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添加剂提高了紫色纳皮尔草料的发酵质量,素含量和生物活性

Xiang Yin¹, Juanyan Wu², Lan Shen¹

¹School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou, China.

Journal of the science of food and agriculture

|September 13, 2024

概括

将Lactiplantibacillus plantarum (LP) 添加到紫色纳皮尔草中,可以显著改善发酵质量和素保留. 建议用LP接种30天的最佳化,以提高生物活性.

科学领域:

农业科学农业科学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

紫色纳皮尔草 (PNG) 含有丰富的反素,用于料生产.
有限的研究存在于PNG料中含有添加剂的安托西亚宁保留.
这项研究调查了添加剂对PNG料发酵,素和微生物群落的影响.

研究的目的:

评估添加剂对PNG料质量的影响.
为了确定化时间和添加剂对抗生素含量的影响.
分析在PNG化过程中微生物社区结构的变化.

主要方法:

用各种添加剂封装PNG:乳酸植物菌植物 CCZZ1 (LP),葡萄糖,酸和干燥的大豆奶酪残留物.
分析了发酵质量,素含量和微生物群落结构.
确保持续时间的影响在30天内进行了评估.

主要成果:

未经指导的结导致发酵不良,酸降解,以及高水平的有害微生物.
LP注射显著改善了发酵,增加了多达166%的安东素含量,并增强了抗氧化活性.
此外,LP还减少了有害的微生物,在30天后观察到最佳结果.
长时间的化超过30天,会对抗生素的保存产生负面影响.

结论:

添加剂,特别是LP,增强PNG料发酵,安托素保留和微生物平衡.
为了获得最佳的发酵质量和生物活性,PNG料应用LP接种,并化30天.

关键词:

牛奶植物植物菌植物植物 (Lactiplantibacillus plantarum) 是一种植物.安托西安尼尼 (anthocyanin) 是一种发酵质量的发酵质量微生物社区的微生物社区.紫色的纳皮尔草,就是那个紫色的纳皮尔草.

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