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Effect of Alkaline Mineral Complex Buffer Supplementation on Milk Performance, Serum Variables, Rumen Fermentation and Rumen Microbiota of Transition Dairy Cows 添加碱性矿物质复合缓冲液对过渡期奶牛产奶性能、血清变量、瘤胃发酵和瘤胃微生物群的影响
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090792
Cheng Guo, Fanlin Kong, Shengli Li, Xiaowei Wang, Xiaoge Sun, W. Du, Dongwen Dai, Shuo Wang, B. Xie, Xiaofeng Xu
The present study investigates the effect of 50 mL AMCB taken daily as a dietary supplement on the rumen fermentation, microbiota, and production performance of 40 Holstein dairy cows in the transition period with 2.76 ± 0.48 parity and 650 ± 25 kg body weight. AMCB supplementation stabilized rumen pH, improved rumen microbiota richness and partial probiotic colonization, and considerably increased dry matter intake, milk production, protein content, and yield. Moreover, after calving, AMCB supplementation considerably reduced the serum blood urea nitrogen, malondialdehyde, hydrogen peroxide, alanine aminotransferase, and aspartate transaminase levels and increased the serum immunoglobulin G and A levels. The results indicated that AMCB dietary supplementation improved postpartum dry matter intake, production performance, partial immune function, antioxidant capacity, and rumen microbiota richness in Holstein dairy cows in the transition period. AMC is an excellent candidate for use as a rumen buffer.
本试验以40头胎次为2.76±0.48胎次、体重650±25 kg的荷斯坦奶牛为试验对象,研究了饲粮中每天添加50 mL AMCB对奶牛瘤胃发酵、微生物群和生产性能的影响。补充AMCB稳定了瘤胃pH,提高了瘤胃微生物群丰富度和部分益生菌定植,显著提高了干物质采食量、产奶量、蛋白质含量和产量。产犊后,添加AMCB显著降低了血清尿素氮、丙二醛、过氧化氢、丙氨酸转氨酶和天冬氨酸转氨酶水平,提高了血清免疫球蛋白G和A水平。结果表明,饲粮中添加AMCB可提高过渡期荷斯坦奶牛产后干物质采食量、生产性能、部分免疫功能、抗氧化能力和瘤胃微生物群丰富度。AMC是用作瘤胃缓冲液的极好候选物。
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引用次数: 1
Investigations for a Yarrowia-Based Biorefinery: In Vitro Proof-of-Concept for Manufacturing Sweetener, Cosmetic Ingredient, and Bioemulsifier 以耶氏菌为基础的生物精炼厂的研究:制造甜味剂、化妆品成分和生物乳化剂的体外概念验证
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-28 DOI: 10.3390/fermentation9090793
Edina Eszterbauer, Á. Németh
Yarrowia lipolytica is a widely used microorganism in biotechnology since it is capable of producing a wide range of products (lipase, citric acid, polyols). A less-studied related strain is Y. divulgata, which is also capable of erythritol production in even higher concentration than most Y. lipolytica wild strains from glycerol as renewable feedstock. Thus, the aim of this work was to investigate Y. divulgata’s complex utilisation based on erythritol fermentation from glycerol to establish a Yarrowia-based biorefinery in which both the fermentation broth and separated cells are converted into high added-value products (erythritol, bioemulsifier, cosmetic ingredient, i.e., skin moisturizer). An important parameter of erythritol fermentation is an adequate oxygen level, so both the constant oxygen level and oxygen absorption rate were investigated regarding the three target products. DO (dissolved oxygen) = 10, 20, 30, 40% was examined in the bioreactor, and a KLa range of 18–655 h−1 was investigated in both the bioreactor and in different types of shaking flasks, applying two different glycerol levels (100–150 g/L). The results showed that the Yarrowia divulagata NCAIM 1485 strain could produce one of the highest amounts of erythritol (44.14 ± 1 g/L) among wild-type yeasts from 150 g/L glycerol beside a KLa value of 655 h−1. Cell-lysates skin hydrating activity was the highest (12%) when DO = 20% (KLa 26.4 h−1) was applied. In all cases, the collected samples had an emulsification index above 69% which did not decrease below 54% after 24 h, showing good stability. Since Y. divulgata fermentations resulted in three high added-value products at the same time from a renewable raw material (glycerol), we concluded that it is suitable for complex utilisation in a microbial biorefinery, since the fermentation broth can be used for the isolation of a sweetener and bioemulsifier; meanwhile, the separated cells can be processed for cosmetic application as a skin moisturizer.
解脂Yarrowia是生物技术中广泛使用的微生物,因为它能够生产多种产品(脂肪酶、柠檬酸、多元醇)。一种研究较少的相关菌株是泄漏乳杆菌,它也能够以比大多数溶脂乳杆菌野生菌株更高的浓度从甘油作为可再生原料生产赤藓糖醇。因此,这项工作的目的是研究Y.expeavata基于甘油赤藓糖醇发酵的复杂利用,以建立基于Yarrowia的生物精炼厂,在该生物精炼厂中,发酵液和分离的细胞都转化为高附加值产品(赤藓糖醛、生物乳化剂、化妆品成分,即皮肤保湿剂)。赤藓糖醇发酵的一个重要参数是充足的氧气水平,因此对三种目标产物的恒定氧气水平和氧气吸收率进行了研究。在生物反应器中检测DO(溶解氧)=10,20,30,40%,并在生物反应炉和不同类型的摇瓶中研究了KLa范围为18–655 h−1,使用两种不同的甘油水平(100–150 g/L)。结果表明,在野生型酵母中,除KLa值为655 h−1外,Yarrowia divulagata NCAIM 1485菌株可从150 g/L的甘油中产生最高量的赤藓糖醇(44.14±1 g/L)。当DO=20%(KLa 26.4 h−1)时,细胞裂解物的皮肤保湿活性最高(12%)。在所有情况下,收集的样品的乳化指数都在69%以上,24小时后乳化指数没有下降到54%以下,显示出良好的稳定性。由于泄漏酵母发酵同时从可再生原料(甘油)中产生三种高附加值产品,我们得出结论,它适合在微生物生物炼制中进行复杂利用,因为发酵液可用于分离甜味剂和生物乳化剂;同时,分离的细胞可以作为皮肤保湿剂进行美容应用。
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引用次数: 0
Single-Cell Oil Production by Engineered Ashbya gossypii from Non-Detoxified Lignocellulosic Biomass Hydrolysate 利用非脱毒木质纤维素生物质水解物制备工程棉蚜单细胞油
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-27 DOI: 10.3390/fermentation9090791
Miguel Francisco, Tatiana Q. Aguiar, Gabriel Abreu, S. Marques, F. Girio, L. Domingues
In this work, microbial lipid production from non-detoxified Eucalyptus bark hydrolysate (EBH) with oleaginous xylose-utilizing Ashbya gossypii strains was explored. The best producing strain from a set of engineered strains was identified in synthetic media mimicking the composition of the non-detoxified EBH (SM), the lipid profile was characterized, and yeast extract and corn steep liquor (CSL) were pinpointed as supplements enabling a good balance between lipid accumulation, biomass production, and autolysis by A. gossypii. The potential of the engineered A. gossypii A877 strain to produce lipids was further validated and optimized with minimally processed inhibitor-containing hydrolysate and high sugar concentration, and scaled up in a 2 L bioreactor. Lipid production from non-detoxified EBH supplemented with CSL reached a lipid titer of 1.42 g/L, paving the way for sustainable single-cell oil production within the concept of circular economy and placing lipids as an alternative by-product within microbial biorefineries.
本研究探讨了桉树树皮非解毒水解物(EBH)与产油木糖利用的棉蚜(Ashbya gossypii)菌株的微生物脂质生产。在模拟未解毒EBH (SM)组成的合成培养基中,从一组工程菌株中鉴定出最佳生产菌株,对其脂质谱进行了表征,并确定酵母提取物和玉米浸泡液(CSL)作为补充物,可以在棉丝棉的脂质积累、生物量生产和自溶之间取得良好的平衡。进一步验证了工程棉蚜A877菌株生产脂质的潜力,并对其进行了低处理的含抑制剂水解产物和高糖浓度的优化,并在2 L生物反应器中进行了放大。添加CSL的非解毒EBH的脂质产量达到了1.42 g/L的脂质滴度,为循环经济概念下的可持续单细胞油生产铺平了道路,并将脂质作为微生物生物精炼厂的替代副产物。
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引用次数: 0
The Antioxidant Potential of Fermented Foods: Challenges and Future Trends 发酵食品的抗氧化潜力:挑战和未来趋势
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-27 DOI: 10.3390/fermentation9090790
M. Verni, C. Rizzello
The major roles of antioxidant compounds in preserving food shelf-life, as well as in providing health-promoting benefits, combined with the increasing concern regarding synthetic antioxidants, is progressively leading the scientific community to focus on natural antioxidants [...]
抗氧化化合物在保存食品保质期以及提供健康促进益处方面的主要作用,加上对合成抗氧化剂的日益关注,正逐渐导致科学界关注天然抗氧化剂[…]
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引用次数: 0
Lactic Acid Production from Steam-Exploded Sugarcane Bagasse Using Bacillus coagulans DSM2314 利用凝固芽孢杆菌DSM2314蒸汽爆破蔗渣制乳酸研究
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-26 DOI: 10.3390/fermentation9090789
W. R. Alves, Thiago Alessandre da Silva, A. Zandoná Filho, Luiz Pereira Ramos
This work aimed at producing lactic acid (LA) from sugarcane bagasse after steam explosion at 195 °C for 7.5 and 15 min. Enzymatic hydrolysis was carried out with Cellic CTec3 and Cellic HTec3 (Novozymes), whereas fermentation was performed with Bacillus coagulans DSM2314. Water washing of pretreated solids before enzymatic hydrolysis improved both hydrolysis and fermentation yields. The presence of xylo-oligosaccharides (XOS) in substrate hydrolysates reduced hydrolysis efficiency, but their effect on fermentation was negligible. The presence of fermentation inhibitors in C5 streams was circumvented by adsorption on activated carbon powder with no detectable sugar losses. High carbohydrates-to-LA conversions (Yp/s) of 0.88 g·g−1 were obtained from enzymatic hydrolysates of water-washed steam-exploded materials that were produced at 195 °C, in 7.5 min, and the use of centrifuged-but-never-washed pretreated solids decreased Yp/s by 16%. However, when the detoxified C5 stream was added at a 10% ratio, Yp/s was raised to 0.93 g·g−1 for an LA productivity of 2.55 g·L−1·h−1. Doubling the pretreatment time caused a decrease in Yp/s to 0.78 g·g−1, but LA productivity was the highest (3.20 g·L−1·h−1). For pretreatment at 195 °C for 7.5 min, the elimination of water washing seemed feasible, but the use of longer pretreatment times made it mandatory to eliminate fermentation inhibitors.
这项工作旨在从甘蔗渣中生产乳酸(LA),在195°C下蒸汽爆炸7.5和15分钟。用Cellic CTec3和Cellic HTec3(Novozymes)进行酶水解,而用凝结芽孢杆菌DSM2314进行发酵。在酶水解之前对预处理的固体进行水洗提高了水解和发酵产量。底物水解物中低聚木糖(XOS)的存在降低了水解效率,但它们对发酵的影响可以忽略不计。通过在活性炭粉末上吸附而避免了C5流中发酵抑制剂的存在,没有可检测的糖损失。从195°C、7.5分钟内产生的水洗蒸汽爆炸材料的酶解产物中获得了0.88 g·g−1的高碳水化合物转化率(Yp/s),使用离心但从未洗涤的预处理固体可将Yp/s降低16%。然而,当解毒的C5流以10%的比例加入时,Yp/s提高到0.93 g·g−1,LA生产率为2.55 g·L−1·h−1。将预处理时间增加一倍可使Yp/s降至0.78 g·g−1,但LA生产率最高(3.20 g·L−1·h−1)。对于在195°C下预处理7.5分钟,消除水洗似乎是可行的,但使用更长的预处理时间使得必须消除发酵抑制剂。
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引用次数: 1
Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines 序贯接种pulcherrima和酿酒酵母提高Pecorino白葡萄酒中萜烯含量的研究
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090785
G. Perpetuini, Alessio Pio Rossetti, Luca Quadrani, G. Arfelli, A. Piva, G. Suzzi, R. Tofalo
The aim of this study was the evaluation of the effect of the sequential inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae for the production of Pecorino wine on the winery scale. Sequential inoculation allowed for wines with interesting oenological characteristics to be obtained. In particular, these wines showed a lower ethanol content than those obtained with S. cerevisiae alone, and the presence of M. pulcherrima induced a reduction in the wine titratable and volatile acidity of about 30%. The effect of M. pulcherrima was relevant also in terms of the volatile profile of the wines. In fact, an increase in the esters content of 60% and a reduction of 53% of the acetic acid was observed. Moreover, the sequential inoculation resulted in an increase in the terpenes content of about 80%. The wines also showed a different sensory profile; in fact, the wines obtained with the sequential inoculation showed higher scores than the other wines for the following descriptors: floral, tropical fruit, citrusy, balsamic, and freshness.
本研究的目的是评价序贯接种pulcherschnikowia和酿酒酵母(Saccharomyces cerevisiae)在酒厂规模生产佩科里诺葡萄酒中的效果。序贯接种可以获得具有有趣的酿酒特性的葡萄酒。特别是,这些葡萄酒的乙醇含量低于单独使用酿酒酵母获得的葡萄酒,并且M. pulcherrima的存在导致葡萄酒的可滴定性和挥发性酸度降低了约30%。M. pulcherrima的影响也与葡萄酒的挥发性特征有关。事实上,酯含量增加了60%,乙酸含量减少了53%。此外,顺序接种导致萜烯含量增加约80%。这两款葡萄酒也呈现出不同的感官特征;事实上,通过顺序接种获得的葡萄酒在以下描述项上比其他葡萄酒表现出更高的分数:花香、热带水果、柑橘味、香脂味和新鲜度。
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引用次数: 0
Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation 使用高度专业化的生物催化剂在双相黑暗发酵中从农业工业资源中生产乳酸或生物氢和丁酸
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090787
Octavio García-Depraect, E. León‐Becerril
This study aimed at investigating the feasibility of using a highly specialized bacterial inoculum harboring lactic acid bacteria (LAB) and lactate-oxidizing, hydrogen-producing bacteria (LO-HPB) to produce either lactate or biohydrogen and butyrate from several agro-industrial resources via dual-phase dark fermentation. The feedstocks were fruit–vegetable waste, cheese whey, coffee wastewater, tequila vinasse, and maize processing wastewater, and were tested in both mono- and co-fermentation. The results obtained indicated that the biocatalyst used was able to perform a dual-phase lactate fermentation, producing high lactate (13.1–36.4 g/L), biohydrogen (0.2–7.5 NL H2/Lfeedstock, equivalent to 0.3–1.7 mol H2/mol hexose), and butyrate (3.3–13.9 g/L) with all the tested feedstocks. A series of self-fermentation tests were also performed with crude cheese whey and fruit–vegetable waste for comparison purposes. Compared to inoculum-aided fermentations, the self-fermentation exhibited a reduced bioconversion efficiency. Short-length 16S rRNA gene sequencing analysis showed that LO-HPB was the dominant microbial group (86.0%) in the biocatalyst, followed by acetic acid bacteria (5.8%) and LAB (5.7%). As expected, the molecular analysis also showed significant differences in the microbial community structure of the biocatalyst and those that evolved from self-fermentation. Besides lactate fermentation and oxidation, the biocatalyst also assisted the bi-phasic lactate fermentation via oxygen consumption, and apparently, via substrate hydrolysis. Overall, this study can lay the foundation for robust inoculum development, which is of special significance in the field of dark fermentation, and proposes an innovative bioprocess for agro-industrial valorization through a trade-off approach, tailoring the metabolic pathway to the target product(s).
本研究旨在研究使用含有乳酸菌(LAB)和乳酸氧化产氢菌(LO-HPB)的高度专业化细菌接种物,通过双相暗发酵从几种农用工业资源中生产乳酸或生物氢和丁酸盐的可行性。原料为果蔬废弃物、奶酪乳清、咖啡废水、龙舌兰酒调味汁和玉米加工废水,并在单发酵和共发酵中进行了测试。获得的结果表明,使用的生物催化剂能够进行双相乳酸发酵,在所有测试原料中产生高乳酸(13.1–36.4 g/L)、生物氢(0.2–7.5 NL H2/L原料,相当于0.3–1.7 mol H2/mol己糖)和丁酸(3.3–13.9 g/L)。为了进行比较,还对粗奶酪乳清和果蔬废弃物进行了一系列自发酵试验。与接种物辅助发酵相比,自发酵表现出降低的生物转化效率。短长度16S rRNA基因测序分析显示,LO-HPB是生物催化剂中的优势微生物群(86.0%),其次是乙酸菌(5.8%)和乳酸菌(5.7%)。不出所料,分子分析还显示,生物催化剂的微生物群落结构与自发酵进化的微生物群落存在显著差异。除了乳酸发酵和氧化外,生物催化剂还通过耗氧和底物水解辅助双相乳酸发酵。总的来说,这项研究可以为强大的接种物开发奠定基础,这在黑暗发酵领域具有特殊意义,并通过权衡方法提出了一种创新的农工业价值化生物工艺,为目标产品定制代谢途径。
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引用次数: 0
Process Sustainability Analysis of Biorefineries to Produce Biofertilizers and Bioenergy from Biodegradable Residues 生物炼油厂利用可生物降解残渣生产生物肥料和生物能源的过程可持续性分析
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090788
Johana Marisol Burbano-Cuasapud, J. Solarte-Toro, D. L. Restrepo-Serna, C. A. Cardona Alzate
The use of chemical fertilizers is essential for agricultural development when soils do not have the nutritional balance required for plants. The continuous use of chemical fertilizers has changed the soil physicochemical and biological properties. Biofertilizer production has been considered as an alternative to reduce chemical fertilizers dependence and the environmental impact. The aim of this study is the evaluation of three technologies for the production of biofertilizers and bioenergy at technical, economic, environmental, and social levels. Ammonium sulfate and digestate-based biofertilizers were obtained via anaerobic digestion; biochar was produced via gasification; and amino acids as plants biostimulants were obtained via protein hydrolysis. Different indicators were calculated for elucidating the sustainability of the processes. Technical, economic, environmental, and social analysis is performed for each of the biorefineries processing stage (complex and stand-alone) without considering the agronomic stage or other value chain links. Scenario 1 presented a positive impact on the economic, environmental, and social aspects since this process has a payback period of 10 years, a carbon footprint of 0.67 kg CO2-eq/kg product, and a potential to generate nine jobs in the Colombian context due to the products portfolio, in contrast with scenario 2 and 3. As conclusion, the integration of biofertilizers and bioenergy in biorefineries have the potential to expand the range of bioproducts and to increase the process sustainability.
当土壤没有植物所需的营养平衡时,使用化肥对农业发展至关重要。化肥的不断使用改变了土壤的理化和生物特性。生物肥料生产被认为是减少化肥依赖和环境影响的一种替代方案。本研究的目的是从技术、经济、环境和社会层面评估生产生物肥料和生物能源的三种技术。通过厌氧消化获得硫酸铵和基于消化物的生物肥料;通过气化生产生物炭;并通过蛋白质水解获得作为植物生物刺激剂的氨基酸。计算了不同的指标来说明这些进程的可持续性。在不考虑农艺阶段或其他价值链环节的情况下,对每个生物炼制加工阶段(复杂和独立)进行技术、经济、环境和社会分析。情景1对经济、环境和社会方面产生了积极影响,因为与情景2和情景3相比,该过程的回收期为10年,碳足迹为0.67千克二氧化碳当量/千克产品,并且由于产品组合,在哥伦比亚有可能创造9个就业机会。总之,生物肥料和生物能源在生物精炼厂的整合有可能扩大生物产品的范围,提高工艺的可持续性。
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引用次数: 0
Exploring the Potential of Non-Conventional Yeasts in Wine Fermentation with a Focus on Saccharomycopsis fermentans 探索非传统酵母在葡萄酒发酵中的潜力——以发酵酵母菌为重点
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-25 DOI: 10.3390/fermentation9090786
Madina Akan, Andreas Gudiksen, Y. Baran, Heike Semmler, S. Brezina, S. Fritsch, D. Rauhut, J. Wendland
Despite the increasing number of publications on non-conventional yeasts (NCYs), many areas in this field remain poorly understood, making the examination of these strains important for determining their potential in wine fermentations. The amino acid metabolic pathways involved, particularly the catabolic Ehrlich pathway but also anabolic pathways such as the leucine biosynthesis pathway, are crucial for producing high-value aroma compounds that contribute to the final flavour of wine. We examined the potential use of Saccharomycopsis fermentans in wine fermentations. We selected mutant strains resistant to the toxic compound trifluoro-leucine (TFL), verified mutations in the SfLEU4 gene, and characterized the ability of the resulting strains to contribute to fermentation bouquets. Resistance to TFL relieves feedback inhibition in the leucine biosynthesis pathway and resulted in increased leucine biosynthesis. Concomitantly, the S. fermentans TFL-resistant mutants generated increased amounts of isoamyl alcohol and isovalerate during wine fermentation. Selection of TFL-resistant strains thus provides a generally applicable strategy for the improvement in NCYs and their utilization in co-fermentation processes for different grape must varieties.
尽管关于非传统酵母(NCY)的出版物越来越多,但该领域的许多领域仍知之甚少,这使得对这些菌株的检测对于确定其在葡萄酒发酵中的潜力非常重要。所涉及的氨基酸代谢途径,特别是分解代谢的埃利希途径,以及合成代谢途径,如亮氨酸生物合成途径,对于产生有助于葡萄酒最终风味的高价值芳香化合物至关重要。我们研究了酿酒酵母在葡萄酒发酵中的潜在用途。我们选择了对有毒化合物三氟亮氨酸(TFL)具有抗性的突变菌株,验证了SfLEU4基因的突变,并表征了所得菌株对发酵花束的贡献能力。对TFL的抗性缓解了亮氨酸生物合成途径中的反馈抑制,并导致亮氨酸生物合成增加。同时,发酵链球菌TFL抗性突变体在葡萄酒发酵过程中产生了增加量的异戊醇和异戊酸酯。因此,选择耐TFL菌株为改善NCY及其在不同葡萄品种的共同发酵过程中的利用提供了一种普遍适用的策略。
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引用次数: 0
Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage 白卤干酪生产中的还原钠:用于预测卤水和干酪在储存过程中特性的人工神经网络模型
IF 3.7 3区 农林科学 Q2 Agricultural and Biological Sciences Pub Date : 2023-08-24 DOI: 10.3390/fermentation9090783
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, R. Božanić, Ana Jurinjak Tušek
Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes including ripening in the brine. Thus, white brined cheese contains a high amount of NaCl, and frequent consumption might lead to excessive sodium intake, which nowadays, presents a global problem. Consequently, food industries have developed reduced sodium products by substitutional salts. Furthermore, various studies have indicated that increased sodium intake via the diet can be associated with cardiovascular diseases, a risk of digestive system cancer, obesity, and other conditions. Calcium salts (citrate and lactate) are safe for human health and can be added to various foods according to the quantum satis rule. The present study aimed to partially replace NaCl with Ca-citrate and Ca-lactate in proportions of 25% and 50%. Additionally, the study presents the possibility of applying Artificial Neural Network (ANN) models for the prediction of some brine and cheese properties. Methods: White brined cheese with substitutional salts in brine (25% and 50% Ca-citrate and 25% and 50% Ca-lactate) were produced and compared to the control cheese ripened in conventionally applied NaCl brine. The acidity, total dissolved solids, salt amount, conductivity, color, and textural and sensory properties were determined over the 28 days of cold storage. Results: The substitution of NaCl with Ca-citrate and Ca-lactate is promising for sodium reduction in white brined cheese, whereby the physical and chemical properties remain acceptable. The best sensory score gain occurred with a substitution of 25% NaCl with Ca-citrate. Furthermore, ANN models can be employed to predict brine and cheese properties during storage.
背景:白腌奶酪是一大类消费者最常食用的奶酪之一,这在很大程度上与其独特的感官特性有关,其特点是特定的工艺过程,包括在盐水中成熟。因此,白腌奶酪含有大量的NaCl,频繁食用可能导致钠摄入过多,这在当今已成为一个全球性问题。因此,食品工业已经通过取代盐开发出还原钠产品。此外,各种研究表明,通过饮食增加钠摄入量可能与心血管疾病、消化系统癌症风险、肥胖和其他疾病有关。钙盐(柠檬酸盐和乳酸盐)对人体健康是安全的,可以根据量子饱和定律添加到各种食物中。本研究旨在用柠檬酸钙和乳酸钙以25%和50%的比例部分取代NaCl。此外,该研究还提出了应用人工神经网络(ANN)模型预测某些盐水和奶酪特性的可能性。方法:用盐水中的替代盐(25%和50%柠檬酸钙和25%和50%乳酸钙)生产白卤干酪,并与在常规NaCl盐水中成熟的对照干酪进行比较。在冷藏28天内测定酸度、总溶解固体、盐量、电导率、颜色、质地和感官特性。结果:用柠檬酸钙和乳酸钙代替氯化钠有可能降低白腌奶酪中的钠含量,从而使其物理和化学性质保持可接受的水平。用柠檬酸钙代替25%的NaCl可获得最佳的感官评分。此外,人工神经网络模型可用于预测储存过程中的盐水和奶酪特性。
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Fermentation-Basel
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