优化混合乳酸细菌的发酵过程和抗氧化活性,用于花糖饮料
Junjian Ran1, Yuhan Tang1, Weize Mao2
1School of Food Science, School of Life Sciences, Henan Institute of Science and Technology, Henan International Joint Laboratory of Plant Genetic Improvement and Soil Remediation, Xinxiang Engineering Technology Research Center for Agricultural Products Processing, Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, Xinxiang, China.
Frontiers in microbiology
|April 18, 2024
概括
这项研究优化了花蜂蜜饮料发酵过程,使用混合的Lactiplantibacillus plantarum和Lactobacillus acidophilus的初始剂. 由此产生的饮料表现出增强的抗氧化活性和改善的物理化学特性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养保健品 营养保健品
背景情况:
- 蜜 (Lonicera japonica Thunb) 由于其抗氧化特性,具有潜在的健康益处.
- 从花中开发功能性饮料需要优化发酵过程,以提高质量和生物活性.
- 乳酸发酵是改善植物饮料感官属性和促进健康的化合物的有希望的方法.
研究的目的:
- 为了优化发酵过程,以获得具有显著抗氧化活性的高品质蜜饮料.
- 为了研究发酵参数对蜜饮料的感觉和物理化学性质的影响.
- 为了评估最佳发酵的花香饮料的抗氧化能力和微生物特征.
主要方法:
- 使用单因子和直角实验设计来确定最佳发酵条件.
- 研究的关键参数包括发酵温度,时间,乳酸细菌注射量和糖度.
- 测量了物理化学指数 (pH,活性细菌数量,多总含量) 和抗氧化活性 (自由基清除率).
主要成果:
- 最佳的发酵过程涉及37°C的温度,24小时的发酵时间,3%的混合起始剂 (Lactiplantibacillus plantarum和Lactobacillus acidophilus,1:1的比例) 和8%的白色颗粒糖.
- 优化 honeysuckle 饮料的最高感官得分为 87.30 ± 0.17.
- 与未接种疫苗的对照组相比,使用混合起始剂的发酵显著增加了活性细菌数量 (9.84 ± 0.02 毫克cfu/mL),降低了pH值 (3.10 ± 0.01),增加了全聚含量 (7.53 ± 0.03 毫克GAE/g),并提高了自由基清除率.
结论:
- 蜜与乳球菌植物菌和乳球菌酸性菌的混合发酵产生了一种具有卓越抗氧化特性的高品质饮料.
- 优化的发酵过程为深加工和开发功能性花基发酵饮料提供了一种新的方法.
- 这项研究为食品行业提供了有价值的见解,以创造具有创新性和促进健康的植物来源的发酵产品.
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