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相关概念视频

Green Algae01:21

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Green algae, also referred to as chlorophytes, are different from red algae in having the chloroplasts containing chlorophylls a and b, which give them their distinct green hue. However, they lack phycobiliproteins, preventing them from developing the red or blue-green pigmentation seen in red algae. In terms of photosynthetic pigment composition, green algae closely resemble plants and share a close evolutionary relationship with them. Taxonomically Green algae belong to Phylum Chlorophyta in...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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The kingdom Archaeplastida encompasses red and green algae, along with land plants. Unlike other protists with chloroplasts that arose through secondary endosymbiosis, only red and green algae originated from primary endosymbiotic events. This diverse group of eukaryotic organisms contains chlorophyll and performs oxygenic photosynthesis.Algae exist in various forms, from large brown kelp in coastal waters to green scum in puddles and stains on rocks or soil. Some species are responsible for...
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Red algae, also known as rhodophytes, are primarily found in marine environments, though some species inhabit freshwater and terrestrial ecosystems. These organisms exist in both unicellular and multicellular forms, with some multicellular varieties reaching macroscopic sizes.As phototrophic organisms, red algae contain chlorophyll a; however, their chloroplasts lack chlorophyll b. Instead, they possess phycobiliproteins, which serve as major light-harvesting pigments, similar to those found in...
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The group Stramenopiles include some phototrophic microorganisms. Members of this group possess flagella covered in numerous short, hairlike extensions, a feature that inspired the group's name, derived from the Latin words for "straw" and "hair." Some of the main categories of Stramenopiles include diatoms, golden algae, and brown algae.Diatoms are unicellular, photosynthetic eukaryotes, with over 200 known genera. They play a key role in the planktonic communities of both marine and...
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Analysis of Fatty Acid Content and Composition in Microalgae
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探索使用发酵微藻丰富的纯素汉堡的发展

Joseane C Bassani1,2, Valter F R Martins1, Joana Barbosa1

  • 1CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal.

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概括

红色微藻 Haematococcus pluvialis 和 Porphyridium cruentum 与 Lactiplantibacillus plantarum 的发酵可以改善它们的抗氧化活性和感觉特征. 这种过程提高了它们作为植物性食品的可持续成分的潜力.

关键词:
血球球菌乳植物植物菌类植物抗氧化作用它们的颜色发酵过程微藻类植物性肉类类似物 (PBMA)一个纯素汉堡挥发性有机化合物

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科学领域:

  • 食品科学
  • 微生物学
  • 生物技术

背景情况:

  • 红色的微藻类如Pluvialis和Porphyridium含有丰富的生物活性化合物,但具有强烈的味道,限制了食物的应用.
  • 开发改善微藻感官特性的策略对于它们在食品中更广泛采用至关重要.

研究的目的:

  • 评估Lactiplantibacillus plantarum发酵对H. pluvialis和P. cruentum生物质的物理化学和功能性质的影响.
  • 评估抗氧化活性,颜色,氨基酸特征和挥发性有机化合物 (VOC) 的变化,以改善感官特征.

主要方法:

  • 使用Lb的H. pluvialis和P. cruentum发酵 在受控条件下的脚部 (30°C,48小时).
  • 对抗氧化活性 (ABTS,ORAC),总含量 (TPC),颜色,FTIR,氨基酸概况和VOC (GC-MS) 的分析.
  • 将发酵生物质纳入素食汉堡以进行感觉和质感评估.

主要成果:

  • 在这两种微藻中,发酵显著增加了抗氧化活性和总含量.
  • 发酵减少了导致鱼类/藻类气味的不良VOC,改善了感觉特征.
  • 在发酵后,FTIR显示蛋白质和碳水化合物质量有所提高,而素食汉堡的颜色在视觉上仍然具有吸引力.

结论:

  • 乳植物菌的发酵是一种有效的方法来增强红色微藻生物质的功能和感觉特性.
  • 发酵的微藻可以作为创新的植物性食品的可持续,增值成分.