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Updated: Feb 14, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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キャロットジュースの副産物の発酵駆動による価値増強により,エクソポリサッカリドで濃縮された飲料が作られる
Mario Caponio1, Lorenza Francesca De Lellis2, Maria Daglia2,3
1Department of Soil, Plant, and Food Sciences, University of Bari, 70125 Bari, Italy.
Foods (Basel, Switzerland)
|February 13, 2026
まとめ
キャロットポムスは,エクソポリサッカリド (EPS) と繊維に富んだ機能飲料に発酵することができます. このプロセスは,飲料の質感,甘さ,口感を高め,食品の副産物の持続可能な使用を提供します.
科学分野:
- 食品科学と技術 食品科学と技術
- 微生物学 微生物学とは
- バイオテクノロジー バイオテクノロジー
背景:
- キャロットジュースを加工すると,繊維に富んだ副産物で,価値増強の可能性が十分に活用されていないポマスが大量に生成されます.
- エキソポリサッカリド (EPS) は,食品の質感と健康上の利点に応用できる機能的なバイオポリマーです.
- 農業副産物から持続可能な食品を開発することは,重要な研究分野です.
研究 の 目的:
- エキソポリサッカリド (EPS) を含有した機能飲料を生産するために,特定の細菌株を使用して,キャロット副産物の発酵の可行性を調査する.
- 発酵飲料の微生物学的,生化学的,レオ学的,感覚的特性を特徴付ける.
- クリーンラベル機能性食品開発の基板としてのキャロット副産物の可能性を評価する.
主な方法:
- キャロット副産物の発酵は,サクラロースの添加と無添加で *Levilactobacillus brevis* AM7 と *Leuconostoc pseudomesenteroides* DSM20193 で行われます.
- 細菌の成長と酸化を評価するための微生物学的分析.
- EPSの定量化のための生化学分析.
- 粘度と質感を決定するレオロギー的な測定.
- 最終的な飲料の感覚的評価.
主要な成果:
- 両方のバクテリア株は,強固な成長と有意な酸化を示し,機能飲料に適したpHレベルを達成しました.
- サクラロースのサプリメントは,EPS合成を顕著に強化し, *Leuc. pseudomesenteroides* DSM20193は,最も高い濃度 (16.8g/100g乾燥量) を生み出しています.
- EPSに富んだ飲料は,粘度が6倍,スプーンの粘着性が向上し,シネレシスが減少し,甘さ,香り,口内感覚が向上しました.
- 飲料は,色の均一性と低オフの味を維持しました.
結論:
- キャロット副産物は,持続可能な発酵を通じてEPSを濃縮した機能飲料を生産するための実行可能で有望な基板です.
- 開発された飲料は,食物繊維とポリフェノールに富んだクリーンラベルの選択肢を提供し,抗酸化剤とプリバイオティクスの特性を有しています.
- *L. brevis* と *L. pseudomesenteroides* で発酵すると,食品産業の副産物を高価値の機能食品に効果的に変換します.
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