乳酸菌对老面团发酵过程中可溶性糖和游离氨基酸含量的影响

Effect of Soluble Sugar and Free Amino Acid Content in Old Dough Fermented by Lactic Acid Bacteria

[目的]研究乳酸菌在老面发酵过程中对可溶性糖和游离氨基酸含量的影响。[方法]在5种乳酸菌与酵母菌在协同发酵老面过程中,采用高效液相色谱法测定老面中可溶性糖和游离氨基酸含量。[结果]乳酸菌在发酵初期会使得老面中的可溶性糖含量减少加快,但是发酵后期会使得其含量的增加,同时乳酸菌会增加发酵期间老面中游离氨基酸的含量;其中明登乳杆菌Z4对于可溶性糖的代谢促进最为明显,而旧金山乳杆菌S8可以促进麦芽糖的减少从而增加葡萄糖的含量,旧金山乳杆菌和短乳杆菌则对于游离氨基酸含量增加的促进较为明显。[结论]不同的乳酸菌对于老面中可溶性糖和游离氨基酸的代谢不同,最终会对馒头的品质产生影响。

[ Objective ] The research aimed at study effect of soluble sugar and free amino acid content in old dough fermented by lactic acid bacteria and yeast. [ Method] Soluble sugar and free amino acid content was determined by HPLC. [ Result] At the beginning of fermentation, lactic acid makes the soluble sugar content of the old dough decreased faster, but will increase its content in the later period, and it will increase the free amino acids content during fermentation of the old dough. Wherein Lactobacillus mindensis ZA promote soluble sugar metabolism most obvious, San Francisco lactobacillus S8 can contribute to increase the content of maltose and reduced glucose content, San Francisco laetohacillus and Laetobacillus brevis free amino acids content more obvious： [ Conclusion ] Impact of different lactic acid bacteria to soluble sugar and free amino acids metabolize of the old dough is different, ultimately it will have an impact on the quality of Chinese steam bread.