康布查与循环经济相遇:微生物组和代谢物对植物副产品第二次发酵的视角
Elisabetta Chiarini1, Davide Buzzanca1, Alessandra Devizia1
1Department of Agricultural, Forest and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, Torino, Italy.
Food research international (Ottawa, Ont.)
|March 7, 2026
概括
这项研究探讨了使用,和胡卜副产品来增强kombucha发酵. 结果显示,这些副产品会影响微生物群落,并在最终饮料中产生独特的化学和芳香特征.
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:
- 康布查,一种发酵茶,正在变得越来越流行.
- 使用植物性副产品提供了一种可持续的方法来增强发酵饮料.
- 研究副产品对康布查发酵动态和质量的影响至关重要.
研究的目的:
- 为了评估,和胡卜副产品对康布查发酵的影响.
- 用副产品生产的kombucha的微生物生态和化学/芳香特征.
- 评估补充kombucha的稳定性和保质期.
主要方法:
- 用水果和蔬菜副产品对kombucha进行二次发酵.
- 培养依赖和独立的微生物分析 (安普利康测序).
- 使用GC-qMS和HPLC-DAD/RI进行化学分析.
- 监测发酵动态和14天以上的保质期.
主要成果:
- 这种病原体是Schizosaccharomyces spp. 占主导地位,与Komagataeibacter spp. 在一起. 作为唯一确定的细菌.
- 微生物的α多样性随着时间的推移而减少,这表明了适应.
- 副产品和发酵时间显著改变了微生物的继承 (β-多样性).
- 乙酸增加,pH值降低,与微生物活动一致.
- 酒精和有机酸是主要的挥发性有机化合物 (VOC).
- 特定的酵母属和Schizosaccharomyces spp. 的特定酵母属. 与不同的芳香化合物相关联.
结论:
- 植物性副产品显著影响康布查的微生物组成,化学特征和感官特征.
- 这种病原体是Schizosaccharomyces spp. 在开发饮料香味方面发挥着关键作用.
- 副产品利用是增值发酵饮料的可持续战略,与循环经济原则保持一致.
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