在酸面粉中以发酵方式在现场合成异/马尔托多糖

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Updated: Sep 20, 2025

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Nele Brand¹, Florian M Stadler¹, Larissa Hahn¹

¹Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.

|May 30, 2025

概括

酵母面细菌可以产生益生菌异/多糖 (IMMPs). 研究人员开发了一种测量IMMP的方法,并发现Limosilactobacillus reuteriTMW 1.106与特定的粉添加物产生了最多的IMMP.

科学领域:

食品微生物学食品微生物学
碳水化合物化学碳水化合物化学
发酵技术的发酵技术

背景情况:

酵母面中的乳酸细菌可以从马尔托德克斯特林中合成潜在的益生菌异/马尔托多糖 (IMMPs).
在酸面粉中IMMPs的发酵合成以前没有被研究过.
开发方法来增强酸面粉中的益生菌碳水化合物含量是有趣的.

研究的目的:

为了研究乳酸细菌在酸面中IMMPs的发酵合成.
开发和应用一种用于监测现场IMMP合成的新方法.
确定最佳条件和菌株,以最大限度地提高酸面粉中的IMMP产量.

主要方法:

开发一种新方法,涉及内分泌脱酶水解和异盐酸量化,用于监测IMMP合成.
应用开发的方法来分析在各种发酵条件下生产的酸面粉.
针对IMMP生产的七种乳酸细菌菌株的查,重点是Limosilactobacillus reuteriTMW 1.106.

主要成果:

成功建立了一种新的方法,用于量化酸面粉中发酵形成的α-1,6-链接 (德克斯等价物).
当Limosilactobacillus reuteriTMW 1.106与化粉和粉脱枝酶相结合时,在20小时内产生了最高数量的IMMPs.
其他测试的发酵条件修改没有显著提高IMMP的形成.

结论:

调整酸面团发酵条件,特别是使用特定菌株,如Limosilactobacillus reuteri TMW 1.106和优化的基质,可以增加潜在的益生菌碳水化合物的产生.
开发的方法为现场监测和优化酸面粉中IMMP合成提供了有价值的工具.
这项研究为增强酸面粉食品的益生菌潜力开辟了道路.

关键词:

4,6-α-葡萄糖转移酶的使用这是面包的面包.发酵发酵是一个过程.乳酸细菌是一种乳酸细菌.修改修改修改是一个粉是一种粉.

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