乳酸细菌和酵母发酵以提高硬的营养价值
Marta Brandão1,2, Diogo J Marques1,2, Sofia Sousa1,2
1iBB-Institute for Bioengineering and Biosciences, Bioengineering Department, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisboa, Portugal.
Marine drugs
|March 26, 2025
概括
绿色大藻Ulva rigida为水产养殖料提供可持续的替代蛋白质. 微生物发酵显著提高了其蛋白质的生物可访问性和营养价值,使其成为一个有前途的成分.
科学领域:
- 海洋生物技术 海洋生物技术
- 藻类生物质利用的利用率
- 可持续的水产养殖料发展
背景情况:
- 水产养殖面临着可持续性挑战和与鱼粉蛋白相关的成本上升.
- 绿色的藻Ulva rigida是一个富含营养的,丰富的替代蛋白质来源.
- 乌尔瓦 (Ulva rigida) 中的一种多糖,阻碍了蛋白质的生物可访问性.
研究的目的:
- 研究微生物发酵的潜力,以提高水产养殖料中Ulva rigida的蛋白质生物可访问性和营养质量.
- 评估不同微生物发酵策略对Ulva刚性衍生料成分的影响.
- 为了评估发酵的Ulva rigida产品的抗氧化特性.
主要方法:
- 将Ulva刚性碳水化合物分量的水解成富含糖的糖.
- 糖的微生物发酵使用乳酸细菌 (LAB) 联盟,Saccharomyces cerevisiae或共同培养.
- 分析蛋白质的生物可访问性和原始和发酵的Ulva rigida的抗氧化特性.
主要成果:
- 发酵产品中蛋白质的生物可访问性比原始的Ulva rigida增加了11到12倍.
- 酵母发酵产品表现出比LAB发酵产品更强的抗氧化特性.
- 发酵通过微生物合成维生素,蛋白质和氨基酸来增强营养和生物活性特性.
结论:
- 微生物发酵,特别是用Saccharomyces cerevisiae和乳酸菌,有效地提高了Ulva rigida蛋白质的生物可访问性.
- 发酵的Ulva rigida显示出作为水产养殖的高质量,可持续的料成分的潜力.
- 这种方法解决了鱼粉的依赖性,并增强了海藻料的功能性质.
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