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马尔托德素添加剂在金发酵过程中对代谢物和微生物群体的影响

Sung Jin Park¹, Min Jung Lee¹, Yun-Jeong Choi¹

¹Practical Technology Research Group, Kimchi Industry Promotion Division, World Institute of Kimchi, Nam-Gu, Gwangju, 61755 Republic of Korea.

Journal of food science and technology

|June 5, 2023

概括

马尔托德素 (MD) 与凝米 (GGR) 相比,减缓了金奇的发酵速度. 这种新的粉来源减少了糖和有机酸的积累,通过控制微生物生长,延长了金奇的保质期.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
微生物学微生物学

背景情况:

凝化粉,特别是凝化米 (GGR),是一种常见的金成分.
GGR加速了金的发酵过程,可能会缩短其保质期.

研究的目的:

评估马尔托德素 (MD) 作为一种新的粉来源,以控制金奇的发酵速度.
用MD与GGR比较kimchi中的发酵特性和微生物生长.

主要方法:

用MD和GGR制备的金奇样品被发酵了12天.
分析包括自由糖,有机酸含量,pH,酸度和微生物数量 (有氧和乳酸细菌).

主要成果:

与GGR-kimchi (GGRK) 相比,MD-kimchi (MDK) 的自由糖增加速度较慢.
GGRK 呈现出较高的曼尼托尔,有机酸含量和初始微生物计数.
在MDK的发酵速度比GGRK慢.

结论:

马尔托德素有效地减缓了金奇的发酵速度,与凝化质大米相比.
MD提供了一种潜在的策略,可以提高金的储存稳定性和保质期.

关键词:

有质的米.金的发酵方式金发酵乳酸细菌是一种乳酸细菌.马尔托德克斯特林 (Maltodextrin) 是一种葡萄糖.有机酸有机酸是有机酸中的一种.

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