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汉姆酵母:探索从西班牙干汉姆中分离出来的酵母的蛋白潜在生产

Noelia Viveros-Lizondo¹, Beatriz García-Béjar¹, Elena Coso-Cuevas^1,2

¹Department of Analytical Chemistry and Food Technology, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Camilo José Cela Avenue 10, 13071 Ciudad Real, Spain.

ACS food science & technology

|October 23, 2025

概括

西班牙干的火腿有多种酵母,其中Debaryomyces hansenii和Yarrowia lipolytica占主导地位. 这些酵母显示出蛋白质生产的潜力,为肉制品中的动物蛋白提供了可持续的替代品.

科学领域:

食品微生物学食品微生物学
工业生物技术工业生物技术
菌类学菌类学是指菌类学.

背景情况:

干燥固化火腿的成熟环境支持微生物的生长,尽管有防腐剂.
酵母,特别是非Saccharomyces物种,在这些环境中普遍存在.
蛋白质溶解酵母对干燥制火腿的感觉特征作出了重大贡献.

研究的目的:

研究西班牙干火腿的酵母生物多样性和生物技术潜力.
为了比较自然与受控干燥室中的酵母种群.
评估孤立酵母作为菌蛋白生产来源的适用性.

主要方法:

在不同的干燥室中从塞拉诺和伊比利亚火腿中分离酵母菌和种群分析.
确定主要的酵母物种,重点关注蛋白质分解活性.
对精选的酵母菌株进行蛋白质含量和生产动力学的评估.

主要成果:

平均酵母种群为5.44 ± 1.29 log CFU/cm2,在自然干燥室中具有更高的多样性和数量.
鉴定出Debaryomyces hansenii和Yarrowia lipolytica是最占主导地位的物种,它们表现出强烈的蛋白质分解活性.
德巴里奥米塞斯汉塞尼 (Debaryomyces hansenii) 的蛋白质含量是最高的 (495.11 ± 22.19 mg/g 干量).

结论:

天然干燥室在干燥肉生产中促进了更多的酵母生物多样性.
像D. hansenii这样的主导酵母具有宝贵的蛋白质分解特征,提高了火腿的质量.
精选的酵母菌株,特别是D. hansenii,显示出作为肉类替代品的可持续菌蛋白来源的希望.

关键词:

西班牙火腿西班牙火腿蛋白质 (mycoproteins) 是一种蛋白质,可以熟成房间熟成房间酵母生物多样性酵母生物多样性

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