原生微生物启动剂在促进食用橄发酵中的有效性:在受控和环境温度下进行工业规模试验
Marco Campus1, Francesco Corrias2, Alberto Angioni2
1AGRIS-Agricultural Research Agency of Sardinia, 07100 Sassari, Italy.
Foods (Basel, Switzerland)
|July 12, 2025
概括
对于"Tonda di Cagliari"食用橄,使用多株初始培养物可确保食品安全,并增强营养药. 控制的发酵温度提高了质量,而启动器减少了加热的需要,降低了能源成本.
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
- 农业科学 农业科学
背景情况:
- 工业食用橄发酵依赖于微生物活动,以确保安全和质量.
- 传统的发酵过程可能是缓慢而变化的,尤其是在环境温度下.
- 起始培养提供了一种控制和增强发酵过程的方法.
研究的目的:
- 评估多菌株初始培养对工业食用橄发酵的影响.
- 为了比较环境和控制温度 (23-25°C) 的发酵.
- 评估对食品安全,营养成分和感官属性的影响.
主要方法:
- 使用多菌株初始培养物发酵"Tonda di Cagliari"食用橄.
- 在环境和控制温度下进行的发酵过程的比较.
- 分析pH值,微生物数量 (LAB,Enterobacteriaceae),化合物,水分,脂质,纹理和感官可接受性.
主要成果:
- 控制温度的发酵加速了酸化,导致pH值降低和LAB数量增加.
- 即使在环境温度下,初始注射也确保了安全的pH值 (<4.2).
- 启动剂注射的橄显示出显著更高的氧和总含量;控制温度保持了更高的和减少的水分/脂质.
结论:
- 多菌株初始培养提高了食用橄发酵中的食品安全和营养价值.
- 控制的发酵温度可以提高质量参数,降低损坏指标.
- 启动培养可以通过尽量减少加热的需求来降低能源成本,以达到安全的pH水平.
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