通过微生物和酶过程的结合来改变咖啡豆的修饰
Paulina Pakosz1, Anna Bzducha-Wróbel2, Beata Drużyńska1
1Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (SGGW), 159 Nowoursynowska Street, 02-776 Warsaw, Poland.
Foods (Basel, Switzerland)
|March 14, 2026
概括
这项研究探讨了结合细菌发酵和酶处理来修改咖啡豆的方法. 生产酸的细菌增强了生物活性化合物和抗氧化剂活性,同时保持了低烯胺的水平.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 咖啡质量受到发酵和酶过程的影响.
- 使用两种机制同时进行体外修饰需要进一步调查.
研究的目的:
- 研究细菌发酵和酶处理对罗布斯塔咖啡豆的综合影响.
- 分析咖啡的关键特征,包括香味前体,抗氧化活性,烯胺和挥发性有机化合物 (VOCs).
主要方法:
- 罗布斯塔绿豆被修改使用 * Bacillus subtilis * , * 葡萄球菌 * sp. , * 乳酸植物菌 * 和.
- 在浸泡或发酵阶段添加了素.
- 分析包括绿豆和烤豆中的基本香味前体,抗氧化活性,烯胺和VOC含量.
主要成果:
- 细菌种群显著增加 (1.95-2.64 logCFU/mL);素对生长没有显著影响.
- 产生酸的细菌 (APB) 增加了糖的消耗,保留了生物活性化合物,并提高了抗氧化剂的活性.
- 烯胺含量保持在10μg/100g干物质以下,其中*L. plantarum*产生的值最低.
- 组合处理改变了VOC含量和组成.
结论:
- 同时的细菌和酶修饰为咖啡加工提供了一种新的方法.
- APB显示了增强咖啡生物活性特征和抗氧化能力的前景.
- 需要进一步的研究来评估这些组合的修饰过程对感官的影响.
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