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通过微生物多样性和代谢物分析对丰富的核桃粉糊进行表征

Wei Chen¹, Shuo Zhang¹, Bing Qi²

¹School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

International journal of food microbiology

|September 5, 2025

概括

这项研究开发了核桃粉 (WM) 的两阶段发酵过程,以制造富含质的 (WMP). 发酵显著增加了具有生物活性的有益,为这种富含蛋白质的副产品提供了新的用途.

科学领域:

食品科学与技术
微生物学
生物化学

背景情况:

核桃粉 (WM) 是一个不充分利用的富含蛋白质的副产品.
开发从WM中增加价值的食品是可取的.

研究的目的:

开发一种两阶段的发酵工艺,用于生产富含的核桃粉糊 (WMP).
描述发酵过程中的物理化学和微生物变化.
识别相关的生物活性和代谢途径.

主要方法:

两个阶段的发酵:阿斯伯吉勒斯 (koji) 接着是天然盐水.
物理化学分析 (酸性,氨基酸,还原糖).
用于微生物分析的16S rRNA测序.
不针对性代谢和KEGG通路的丰富.

主要成果:

发酵显著增加了总酸度,氨基酸和降解糖.
观察到微生物的继承,其中Bacillus,Lysinibacillus和Enterococcus占主导地位.
确定了410种不同的代谢物,包括137种上调的生物活性 (ACE/ DPP- IV抑制,抗氧化剂,kokumi).
激活的氨基酸代谢途径 (氨酸,氨酸,氨酸).

结论:

开发的发酵策略有效地产生丰富的核桃粉 (WMP).
这一过程提高了核桃粉的利用率.
这项研究提供了关于发酵食品中生成的微生物和代谢机制的见解.

关键词:

细菌的多样性微生物发酵非目标代谢组类核桃粉糊

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