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在umqombothi的两阶段发酵生产过程中发生的物理化学和微生物学变化

Thembelani Xolo¹, Zanephyn Keyser¹, Victoria A Jideani¹

¹Department of Food Science and Technology, Cape University of Technology, Bellville Campus (Main), Symphony Road, 7530, South Africa.

|January 25, 2024

概括

优化Umqombothi发酵温度可以提高微生物的稳定性和消费者的偏好. 这项研究发现,持续30°C发酵为这种传统的南非饮料带来了最好的结果.

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:

南非传统发酵饮料Umqombothi由于持续生产二氧化碳而具有有限的保质期.
了解发酵温度对Umqombothi物理化学和微生物特性的影响,对于提高其稳定性和质量至关重要.

研究的目的:

在不同的两阶段发酵温度下调查Umqombothi的物理化学和微生物变化.
为了确定生产高质量的Umqombothi的最佳发酵温度.

主要方法:

在52个小时内,Umqombothi使用三个不同的两阶段发酵温度概况 (30-30°C,30-25°C,25-30°C) 生产.
在各种发酵阶段,监测了物理化学参数 (pH,总可溶性固体,比重,乙醇含量,颜色) 和微生物计数 (总活力计数,乳酸细菌,酵母,菌).

主要成果:

发酵显著增加了微生物数量和降低了pH值,而在第二个发酵阶段后,总溶性固体减少了.
乳酸细菌数量和pH值在不同的发酵温度上有显著的变化,在特定重量或乙醇含量上没有显著差异.
在一致的30°C (U1) 中生产的Umqombothi呈现出最浅的颜色,并且是消费者小组成员最喜欢的.

结论:

发酵温度显著影响Umqombothi的微生物动力学和物理化学特性.
建议保持30°C的发酵温度 (U1),以生产具有理想的微生物稳定性,感官属性和消费者接受度的Umqombothi.

关键词:

酒精饮料酒精饮料酒精饮料发酵发酵是一个过程.乳酸细菌是一种乳酸细菌.传统饮料传统饮料这就是Umqombothi.

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