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从整个和粉开发发酵饮料:对微生物学,功能和感觉特征进行比较研究

Maksim S Ivanov¹, Daria A Samsonova¹, Valerii A Shiriaev¹

¹Faculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Lomonosova Str. 9, 191002, Russia.

Plant foods for human nutrition (Dordrecht, Netherlands)

|November 19, 2025

概括

发酵面粉饮料提供优越的营养和感官质量,与整个替代品相比. 这些植物性饮料显示出作为具有增强功能性质的无乳制品选择的有希望的潜力.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养科学营养科学

背景情况:

是一种可持续的,营养丰富的植物性发酵饮料来源.
发酵植物性产品作为乳制品替代品越来越受欢迎.

研究的目的:

为了比较由整个 (WLD) 和粉 (LFD) 制成的发酵饮料的功能性,微生物学和感觉性质.
评估七种特定益生菌菌株对这些特性的影响.

主要方法:

从整个和粉中制备的以为基础的乳品替代品.
发酵样本含有七种益生菌菌株:Lactobacillus acidophilus,L. delbrueckii亚种. 布尔加里克斯 (Bulgaricus),双杆菌 (Bifidobacterium bifidum),B.龙格姆 (B. longum),凝血杆菌 (Bacillus coagulans),Freudenreichii杆菌 (Propionibacterium freudenreichii) 和热杆菌 (Streptococcus thermophilus) 这三种类型的细菌都被发现.
评估的蛋白质,多,脂肪含量,抗氧化活性 (DPPH),粘度,微生物活力和感官可接受性.

主要成果:

豆粉衍生饮料 (LFD) 的蛋白质和多含量较少,但脂肪含量高于整个豆衍生饮料 (WLD).
发酵显著增强了抗氧化活性,特定菌株在LFD和WLD中表现出更高的疗效.
用某些菌株发酵的LFD样本表现出更高的粘度. 微生物活力在11天内仍然很高,B.coagulans在储存期间呈现增长.
感官评估表明,他们更喜欢用B. bifidum,B. longum和P. shermanii KM-186发酵的LFD.

结论:

基于粉的发酵饮料是乳制品的可行和有前途的替代品.
这些饮料提供了增强的营养,功能和感官特征.
特定的益生菌菌株可以进一步优化以为基础的发酵饮料的特性.

关键词:

发酵发酵是一个过程.肠道健康肠道健康基于镜片的分散剂.植物奶是植物奶.

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