非传统植物性蛋白质提取物的乳酸发酵
Saverio Monica1, Elena Bancalari1, Lorenzo Siroli2
1Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, ,43124, Parma, Italy.
Food research international (Ottawa, Ont.)
|April 23, 2025
概括
乳酸细菌 (LAB) 有效地保存植物性蛋白质提取物 (PBPE),增强风味. 特定的LAB菌株表现出适应各种PBPE的适应性,减少异味,改善食品工业的整体质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品保存 食品的保存方法
背景情况:
- 对植物性食品的需求不断增长,需要先进的保存技术.
- 使用乳酸细菌 (LAB) 的生物保存为食品安全和质量提供了一个自然的解决方案.
研究的目的:
- 评估12个LAB菌株对8种植物性蛋白质提取物 (PBPE) 的生物保存的有效性.
- 评估LAB发酵对PBPE的感官特性的影响.
主要方法:
- 阻行测量分析用于实时和终点评估LAB生物保存有效性.
- 对特定LAB菌株 (Lactobacillus delbrueckii亚种) 的评估 布尔加里克斯 (Bulgaricus,Streptococcus thermophilus,Lactobacillus plantarum) 在各种PBPE中存在.
- 对感官特性进行分析,包括减少诸如六和六酸之类的无味化合物.
主要成果:
- 根据PBPE矩阵和特定的LAB菌株,LAB生物保存的有效性有很大差异.
- 牛乳杆菌delbrueckii亚种. 这种细菌. 布尔加里克斯 (bulgaricus) 和热杆菌 (Streptococcus thermophilus) 在大豆,豆和大麻蛋白质提取物中表现出高度适应性.
- 使用特定的LAB菌株进行发酵,改善了多种PBPE中的芳香特征,并减少了多种PBPE中的不良化合物.
结论:
- LAB发酵是一种有前途的策略,可以保护和增强植物性蛋白质提取物的感觉属性.
- 精选的LAB菌株作为植物性食品的天然防腐剂和风味增强剂提供了双重好处.
更多相关视频
06:45Author Spotlight: Optimizing Hollow-Fiber Membranes for Continuous Liquid-Liquid Extraction of Medium-Chain Fatty Acids
Published on: August 9, 2024
967
14:42Liquid Chromatography Coupled to Refractive Index or Mass Spectrometric Detection for Metabolite Profiling in Lysate-based Cell-free Systems
Published on: September 23, 2021
4.6K
相关概念视频
01:29Fermentation
112.6K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
112.6K
01:20Fates of Pyruvate
8.0K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
8.0K