固有の乳酸細菌を使った発酵キノア飲料の開発
Luisina Fontana1, Guillermo H Peralta1, Carina Bergamini1
1Instituto de Lactología Industrial (CONICET-UNL), Universidad Nacional del Litoral, Santa Fe, Argentina.
Frontiers in microbiology
|February 16, 2026
まとめ
この研究では,乳酸細菌 (LAB) を使用した発酵キノア飲料を開発しました. この飲料は,マウスの質感,安定性,抗酸化および免疫調節効果の改善を示した.
科学分野:
- 食品科学 食品科学について
- 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:
- 植物性機能性食品に対する需要の増加.
- キノアは,乳酸発酵のための潜在的基板である.
- 生きた微生物による非乳製品発酵代替品の必要性.
研究 の 目的:
- 本土の乳酸バクテリア (LAB) 菌株を使用して,発酵キノアベースの飲料を開発します.
- 発酵飲料の技術的,機能的特性を評価する.
- 動物モデルで飲料の免疫調節および抗酸化能力を評価する.
主な方法:
- キノア抽出物 (QE) の成長運動性に対する6つのLAB株のスクリーニング.
- 発酵のために *Lactiplantibacillus plantarum* LpAv と *Limosilactobacillus fermentum* Lf2 を選択する.
- 発酵パラメータ,レオロギー,生化学プロフィール,ペプチドの放出,感覚属性,動物実験の評価.
主要な成果:
- 8時間以内に選択されたLAB株によってQEの酸性化が成功しました.
- *L. fermentum* Lf2によるエクソポリサッカリド (EPS) 生産により,粘度と質感が向上しました.
- LABは28日間生存力 (>8 log CFU/mL) を維持し,発酵QEは細菌転位のないマウスで抗酸化および免疫調節効果を示した.
結論:
- 安全で安定し,機能的に活性な発酵キノア飲料の生産の可能性.
- *L. plantarum* LpAvと*L. fermentum* Lf2の組み合わせにより,技術的・機能的特性が向上しました.
- これらのLAB菌株が,植物性プロバイオティック食品のスタートカルチャーとして持つ可能性.
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