在果果汁中进行乳酸发酵及其作为防腐剂的使用
Martina K Bergentall1, Jun Niimi1, Ingela Persson1
1RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden, Department of Agriculture and Food, Frans Perssons väg 6, SE-412 76, Göteborg, Sweden.
Food microbiology
|April 18, 2024
概括
低乳酸发酵通过减少酸性,改善了果果汁的味道. 果果汁混合物中的子酸作为天然防腐剂,抑制微生物生长并延长保质期.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 林果含有酸,是一种天然防腐剂.
- 林果的强烈酸味限制了其作为原料的使用.
- 果汁的保质期延长是食品科学研究的一个重要领域.
研究的目的:
- 通过 malolactic 发酵来改善果果汁的味道.
- 为了研究酸在以果为基础的果汁混合物中的防腐剂作用.
- 为了评估含有发酵果果汁混合物的微生物稳定性.
主要方法:
- 乳酸细菌的查,用Lactiplantibacillus plantarum被选为起始培养物.
- 果果汁的不良乳酸发酵,将酸转化为乳酸.
- 在果汁混合物上进行微生物挑战测试,其果和黑的比例各不相同.
主要成果:
- 不良乳酸发酵在七天内将酸完全转化为乳酸,减少酸性和性.
- 在所有果汁混合物中都抑制了Listeria monocytogenes.
- 坎迪达阿尔比坎斯的生长仅限于纯黑汁,在含有酸的混合物中,Aspergillus brasiliensis的生长被延迟.
结论:
- 乳发酵有效地改善了果果汁的感觉特征.
- 来自果的子酸有助于果汁混合物的抗菌活性.
- 发酵的果果汁在饮料应用中具有天然保存和改善味道的潜力.
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