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相关概念视频

Factors Influencing Microbial Growth: pH01:29

Factors Influencing Microbial Growth: pH

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Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...
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Microorganisms in Agriculture and Food industry01:27

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Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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细菌和组成形状的原料依赖的变化与Brassica rapa叶的自然乳酸发酵中的pH值不够降低有关.

Satoru Tomita1, Takashi Inaoka1, Akihito Endo2

  • 1Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.

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概括

桑基发酵的质量取决于pH值. 不足够的pH值下降与高氨和特定细菌 (如Limosilactobacillus) 有关,影响了这种日本酸菜.

关键词:
巴拉西卡拉帕拉 L.十字花的蔬菜 十字花的蔬菜发酵食品是一种发酵食品.乳酸细菌是一种乳酸细菌.利莫西拉克托巴西勒斯 (Limosilactobacillus reuteri) 是一种植物.基于NMR的代谢基因组学

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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:

  • 日式红叶的sunki,依赖于乳酸发酵.
  • 在发酵过程中不够降低pH值会损害sunki的质量.
  • 了解pH值波动背后的因素对于质量控制至关重要.

研究的目的:

  • 为了研究微生物和化学因素,有助于不足的pH值下降在sunki发酵.
  • 为了确定特定的细菌物种和参与pH调节的代谢途径.
  • 为改善sunki生产质量提供见解.

主要方法:

  • 来自三个不同的卜收获的sunki的比较分析.
  • 微生物群和代谢组的概况.
  • 在体外发酵实验中测试氨的积累和细菌的作用.

主要成果:

  • 在不同的卜收获中观察到最终pH值的显著变化.
  • 不足的pH值下降与低乳酸,高氨,减少Lactobacillus和增加Limosilactobacillus丰度相关.
  • 在试验室中,氨的积累与谷氨胺的降解和谷氨酸的产生有关.

结论:

  • 一种异乳酸发酵细菌Limosilactobacillus reuteri在不够的pH值下降和氨积累中起作用.
  • 化学成分和细菌群体结构是顺基发酵成功的关键决定因素.
  • 调查结果为战略提供了基础,以确保一致的sunki质量.