チークピー (Cicer arietinum L.) ベースの発酵飲料の化学的および機能的特性 異なる乳酸細菌を使用して生産された発酵飲料
Angela Pazzanese1, Silvia Tagliamonte1, Maria Aponte1
1Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Foods (Basel, Switzerland)
|February 13, 2026
まとめ
この研究では,特定の酵母と乳酸細菌 (LAB) 株を使用して,新種のチキピーベースの発酵飲料を開発しました. 最高の組み合わせは,抗酸化物質の容量とポリフェノール含有量を大幅に高め,栄養価の高い植物ベースの選択肢を提供しました.
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
- 栄養科学とは,栄養科学である.
背景:
- 発酵は豆類の性質を改善する.
- チークピーナ飲料は,栄養上の可能性を秘めています.
- 発酵の最適化には,特定の微生物菌株が必要です.
研究 の 目的:
- 豆ベースの革新的な発酵飲料を開発する.
- 酵母と乳酸バクテリア (LAB) の共発酵の影響を評価する.
- 消化前と後,飲料の栄養および機能的特性を評価する.
主な方法:
- 孤立した本土のLABと酵母菌株は,水に浸した小豆から.
- 選択されたLABと酵母菌株を併発酵した水解された小豆粉.
- 微生物の成長,pH,総抗酸化能力 (TAC),および総ポリフェノール含有量 (TPC) をインビトロ消化前および後にモニターする.
主要な成果:
- 発酵飲料は高微生物活性を示した.
- コントロールと比較して,TACとTPCの有意な増加が観察されました.
- Saccharomyces cerevisiae LN7とLactiplantibacillus plantarum 95の組み合わせが最も効果的であった.
- 機能的特性は消化後減少したが,対照群と比較して上昇したままでした.
結論:
- 菌株の選択は,植物性発酵飲料の抗酸化物質とポリフェノール含有量を高めるために非常に重要です.
- 開発された小豆飲料は,有望な機能的な食品製品です.
- 消化が機能的性質に与える影響を理解することは,製品開発にとって重要です.
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