乳酸细菌对脂肪酸的化 乳酸细菌对脂肪酸的化
1Department of Food Management, Miyagi University, Sendai, Japan. kanauchi@myu.ac.jp.
Methods in molecular biology (Clifton, N.J.)
|August 29, 2024
概括
乳酸细菌将油酸氧化成10-基酸,这是制造芳香乳的关键步骤. 这种生物转化过程显示出在酒精饮料中开发新型风味化合物的潜力.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
背景情况:
- 基脂肪酸 (HFA) 具有多种工业和食品应用.
- 乳酸细菌 (LAB) 以其代谢能力而闻名.
- 芳香乳是饮料中可取的风味化合物.
研究的目的:
- 为了研究由Lactobacillus sakei的油酸的氧化.
- 用酵母来探索氧化脂肪酸转化为芳香乳的过程.
- 评估这种生物转化系统对酒精饮料的潜力.
主要方法:
- 在15°C时使用Lactobacillus sakei的油酸氧化.
- 通过气相色谱-质谱法 (GC-MS) 识别10-基酸.
- 使用商业酵母菌株 (T-58) 进行基脂肪酸的乳化.
- 使用GC-MS测量玛-多德卡拉克的量化.
主要成果:
- 在30-48小时内,Lactobacillus sakei有效地将90%以上的油酸化为10-基酸.
- 氧化酶需要NADPH作为辅酶,从而可以进行光谱测量监测.
- 商业酒酵母T-58实现了基脂肪酸转化为玛-多德卡拉顿的87%的转化率.
- 甘马-多德卡拉顿被确定为主要的芳香乳产生的.
结论:
- 甘乳杆菌是一种有效的微生物催化剂,用于生产10-基酸.
- 酵素化系统,加上酵母介导的乳化,为芳香乳生产提供了一条可行的途径.
- 这种生物转化系统有望增强酒精饮料中的风味特征.
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