鉴定有望用于羽扇豆和蚕豆基质发酵的乳酸菌,以生产富含蛋白质的清爽饮料--菌株筛选

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-08-05 DOI:10.1002/fft2.452
Stefan Ritter, Carolin Luber, Martina Gastl, Thomas Becker
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引用次数: 0

摘要

羽扇豆和蚕豆是豆类中的后起之秀,是宝贵的纯植物蛋白来源。为了进入新的应用领域,如生产富含蛋白质的清爽饮料,必须克服典型的豆香味印象,并改善感官外观,而乳酸发酵就可以做到这一点。我们对来自 16 个菌属的 70 种乳酸菌进行了广泛的菌种筛选,以确定合适的菌种,将羽扇豆和蚕豆制成的基质转化为清爽饮料,并改善其感官特性。通过分析碳水化合物的利用率、有机酸和芳香化合物的产量以及感官外观,预选出 22 株羽扇豆菌株和 8 株蚕豆菌株。随后,训练有素的感官小组鉴定了最合适的菌株(羽扇豆五株,蚕豆三株),最后讨论了它们的生长动力学。一般来说,所使用菌株的香气特征差异很大。不过,通过选择合适的菌株,可以大大减少豆腥味,并增加令人愉悦的香气(如果香和酪乳)。最引人注目的是,使用发芽的羽扇豆和蚕豆而不是生豆,可以避开通常的生长限制,菌株的选择可以完全集中在感官方面。这就为使用通常因不能利用豆类特有的 α-半乳糖苷而被排除在豆类发酵之外的菌株提供了可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening

Lupines and faba beans are rising stars among legumes as sources of valuable, vegan plant-based proteins. To enter new application areas like the production of protein-rich refreshing beverages, the typical beany aroma impression has to be overcome, and the sensory appearance has to be improved, as it can be accomplished with lactic acid fermentation. An extensive strain screening of 70 lactic acid bacteria from 16 genera was performed to identify suitable strains to transform substrates made from lupines and faba beans into refreshing beverages and to improve their sensory characteristics. By analyzing carbohydrate utilization, production of organic acids and aroma compounds, and sensory appearance, 22 strains for lupine and eight strains for faba bean were preselected. Subsequently, the most suitable strains (five for lupine and three for faba beans) were identified by a trained sensory panel, and finally their growth kinetics were discussed. Generally, the aroma profile varied highly with the utilized strain. However, by selecting suitable strains, the beany impression can be highly reduced and pleasant aroma impressions (e.g., fruity and buttermilk) can be added. Most strikingly, it was proven that using germinated lupines and faba beans instead of raw ones can bypass the usual growth restriction, and the strain selection can be focused exclusively on sensory aspects. This opens the option to use strains usually excluded for the fermentation of legumes due to their lack of utilization of the legume-typical α-galactosides.

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来源期刊
CiteScore
10.50
自引率
0.00%
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0
审稿时长
10 weeks
期刊最新文献
Issue Information The One Health approach in food safety: Challenges and opportunities The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis Identification of promising lactic acid bacteria for the fermentation of lupine- and faba bean-based substrates to produce refreshing protein-rich beverages—A strain screening Natural active products in fruit postharvest preservation: A review
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