Ekinci Raci, Şimşek Ömer, Küçükçuban Ayca, Nas Sebahattin
a Department of Food Engineering, Faculty of Engineering , Pamukkale University , Denizli , Turkey.
Prep Biochem Biotechnol. 2016;46(3):247-53. doi: 10.1080/10826068.2015.1015566.
The aim of this study was to evaluate the use of mono and mixed lactic acid bacteria (LAB) cultures to determine suitable LAB combinations for a type II sourdough system. In this context, previously isolated sourdough LAB strains with antimicrobial activity, which included Lactobacillus plantarum PFC22, Lactobacillus brevis PFC31, Pediococcus acidilactici PFC38, and Lactobacillus sanfranciscensis PFC80, were used as mono or mixed culture combinations in a fermentation system to produce type II sourdough, and subsequently in bread dough production. Compared to the monoculture fermentation of dough, the use of mixed cultures shortened the adaptation period by half. In addition, the use of mixed cultures ensured higher microbial viability, and enhanced the fruity flavor during bread dough production. It was determined that the combination of L. plantarum PFC22 + P. acidilactici PFC38 + L. sanfranciscensis PFC80 is a promising culture mixture that can be used in the production of type II sourdough systems, and that may also contribute to an increase in metabolic activity during bread production process.
本研究的目的是评估单一和混合乳酸菌（LAB）培养物的使用，以确定适用于II型酸面团系统的LAB组合。在此背景下，先前分离出的具有抗菌活性的酸面团LAB菌株，包括植物乳杆菌PFC22、短乳杆菌PFC31、嗜酸乳球菌PFC38和旧金山乳杆菌PFC80，在发酵系统中作为单一或混合培养组合用于生产II型酸面团，随后用于面包面团生产。与面团的单一培养发酵相比，混合培养的使用将适应期缩短了一半。此外，混合培养的使用确保了更高的微生物活力，并在面包面团生产过程中增强了水果风味。已确定植物乳杆菌PFC22 + 嗜酸乳球菌PFC38 + 旧金山乳杆菌PFC80的组合是一种有前景的培养混合物，可用于II型酸面团系统的生产，并且还可能有助于提高面包生产过程中的代谢活性。
