微生物的多样性和功能作用在安纳托利亚黑松松酸发酵发酵
Duygu Alp-Baltakesmez1, Pelin Ertürkmen2, Özcan Bulantekin3
1Department of Gastronomy and Culinary Arts, School of Tourism and Hospitality Management Ardahan University Ardahan Turkey.
Food science & nutrition
|April 14, 2025
概括
亚纳托利亚黑松子表现出丰富的生物活性化合物和抗菌性质. 这种天然产品显示出食品保存和健康应用的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 植物化学 植物化学
背景情况:
- 松树种的部分是食品应用中有价值的生物活性化合物的来源.
- 传统的提供来自其原材料的独特特性.
研究的目的:
- 为了确定安纳托利亚黑松的物理化学,生物活性,抗菌,感官和芳香特性.
- 分析样品的可培养微生物多样性和元基因组概况.
主要方法:
- 物理化学分析 (含量,通过DPPH和ABTS试验的抗氧化活性).
- 生物活性化合物识别 (烯,酸,α-烯醇).
- 对*大肠杆菌*进行抗菌活性测试.
- 感官评估. 感官评估.
- 微生物计数和元基因组分析 (细菌和真菌微生物组).
主要成果:
- 来自布尔杜尔省的 (CnB) 显示出最高的生物活性化合物,包括α-terpineol (3.13%),以及最强的抗菌活性 (44.91毫米阻碍区域对*E. coli*).
- 在感官评估中,CnB被认为具有平衡的风味.
- 细菌微生物群由酸细菌 (*Proteobacteria*, *Acetobacteraceae*) 主导;真菌微生物群由*Ascomycota*主导.
结论:
- 亚纳托利亚黑松具有显著的生物活性和抗菌性质.
- 的丰富的微生物特征有助于其特征.
- 松是食品保存和促进健康的应用的一个有希望的候选人.
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