摘要
将食窦魏斯氏菌和马克斯克鲁维酵母进行混菌发酵,测定菌株生长曲线研究两菌种的共生作用,分析发酵24 h后纤维素酶活力以及胞外多糖(EPS)产量,比较混菌发酵全麦面包与单菌发酵全麦面包烘焙与风味特性的差异。结果表明,相比于单菌发酵酸面团的菌落总数[乳酸菌9.51 lg(CFU/g),酵母菌8.21 lg(CFU/g)],混菌发酵酸面团体系(MBF)中的乳酸菌与酵母菌菌落数分别达到9.61,8.09 lg(CFU/g),说明两株菌具有良好的共生关系。相比于单一乳酸菌发酵,含有马克斯克鲁维酵母的混菌发酵酸面团中纤维素酶活力增加,胞外β-葡萄糖苷酶酶活为13.59 U/g,提高了128.40%。发酵24 h后,体系中水溶性的阿拉伯木聚糖含量从0.77 g/100 g上升至1.89 g/100 g。此外,相比于其他两组单菌发酵的全麦酸面团,混菌发酵全麦酸面团产EPS能力最高,为7.54 g/kg。相比未添加酸面团的全麦面包,含有混菌发酵全麦酸面团的面包(MBB)比容、弹性显著提高(P<0.05),面包芯硬度下降,混菌发酵全麦面包比容显著增加。风味特性结果表明,混菌发酵全麦面包的风味强度明显高于单一乳酸菌发酵,赋予全麦面包更浓郁的酒香和果香,感官评定证实其整体可接受度更高。
In this study,lactic acid bacteria(LAB),Weissella cibaria and Kluyveromyces marxianus were mixed and fermented.The symbiosis of the two strains was studied by measuring strain growth curve.Compared the baking and flavor characteristics between mixed bacteria fermentation(MBF)and single bacteria fermentation of whole wheat bread by analyzing cellulase activity and production of exopolysaccharide(EPS).Results:Compared with the cell counts of single bacteria fermentation[LAB:9.51 lg(CFU/g),yeast:8.21 lg(CFU/g)],the cell counts of LAB and yeast in the MBF reached 9.61 and 8.09 lg(CFU/g),respectively,indicating that the two strains had a good symbiotic relationship.Compared with the single LAB fermentation,cellulase activity in the MBF with K.marxianus increased,and the extracellularβ-glucosidase activity was 13.59 U/g,increased by 128.40%.After 24 h fermentation,water extractable arabinoxylan(WEAX)content in the sample increased from 0.77 g/100 g to 1.89 g/100 g.In addition,the MBF had the highest EPS content produced of 7.54 g/kg.Compared with whole wheat bread without sourdough,the specific volume and elasticity of the bread containing MBF significantly improved(P<0.05),as bread crumb hardness decreased.The results of flavor characteristics showed that the flavor intensity of bread containing MBF was significantly higher than that of bread containing samples from single LAB fermentation.In addition,the whole wheat bread had a richer wine and fruity flavor.Sensory evaluation confirmed that whole wheat bread with MBF had the highest overall acceptance compared to other groups.
作者
邹奇波
程新
陈诚
杨文丹
张宾乐
周黎源
黄金鑫
陈军民
黄卫宁
JACOB Ojobi Omedi
ZOU Qi-bo;CHENG Xin;CHEN Cheng;YANG Wen-dan;ZHANG Bin-le;ZHOU Li-yuan;HUANG Jin-xin;CHEN Jun-min;HUANG Wei-ning;JACOB Ojobi Omedi(Zhangjiagang Fortune bakery Co.,Ltd.,Jiangnan University Fulinmen Baking Research Institute,Wuxi,Jiangsu 214122,China;State Key of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu214122,China;Shandong Daoxiangcun Food Industry Co.,Ltd.,Heze,Shandong 274000,China;MagiBake International Co.,Ltd.,Wuxi,Jiangsu 214131,China)
出处
《食品与机械》
北大核心
2020年第4期32-39,共8页
Food and Machinery
基金
十三五国家重大专项(编号:2016YFD0400500)
国家自然科学基金(编号:31071595,31571877)
江苏省现代农业重点及面上项目(编号:BE2018318)。
关键词
全麦酸面团
食窦魏斯氏菌
马克斯克鲁维酵母
混菌发酵
纤维素酶
胞外多糖
烘焙特性
whole wheat sourdough
Weissella cibaria
Kluyveromyces marxianus
mixed culture fermentation
cellulase
exopolysaccharide
baking properties