在以大豆为基础的发酵中Leuconostoc的性能 - 存活,酸化,糖代谢和风味比较
Anders Peter Wätjen1, Luciana De Vero2, Estefania Núñez Carmona3
1National Food Institute, Technical University of Denmark, 2800, Kgs. Lyngby, Denmark.
Food microbiology
|August 11, 2023
概括
来自植物的Leuconostoc菌株可以使用基于大豆的保护剂在发酵大豆产品中进行冷化. 这些初始品种增强了味道,减少了淡味,为植物性乳制品替代品铺平了道路.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 莱可诺斯托克 (Leuconostoc spp.) 是一种植物. 在乳酪中是主要的风味生产者 (乙酸,二酸).
- 开发基于植物的替代乳制品需要强大的初始培养物来开发风味.
研究的目的:
- 评估植物衍生的Leuconostoc菌株作为豆制发酵产品的冷解初始培养物.
- 评估溶解化和长期储存Leuconostoc在基于大豆的介质中的可行性.
- 调查风味化合物生产和除风味去除能力.
主要方法:
- 研究了来自四种物种的七种植物性Leuconostoc菌株.
- 开发了一种基于大豆的冷保护剂,用于冷干燥和储存.
- 评估了菌株的存活能力,大豆基质的生长,寡糖的利用和挥发性化合物的生产.
- 分析了去除诸如六醇和二硫之类的味道.
主要成果:
- 使用基于大豆的冷保护剂成功冷化Leuconostoc,长期储存后存活率高达63%.
- 淋化培养储存以特定菌株的方式改善了大豆基质的后续生长.
- 莱可诺斯托克伪糖类固醇 NFICC99 显示,拉芬家族寡糖类的消耗量更高.
- 所有品种都产生了类似乳酪的挥发性风味化合物,并消除了特定的乳酪外味.
- NFICC99产生的与奶酪相关的挥发性化合物最多,其次是Leuconostoc mesenteroides NFICC319.
结论:
- 莱可诺斯托克可以被开发成稳定,冷解的初始培养,用于植物性乳制品替代品.
- 基于大豆的冷保护剂有效地保护了Leuconostoc的生存能力和功能.
- 这种方法为发酵大豆产品产生风味提供了一个有前途的方法.
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