细菌起始培养从乳制品适应植物基质:挑战和机遇
Katherine Lavelle1, Jennifer Mahony1, Douwe van Sinderen1
1School of Microbiology & APC Microbiome Ireland, University College Cork, Western Road, Cork, Ireland.
International journal of food microbiology
|June 10, 2025
概括
开发基于植物的牛奶替代品需要了解乳酸细菌 (LAB) 的特征. 适应乳制品的LAB面临局限性,但与植物相关的LAB为新型发酵产品提供了潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 基于植物的替代牛奶 (PBMA) 市场正在增长,这是由于对可持续产品的需求所推动的.
- 乳酸细菌 (LAB) 对于食品发酵至关重要,影响安全和质量.
- 乳制品发酵途径和特征不能直接转移到PBMA.
研究的目的:
- 审查各种PBMA基质发酵的基本LAB特征.
- 为了确定乳制品适应的LAB的遗传局限性,用于PBMA应用.
- 探索与植物相关的LAB作为PBMAs的起始培养的潜力.
主要方法:
- 文献综述,重点关注 LAB 中的碳水化合物利用和蛋白酶活性.
- 对影响PBMA基板LAB性能的遗传因素的分析.
- 乳制品适应的LAB与植物相关的LAB和非起始剂LAB的比较.
主要成果:
- 适应乳制品的初始培养可能对PBMA发酵具有遗传限制.
- 与植物相关的LAB表现出适合PBMA基板的生物功能活动.
- 了解基质组成和LAB代谢是开发高质量的发酵PBMA的关键.
结论:
- 对于有效的PBMA的LAB发酵,需要特定的遗传和代谢特征.
- 工厂相关的LAB为PBMA行业提供了一个有前途的资源.
- 了解LAB的要求,可以为下一代PBMA设计有针对性的初始培养.
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