耶路撒冷洋蓟块茎加工:预处理方法、乳酸和丙酸菌株对功能性发酵饮料生产的影响。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-09-01 Epub Date: 2024-06-22 DOI:10.1007/s11130-024-01195-6
Kamil R Bayazitov, Maksim S Ivanov, Robert K Gelazov, Subhrajit Barua, Filipp V Lavrentev, Mariia А Antsyperova, Aleksei А Fedorov, Natalia V Iakovchenko
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引用次数: 0

摘要

以植物为原料的发酵产品正在迅速普及。耶路撒冷蓟是一种药用植物,可用于制作发酵饮料。对样品进行预处理(35 kHz 超声波 2、4 和 6 分钟,-80 °C 和 -17 °C冷冻),同时使用未经处理的样品作为对照。结果表明,与对照样品相比,所有类型的预处理都不会导致蛋白质、固形物、多酚和碳水化合物的增加。在耶路撒冷洋蓟分散液生产中使用预冷块茎时,这些指标值的下降幅度最大。研究还发现,在-80 °C下冷冻的样品中,钙、硅、镁和磷的含量明显较高,而在-17 °C下冷冻的未处理样品中,铝、钾、铜、锶和铬的含量较高。加工方法会在不同程度上影响耶路撒冷朝鲜蓟块茎分散体的感官描述指标,但人们更倾向于未经预处理的对照样本。耶路撒冷朝鲜蓟块茎分散液的发酵结果表明,嗜热菌的发酵速度最快(5 小时内 pH 值为 4.75)。嗜酸乳杆菌 H9 在发酵后的抗氧化活性最高(55.39% FRSA),而保加利亚乳杆菌在发酵后第 5 天的 FRSA 值最高(67.5%)。在所有选定的微生物中,保加利亚乳杆菌、嗜酸乳杆菌 AT-41 和凝结芽孢杆菌 MTCC 5856 的活力最高,发酵后生物量含量分别增加了 2.3、2.27 和 2.12 log10CFU/ml。使用混合享乐量表进行感官评估的结果显示,使用保加利亚乳杆菌发酵的样品效果最佳。
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Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35 kHz for 2, 4, and 6 min, freezing at -80 °C and -17 °C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at -80 °C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at -17 °C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5 h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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