利用发酵流变仪研究发酵面团中乳酸菌和酵母菌的相互作用。

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer.

机构信息

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出版信息

World J Microbiol Biotechnol. 1995 Nov;11(6):625-30. doi: 10.1007/BF00361004.

Abstract

Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141.

摘要

采用发酵仪分析方法对使用单独或组合的乳酸菌（LAB）和酵母生产的酸面团发酵特性进行了研究。结果表明，酿酒酵母 141 产生的 CO2 和乙醇最多，而 S. exiguus M14 和短乳杆菌 L. brevis subsp. lindneri CB1 对发酵的贡献较小，所产生的酸面团没有孔隙度。与单独使用酵母生产的酸面团相比，与异型发酵 LAB（L. plantarum DC400、L. farciminis CF3）共存的酵母发酵速度更快，而与同型发酵 LAB（L. plantarum DC400、L. farciminis CF3）共存的发酵速度更慢，且产生的 CO2 更多。将短乳杆菌 L. brevis subsp. lindneri CB1 与酿酒酵母 141 组合使用会降低细菌细胞数量和酸化活性。然而，在酸面团中添加果糖不仅可以解决这些问题，还可以激活酿酒酵母 141。