用Lactobacillus acidophilus发酵萨波迪拉果汁:发酵动力学和功能性质的评估
Animesh Sarkar1, Sharodia Roy Snigdha1, Razia Sultana Chowdhury1
1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.
Journal of food science
|March 20, 2025
概括
使用Lactobacillus acidophilus的Sapodilla果汁的乳酸发酵增强了其植物化学物质,抗氧化能力和消费者接受度. 在储存期间,益生菌Sapodilla果汁保持了活细胞数量超过6 log CFU/mL,使其成为一个有前途的功能饮料.
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
- 营养科学 营养科学
背景情况:
- 在全球范围内,富含益生菌的水果饮料需求很高.
- 乳酸细菌,如Lactobacillus acidophilus,提供健康益处,提高食品质量.
- 萨波迪拉果汁营养丰富,但面临着易腐和未充分利用的挑战.
研究的目的:
- 为了评估 Lactobacillus acidophilus (LA 14) 用于发酵的萨波迪拉果汁.
- 评估发酵在储存期间对可活细胞数量的影响.
- 分析植物化学物质,抗氧化活性,酶抑制和感觉性质的变化.
主要方法:
- 萨波迪拉果汁的发酵与酸性乳杆菌 (LA 14) 的发酵.
- 在发酵和冷藏期间监测可活益生菌细胞数量 (CFU/mL).
- 对果汁酸度,pH值,植物化学物质含量,抗氧化潜力 (DPPH,FRAP) 和α-amylase抑制的分析.
- 消费者对感官的评估.
主要成果:
- 发酵达到9.08 log CFU/mL的Lactobacillus acidophilus,酸度增加和pH值降低.
- 观察到植物化学物质和抗氧化剂潜力的显著增加.
- 增强了α-氨酶的抑制活性,并提高了消费者对发酵果汁的接受度.
- 存储后,活细胞的数量仍然高于6 log CFU/mL,尽管下降了30%.
结论:
- 乳酸发酵对于提高Sapodilla汁的储存稳定性,功能性质和感官吸引力是有效的.
- 乳杆菌酸性菌 LA 14 适合制造一个功能性益生菌Sapodilla饮料.
- 这种方法为保存和利用Sapodilla果实提供了一种有价值的方法.
更多相关视频
04:40The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
7.8K
16:33Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
Published on: December 12, 2013
9.4K
相关概念视频
01:20Fates of Pyruvate
8.3K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
8.3K
00:53Products of the Citric Acid Cycle
98.0K
The cells of most organisms—including plants and animals—obtain usable energy through aerobic respiration, the oxygen-requiring version of cellular respiration. Aerobic respiration consists of four major stages: glycolysis, pyruvate oxidation, the citric acid cycle, and oxidative phosphorylation. The third major stage, the citric acid cycle, is also known as the Krebs cycle or tricarboxylic acid (TCA) cycle.
98.0K