Harth Henning, Van Kerrebroeck Simon, De Vuyst Luc
Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences Vrije Universiteit Brussel Brussels Belgium.
Food Sci Nutr. 2018 Jun 14;6(6):1438-1455. doi: 10.1002/fsn3.690. eCollection 2018 Sep.
Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour-native starter culture-initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough-associated was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all-wheat-based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular , may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.
画眉草和画眉草酸面团是面包生产中很有前景的原料。因此，本研究旨在表征在烘焙和实验室条件下，由自发和面粉天然发酵剂引发的画眉草酸面团的生产情况。回接的实验室和烘焙画眉草酸面团生产以不同的乳酸菌（LAB）和酵母种类为特征，但在经过五步回接步骤后，两者的pH值均低于4.0。与酸面团相关的[具体内容缺失]首次从回接的自发画眉草酸面团中分离出来。在实验室画眉草酸面团发酵过程中，对本地菌株IMDO 150101作为发酵剂进行了测试。其流行程度可能与所应用的工艺条件有关，特别是环境温度（低于30°C）。与全小麦参考面包相比，用20%（基于面粉）的画眉草酸面团制作的面包表现出有趣的特性。对画眉草酸面团的pH值变化、微生物群落动态和微生物种类组成进行了表征。从这些酸面团中分离出的乳酸菌种类的代表性菌株，特别是[具体菌株缺失]，如果它们适应所应用的环境条件，可以被选作生产稳定的画眉草酸面团和美味面包的发酵剂。
