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银杏核汁的超声波辅助发酵由 Lactiplantibacillus plantarum:微生物的反应和果汁组成的发展

Jinling Chen¹, Qiqi Wang¹, Yuting Wu¹

¹Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.

Ultrasonics sonochemistry

|September 8, 2023

概括

超声波增强银杏核汁的发酵,由乳植物菌植物菌Y2增加活性的细胞和改善营养代谢. 这一过程还减少了有毒化合物,提高了果汁的营养价值和味道.

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
生物技术是生物技术.

背景情况:

银杏核汁的发酵是一种传统的过程.
乳植物菌植物Y2是一种有益的益生菌.
提高发酵效率和营养成分是可取的.

研究的目的:

调查使用超声波来改善金科核汁发酵的可行性.
为了评估不同超声波强度对Lactiplantibacillus plantarum Y2发酵的影响.
评估超声波对发酵金科核汁的营养和毒理性质的影响.

主要方法:

使用Lactiplantibacillus plantarum Y2.2发酵金科核汁的发酵方法
在脉冲模式下使用各种强度 (84.42173.88 W/L) 的超声波 (20 kHz).
对可活细胞数量,细胞膜透性,酸代谢,糖和蛋白质消耗以及有毒化合物减少的分析.

主要成果:

超声波治疗增加了可活的Lactiplantibacillus plantarum Y2细胞数量高达5.06%.
轻度超声波改善了细胞膜的透性,增强了醇,氨基酸和有机酸的代谢.
发酵的金刚果核汁表现出增加的体外抗氧化活性和更高的糖和蛋白质消耗.
在173.88W/L的超声波下,48小时后4'-O-methylpyridoxine (MPN) 减少了16.40%以上.

结论:

超声波技术可用于增强金科核果汁发酵.
超声波可以改善Lactiplantibacillus plantarum的Y2代谢,并减少有毒物质.
超声处理显著提高了发酵金科核汁的营养价值和风味特征.

关键词:

抗氧化剂活性抗氧化剂活性银杏仁核果汁是什么银杏仁核汁是什么银杏仁核果汁是什么牛奶植物植物菌植物植物 (Lactiplantibacillus plantarum) 是一种植物.类物质是一种类物质.超声波辅助发酵的发酵方式

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