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Paulina Pakosz¹, Anna Bzducha-Wróbel², Beata Drużyńska¹

¹Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.

Foods (Basel, Switzerland)

|April 16, 2025

概括

使用特定细菌的微生物发酵,包括Bacillus subtilis和Lactiplantibacillus plantarum,可以改变咖啡豆的成分. 这个过程修改了味道和香味前体,为独特的咖啡产品开发提供了潜力.

科学领域:

食品微生物学食品微生物学
收获后加工收获后加工
咖啡质量提升咖啡质量提升

背景情况:

咖啡质量受到收获后加工方法的影响.
众所周知,微生物添加物,特别是酵母和乳酸细菌,可以改变咖啡.
棕的消化道微生物也可能影响卢瓦克咖啡的质量.

研究的目的:

为了评估棕花胃肠道中的细菌,用于咖啡豆修饰.
评估特定细菌菌株对咖啡豆成分的影响.
为了研究发酵时间对咖啡豆特性的影响.

主要方法:

在绿咖啡提取物中选细菌生长.
有效的细菌菌株的鉴定:细菌细菌ATCC 6633,Gluconobacter sp. KKP 3751, 乳植物植物菌植物植物ATCC 4080.
分析咖啡基本成分和绿豆和烤豆中的生物活性化合物的变化.
用L. plantarum进行发酵实验,以确定最佳持续时间.

主要成果:

选定的细菌在绿色咖啡提取物中表现出强的生长.
细菌发酵显著改变了味道和气味前体.
在绿豆和烤豆中,生物活性化合物的含量略有改变.
用L. plantarum进行24小时的发酵导致了静止生长阶段,并增加了含量.

结论:

细菌发酵是一种可行的方法来修改咖啡豆的成分.
特定的细菌菌株可以影响咖啡的关键品质属性.
这种方法具有开发新和独特咖啡产品的潜力.

关键词:

生物活性化合物生物活性化合物咖啡豆咖啡豆咖啡豆咖啡的成分咖啡的成分绿色咖啡修饰绿色咖啡修饰翻译翻译翻译翻译卢瓦克咖啡卢瓦克咖啡是一家咖啡店.烤烤在烤过程中

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