Scholarlink

<p>This study investigated the effects of konjac glucomannan hydrolysates (KGMH) on the fermentation characteristics of <i>Lacticaseibacillus casei</i> in skim milk. First, enzymatic hydrolysis conditions for konjac glucomannan were optimized, and the properties of the resulting KGMHs were analyzed. Mannanase was used for konjac glucomannan KGM hydrolysis; optimal hydrolysis conditions were determined as an enzyme concentration of 50 U/g KGM, pH of 4.5, and temperature of 45&#xa0;°C. KGM was then hydrolyzed for different periods to obtain KGMHs with different degrees of polymerization. Subsequent purification yielded freeze-dried KGMH powder. The effect of KGMHs on <i>L. casei</i> fermentation was evaluated by adding 1% (w/w) KGMHs to skim milk. KGMHs significantly influenced the acidification capacity, proliferation of viable <i>L. casei</i> cells, water-holding capacity, and textural characteristics of fermented skim milk. Specifically, deeply hydrolyzed KGMH groups (KGMHc and KGMHd) exhibited superior performance: after 24&#xa0;h, they resulted in lower pH values and higher viable cell counts. Additionally, KGMHd improved the water holding capacity of the fermented products and adjusted their textural properties, contributing to better product quality. KGMHs effectively promote fermentation performance of <i>L. casei</i> in skim milk. In addition to the fermentation area, the study results provide valuable insights into the broader application of konjac resources in functional food development, dietary fiber fortification, and clean-label food thickening systems.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of konjac glucomannan hydrolysates on the fermentation characteristics of Lacticaseibacillus casei in skim milk

  • 期刊论文

  • 发表日期：

    2026年6月15日

查看全文
  • Kun Wang,
  • Rui Wang,
  • Chengjie Ma

摘要

This study investigated the effects of konjac glucomannan hydrolysates (KGMH) on the fermentation characteristics of Lacticaseibacillus casei in skim milk. First, enzymatic hydrolysis conditions for konjac glucomannan were optimized, and the properties of the resulting KGMHs were analyzed. Mannanase was used for konjac glucomannan KGM hydrolysis; optimal hydrolysis conditions were determined as an enzyme concentration of 50 U/g KGM, pH of 4.5, and temperature of 45 °C. KGM was then hydrolyzed for different periods to obtain KGMHs with different degrees of polymerization. Subsequent purification yielded freeze-dried KGMH powder. The effect of KGMHs on L. casei fermentation was evaluated by adding 1% (w/w) KGMHs to skim milk. KGMHs significantly influenced the acidification capacity, proliferation of viable L. casei cells, water-holding capacity, and textural characteristics of fermented skim milk. Specifically, deeply hydrolyzed KGMH groups (KGMHc and KGMHd) exhibited superior performance: after 24 h, they resulted in lower pH values and higher viable cell counts. Additionally, KGMHd improved the water holding capacity of the fermented products and adjusted their textural properties, contributing to better product quality. KGMHs effectively promote fermentation performance of L. casei in skim milk. In addition to the fermentation area, the study results provide valuable insights into the broader application of konjac resources in functional food development, dietary fiber fortification, and clean-label food thickening systems.