The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
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DOI：
10.1016/j.ijfoodmicro.2015.04.031
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发表时间：
2015-08-17
影响因子：
5.4
通讯作者：
Lantto, Raija
中科院分区：
文献类型：
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作者：
Juvonen, Riikka;Honkapaa, Kaisu;Lantto, Raija
乳酸菌（LAB）发酵为改变食品和食品成分的工艺和营养特性提供了一种天然的手段。本研究以蔬菜模型为研究对象，探讨了不同胞外多糖（EPS）发酵对胡萝卜泥在水中流变学、化学和感官特性的影响，重点研究了质地的形成。对37株乳酸菌进行发酵剂筛选，发现有16株乳酸菌、Leuconostoc和Weissella菌株能够在胡萝卜原料中产生EPS（葡聚糖、levan和/或β -葡聚糖）。与六个选定的EPS生产者中的五个进行发酵可以改变液体胡萝卜模型的感知质地(p
Fermentation with lactic acid bacteria (LAB) offers a natural means to modify technological and nutritional properties of foods and food ingredients. This study explored the impact of fermentation with different exopolysaccharide (EPS) producing LAB on rheological, chemical and sensory properties of pureed carrots in water, as a vegetable model, with the focus on texture formation. The screening of 37 LAB strains for starter selection revealed 16 Lactobacillus, Leuconostoc and Weissella strains capable of EPS (dextran, levan, and/or beta-glucan) production in the carrot raw material. Fermentations with five out of six selected EPS producers modified perceived texture of the liquid carrot model (p