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奇托及其衍生物在牛奶发酵过程中调节乳酸合成

Vladimir Kurchenko^1,2, Tatsiana Halavach¹, Alexey Yantsevich³

¹Department of Biology, Belarusian State University, Minsk, Belarus.

Frontiers in nutrition

|October 1, 2024

概括

奥利戈基托桑显著增强乳酸生产和发酵牛奶中的细菌生长. 素衍生物可以通过减缓发酵而延长保质期,同时保持高细菌数量.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

桑对乳酸细菌 (LAB) 和乳酸 (LA) 生产的影响尚不清楚,研究结果相互矛盾.
之前的研究表明,奇托桑及其衍生物对乳杆菌种类的多种影响. 增长,增长,增长,增长.

研究的目的:

研究素及其衍生物对*L. bulgaricus*生长和生产力的影响.
为了澄清基托桑的物理化学特性对LAB功能的影响.

主要方法:

使用*L. bulgaricus*发酵低脂脱脂牛奶,其中含有不同度的高分子量奇托 (350kDa) 和小脂奇托 (25.4和45.3kDa).
分析动态粘度,可定位酸度,pH,LA含量,殖民地形成单位 (CFU) 和代谢物概况 (GC-MS,SDS-PAGE,显微镜).

主要成果:

与对照组相比,奥利戈基托桑 (25.4 和 45.3 kDa) 显著增加了LA合成率.
高分子量奇托 (350 kDa) 没有影响LA合成,但增加了L. bulgaricus*的数量超过1700倍.
素衍生物改变了脂肪酸概况,减少了醇合成,并将发酵牛奶的保质期从5天延长到17天.

结论:

奥利戈基托桑是L. bulgaricus*乳酸生产的有效刺激剂.
素可以提高*L. bulgaricus*的生存能力,并延长发酵乳制品的保质期.
酸盐的分子量对于确定其对LAB发酵和代谢物产生影响至关重要.

关键词:

甲是一种甲.脂肪酸脂肪酸脂肪酸脂肪酸葡萄糖胺单体的葡萄糖胺单体乳酸乳酸是什么意思乳酸是什么意思乳酸细菌菌 (lactobacilli) 是一种乳酸细菌.这种形形形形形形形.醇醇是一种二次代谢产物二次代谢产物

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