Fujimoto Akihito, Ito Keisuke, Narushima Noriko, Miyamoto Takahisa
New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan; Laboratory of Food Hygienic Chemistry, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812-8581, Japan.
New Product Development Laboratory, Research & Development Division, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan.
J Biosci Bioeng. 2019 May;127(5):575-581. doi: 10.1016/j.jbiosc.2018.10.014. Epub 2018 Nov 2.
Sourdough is a low-pH, fermented product prepared using lactic acid bacteria and yeast mixed with rye flour, wheat flour, and water. It is used and backslopped in bakeries because it enhances texture, flavor, and dough expansion of bread. Various lactic acid bacteria and yeasts have been identified in sourdough, especially in the West. However, microbial and physical characteristics of sourdough from Japan have not been investigated. Here, we characterized the microbial composition and food component characteristics of sourdough from four bakeries in Kansai region, Japan, and performed sensory and quality evaluation of baguettes enriched with 10% sourdough. We detected different species of lactic acid bacteria such as Lactobacillus brevis, Lactobacillus alimentarius, Lactobacillus pentosus, Lactobacillus vaccinostercus, Lactobacillus sanfranciscensis, and Lactobacillus sakei. The identified yeasts primarily included Saccharomyces cerevisiae, with Candida humilis detected in some samples. Components such as amino acids, lactic acid, acetic acid, ethanol, 3-methyl-1-butanol, ethyl acetate, and phenethyl alcohol differed among samples and distinctively affected flavor, quality, and aroma of sourdough-enriched baguettes. The different species of lactic acid bacteria and the ratio of lactic acid bacteria to yeasts possibly affected food components such as free amino acids, sugars, and organic acids via the Maillard reaction, which influences the savory aromas of bread. Future investigation of the effect of lactic acid bacteria will help to improve the overall quality of bread.
酸面团是一种低pH值的发酵产品，使用乳酸菌和酵母与黑麦粉、小麦粉和水混合制备而成。它在面包店中被使用并进行回酵，因为它能改善面包的质地、风味和面团膨胀性。在酸面团中，尤其是在西方，已经鉴定出了各种乳酸菌和酵母。然而，日本酸面团的微生物和物理特性尚未得到研究。在这里，我们对日本关西地区四家面包店的酸面团的微生物组成和食品成分特性进行了表征，并对添加了10%酸面团的法棍面包进行了感官和品质评价。我们检测到了不同种类的乳酸菌，如短乳杆菌、食淀粉乳杆菌、戊糖乳杆菌、嗜温乳杆菌、旧金山乳杆菌和清酒乳杆菌。鉴定出的酵母主要包括酿酒酵母，在一些样品中还检测到了蒙奇假丝酵母。氨基酸、乳酸、乙酸、乙醇、3-甲基-1-丁醇、乙酸乙酯和苯乙醇等成分在不同样品中存在差异，并对添加酸面团的法棍面包的风味、品质和香气产生显著影响。不同种类的乳酸菌以及乳酸菌与酵母的比例可能通过美拉德反应影响游离氨基酸、糖和有机酸等食品成分，进而影响面包的风味香气。未来对乳酸菌作用的研究将有助于提高面包的整体品质。
