Zhang Guohua, Tu Jian, Sadiq Faizan Ahmed, Zhang Weizhen, Wang Wei
School of Life Science, Shanxi Univ., Taiyuan, 030006, China.
School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1209-1226. doi: 10.1111/1541-4337.12459. Epub 2019 Jun 11.
The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be "sourdough adapted" species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain-dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf-life through the inhibition of fungal growth.
在面包制作中使用酸面团作为膨松剂是一种非常古老的方法，可以追溯到古代。酸面团中含有复杂的微生物群落，它受到多种因素的影响，包括与谷类植物、谷物和酸面团加工技术相关的因素。旧金山乳杆菌是传统酸面团微生物群落的关键本土细菌，据说它是“适应酸面团”的物种。尽管这种细菌在酸面团中占主导地位，但该物种的起源仍不清楚。旧金山乳杆菌对酸面团和发酵食品的各个方面都有积极影响。然而，该物种对酸面团的积极影响是菌株依赖性特征。本综述的第一个目的是讨论影响酸面团微生物群落的因素，特别强调旧金山乳杆菌在这一生态位中显著流行的原因。第二个目的是讨论旧金山乳杆菌菌株的基因型和表型分类，以及该物种对酸面团技术和功能特性的影响，包括其通过抑制真菌生长对面团流变学特性和面包特性、质地、香气和保质期的影响。
