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益生菌酵母和如何使用它们 - - 结合传统和新浪潮的发酵饮料

Adam Staniszewski¹, Patrycja Staniszewska², Elwira Komoń-Janczara¹

¹Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.

Foods (Basel, Switzerland)

|August 28, 2025

概括

六种酵母菌株被评估为传统酒 (podpiwek) 发酵的起始培养. 这些酵母表现出活力,并产生具有独特感官特性的低酒精饮料,这表明功能性食品的发展潜力.

科学领域:

食品微生物学
发酵科学
酵母生物技术

背景情况:

食品中的潜在益生菌酵母可以增强功能性发酵饮料.
没有先前的研究探讨了Saccharomyces cerevisiae. *boulardii*, *Pichia kudriavzevii*, *Metschnikowia pulcherrima* 或 *Hanseniaspora uvarum* 适用于传统的波兰底层酒 (podpiwek) 的生产.

研究的目的:

评估六种属于上述物种的酵母分离物作为酒发酵的起始培养物的适用性.
评估酵母的主要特性,包括乙醇耐受性和硫化 (H2S) 生产.
分析发酵性能和由此产生的饮料特性.

主要方法:

对酵母分离物的选以检测乙醇耐受性 (高达16%v/v) 和H2S的产生.
用精选的酵母菌株发酵酒.
酵母活性的分析,发酵活动,糖的同化,代谢物的产生,以及饮料的特性 (pH,酸度,颜色,度).

主要成果:

*Saccharomyces*酵母可以容忍高达16%的乙醇,而*Pichia*,*Metschnikowia*和*Hanseniaspora*则可以容忍高达10%的乙醇;除了*H. uvarum*之外,所有酵母都能产生H2S.
酵母菌株保持活力一个月,利用葡萄糖,果糖和复杂碳水化合物,并产生乙醇和有机酸 (葡萄酒,,).
这种酒的酒精含量较低或无酒精含量, 呈现出酸性, 变化的, 和珀色.

结论:

测试的酵母分离物能够发酵酒,产生具有独特特性的饮料.
这项研究为探索区域发酵产品作为潜在的益生菌或共生菌食品提供了基础.
需要进一步的研究来确定最佳的酒发酵和产品开发.

关键词:

汉斯尼亚斯波拉卵子梅茨尼科瓦·普尔切里玛皮奇亚·库德里亚维兹类植物类植物葡萄糖 (Saccharomyces cerevisiae var boulardii) 的其他植物发酵饮料功能性食品波德皮韦克益生菌酵母在酒下

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