2018年2月14日
Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy
Journal of Agricultural and Food Chemistry
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- 巻
- 66
- 号
- 6
- 開始ページ
- 1479
- 終了ページ
- 1487
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1021/acs.jafc.7b05279
- 出版者・発行元
- American Chemical Society
Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.
- リンク情報
- ID情報
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- DOI : 10.1021/acs.jafc.7b05279
- ISSN : 1520-5118
- ISSN : 0021-8561
- eISSN : 1520-5118
- PubMed ID : 29342350
- SCOPUS ID : 85042004858