通过模拟可可豆特定乳酸菌对可可豆浆的发酵，揭示出控制可可豆发酵的有趣起始培养物。
Interesting starter culture strains for controlled cocoa bean fermentation revealed by simulated cocoa pulp fermentations of cocoa-specific lactic acid bacteria.
机构信息
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium.
出版信息
Appl Environ Microbiol. 2011 Sep;77(18):6694-8. doi: 10.1128/AEM.00594-11. Epub 2011 Jul 29.
Abstract
Among various lactic acid bacterial strains tested, cocoa-specific strains of Lactobacillus fermentum were best adapted to the cocoa pulp ecosystem. They fermented glucose to lactic acid and acetic acid, reduced fructose to mannitol, and converted citric acid into lactic acid and 2,3-butanediol.
摘要
在测试的各种乳酸菌菌株中，可可特异性的发酵乳杆菌菌株最适应可可浆生态系统。它们将葡萄糖发酵为乳酸和乙酸，将果糖还原为甘露醇，并将柠檬酸转化为乳酸和 2,3-丁二醇。
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