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相关概念视频

Microbial Fermentation01:23

Microbial Fermentation

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Characterizing Mediated Extracellular Electron Transfer in Lactic Acid Bacteria with a Three-Electrode, Two-Chamber Bioelectrochemical System
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丰富的发酵饮料,具有改善的感官特性,使用乳酸细菌.

Fernando Gabriel Martínez1,2, Gustavo Moreno-Martín2, Florencia Mohamed1

  • 1Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 San Miguel de Tucumán, Argentina.

Journal of food science and technology
|October 14, 2024
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概括

这项研究成功地使用化乳酸细菌制造了富含的发酵饮料. 由此产生的饮料提供了良好的味道,长期保质期,并增强了营养价值.

关键词:
发酵饮料是发酵饮料中的一种.功能性食品是一种功能性食品.乳酸细菌是一种乳酸细菌.是一种.感官研究是感官研究.

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科学领域:

  • 食品科学 食品科学 食品科学
  • 微生物学 微生物学
  • 营养科学 营养科学

背景情况:

  • (Se) 是一种具有抗氧化特性的微量元素.
  • 用对食品进行生物强化可以改善人类健康.
  • 发酵饮料为提供生物活性化合物的提供提供一个有希望的矩阵.

研究的目的:

  • 使用化乳酸细菌 (LAB) 制备一种生物丰富的发酵饮料.
  • 评估含丰富饮料的感官属性和保质期.
  • 确认饮料的微生物化和强化成功.

主要方法:

  • 来自水果的LAB菌株 (Lactiplantibacillus paraplantarum CRL 2051和Fructobacillus tropaeoli CRL 2034) 用进行了培养.
  • 化LAB被用于发酵果汁和牛奶饮料.
  • 分析了含量,包括半氨酸 (SeCys) 和甲 (SeMet).
  • 进行了感官评估和保质期研究.

主要成果:

  • 在LAB菌株中累积了大量的总Se (62.8-93.5μg/L),包括SeCys (32.7-47.8μg/L) 和SeMet (6.1-12.7μg/L).
  • 由L. paraplantarum CRL 2051单独和混合培养发酵的饮料获得了高的普遍接受度和理想的感官属性.
  • 混合培养发酵饮料表现出良好的微生物耐药性和42天的可接受的感官保质期.

结论:

  • 在发酵前微生物化是一种有效的策略,用于饮料的强化.
  • 成功制定了一种具有良好的感官特性和保质期的功能性Se丰富发酵饮料.
  • 这种方法为生产强化功能性食品提供了一种新的方法.