阿皮拉科巴西勒 (Apilactobacillus kunkeei) 是一个有希望的发酵候选人,可以减少水果汁中自由糖的含量
Eri Shigeoka1, Hiroto Morita2, Tomoki Tanabe3
1Analytical Science Laboratories, Asahi Quality & Innovations, Ltd., 1-21, Midori, 1-Chome, Moriya-shi, Ibaraki, 302-0106, Japan.
BMC microbiology
|January 10, 2026
概括
果友乳酸细菌 (FLAB),特别是Apilactobacillus kunkeei,有效地减少果汁中的葡萄糖,果糖和糖糖等自由糖. 这种发酵方法显示出更健康的果汁选择的希望,即使在具有挑战性的酸性和高糖条件下.
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:
- 果汁富含维生素和纤维,但含有大量的自由糖 (葡萄糖,果糖,糖糖).
- 过度摄入糖,特别是果糖,与代谢综合征有关.
- 微生物发酵提供了一种具有成本效益的方法来减少果汁中的自由糖.
研究的目的:
- 为了研究果性乳酸细菌 (FLAB) 在减少果和汁中自由糖的有效性.
- 为了确定具有优越降糖能力的特定FLAB菌株.
- 为了评估在模仿果汁加工的条件下选择的菌株的性能.
主要方法:
- 果和汁的发酵使用十个FLAB菌株和五个乳酸细菌 (LAB) 菌株在37°C进行18小时的发酵.
- 使用高性能液态染色学 (HPLC) 量化葡萄糖,果糖,糖糖和曼尼托尔.
- 在低pH值 (4.0) 和高透压 (40°Brix) 下评估Apilactobacillus kunkeei.
主要成果:
- 与其他LAB相比,FLAB菌株表现出较高的葡萄糖和果糖降低.
- 甲杆菌 (Apilactobacillus kunkeei) 和甲杆菌 (Apilactobacillus zhangqiuensis) 显著降低了葡萄糖,果糖和糖.
- 这两种菌株在果汁中实现了超过40%的自由糖总减少,在果汁中达到50%以上的减少.
- 在低pH值和高透压下,A. kunkeei保持其降糖活性.
结论:
- 果汁中的FLAB,特别是A. kunkeei,有效地降低了果汁中的自由糖 (葡萄糖,果糖,糖糖).
- 在酸性和高透性条件下,A. kunkeei的降糖活性强大.
- 用A. kunkeei发酵是一种可行的策略,可以降低果汁中自由糖的含量.
相关概念视频
01:23Microbial Fermentation
1.3K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.3K
01:20Fates of Pyruvate
10.4K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
10.4K
01:29Fermentation
128.6K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
128.6K
01:27Microorganisms in Agriculture and Food industry
1.3K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
1.3K