植物乳杆菌和酿酒酵母菌共发酵对莲藕淀粉结构、理化和消化特性的影响。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-03-01 DOI:10.1002/jsfa.14201

Yu-Ting Zhao, Yu-Hang Jiang, Wei-Gang Xin, Ming Liang, Jia-Jia Song, Chen Wang, Xiao-Yong Chen, Hua-Yi Suo

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引用次数: 0

摘要

背景：微生物发酵被认为是改变碳水化合物理化特性和结构组成的最佳生物改良技术。在本研究中，莲藕淀粉（LRS）与酿酒酵母（Saccharomyces cerevisiae）和植物乳杆菌（Lactiplantibacillus plantarum）共同发酵。研究了不同发酵时间下单一菌种和混合菌种发酵对淀粉结构、理化性质和消化率的影响：结果：结果表明，发酵后的 LRS 表面出现了裂缝和沟槽，特别是在长时间混合发酵的情况下。此外，淀粉的粒度、解离度、冻融脱水收缩率和水合特性都明显下降。结构表征显示，发酵促进了 LRS 长链向短序列结构排列，增强了氢键相互作用，并通过降解无定形区提高了 LRS 的相对结晶度。与单一发酵相比，混合发酵还提高了 LRS 凝胶的粘度、弹力、热稳定性和剪切稳定性，有效改善了消化性能：本研究证实，植物酵母和酿酒酵母共同发酵可显著影响 LRS 的多尺度结构和理化性质。这些结果为发酵莲藕产品的加工和营养强化提供了有前景的策略。© 2025 化学工业学会。

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Effect of co-fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae on the structural, physicochemical, and digestibility properties of lotus starch.

Background: Microbial fermentation is regarded as the best bioimprovement technique for changing the physicochemical characteristics and structural makeup of carbohydrates. In the present study, lotus root starch (LRS) was co-fermented with Saccharomyces cerevisiae and Lactiplantibacillus plantarum. The effects of single- and mixed-strain fermentation on the structure, physicochemical properties and digestibility of starch were investigated at different fermentation times.

Results: The results showed that cracks and grooves appeared on the surface of fermented LRS, particularly with prolonged mixed fermentation. Additionally, the particle size, dissociation, freeze-thaw dehydration shrinkage and hydration characteristics of starch significantly decreased. Structural characterization showed that fermentation promoted the alignment of LRS long chains towards shorter sequence structures, enhanced hydrogen-bonding interactions and increased the relative crystallinity of LRS by degradation of the amorphous region. Mixed fermentation also increased the viscosity, springiness, thermal stability and shear stability of LRS gels compared to single fermentation, effectively improving the digestive performance.

Conclusion: This study has confirmed that co-fermentation with L. plantarum and S. cerevisiae significantly influences both the multiscale structure and physicochemical properties of LRS. These results provide promising strategies for processing and nutritional enhancement of fermented lotus root products. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.