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相关概念视频

Fates of Pyruvate01:20

Fates of Pyruvate

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
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Tonicity describes the capacity of a cell to lose or gain water. It depends on the quantity of solute that does not penetrate the membrane. Tonicity delimits the magnitude and direction of osmosis and results in three possible scenarios that alter the volume of a cell: hypertonicity, hypotonicity, and isotonicity. Due to differences in structure and physiology, tonicity of plant cells is different from that of animal cells in some scenarios.
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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植物性发酵饮料:发展和表征

Marcela Aparecida Deziderio1, Handray Fernandes de Souza1, Eliana Setsuko Kamimura1

  • 1Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de Sao Paulo, Pirassununga 13635-900, SP, Brazil.

Foods (Basel, Switzerland)
|November 25, 2023
PubMed
概括

这项研究使用麦和大豆等植物提取物开发了功能性发酵饮料,为消费者提供了无乳制品的替代品. 研究证实了这些新植物性饮料中有益细菌的稳定性和活力.

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
  • 营养科学 营养科学

背景情况:

  • 越来越多的人对纯素和素食功能食品的需求.
  • 在发酵饮料中需要无乳制品替代品.
  • 探索植物性成分,以开发新型食品.

研究的目的:

  • 从水溶性植物提取物开发和描述发酵饮料.
  • 评估这些饮料的物理化学和微生物稳定性.
  • 评估植物提取物作为功能饮料中的乳制品替代品的潜力.

主要方法:

  • 使用乳酸培养物 (Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, Streptococcus thermophilus) 来发酵麦,杏仁,大豆,巴西坚果和大米的提取物.
  • 在37°C发酵12小时,有或没有糖糖.
  • 在5°C下28天监测物理化学 (pH,酸度) 和微生物稳定性.

主要成果:

  • 发酵饮料的pH值在4.10-4.97之间,乳酸含量高达0.33g/100ml.
  • 大多数产品在储存期间都保持了活跃的乳酸细菌数量>10^6 CFU/mL.
  • 补充糖并没有显著影响细菌生长率.
关键词:
酸性乳酸细菌是一种酸性乳酸细菌.发酵 发酵 发酵 发酵其他非乳制品.稳定的稳定性 稳定的稳定性

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结论:

  • 可溶于水的植物提取物可以成功发酵,产生稳定的饮料.
  • 这些植物性发酵饮料代表了乳制品的可行的功能替代品.
  • 进一步的发展可以满足素食主义者,素食主义者和乳糖不耐受消费者的需求.