不同菌株发酵对大豆酸奶的感觉和营养特性的影响
Xinyue Xu1, Yaxin Yan1, Jiaxin Xu1
1College of Food Science and Technology, Bohai University, Jinzhou, China.
Journal of the science of food and agriculture
|August 28, 2023
概括
用Bifidobacterium animalis亚种发酵大豆乳清酸奶. 乳糖 HCS04-001增强了它的营养价值,质地和抗氧化剂特性,使其成为一种优越的植物性乳制品替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 豆蛋白提供了与动物蛋白质相比的完全植物性营养.
- 豆含有丰富的异黄和寡糖,具有特定菌株的代谢影响.
- 有限的研究存在于单株发酵大豆乳糖酸奶.
研究的目的:
- 用单个微生物菌株发酵大豆乳清酸奶.
- 为了增强大豆酸奶的营养和感官质量.
- 为大豆乳清价值化提供技术指导.
主要方法:
- 对单个微生物菌株 (Streptococcus salivarius亚种) 的查 热菌 HCS07-002, 生物细菌动物亚种. 乳酸 HCS04-001,乳酸植物菌植物 HCS03-084) 用于大豆乳清发酵.
- 使用选定的菌株发酵大豆乳清.
- 对酸奶质地,风湿学,味道,氨基酸含量,异黄丰富度和抗氧化活性进行分析.
主要成果:
- 生物细菌 (Bifidobacterium animalis) 的亚种. 乳糖 HCS04-001 显示出强大的生长和代谢活性.
- 用B. animalis亚种进行发酵. 乳酸 HCS04-001 改善了酸奶的质地,骨质和风味.
- 这种菌株丰富了大豆异黄和等,提高了抗氧化能力和关键的氨基酸,如氨酸,谷氨酸和氨酸.
结论:
- 用B. animalis亚种发酵的酸奶. 乳糖HCS04-001表现出最佳的感官和营养特征.
- 这项研究为选择特定菌株以提高植物酸奶质量提供了有价值的见解.
- 突出了单菌株发酵对大豆乳清利用的潜力.
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