Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Faculty of Science and Technology, Free University of Bozen, Bolzano, Italy.
Sci Rep. 2019 Jan 24;9(1):570. doi: 10.1038/s41598-018-36786-2.
This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in leavened baked goods, were used as ingredient for propagating or preparing firm (type I) sourdoughs. The same type and batch of flour, recipe, fermentation temperature and time were used for propagation/preparation, being water the only variable parameter. During nine days of propagation of a traditional and mature Apulian sourdough, LAB cell density did not differ, and the LAB species/strain composition hardly changed, regardless of the water. When the different tap water were used for preparing the corresponding sourdoughs, the values of pH became lower than 4.5 after two to four fermentations. The type of water affected the assembly of the LAB biome. As shown by Principal Components Analysis, LAB population in the sourdoughs and chemical and microbiological features of water used for their preparation partly overlapped. Several correlations were found between sourdough microbiota and water features. These data open the way to future researches about the use of various types of water in bakery industry.
（i）传统成熟酸面团中的乳酸菌（LAB）种群；以及（ii）在酸面团制备过程中 LAB 群落的建立。从意大利具有发酵烘焙食品文化遗产的地区收集了 10 种自来水，用作繁殖或制备硬（I 型）酸面团的原料。使用相同类型和批次的面粉、配方、发酵温度和时间进行繁殖/制备，水是唯一的变量参数。在传统的成熟普利亚酸面团的 9 天繁殖过程中，LAB 细胞密度没有差异，并且 LAB 物种/菌株组成几乎没有变化，与水无关。当使用不同的自来水来制备相应的酸面团时，pH 值在两到四次发酵后会降至 4.5 以下。水的类型影响 LAB 生物群落的组装。如主成分分析所示，酸面团中的 LAB 种群以及用于制备酸面团的水的化学和微生物特征部分重叠。在酸面团微生物群和水特征之间发现了几个相关性。这些数据为未来在烘焙行业中使用各种类型的水的研究开辟了道路。
