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乳酸细菌的顺序发酵通过生成两个对数相来提高发酵果汁的可生存数量和质量

Shuang Yang¹, Mengxin Hou¹, Weiteng Tan¹

¹College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, People's Republic of China.

|October 18, 2024

概括

使用乳酸细菌 (LAB) 进行序列发酵,可显著增加活细胞数量,提高果汁质量. 这种方法优化了糖的利用,增加了有益的化合物,并改善了高级产品的风味.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
发酵科学发酵科学

背景情况:

乳酸细菌 (LAB) 发酵对于食品质量至关重要.
优化LAB发酵条件是最大限度地提高可生存数量和产品质量的关键.
顺序发酵策略比同步注射提供了潜在的优势.

研究的目的:

为了研究连续LAB发酵对果汁质量的影响.
为了确定顺序LAB接种的最佳发酵条件.
提高可行的LAB数量和果汁的关键质量属性.

主要方法:

逐步优化发酵参数 (pH,温度,注射时间,持续时间).
连续与同时LAB发酵的比较分析.
评估可活细胞数量,有机酸,多,抗氧化活性 (DPPH,ABTS),挥发性化合物和感官可接受性.

主要成果:

在最佳条件下,可行的LAB数量达到1.38 × 10^8 CFU/mL.
顺序发酵在24小时和40小时的可活性计数中超过了同时发酵.
改善了糖的利用,增加了乳酸和多的含量,增强了抗氧化活性 (DPPH 71.71%,ABTS 84.79%),以及丰富了挥发性化合物 (β-Damascenone).

结论:

序列LAB发酵是一种高密度发酵的新策略.
这种方法显著提高了果汁的质量,包括风味和营养价值.
优化的序列发酵导致优越的可生存数量和感官可接受性.

关键词:

抗氧化剂是一种抗氧化剂.果汁:果汁是一种果汁.生物转化生物转化牛乳杆菌 (Lactobacillus) 是一种细菌.连续发酵的顺序发酵方式活性的细胞数量.挥发性化合物挥发性化合物

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