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通过乳酸发酵产生的okara (多) 代谢物的评估和预测建模

Vicente Agulló¹, Martina Marrella², Lorena Sanchez Martinez³

¹Human Nutrition Unit, Department of Food and Drug, University of Parma, 43125, Parma, Italy.

Food microbiology

|February 21, 2026

概括

用乳酸细菌 (LAB) 发酵okara显著增强其化合物,提高其作为功能性食品成分的价值. 这个过程将异黄转化为更多的生物活性形式,改善健康益处.

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
生物技术是生物技术.

背景情况:

作为大豆加工的副产品,OKARA含有丰富的生物活性化合物,如异黄.
对可持续的食品系统和循环生物经济来说,okara的提升至关重要.
微生物发酵提供了一条有前途的途径,以提高okara的营养状况.

研究的目的:

通过使用乳酸细菌 (LAB) 和Bacillus subtilis来研究okara中的化合物的增强.
为了优化发酵条件 (注射量水平,温度,时间) 以修改性质.
探索单种和共同种植对花的生物活性成分的影响.

主要方法:

实验设计方法的应用,用于测试四种微生物菌株.
使用LAB和Bacillus subtilis在单种和共同种植中进行OKARA的受控发酵.
使用UHPLC-QqQ-MS/MS和预测建模,量化类资料.

主要成果:

在LAB发酵过程中,尤其是用Pediococcus pentosaceus和Lactobacillus paracasei发酵时,总的基含量增加了38%.
发酵促进了通过β-葡萄糖酶活性将异黄糖化物生物转化为糖体.
预测建模确定了影响的结果和最佳发酵条件的关键变量.

结论:

控制发酵是一种高效的生物技术策略,可以将花提升为功能性食品成分.
量身定制的微生物组合对于在共同发酵过程中优化生物活性化合物概况至关重要.
这种方法支持在循环生物经济框架内对花的工业利用.

关键词:

这种细菌是 Bacillus subtilis.这种类型的单黄素是Isoflavones.乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶乳糖酶牛奶的乳酸酶ibacillus rhamnosusus是什么意思微生物的代谢产物这是一种Pediococcus pentosaceus.预测模型是一个预测模型.

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