乳酸細菌,特に Lactiplantibacillus pentosusは,好ましくない味を減らし,栄養価を増やすことで,大豆チーズを改善することができます. この発酵方法は より良い大豆ベースの製品を作る 有望な方法です
科学分野:
- 食品科学
- 微生物学
- バイオテクノロジー
背景:
- 大豆ベースの製品には 望ましくない感覚特性があるため 難しいことが多いのです
- 市場を拡大するには 美味しく栄養価の高い大豆製品の開発が不可欠です
研究 の 目的:
- ソーヤミルクを凝固するために Lactiplantibacillus pentosusの使用を調査する.
- 乳酸バクテリアを使って ソーヤチーズの感覚と栄養のプロフィールを 強化する
主な方法:
- Lactiplantibacillus pentosusは,グルコノ・デルタ・ラクトン (GDL) の代替として,大豆乳の凝固に使用された.
- 監視された主なパラメータには,pH,生存可能な細胞数,香りプロファイル (GC/MS-SPME),ガンマアミノバター酸 (GABA) 含量,凝固および保存中の有機酸が含まれていた.
主要な成果:
- L. pentosusは6時間以内に大豆乳を凝縮し,良好な成長を示した.
- 香りの分析により 豆と緑の味が有意に減少し 愉快な揮発性化合物が生成されました
- 発酵と貯蔵中の代謝活動を示す,乳酸,アセテート,GABAの濃度の有意な変動が観察されました.
結論:
- L. pentosusで発酵することは,感覚的特性を改善した大豆チーズを生産するための実行可能な戦略です.
- このアプローチは,栄養価が向上した新しい大豆ベースの乳製品代替品を開発するための有望な道を示しています.
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