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相关概念视频

Fates of Pyruvate01:20

Fates of Pyruvate

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Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
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The Citric Acid Cycle: Output01:28

The Citric Acid Cycle: Output

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The citric acid cycle is termed an amphibolic pathway as it operates both anabolically and catabolically. The cyclic reactions balance the flux of the substrates to provide an optimal concentration of NADH and ATP to the cell.
Regulation of Citric Acid Cycle
The citric acid cycle is regulated in several ways, including feedback inhibition, regulation of enzyme activities, and associated anaplerotic or cataplerotic pathways.
The primary substrate of the TCA cycle—acetyl CoA—is...
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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酸奶生产 酸奶生产

Takefumi Ichimura1

  • 1Food Science & Technology Research Laboratories R&D Division, Meiji Co., Ltd., Tokyo, Japan. takefumi.ichimura@meiji.com.

Methods in molecular biology (Clifton, N.J.)
|August 29, 2024
PubMed
概括

酸奶的质量是由乳酸细菌发酵及其代谢物决定的. 生产方法对酸奶有很大的影响.

科学领域:

  • 食品科学 食品科学 食品科学
  • 乳制品技术 乳制品技术
  • 微生物学 微生物学

背景情况:

  • 酸奶是一种使用乳酸细菌生产的发酵乳制品.
  • 细菌产生的乳酸降低了pH值,导致牛奶蛋白凝结.
  • 细菌代谢物,如酸和外聚糖类,是酸奶质量的关键.

研究的目的:

  • 要总结常见和现代的酸奶生产方法.
  • 突出发酵和生产技术对酸奶特性的影响.

主要方法:

  • 关于酸奶制造工艺的概述.
  • 讨论原材料选择和加工步骤 (灭菌,均化).
  • 发酵参数及其影响的分析.

主要成果:

  • 乳酸细菌的发酵对于酸奶的形成至关重要.
  • 代谢物显著影响酸奶的物理性质和味道.
  • 不同的生产方法产生不同的酸奶形式 (固体,液体,饮用).

结论:

  • 酸奶生产涉及细菌,代谢物和加工条件之间的复杂相互作用.
关键词:
可以饮用的酸奶.发酵 发酵 是一个过程.均质化 同质化乳酸细菌是一种乳酸细菌.微生物学分析 微生物学分析消毒法 消毒法 消毒法消毒的酸奶是一种消毒的酸奶.设置的酸奶.混合的酸奶.质感分析 质感分析

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  • 在确定最终酸奶产品的属性方面,制造方法至关重要.
  • 了解这些因素对于优化酸奶质量和品种至关重要.