蓝果汁的代谢工程由 Lactiplantibacillus plantarum JM065:发酵的优化优化
Shasha Cheng1, Yaping Zheng1, Hongxuan Li1
1Key Laboratory of Dairy Science, Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, China.
Food chemistry
|October 16, 2025
概括
用 Lactiplantibacillus plantarum JM065 发酵蓝汁可以将多转化为生物活性甘. 这一过程增强了抗氧化能力,改善了感官质量,创造了一个功能性发酵饮料.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 蓝汁含有低生物可用性的糖基化多,具有较低的生物可用性.
- 发酵可以通过生物转化增强多生物活性.
研究的目的:
- 为了优化发酵条件,使用Lactiplantibacillus plantarum JM065进行蓝汁.
- 评估发酵对多含量,抗氧化能力和感官特性的影响.
主要方法:
- 响应表面方法和遗传算法-回传播神经网络以进行优化.
- 代谢分析以确定多变化.
- 检测总含量,抗氧化能力,pH值,细菌数量和有机酸.
主要成果:
- 优化条件 (0.7%的注射剂,12小时,29°C) 显著增加了总含量和抗氧化能力.
- 发酵导致pH值降低,可活细菌增加,糖消耗和有机酸生产.
- 代谢分析证实了像奎尔塞丁,凯姆菲罗尔和戈西佩丁这样的聚烯聚的积累.
结论:
- 蓝植物菌 Lactobacillus plantarum JM065发酵有效地将蓝多生物转化为更生物活性的甘油.
- 优化过程产生了一种功能性发酵饮料,具有增强的生物活性和改进的感官属性.
- 开发的框架适用于功能性发酵饮料的工业规模生产.
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