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评价的营养成分和微生物质量 (Sorghum bicolor (L.) Moench) 的评价)

Angel Angelov¹, Ivan Rangelov², Mariana Petkova³

¹Center of Competence AgriFood Systems and Bioeconomy, 4000 Plovdiv, Bulgaria.

Foods (Basel, Switzerland)

|December 11, 2025

概括

这项研究详细介绍了保加利亚杂交的营养特征和微生物组成. 结果显示了高营养含量和多种乳酸细菌和酵母菌种,包括Saccharomyces cerevisiae.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
微生物学微生物学

背景情况:

(Sorghum bicolor) 是一种具有重要的营养潜力的可持续作物.
它对恶劣环境的适应能力使其对粮食安全有价值.
了解其成分和相关微生物对于开发功能性食品至关重要.

研究的目的:

描述保加利亚三种杂交的营养成分.
为了识别与这些杂交物种相关的本地微生物物种,特别是乳酸细菌 (LAB) 和酵母.
探索这些果品种在功能性食品开发中的潜力.

主要方法:

营养分析包括原蛋白,碳水化合物,原脂,脂肪酸和有机酸.
乳酸细菌和酵母菌的微生物学评估.
使用16S rRNA基因和ITS区域测序对分离物的分子鉴定.
微生物菌株的遗传学分析.

主要成果:

杂交物具有很高的营养价值:9.37-10.42%的原始蛋白质,87.4-89.6%的碳水化合物和3.84-4.9%的原始脂肪.
酸是占主导地位的脂肪酸 (44.9-48.0%),酸是占主导地位的有机酸 (高达729.37毫克/100克).
确定的主要LAB物种是Levilactobacillus brevis,Lactiplantibacillus plantarum,Lactiplantibacillus pentosus,Pediococcus acidilactici,以及Pediococcus pentosaceus.这些物种被认为是最重要的. 细菌酵母是主要的酵母.
遗传学分析显示,LAB菌株中存在显著的物种内变异.

结论:

保加利亚杂种具有优良的营养特征和丰富的内源微生物群.
已识别的LAB和酵母物种,特别是Saccharomyces cerevisiae,具有发酵和功能性食品应用的潜力.
在LAB菌株内的基因型多样性表明生物技术利用的独特特征.

关键词:

抗氧化能力的抗氧化能力.功能性食品是一种功能性食品.乳酸细菌是一种乳酸细菌.微生物概况分析 (microbial profiling) 是一种微生物分析方法.营养成分营养成分杂物杂物杂物酵母酵母是一种酵母.

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