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不同发酵方法对果的物理化学,生物活性和挥发性特征的影响

Xiao Qiang¹, Man Zhao¹, Ting Xia¹

¹State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.

Foods (Basel, Switzerland)

|April 15, 2025

概括

混合菌株发酵 (MFV) 显著增强了狼的功效.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
营养保健品营养保健品

背景情况:

狼 (Lycium barbarum L.) 是一个营养丰富的功能性食品.
新鲜的狼面临着保存方面的挑战,需要改进加工方法.
深度加工可以增强狼的生物活性化合物和保质期.

研究的目的:

为了比较单菌株发酵 (SFV) 和混菌株发酵 (MFV) 来自狼.
评估物理化学性质,生物活性化合物,抗氧化能力和挥发性概况.
为了确定狼的最佳发酵方法.

主要方法:

从狼制备SFV和MFV的方法.
物理化学参数 (糖,酸) 的分析.
生物活性化合物 (,黄,氨基酸) 和抗氧化活性的量化.
气色谱-质谱 (GC-MS) 用于挥发性化合物分析.

主要成果:

与SFV相比,MFV显示了降解糖的使用率更高,酸的产量增加.
在MFV中,总,总黄和抗氧化活性显著提高.
在MFV中含有高水平的特定酸 (鲁丁,p-基酸,4-基酸) 和氨基酸 (氨酸,氨酸,氨酸).
MFV显示了酸,和酒精度的增加,增强了其挥发性.

结论:

混合菌株发酵对于生产具有增强营养和生物活性特性的狼具有优越性.
与SFV相比,MFV提供了更好的健康益处和风味配置文件.
这项研究确定了MFV作为一种有价值的方法,可以提高狼产品的经济价值.

关键词:

氨基酸是氨基酸中的一种.发酵发酵发酵发酵有机酸有机酸有机酸类化合物类化合物类化合物是一种.沃尔夫贝里 (Wolfberry) 是一种

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