多酸协同发酵提高了树脂料的质量
Wanshu Pan1,2,3, Binbin Li4, Kah Hui Chong1
1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia.
Frontiers in microbiology
|September 18, 2025
概括
多酸协同发酵baijiu坑泥提高了树枝料的质量. 这一过程增加了营养价值和有机酸含量,提供了具有良好的口感性,具有成本效益的替代动物料.
科学领域:
- 微生物学 微生物学
- 动物营养 动物营养
- 发酵技术的发酵技术
背景情况:
- 翔 Baijiu的生产依赖于微生物群落和共同发酵.
- 巴吉乌坑泥的港口是产生无氧酸的微生物.
- 研究这些微生物以改善料是至关重要的.
研究的目的:
- 探索多酸协同发酵对料质量的影响.
- 为了利用Nongxiangxing Baijiu坑泥中的微生物来改善料.
主要方法:
- 坑泥微生物在不同介质上的选择性串行通道 (SSP).
- 分离和选择产生酸的微生物群 (GMAS2,GMBS3,GMCS3).
- 使用精选的微生物群与进一步的SSP发酵起司.
主要成果:
- 发酵显示了总可定位酸度和有机酸的增加.
- GMAS2S3表现出增强的味道和更高的酸性丰度.
- 与传统料相比,GMAS2S3的蛋白质 (22.8%) 和氨基酸含量更高.
结论:
- 多酸协同发酵改善了树脂料的营养和有机酸性特征.
- 这种方法提供了一种具有成本效益的替代动物料.
- 该过程保持了料的味道.
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