植物乳酸菌M616对发酵酸面团发酵特性的影响

Effects of Lactobacillus plantarum M616 on the Fermentation Characteristics of Sourdough

本文研究了在酸面团发酵过程中,植物乳酸菌M616(Lactobacillus plantarum M616)对面团p H、TTA以及糖类含量变化的影响,并利用F3流变式发酵仪和吹泡仪对面团发酵力及流变特性的变化进行了研究。结果表明植物乳酸菌M616不仅对酵母菌的生长具有一定抑制作用,而且在面团p H和TTA的变化过程中起主导作用;另外,乳酸菌对淀粉的降解作用大于对还原糖的吸收,从而使面团中还原糖的含量增加,增加面团的甜味。在发酵后期,面团p H降低至3.73,这在一定程度上抑制了体系中霉菌和其它杂菌的生长。植物乳酸菌的生长代谢不仅显著提高了面团黏度、筋力,而且减缓了面团在发酵过程中韧性的降低。其中发酵酸面团对面团黏度和筋力影响最大,发酵过程中酸面团的最大黏度和筋力可以达到酵母发酵面团的2倍。

In the current work, the effect of sourdough fermentation by Lactobacillus plantarum M616 on p H, TTA, and sugar content were analyzed, and the rheofermentation properties of the sourdough were examined using an F3 Rheofermentometer and Chopin Alveograph. The results showed that L. plantarum M616 had suppressive effect on the growth of yeast and played an important role in the changes of p H and TTA. In addition, the degradation of starch by L. plantarum was higher than its absorption of reduced sugar, increasing the sugar content and sweetness of the resulting sourdough. The p H of sourdough decreased to 3.73 at the end of fermentation, which partly inhibited the growth of mold and other unwanted microorganisms. The growth and metabolism of L. plantarum M616 not only improved the dough viscosity and dough thews, but also relieved the decrease in dough tenacity. Among these features, the viscosity and thews were the most affected and increased by two-fold in sourdough compared with yeast-fermented dough.