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Updated: Jul 14, 2026

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增强植物性饮料的营养和感官特性:一项关于豆和Kamut®面粉发酵的研究,使用Lactococcus lactis发酵

Marina Mefleh1, Ghofrane Omri1, Rosangela Limongelli1

  • 1Department of Soil, Plant, and Food Sciences, University of Bari Aldo Moro, Bari, Italy.

Frontiers in nutrition
|February 8, 2024
PubMed
概括

一种新的清洁标签植物性饮料 (PBB) 用小豆和卡穆特面粉发酵由乳球菌 (LL) 显示改善了营养和质地. 甜味变种获得了高消费者认可,这表明了强大的市场潜力.

关键词:
乳球球菌 (lactococcus lactis) 是一种乳球菌.其他替代蛋白质.消费者接受的消费者接受.发酵 发酵 发酵 发酵矿物质是矿物质中的一种.植物性饮料植物性饮料拉菲诺斯 (Raffinose) 是一家制药公司.粘度 粘度 粘度 粘度 粘度

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Microbes in Food Production01:29

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...