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开发用于mahewu发酵的起始作物:低收入和中等收入国家可负担的解决方案

Felicitas Pswarayi¹, Nontobeko X Zulu^1,2, Bhekisisa C Dlamini²

¹Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.

NPJ science of food

|March 13, 2026

概括

这项研究开发了用于非洲谷物发酵的新型初始培养物,证明了它们在环境温度下的稳定性. 这些培养物有效控制了潜在的有害细菌,提高了像mahewu这样的传统食品的食品安全.

科学领域:

食品微生物学食品微生物学
发酵科学发酵科学
应用微生物学应用微生物学

背景情况:

特别针对非洲谷物食品的初始培养的有限可用性.
需要可以在环境温度下存储的初始培养物,以提高可访问性.
鉴定与指小米麦芽中原生微生物群相关的食品安全风险.

研究的目的:

开发和评估适用于环境储存的谷物发酵起始培养.
在不同温度下的模型mahewu发酵中评估初始培养的性能.
通过有针对性的微生物干预措施,确保非洲发酵食品的安全性和稳定性.

主要方法:

起始培养菌株尾酒的配方,基于手指小米麦芽的细菌丰富度.
在15°C和25°C进行模型mahewu发酵,使用初始培养物.
使用涂层和16S rRNA基因大片序列的微生物群落的分析.

主要成果:

没有初始培养的肠杆菌群占主导地位,构成食品安全风险,特别是在较低的温度下.
在25°C时,Limosilactobacillus fermentum和Lactiplantibacillus plantarum占主导地位.
在15°C时,乳植物菌 (Lactiplantibacillus plantarum) 和混菌 (Weissella confusa) 是主要存在的.
通过空气干燥和冷干燥成功生产和储存起始培养物.

结论:

开发了适用于环境温度的非洲谷物发酵的稳定起始培养.
证明了初始培养具有超越潜在致病性Enterobacteriaceae的竞争能力.
为初始培养生产和储存提供了可行的替代方法,提高了食品安全.

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