Nghiên cứu quy trình lên men sữa chua bổ sung bắp tím sử dụng vi khuẩn lactic có khả năng sinh acid gamma-aminobutyric
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Abstract
The research aims to isolate and select lactic acid bacteria (LAB) strains capable of synthesizing γ-aminobutyric acid (GABA) and lactic acid production for application in the yogurt fermentation supplemented with purple corn. The results have isolated 15 LAB strains from fermented milk samples and selected 4 LAB strains capable of producing GABA and lactic acid with high levels, including strains V3, V4, Y2, and Y4. These 4 strains were tested in purple corn-supplemented yogurt fermentation with an initial density of 104, 106, and 108 CFU/mL. The results showed that strain V3, with a density of 108 CFU/mL was the most suitable for fermentation and was identified as Lactiplantibacillus pentosus. The appropriate ingredient ratio for the fermentation was determined with a purple corn and milk ratio of 2:8 (v/v), supplemented sugar at 4% (w/v) and fermentation at 43ºC for 8 h, resulting in a light pink product with a structured, aromatic, and delicious taste.
Tóm tắt
Nghiên cứu nhằm phân lập và tuyển chọn các chủng vi khuẩn acid lactic (LAB) có khả năng sinh tổng hợp acid γ-aminobutyric (GABA) và acid lactic cao để ứng dụng trong quy trình lên men sữa chua bổ sung bắp tím. Kết quả đã phân lập được 15 chủng LAB từ 4 mẫu sữa lên men và tuyển chọn được 4 chủng LAB có khả năng sinh GABA và acid lactic với hàm lượng cao bao gồm chủng V3, V4, Y2, Y4. Bốn chủng này được thử nghiệm lên men sữa chua bổ sung bắp tím với mật số ban đầu là 104, 106 và 108 CFU/mL. Kết quả cho thấy chủng V3 với mật số 108 CFU/mL là thích hợp nhất để lên men sữa chua bắp tím và được xác định là Lactiplantibacillus pentosus. Tỷ lệ nguyên liệu thích hợp cho quá trình lên men cũng được xác định với tỷ lệ bắp tím và sữa là 2:8 (v/v), đường bổ sung là 4% (w/v) và lên men ở nhiệt độ 43ºC trong 8 giờ cho sản phẩm có màu hồng nhạt với cấu trúc, mùi vị thơm ngon đặc trưng.
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