通过减弱益生菌将后生物质融入食品中:在面包中使用乳酸细菌的案例研究
Javier Morán1, Alina Kilasoniya2
1Department of Food Innovation, Universidad Católica San Antonio de Murcia, 30107 Murcia, Spain.
Foods (Basel, Switzerland)
|July 13, 2024
概括
酵母面包中的乳酸细菌 (LAB) 是安全的,不是新食品. 它们的代谢物是稳定的,确保食品的质量和安全.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 监管科学 监管科学
背景情况:
- 来自非活性的微生物,如乳酸细菌 (LAB) 的后生物,提供健康益处,没有活细菌的风险.
- 在食品生产中使用LAB,特别是在酸面包中,有着悠久的历史,特别是在欧洲.
- 对LAB安全性的监管评估对于其融入食品至关重要.
研究的目的:
- 为了研究后生物质的整合,使用面包中的减弱LAB作为模型.
- 评估用于酸面粉面包生产的LAB的监管状况和安全性.
- 为了确认酸面包中LAB代谢物质的稳定性和一致性.
主要方法:
- 使用微生物量化和下一代测序 (NGS) 来识别酸面粉中的LAB.
- 鉴定的实验室实验室与欧洲食品安全局 (EFSA) 历史和当前的合格安全假设 (QPS) 清单进行比较.
- 在面包制作过程中分析LAB代谢物稳定性和一致性.
主要成果:
- 酵母面包中发现的LAB具有安全和广泛用于制造面包的历史.
- 确定的LAB与历史和当前的安全评估保持一致,支持非新食品分类.
- 酵母面包中的LAB代谢物表现出稳定性和一致性,确保产品质量.
结论:
- 根据历史和科学证据,酸面包中的非活化LAB并未被归类为新食品.
- 这些发现支持LAB在酸面粉生产中的安全和符合法规的使用.
- 这项研究证实了LAB衍生后生物在食品中的安全性和有效性.
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