结合非热微生物无活化技术,以提高金发酵初始培养的有效性
Su-Ji Kim1,2, Sanghyun Ha1, Yun-Mi Dang1
1Hygienic Safety · Materials Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Journal of microbiology and biotechnology
|November 24, 2023
概括
用轻微酸性电解水 (SAEW) 或UVC-LED光消毒金奇成分,并添加乳酸细菌 (LAB) 开始改善金奇质量. 这种结合方法提高了LAB启动器的效率,并标准化了金的风味和味道.
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:
- 乳酸细菌 (LAB) 是发酵食品 (如金) 的重要起始培养物.
- 初始微生物负载的变化可能会影响金的质量和发酵结果.
研究的目的:
- 评估非热不活化的初始培养对金质量标准化的影响.
- 评估预消毒方法在提高初始培养性能方面的有效性.
主要方法:
- 原料和辅助金奇材料使用轻微酸性电解水 (SAEW) 和UVC-LED光进行了消毒.
- 分析了这些预消毒方法对初始微生物负载的影响.
- 金奇在预消毒后被发酵,添加LAB初始培养物.
主要成果:
- 预消毒有效地减少了最初的微生物,提高了卫生价值和质量.
- 杀菌创造了一个有利的环境,让金LAB的头主导地位.
- 微生物组成的差异导致了不同的代谢物影响金的味道和风味.
结论:
- 联合预杀菌 (SAEW/UVC-LED) 和LAB添加是一种强大的方法,用于金质量标准化.
- 这种方法提高了初始培养的效率,并确保了金奇的一致的感官属性.
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