Prückler Michael, Lorenz Cindy, Endo Akihito, Kraler Manuel, Dürrschmid Klaus, Hendriks Karel, Soares da Silva Francisco, Auterith Eric, Kneifel Wolfgang, Michlmayr Herbert
Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
Food Microbiol. 2015 Aug;49:211-9. doi: 10.1016/j.fm.2015.02.014. Epub 2015 Mar 6.
Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.
尽管麦麸对健康有益，但由于其具有诸如苦味和粗糙感等不良的工艺和感官特性，将其融入食品领域存在困难。酸面团发酵是一种有前景的策略，可在不引起麦麸基质严重变化的情况下改善麦麸的感官品质。因此，鉴定具有工业酸面团发酵潜力的菌种/菌株很重要。我们比较了不同乳酸菌（LAB）菌种代表对麦麸的影响。从碳水化合物消耗和有机酸产生情况判断，植物乳杆菌、戊糖乳杆菌、短乳杆菌、旧金山乳杆菌和果糖杆菌产生了高度独特的发酵模式。有趣的是，在所有麦麸发酵过程中都有果糖释放，并且可能在不同程度上影响了专性异型发酵菌种的发酵谱。除了植物乳杆菌和戊糖乳杆菌使阿魏酸减少外，酚类化合物和烷基间苯二酚的分析表明，LAB代谢仅使其发生了轻微变化。对用发酵麦麸烘焙的面包进行感官分析，未发现苦味和余味方面有显著差异。我们得出结论，除了旧金山乳杆菌和短乳杆菌等更传统使用的酸面团菌种外，兼性异型发酵菌种如植物乳杆菌和戊糖乳杆菌也具有工业麦麸发酵的潜力，应在进一步研究中予以考虑。
