用干燥起始物培养的康布查发酵:通过喷雾和冷干燥稳定微生物的策略
Alliny Samara Lopes de Lima1, Ana Terra de Medeiros Felipe2, Maria Eduarda de Souza da Cruz1
1Department of Chemical Engineering, Laboratory of Bioprocess, Technology Center, Federal University of Rio Grande do Norte, Natal, Brazil.
Journal of food science
|August 11, 2025
概括
使用喷雾干燥或冷干燥的干燥kombucha起始培养用牙膏阿拉伯语保持微生物活力和发酵能力. 这提供了一个稳定的,可扩展的解决方案,用于一致的kombucha生产.
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
- 发酵科学 发酵科学
背景情况:
- 由于可变的微生物联合体,瓜生产面临着可复制性和可扩展性的挑战.
- 标准化kombucha初级培养对于产品质量和工业应用的一致性至关重要.
研究的目的:
- 评估喷雾干燥 (SD) 和冷干燥 (FD) 对康布查初始培养的活力和代谢活动的影响.
- 评估马尔托德素 (MD) 和阿拉伯糖 (GA) 作为干燥载体的功效.
- 为了确定干燥的kombucha起始培养的发酵性能和物理化学特性.
主要方法:
- 用SD和FD作为载体,使用MD和GA作为载体干燥了康布恰初始培养物.
- 分析了干燥培养物的物理化学性质 (水分,水活性,可溶性).
- 评估了发酵性能,包括酸,乙醇和总含量.
- 通过减少细胞数量来评估微生物生存能力.
主要成果:
- 干燥培养显示出有利的物理化学特性 (低湿度,减少水活性,高溶解度).
- 在干燥过程中,Gum Arabic (GA) 有效地保护了微生物活力,在GA-SD和GA-FD治疗中,细胞数量减少最小 (<1 log CFU/mL).
- 冷干燥培养导致最终kombucha饮料中总含量更高,抗氧化活性更强.
- 马尔托德克斯喷雾干燥 (MD-SD) 处理显示了最低的酸度,表明潜在的热损伤.
结论:
- 喷雾干燥和冷干燥是生产稳定kombucha起始培养的可行方法.
- 与马尔托德克斯特林相比,阿拉伯糖是保持微生物生存能力的优越载体.
- 干燥的kombucha起始培养为工业kombucha生产中的微生物稳定和标准化提供了一个有希望的解决方案.
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