Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100, Bolzano, Italy.
Food Microbiol. 2020 Sep;90:103491. doi: 10.1016/j.fm.2020.103491. Epub 2020 Apr 1.
The suitability of forty-one non-Lactobacillus strains to be used as selected starters for sourdough fermentation was evaluated. According to the data collected, Pediococcus pentosaceus OA1 and S3N3 and Leuconostoc citreum PRO17 were selected based on the optimal acidification and growth performances and the intense proteolytic activity (increase of TFFA up to 80%) on whole wheat flour doughs. A relevant degradation of phytic acid (up to 58%) and the increase of phenols content and scavenging activity (4- and 2-folds, respectively) were also observed. The technological performances were compared to two representative Lactobacillus strains (Lactobacillus plantarum and Lactobacillus sanfranciscensis). The investigation of the robustness of the selected strains during the propagation (back-slopping procedure) showed their long-term dominance only when singly-inoculated; while Leuc. citreum PRO17 dominated the fermentation when the strains were co-inoculated. The sourdoughs obtained by the non-Lactobacillus selected strains (singly or pooled) were used for breadmaking. Selected sourdoughs allowed the production of breads characterized by in-vitro protein digestibility (IVPD) higher than that of breads obtained with Lactobacillus strains or baker's yeast. The aroma profile, estimated by GC/MS, was complex and characterized by high concentration of the typical compounds (hexanol, 3-methylbutanol and 2-pentylfuran) of sourdough bread.
评估了 41 株非乳杆菌菌株作为酸面团发酵的选择性起始菌株的适用性。根据收集的数据，根据最佳酸化和生长性能以及在全麦面团上强烈的蛋白水解活性（TFFA 增加高达 80%）选择戊糖片球菌 OA1 和 S3N3 和柠檬明串珠菌 PRO17。还观察到植酸的相关降解（高达 58%）和酚类含量的增加和清除活性（分别增加 4 倍和 2 倍）。技术性能与两种代表性的乳杆菌菌株（植物乳杆菌和旧金山乳杆菌）进行了比较。在繁殖过程中（回种程序）对所选菌株的稳健性进行了调查，发现只有单独接种时才能长期占优势；而当混合接种时，柠檬明串珠菌 PRO17 则主导发酵。用所选非乳杆菌菌株（单独或混合）制成的酸面团用于制作面包。选择的酸面团可生产出体外蛋白消化率（IVPD）高于用乳杆菌菌株或面包酵母获得的面包的面包。通过 GC/MS 估计的香气特征复杂，具有高浓度的典型化合物（己醇，3-甲基丁醇和 2-戊基呋喃）。
