时间和温度对yerba matekombucha的物理化学,微生物学和感觉特征的影响
Rochele Luane Treviso1, Voltaire Sant'Anna1, Mariana Fensterseifer Fabricio2
1Life and Environmental Area, State University of Rio Grande do Sul, Alegrete Street, 821, Encantado, RS 95960-000 Brazil.
Journal of food science and technology
|July 25, 2024
概括
在不同的温度和时间研究了yerba matekombucha发酵过程. 虽然一些发酵条件产生了可消耗产品,但发酵饮料却是发酵饮料.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 发酵技术的发酵技术
背景情况:
- 耶巴马特是一种传统的南美饮料.
- 康布查发酵涉及细菌和酵母 (SCOBY) 的共生培养.
- 了解yerba matekombucha的特性对于产品开发至关重要.
研究的目的:
- 在发酵过程中评估yerba matekombucha的物理化学和感官变化.
- 确定SCOBY中占主导地位的微生物物种.
- 确定消费者接受的最佳发酵条件.
主要方法:
- 在25°C和30°C的温度下,在最长7天内发酵yerba mate输液.
- 监测物理化学参数 (例如,乙酸,乙醇,叶绿素,含量).
- 感官分析和微生物识别 (酵母和细菌).
主要成果:
- 在25°C发酵5天或30°C发酵4天的Yerba mate kombucha符合巴西的消费标准.
- 乙酸,乙醇和叶绿素水平随发酵时间和温度而变化.
- 布雷塔诺米塞斯·布鲁克塞伦尼斯和科马加泰菌是主要的微生物.
- 感官分析显示了酸和苦的音符,与未发酵的yerba mate相比,接受度较低.
结论:
- 发酵参数显著影响yerba matekombucha的性能.
- 在yerba mate发酵过程中,特定的微生物菌株在SCOBY中占主导地位.
- 消费者对yerba matekombucha的接受可能受到其感官特征的限制.
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