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回落对酵母多样性的影响以及Tarhana的挥发性概况

Burcu Ozel¹, Bilal Agirman², Omer Simsek³

¹Cal Vocational High School, Department of Food Processing, Pamukkale University, Denizli, Türkiye.

Yeast (Chichester, England)

|October 10, 2025

概括

倒退发酵显著影响了tarhana面团的面团.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

塔拉纳生产面临自发发酵的挑战,导致产品质量不一致.
倒退是发酵食品的传统注射方法,有可能改善标准化.

研究的目的:

为了研究反向对酵母多样性和tarhana面团中的挥发性芳香化合物的影响.
确定发酵温度,pH值和注射率如何影响这些因素.

主要方法:

塔拉纳面团在不同温度 (25°C,30°C),pH值 (3.70,4.00) 和接种率 (5%,10%,15%) 的情况下使用反向倾斜发酵.
用PCR-DGGE和元基因组分析分析了酵母的多样性.
识别和量化了挥发性芳香化合物.

主要成果:

发酵温度和pH值显著影响了酵母多样性和挥发性化合物概况.
接种率对酵母菌的整体多样性影响很小.
哈萨克斯坦米利斯,哈萨克斯坦布尔德里和Pichia kluyveri是主要的酵母物种.
特定的酵母物种对温度和pH值条件有不同的偏好.
烯,类,和酒精是最丰富的挥发性化合物.
在25°C和pH值3.70发酵的面团呈现出独特的和酒精成分.

结论:

回落直接影响酵母的多样性,并间接地塑造了tarhana面团的香味特征.
优化发酵温度和pH值对于控制酵母种群和香味特征至关重要.
这项研究提供了通过受控发酵标准化tarhana生产的见解.

关键词:

背靠背走,就是背靠背走.塔尔哈纳发酵的发酵方式挥发性芳香化合物挥发性芳香化合物酵母多样性的酵母多样性

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