Radziejewska-Kubzdela Elżbieta, Kidoń Marcin, Kowiel Angelika, Waszkowiak Katarzyna, Szymandera-Buszka Krystyna, Bednarek Marta, Kuligowski Maciej, Kobus-Cisowska Joanna, Mierzwa Dominik
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Molecules. 2024 Nov 26;29(23):5586. doi: 10.3390/molecules29235586.
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; 299v and GG) on the quality of fermented pumpkin ( L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For , preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with , the lactic acid content was significantly higher than for . These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain.
通过开发新产品可以增加水果和蔬菜的消费量。一种有前景的方法似乎是蔬菜的定向发酵。本研究的目的是调查超声预处理（US；25 kHz；5分钟）和乳酸菌菌株（LAB；299v和GG）对发酵南瓜（L.）品质的影响。将南瓜接种5 log CFU/g的特定LAB菌株。在35°C下进行7天发酵。一些样品在清洗阶段进行超声处理。发酵过程中，与初始接种物相比，LAB数量增加了3个对数周期。对于，超声处理预处理发酵使细菌数量增加了4个对数周期。在用发酵的情况下，乳酸含量显著高于用发酵的情况。这些样品还具有更高的感官特性、口感满意度和总体满意度。无论使用哪种细菌菌株，发酵都导致南瓜中类胡萝卜素和酚类化合物含量降低，抗氧化能力增强。
