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使用深海水制造的硬康布查的功能性质使用拉坎西亚热耐受性
Hayeong Kim1, Kibeom Jin2, Ji Yeon Lee3
1Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang-gun, 25354, Gangwon-do, Republic of Korea. hara2910@snu.ac.kr.
Scientific reports
|July 24, 2025
概括
这项研究使用深海水发酵硬kombucha,产生一种含有增强有机酸和风味配置的饮料. 深海水硬孔布恰也显示出优越的抗微生物和酶抑制特性.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 微生物学 微生物学
背景情况:
- 硬康布查是一种通过酵母发酵制造的酒精饮料.
- 拉坎西亚 (Lachancea thermotolerans) 是一种以高乙醇生产而闻名的酵母菌株.
- 水源可以影响发酵饮料的特性.
研究的目的:
- 为了研究深海水对硬kombucha发酵的影响.
- 评估使用不同水源生产的硬kombucha的化学,感觉和功能性质.
- 探索深海水的潜力,开发功能性发酵饮料.
主要方法:
- 使用Lachancea thermotolerans与自来水和深海水一起发酵kombucha溶液.
- 分析pH值,可定位酸度和乙醇含量 (体积酒精).
- 挥发性化合物分析,使用电子舌头的感觉评估,抗菌活性测试和α-葡萄糖酶抑制测试.
主要成果:
- 龙头水硬kombucha (TWHK) 和深海水硬kombucha (DOWHK) 在21天后显示pH值下降和可定位酸度增加.
- 与TWHK相比,DOWHK表现出较高的有机酸含量和乙醇度 (3.92%ABV).
- DOWHK表现出增强的酸性,性,乌玛米,性,更大的α-葡萄糖酶抑制,以及与TWHK类似的抗菌活性.
结论:
- 深海水可以有效地用于生产具有理想风味配置和功能性质的硬kombucha.
- 由于其增加的有机酸和酶抑制作用,DOWHK显示出作为功能发酵饮料的潜力.
- 这项研究支持深海水的工业应用,用于开发新型发酵饮料.
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