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用于生产的酵母和乳酸菌：候选菌株评估

Yeasts and Lactic Acid Bacteria for Production: An Assessment of Candidate Strains.

作者信息

De Vero Luciana, Iosca Giovanna, La China Salvatore, Licciardello Fabio, Gullo Maria, Pulvirenti Andrea

机构信息

Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy.

Interdepartmental Research Centre for the Improvement of Agri-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy.

出版信息

Microorganisms. 2021 May 19;9(5):1093. doi: 10.3390/microorganisms9051093.

DOI:10.3390/microorganisms9051093
PMID:34069676
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8160612/
Abstract

The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable technological aptitude and capable of producing desired aromas and/or aromatic precursors. In this work, two sourdoughs samples (MA and MB) and the derived doughs (samples A and B) were collected from a bakery during artisanal Panettone manufacture. Yeasts and bacteria were isolated at different fermentation steps on selective agar media. A total of 77 isolates were obtained and characterized. Representative strains of yeasts and LAB were identified by sequencing the D1/D2 domain of the 26S rRNA and the 16S rRNA genes, respectively. Moreover, the volatile organic compounds (VOCs) produced in the collected samples were detected and correlated to the species found in the same samples. The results highlighted the occurrence of in both samples A and B, while strains were detected only in samples B. Among LAB, was the main species detected in both sourdoughs. Furthermore, strains belonging to the species , , , , and were assessed in the dough samples.

摘要

回收参与酸面团发酵的酵母和乳酸菌（LAB）是选择具有合适工艺能力且能够产生所需香气和/或芳香前体的发酵剂的第一步。在这项工作中，在手工制作潘妮托尼期间，从一家面包店收集了两个酸面团样品（MA和MB）以及衍生面团（样品A和B）。在选择性琼脂培养基上的不同发酵步骤分离酵母和细菌。共获得77株分离株并进行了表征。分别通过对26S rRNA的D1/D2结构域和16S rRNA基因进行测序，鉴定了酵母和LAB的代表性菌株。此外，检测了收集样品中产生的挥发性有机化合物（VOC），并将其与同一样品中发现的物种相关联。结果突出显示在样品A和B中均出现了[具体物质未给出]，而[具体物质未给出]菌株仅在样品B中检测到。在LAB中，[具体物质未给出]是在两种酸面团中检测到的主要物种。此外，在面团样品中评估了属于[具体物种未给出]、[具体物种未给出]、[具体物种未给出]、[具体物种未给出]和[具体物种未给出]的菌株。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/15e5e218b91e/microorganisms-09-01093-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/d88c7fc4c7f8/microorganisms-09-01093-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/b32eabb0ebd9/microorganisms-09-01093-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/872e0bdd646f/microorganisms-09-01093-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/8ef2637c89de/microorganisms-09-01093-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/99b9dfa03d1c/microorganisms-09-01093-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/ffba451e3f8f/microorganisms-09-01093-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/dfde040fe7b5/microorganisms-09-01093-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/15e5e218b91e/microorganisms-09-01093-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/d88c7fc4c7f8/microorganisms-09-01093-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/b32eabb0ebd9/microorganisms-09-01093-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/872e0bdd646f/microorganisms-09-01093-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/8ef2637c89de/microorganisms-09-01093-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/99b9dfa03d1c/microorganisms-09-01093-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/ffba451e3f8f/microorganisms-09-01093-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/dfde040fe7b5/microorganisms-09-01093-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/3dca/8160612/15e5e218b91e/microorganisms-09-01093-g008.jpg

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