相关实验视频

Updated: May 7, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

基于UHPLC-HRMS的非向查,对乳酸细菌在发酵牛奶中和酸奶保质期内产生的全叶酸的查

Marianna Bozzetti¹, Carolina Cerri¹, Sara Morandi¹

¹Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 26100 Cremona, Italy.

Foods (Basel, Switzerland)

|April 16, 2025

概括

研究人员开发了一种使用UHPLC-HRMS选乳酸细菌 (LAB) 增强叶酸生产的新方法. 这项技术确定了有希望的菌株,用于生物强化乳制品,以应对叶酸缺乏症.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养科学营养科学

背景情况:

叶酸缺乏是全球重要的健康问题.
使用乳酸细菌 (LAB) 生物强化乳制品提供了一个可行的策略来提高叶酸水平.
开发有效的方法来选择高叶酸生产的LAB对于功能性初始培养至关重要.

研究的目的:

开发和验证一种可靠的方法来选择Streptococcus thermophilus和Lactobacillus delbrueckii亚种. 布尔加里克斯菌株具有增强的叶酸生产.
为了比较传统微生物学测试 (MA) 与超高性能液体色谱学以及高分辨率质谱学 (UHPLC-HRMS) 的功效,用于叶酸查.
为了评估使用精选的高叶酸LAB菌株生产的酸奶中的叶酸含量.

主要方法:

从发酵牛奶中分离和培养了36个LAB菌株.
使用传统的微生物学测试 (MA) 进行了叶酸量化.
开发并应用了一种非向的,半定量的UHPLC-HRMS方法,用于全面的叶酸代谢物概况.
进行了实验室规模的酸奶生产试验,使用精选的LAB菌株,并在14天内评估叶酸含量.

主要成果:

与L. delbrueckii亚种相比,MA表明S. thermophilus (309639μg/L) 的叶酸产量较高. 布尔加里克斯 (高达48微克/升).
在9个精选的实验室菌株中,UHPLC-HRMS确定并半量化了6个关键的叶酸代谢物 (二叶酸,THF,10-甲基-THF,5-10-甲基-THF,5-10-甲基-THF,5-10-甲基-THF和5-甲基-THF).
使用高性能LAB菌株生产的酸奶在14天的保质期内显示叶酸含量增加.

结论:

UHPLC-HRMS是一种强大的,高通量替代方案,用于在LAB中检测和量化叶酸,超越了传统的MA限制.
这种方法有助于有效选乳制品生物丰富的叶酸增强LAB菌株.
该研究成功地确定了有希望的LAB菌株,用于开发功能性初始培养,以改善乳制品中的叶酸水平.

关键词:

在UHPLC-HRMS中使用.生物强化生物强化发酵牛奶发酵牛奶是什么意思叶酸是什么叶酸是什么叶酸是什么乳酸细菌是一种乳酸细菌.微生物学的测定.

更多相关视频

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

相关概念视频

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Microbes in the Production of Fermented Foods

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...