Lancetti Romina, Sciarini Lorena, Pérez Gabriela T, Salvucci Emiliano
Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina.
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
Curr Microbiol. 2021 Jan;78(1):255-264. doi: 10.1007/s00284-020-02250-6. Epub 2020 Oct 24.
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pentosus ES124, Lactobacillus paralimentarius ES259, Lactobacillus plantarum ES137, Lactobacillus plantarum ATCC8014 and Lactobacillus plantarum ES147), three obligately heterofermentative (Lactobacillus brevis ES253, Lactobacillus fermentum ES142 and Lactobacillus fermentum ES148) and two homofermentative (Pediococcus acidilactici ES22 and Enterococcus faecium ES74) lactic acid bacteria strains were evaluated in ten single strain fermentations. Sugar profile, volatile compounds and proteolytic ability of sourdoughs were analyzed. The microbiological counts showed that facultative heterofermentative strains presented higher counts than homofermentative sourdoughs. Monosaccharides (glucose and fructose), maltose and sucrose, isomaltose and dextrin were detected in fermentations with homofermentative strains whilst in those with heterofermentative strains maltose/sucrose, isomaltose and dextrin were found. L. paralimentarius ES259 and L. pentosus ES124 showed the highest diversity of volatile compounds. L. plantarum ES137 and P. acidilactici ES22 were the strains with the highest proteolytic activity. The technological performance allowed us to select LAB as starters to develop breads with specific rheological properties and final quality.
对于开发酸面团以获得具有改善的工艺和营养特性的小麦面包而言，乳酸菌菌株的选择很有意思。在这项工作中，评估了从不同谷物中分离出的十种不同乳酸菌菌株在小麦酸面团中的性能。在十次单菌株发酵中评估了五种兼性异型发酵菌（戊糖乳杆菌ES124、副干酪乳杆菌ES259、植物乳杆菌ES137、植物乳杆菌ATCC8014和植物乳杆菌ES147）、三种专性异型发酵菌（短乳杆菌ES253、发酵乳杆菌ES142和发酵乳杆菌ES148）以及两种同型发酵菌（嗜酸乳球菌ES22和粪肠球菌ES74）乳酸菌菌株。分析了酸面团的糖谱、挥发性化合物和蛋白水解能力。微生物计数表明，兼性异型发酵菌菌株的数量高于同型发酵酸面团。在同型发酵菌菌株的发酵中检测到单糖（葡萄糖和果糖）、麦芽糖和蔗糖、异麦芽糖和糊精，而在异型发酵菌菌株的发酵中发现了麦芽糖/蔗糖、异麦芽糖和糊精。副干酪乳杆菌ES259和戊糖乳杆菌ES124表现出最高的挥发性化合物多样性。植物乳杆菌ES137和嗜酸乳球菌ES22是蛋白水解活性最高的菌株。工艺性能使我们能够选择乳酸菌作为发酵剂来开发具有特定流变学特性和最终品质的面包。
