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启动文化发酵阿里哈的生产和质量特征,这是一个基于玉米的土著发酵饮料

Felix Kwashie Madilo¹, Emmanuel Letsyo¹, Nii Korley Kortei²

¹Food Science and Technology Department, Ho Technical University, Ho, Ghana.

International journal of food science

|July 2, 2025

概括

精选的乳酸细菌 (LAB) 和酵母菌株改善了益生菌Aliha质量. 定义的初始培养提高了安全性,营养和感官吸引力,使它们对当地生产商来说是可推的.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
益生菌研究益生菌研究

背景情况:

益生菌,有益的微生物,作为起始培养,对于提高食品安全,感官属性和营养价值至关重要.
像Aliha这样的传统发酵饮料可以从使用精选的微生物菌株进行受控发酵中受益,以提高质量和安全性.

研究的目的:

研究从自发发酵的阿里哈中分离出来的精选乳酸细菌 (LAB) 和酵母菌株的潜力,以提高益生菌阿里哈的质量.
评估特定的LAB和酵母菌株对阿里哈的物理化学,卫生,营养和感官特性的影响.

主要方法:

从自发发酵的阿里哈中分离和选择四种LAB菌株 (Limosilactobacillus fermentum) 和两种酵母菌株 (Pichia kudriavzevii).
玉米麦芽的发酵使用选定的菌株产生益生菌Aliha.
分析pH值,酸度,微生物生长率,卫生指标 (APC,肠杆菌,真菌),营养含量和感官特性.

主要成果:

在24小时后,Limosilactobacillus fermentum NBRC 15885获得了最低的pH (2.67) 和最高的酸度 (0.71%).
皮奇亚库德里亚夫泽维 CBS 5147 18 显示了最高的活力 (4.30 log CFU/mL),而由Limosilactobacillus fermentum UL发酵的阿里哈则表现出优越的卫生指标.
菌株NBRC 15885和TCD45.2产生了最有营养的阿里哈,而菌株UL发酵的阿里哈在感官上得到了高度接受,外观,颜色,味道和整体可接受性都很好.

结论:

使用定义的起始培养,包括特定的LAB和酵母菌株,显著改善益生菌阿里哈的质量参数.
选择的菌株提供了增强的安全性,营养特征和感官特征,使它们适合推给当地阿里哈生产商.

关键词:

玉米玉米玉米玉米玉米发酵发酵发酵发酵营养质量营养质量营养质量益生菌是一种益生菌.在安全方面,安全是安全的.这是自发的,自发的.

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