Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.

IF 2.7 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
BioTech Pub Date : 2024-09-25 DOI:10.3390/biotech13040038
Dmitrii V Khrundin, Elena V Nikitina
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引用次数: 0

Abstract

Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with Lactobacillus bulgaricus or Sreptococcus thermophilus allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with L. bulgaricus is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with L. bulgaricus, S. thermophilus and some Lactococcus for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of Lactobacillus casei, L. Rhamnosus and L. paracasei in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink's flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties.

使用不同起始乳酸菌和果胶的燕麦发酵饮料的化学、质地和抗氧化特性
目前,用于发酵植物饮料的起始培养物还没有广泛的商业供应,但生产者可以使用乳制品的起始培养物。因此,本研究旨在确定由四种不同乳制品起始培养物发酵的含/不含果胶燕麦饮料的理化、流变、抗氧化和感官特性。使用保加利亚乳杆菌或嗜热链球菌的单起动菌可有效利用葡萄糖,并积累更多乳酸。含有保加利亚乳杆菌的饮料具有高粘附性、高粘滞性和低凝聚性的特点,而且具有高抗氧化活性和低感官特性。使用含有保加利亚乳杆菌、嗜热杆菌和一些乳球菌的起始发酵剂进行发酵,可获得感官能力强的产品,形成具有低粘滞性、高保水性、嚼劲和粘性的高粘度饮料基质。据观察,在发酵剂中不加入乳球菌,而加入干酪乳杆菌、鼠李糖乳杆菌和副干酪乳杆菌,可得到具有高抗氧化活性的产品,特别是在含有果胶的情况下。果胶的使用大大提高了燕麦酸奶的粘度和质地特性,增强了饮品的风味并使其更加浓郁。由于多种原因,乳制品工业中使用不同的商业发酵剂会导致燕麦发酵饮料的粘度不同,形成具有不同质地、感官和抗氧化特性的基质。
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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来源期刊
BioTech
BioTech Immunology and Microbiology-Applied Microbiology and Biotechnology
CiteScore
3.70
自引率
0.00%
发文量
51
审稿时长
11 weeks
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