在Trametes versicolor mycelium发酵中,整个豆被发酵成类似于tempeh的产品
Xiang Li1, Manickavasagan Annamalai2, Loong-Tak Lim1
1Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
International journal of food microbiology
|March 10, 2026
概括
在五天内,Trametes versicolor mycelium有效地将豆发酵成类似tempeh的产品. 酸的应用将有益的类化合物增强了多达44%,创造了创新的植物性食品.
科学领域:
- 食品科学与技术 食品科学与技术
- 菌类学 菌类学是指菌类学.
- 生物技术是生物技术.
背景情况:
- 传统的培发酵依赖于Rhizopus oligosporus. 这是一种有机植物.
- 探索像Trametes versicolor这样的替代真菌培养,为新的发酵食品提供了潜力.
- 可利用非生物性压力源来增强发酵产品中生物活性化合物的产生.
研究的目的:
- 为了研究使用Trametes versicolor菌发酵豆成佩类产品的可行性.
- 评估酸作为无生物压力因子对生物活性化合物合成,特别是类化合物的影响.
- 为了评估由此产生的发酵豆产品的纹理特性.
主要方法:
- 豆用Trametes versicolor菌体发酵了5天. 这是一个很长的过程.
- 酸在不同度 (0.3和6%) 中作为一种非生物性压力剂被应用.
- 分析了纹理特性 (弹性,凝聚性,弹性) 和化物总含量.
主要成果:
- 虫Trametes versicolor成功地殖民了豆,形成了连贯的菌株网络.
- 发酵样本的纹理特性与传统的tempeh相似.
- 酸应用后,类的总含量显著增加,在6%酸下达到78.8 mg/g干物质,增长了44%.
结论:
- "Trametes versicolor"是一种可行的培养物,用于生产具有可接受质感的豆豆类产品.
- 酸诱导的非生物压力有效地增强了这些发酵产品中的化物积累.
- 这项研究为开发创新的植物性发酵全食物提供了有希望的途径.
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