不同微生物熟化面团淀粉颗粒的扫描电子显微镜分析

SEM Analysis of Starch Granules in Dough Matured with Different Microorganisms

从传统式静置熟化的面团中分离乳酸菌和酵母菌,纯化培养后将乳酸菌、酵母菌以及二者混合菌加入揉面的水中,制备面团。熟化后置于电子显微镜下观察面团的淀粉颗粒形态和淀粉颗粒熟化水解情况。结果表明:加入微生物的面团的淀粉颗粒团聚和淀粉颗粒水解状况都较对照组(未添加微生物)明显,其中乳酸菌组的这两种现象最为明显。实验证明微生物对淀粉颗粒团聚和水解有促进作用,可加快面团的熟化。

A pure strain of Lactobacillus and a pure strain of Saccharomyces cerevisiae were isolated from the dough prepared by the traditional ripening method and used individually or in combination to prepare new doughs.The new doughs,especially the one fermented with Lactobacillus alone,showed more obvious aggregation and hydrolysis of starch granules than control dough（without microbial inoculation） as observed under a scanning electron microscope.This study demonstrates that starter culture inoculation is effective in promoting the aggregation and hydrolysis of starch granules in dough and speeding up dough ripening.