(Cicer arietinum L.) 基发酵饮料的化学和功能性质是使用不同乳酸细菌生产的
Angela Pazzanese1, Silvia Tagliamonte1, Maria Aponte1
1Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy.
Foods (Basel, Switzerland)
|February 13, 2026
概括
这项研究开发了一种新的基于小的发酵饮料,使用特定的酵母和乳酸细菌 (LAB) 菌株. 最好的组合显著提高了抗氧化能力和多醇含量,提供了营养丰富的植物性选择.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 发酵可以改善豆类的特性.
- 豆饮料提供营养潜力.
- 优化发酵需要特定的微生物菌株.
研究的目的:
- 开发一种基于小豆的创新发酵饮料.
- 为了评估酵母和乳酸细菌 (LAB) 共同发酵的影响.
- 评估饮料在消化前后的营养和功能性质.
主要方法:
- 从豆浸泡水中分离的本土LAB和酵母菌株.
- 与选定的LAB和酵母菌株一起发酵的水解面粉.
- 在体外消化前后监测微生物生长,pH值,总抗氧化能力 (TAC) 和总多含量 (TPC).
主要成果:
- 发酵饮料显示出高的微生物活力.
- 与对照组相比,观察到TAC和TPC的显著增加.
- 糖菌 (Saccharomyces cerevisiae LN7) 和乳芽植物菌 (Lactiplantibacillus plantarum 95) 的组合是最有效的.
- 功能性质在消化后下降,但与对照组相比仍然较高.
结论:
- 菌株选择对于提高植物性发酵饮料中抗氧化剂和多含量至关重要.
- 开发的小豆饮料是一个有前途的功能性食品产品.
- 了解消化对功能性质的影响对于产品开发很重要.
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