Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy.
Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy.
Food Microbiol. 2016 Dec;60:112-23. doi: 10.1016/j.fm.2016.05.016. Epub 2016 Jun 22.
This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based sourdough. One dough prepared using only flour was used as the control (control-dough). Compared to the control-dough, doughs containing additional ingredients showed higher (P < 0.05) cell numbers of lactic acid bacteria after the first fermentation. Constant pH of ca. 4.0 was found after two (macerated pears or water pears-doughs) to seven (control-dough) back-slopping steps. The use of additional ingredients caused lower microbial diversity, after the first fermentation and in mature sourdoughs. Regardless of the type of ingredient used, OTU belonging to the genus Lactobacillus represented more than 95% of the total Firmicutes in mature sourdoughs. Some metabolic capacities of microbial community of the mature sourdoughs were linked to the additional ingredient. Based on culture-dependent method, Lactobacillus plantarum and Saccharomyces cerevisiae dominated in all the sourdoughs. However, the sourdoughs showed different strains of these two species. Other lactic acid bacterium species were associated to baker's yeast, grape must and macerated pears. The different microbial composition was correlated (r > 0.7, P < 0.05) with several biochemical characteristics of the sourdoughs (e.g., free amino acids and their derivatives).
本研究旨在了解额外成分（酵母、浸渍梨、葡萄汁、蜂蜜或浸渍梨水）对硬粒小麦酸面团的微生物群和生化特性的影响。只用面粉制作的面团用作对照（对照面团）。与对照面团相比，添加额外成分的面团在第一次发酵后具有更高（P<0.05）的乳酸菌细胞数。在两次（浸渍梨或梨水面团）到七次（对照面团）回混步骤后，发现 pH 值约为 4.0 保持恒定。使用额外成分会导致第一次发酵后和成熟酸面团中的微生物多样性降低。无论使用何种成分，OTU 属于乳杆菌属，占成熟酸面团中总厚壁菌门的比例超过 95%。成熟酸面团的微生物群落的一些代谢能力与额外成分有关。基于培养依赖的方法，植物乳杆菌和酿酒酵母在所有酸面团中占主导地位。然而，酸面团显示出这两种菌的不同菌株。其他乳酸菌与酵母、葡萄汁和浸渍梨有关。不同的微生物组成与酸面团的几个生化特性（例如，游离氨基酸及其衍生物）相关（r>0.7，P<0.05）。
