发酵驼奶的主要特点和微生物群多样性
Zauresh Bilal1,2, Shynar Akhmetsadykova2,3, Almagul Baubekova1
1Biotechnology Department, Al-Farabi Kazakh National University, 71 Al-Farabi Avenue, Almaty 050040, Kazakhstan.
Foods (Basel, Switzerland)
|July 13, 2024
概括
舒巴特是一种发酵的驼牛奶饮料,对哈萨克人来说具有文化意义. 关于其成分,加工和微生物群的研究是有限的,但揭示了营养变异性和与健康益处相关的复杂微生物社区.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 舒巴特是一种传统的发酵驼牛奶饮料,是哈萨克文化中的核心.
- 尽管舒巴特很重要,但对其成分,加工和微生物群的科学研究却很少.
研究的目的:
- 审查目前关于舒巴特营养成分及其变异性的知识.
- 为了调查现代加工技术用于Shubat生产.
- 探索舒巴特的微生物多样性及其对健康的影响.
主要方法:
- 关于Shubat的现有研究的文献综述.
- 对Shubat的化学成分报告数据的分析.
- 探索Shubat的微生物联盟的研究.
主要成果:
- 舒巴特的蛋白质,维生素C和含量表现出显著的变化 (1.19-5.63%,28-417毫克L-1,1.03-1.88克L-1).
- 乳糖在舒巴特完全没有.
- 舒巴特含有复杂的微生物联盟,尽管对其健康益处的科学证据尚不完整.
结论:
- 舒巴特是一种营养多样化的发酵乳制品,具有丰富的微生物群.
- 需要进一步的研究,以充分证实归因于Shubat的健康益处.
- 了解舒巴特的成分和加工方法可以提高其文化和饮食价值.
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