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序列发酵启动剂的开发和黑大麦生产质量特征的比较

Soo-Young Lee¹, Hyun-Wook Jang¹, Hee-Min Gwon¹

¹Fermented and Processed Food Research Division, Department of Food Sciences, NICS, RDA, Wanju 55365, Republic of Korea.

|November 27, 2025

概括

酸细菌 (AAB) 的连续注射优化了黑大麦 (BBV) 的生产. 最佳条件产生了增强的风味特征,表明了改善质量的潜力.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
发酵技术的发酵技术

背景情况:

黑大麦 (BBV) 的生产涉及复杂的微生物发酵.
优化对酸细菌 (AAB) 的顺序注射对于风味的发展至关重要.

研究的目的:

为了确定BBV.的最佳序列起始培养和发酵条件.
评估AAB接种对BBV化学成分和感官属性的影响.

主要方法:

用特定的AAB菌株逐步注射 (阿塞托巴克特上升GV-12,阿塞托巴克特上升GV-8,阿塞托巴克特pasturianusGV-22).
在不同的pH值 (3.0) 和温度 (20°C,30°C) 条件下发酵.
有机酸的分析,总的自由氨基酸,和味道指纹.

主要成果:

确定了BBV12-8 (pH3.0,20 °C) 和BBV8-22 (pH3.0,30 °C) 的最佳条件.
酸增加,而大多数其他有机酸和氨基酸在发酵过程中减少.
味道分析显示酸度和乌玛米增加,度降低,BBV12-8具有更高的酸.

结论:

在pH值为3.0和温度为20°C时对A. ascendens GV-12接下来A. ascendens GV-8进行连续的注射是BBV生产的最佳方式.
优化的发酵增强了BBV的风味特征,特别是挥发性.
序列AAB接种为生产高品质提供了一个可行的策略.

关键词:

乙酸发酵乙酸发酵的过程黑大麦 - - 黑大麦是黑大麦的一种.序列发酵开始了序列发酵的开始.是一种.

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