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首页> 外文期刊>Food microbiology >Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts
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Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts

机译：甘露醇生产Leuconostoc Citreum Tr116，降低大麦，燕麦和小麦麦芽麦芽糖含量的应用

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摘要

Achieving a high monosaccharide composition in malt wort is instrumental to achieve successful lactic acid bacteria fermentation of malt based beverages. The conversion of monosaccharides to alternative metabolites such as the sweet polyol, mannitol with heterofermentative strains presents a novel approach for sugar reduction and to compensate for the loss of sweetness. This work outlines the application of an adopted mashing regimen with the addition of exogenous enzymes to produce wort with high fructose content which can be applied to different malted grain types with consistently efficacious monosaccharide production for bacterial fermentation. The so produced worts are then fermented with Leuconostoc citreum TR116 a mannitol hyper-producer. Malted barley, oat and wheat were mashed to stimulate protein degradation and release of free amino acids along with the enzymatic conversion of starch to fermentable sugars. Amyloglucosidase and glucose isomerase treatment converted di- and oligo-saccharides to glucose and provided a moderate fructose concentration in malt worts which was consistent across the three cereals. Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (＞ 90%) while overall sugar reduction was ＞ 25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results suggest that differences in amino acid and fructose content of malt worts considerably change metabolite formation during fermentation with Lc. Citreum TR116, a mannitol hyper-producer. This work gives new insight into the development of consumer acceptable malt based beverages which will provide further options for the health conscious and diabetic consumer, an important step in the age of sugar overconsumption.
机译：在麦芽麦芽汁中实现高单糖组合物是乐于植物的成功乳酸菌发酵的麦芽牛液。单糖转化为替代代谢产物如甜多元醇，甘露醇与异质菌株的甘露醇呈现出一种新的糖减少方法，并补偿甜味的丧失。这项工作概述了采用外源酶的采用的捣碎方案的应用，以产生具有高果糖含量的麦芽汁，其可应用于不同的麦芽晶粒类型，以适应细菌发酵的微生物生产。然后用Leuconostoc Citreum TR116发酵所生产的麦芽族甘露醇超生产者。麦芽薏米，燕麦和小麦被用来刺激蛋白质降解和游离氨基酸的释放以及淀粉对可发酵糖的酶促转化。淀粉葡萄糖苷酶和葡萄糖异构酶治疗转化为葡萄糖的二 - 和寡糖，并在麦芽麦芽汁中提供了中等的果糖浓度，这些麦芽麦芽汁在三种谷物上一致。在用LC发酵过程中果糖完全耗尽。 Citreum TR116并转化为高效率（> 90％）的甘露醇，而麦芽麦芽麦芽的总糖减少> 25％。麦芽麦芽汁氨基酸组成的差异没有显着影响LC的生长。 Citreum Tr116但确实影响了芳香化合物的形成二乙酰和异戊醇。麦片的有机酸产生和酸化在谷物基材上相似，乙酸形成与甘露醇的产率有关。结果表明，麦芽麦芽汁的氨基酸和果糖含量的差异显着改变了LC发酵过程中的代谢物形成。 Citreum Tr116，甘露醇超生产者。这项工作对消费者可接受的雄性野蛮饮料的发展提供了新的洞察力，这将为健康意识和糖尿病消费者提供进一步的选择，这是糖过度收缩时代的重要一步。

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  • 来源
    《Food microbiology》 |2020年第9期|103464.1-103464.7|共7页
  • 作者

    Tom Rice; Aylin W. Sahin; Mareile Heitmann; Kieran M. Lynch; Fritz Jacob; Elke K. Arendt; Aidan Coffey;

  • 作者单位

    Department of Biological Science Cork Institute of Technology Bishopstown Cork Ireland;

    School of Nutrition and Health University College Cork Cork Ireland;

    School of Nutrition and Health University College Cork Cork Ireland;

    School of Nutrition and Health University College Cork Cork Ireland;

    Forschungszentrum Weihenstephan fuer Brau-und Lebensmittelqualitaet Technische Universitaet Muenchen Alte Akademie 3 85354 Freising-Weihenstephan Germany;

    School of Nutrition and Health University College Cork Cork Ireland;

    Department of Biological Science Cork Institute of Technology Bishopstown Cork Ireland;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Amyloglucosidase; Glucose isomerase; Sugar reduction; Heterofermentative; Mannitol;

    机译：淀粉葡糖苷酶;葡萄糖异构酶;糖减少;异质化;曼尼尔;

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