五种不同的乳酸细菌对麦的生物活性成分和挥发性化合物的影响
Zhishu He1, Hao Zhang1, Tao Wang1
1National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
用特定的乳酸细菌 (LAB) 增强生物活性化合物的麦发酵. 不同的LAB菌株影响了麦.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养生物化学 营养生物化学
背景情况:
- 麦含有丰富的生物活性成分,如β-葡萄糖,多和黄.
- 乳酸细菌 (LAB) 发酵可以修改和增强食品矩阵的营养特征.
- 了解麦基板内的LAB相互作用对于开发功能性食品至关重要.
研究的目的:
- 为了评估五种不同的LAB菌株 (Lactobacillus plantarum,Lactobacillus acidophilus,Lactobacillus casei,Lactobacillus bulgaricus和Streptococcus thermophilus) 在麦矩阵中的生长.
- 调查LAB发酵对麦的生物活性成分的影响,包括48小时内β-葡萄糖,多,黄和挥发性化合物.
- 为了比较不同LAB菌株对发酵过程的影响以及由此产生的麦成分变化.
主要方法:
- 用5种选定的LAB菌株在37°C下进行48小时的麦基质发酵.
- 在不同时间点对LAB增长的量化 (每毫升殖民地形成单位).
- 在发酵的麦样本中分析β-葡萄糖,总聚,总黄和挥发性化合物 (酒精,化物).
主要成果:
- 乳杆菌酸性呈现出最高的增长,在48小时后达到7.05 × 10^9 cfu/mL.
- 热菌 (Streptococcus thermophilus) 发酵保存了最高的β-葡萄糖含量.
- 乳杆菌casei发酵导致了增加的总多和黄含量,改变了自由和结合的形式.
- 发酵 Lactobacillus plantarum, Lactobacillus acidophilus 和 Lactobacillus casei 增加了酒精含量,而 Streptococcus thermophilus 和 Lactobacillus bulgaricus 增加了化物含量.
结论:
- 麦作为适合各种LAB菌株生长的基质.
- 不同的LAB菌株对发酵麦的生物活性成分产生不同的影响,影响β-葡萄糖,多,黄和挥发性化合物.
- 这项研究为选择特定的LAB菌株提供了基础,以实现麦制品和饮料中化的目标结果.
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