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Preparation of High-Quality Fermented Fish Product
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酵母发酵卷心菜的物理化学和功能性质
Ahhyeon Chun1, So Jeong Paik1, Jongbeom Park1
1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Journal of microbiology and biotechnology
|July 18, 2023
概括
酵母发酵增强了卷心菜的功能,显著增加了硫福拉,并增加了抗氧化和抗炎性质. 这一过程显示出开发改进的发酵卷心菜产品的前景.
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
- 营养保健品 营养保健品
背景情况:
- 微生物发酵是提高植物性食品功能性质的关键策略.
- 卷心菜是一种营养丰富的蔬菜,通过发酵有可能改善功能.
研究的目的:
- 研究酵母发酵对白菜物理化学和功能属性的影响.
- 探索从酵母发酵的白菜中开发新的功能性食品的潜力.
主要方法:
- 八种食品级酵母在10%的白菜粉溶液中选了发酵效率.
- 分析了物理化学性质,硫福拉含量,抗氧化能力和抗炎活性.
- 细胞毒性和对氧化和活性氧物种产生的影响在小鼠RAW 264.7细胞中进行了评估.
主要成果:
- 细菌菌和Saccharomyces boulardii表现出最高的发酵效率,在12小时内消除可溶糖.
- 与未发酵的白菜相比,酵母发酵的白菜的硫福拉含量增加了五倍.
- 在细胞检测中,发酵卷心菜显示出显著的激素清除能力,并抑制了炎症标记物 (氧化和活性氧物种).
结论:
- 酵母发酵有效地改变了白菜,提高了它的营养和功能价值.
- 糖菌的发酵对开发抗炎菜制品特别有前途.
- 这项研究支持酵母发酵作为一种可行的方法,用于创建改进的,功能性的卷心菜食品.
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