Gordún Elena, del Valle Luis J, Ginovart Marta, Carbó Rosa
Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Spain.
Centre d'Enginyeria Biotecnològica i Molecular (CEBIM), Departament d'Enginyeria Química, ETSEIB, Universitat Politècnica de Catalunya, Spain.
Food Sci Technol Int. 2015 Sep;21(6):428-39. doi: 10.1177/1082013214543033. Epub 2014 Jul 9.
The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid. In all sourdoughs, the lactic acid bacteria (LAB) increased during processing and were the dominant microorganisms (>1E+8 CFU/g). GS, as well as AS, had high diversity of LAB species. In ripe YS, Pediococcus pentosaceus was the only species identified; in GS and AS, several Lactobacilli were also found, Lb. plantarum, Lb. brevis, and Lb. sakei; in addition, in GS Weisella cibaria also appeared. Regarding the yeast population, non-Saccharomyces yeasts from GS and AS showed a very high specific population (>1E+7 CFU/g), but this was reduced in ripe sourdough (<1E+4 CFU/g). Finally, the Saccharomyces group dominated in all sourdoughs. Starting ingredients or raw material provided microbiological specificity to sourdoughs, and grape could be considered one of them.
对用葡萄（GS）制备的实验室酸面团的微生物培养依赖性特征和理化特性进行了评估，并与苹果（AS）和酸奶（YS）（西班牙酸面团常用的原料）进行了比较。成熟的GS比AS和YS达到适宜酸度所需的时间更长，且乳酸值更低。在所有酸面团中，乳酸菌（LAB）在加工过程中数量增加，且是主要微生物（>1E+8 CFU/g）。GS和AS的LAB种类具有高度多样性。在成熟的YS中，仅鉴定出戊糖片球菌；在GS和AS中，还发现了几种乳酸菌，如植物乳杆菌、短乳杆菌和清酒乳杆菌；此外，在GS中还出现了食窦魏斯氏菌。关于酵母菌群，GS和AS中的非酿酒酵母显示出非常高的特定菌群数量（>1E+7 CFU/g），但在成熟酸面团中数量减少（<1E+4 CFU/g）。最后，酿酒酵母属在所有酸面团中占主导地位。起始原料或原材料赋予了酸面团微生物特异性，葡萄可被视为其中之一。
