Pontonio Erica, Arora Kashika, Dingeo Cinzia, Carafa Ilaria, Celano Giuseppe, Scarpino Valentina, Genot Bernard, Gobbetti Marco, Di Cagno Raffaella
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy.
Front Microbiol. 2021 Jul 12;12:674413. doi: 10.3389/fmicb.2021.674413. eCollection 2021.
Organic farming is gaining a broad recognition as sustainable system, and consumer demand for organic products has increased dramatically in the recent past. Whether organic agriculture delivers overall advantages over conventional agriculture is, however, contentious. Here, the safety, nutritional, and sensory implications of using commercial organic rye, soft, and durum wheat flours rather than conventional-made sourdough bread have been investigated. Culture-dependent and culture-independent approaches were used to explore the microbial architecture of flours and to study their dynamics during sourdough propagation. Besides biochemical features, the main nutritional (amino acid content, asparagine level, and antioxidant activity) characteristics of sourdoughs were investigated, and their effect on the structural, nutritional, and sensory profiles of breads assessed. Overall, the organic farming system led to flours characterized by lower content of asparagine and cell density of Enterobacteriaceae while showing higher concentration of total free amino acids. Differences of the flours mirrored those of sourdoughs and breads. The use of sourdough fermentation guaranteed a further improvement of the flour characteristics; however, a microbial and sensory profile simplification as well as a slight decrease of the biochemical parameters was observed between breads with sourdough after one-cycle fermentation and 10 days of propagation.
有机农业作为一种可持续体系正获得广泛认可，并且近期消费者对有机产品的需求急剧增加。然而，有机农业是否比传统农业具有整体优势仍存在争议。在此，我们研究了使用商业有机黑麦粉、软质小麦粉和硬质小麦粉而非传统制作的酸面团面包所带来的安全性、营养性和感官影响。采用依赖培养和不依赖培养的方法来探究面粉的微生物结构，并研究其在酸面团发酵过程中的动态变化。除了生化特性外，还研究了酸面团的主要营养特性（氨基酸含量、天冬酰胺水平和抗氧化活性），并评估了它们对面包结构、营养和感官特征的影响。总体而言，有机农业体系生产的面粉中天冬酰胺含量较低，肠杆菌科细胞密度较低，而总游离氨基酸浓度较高。面粉的差异反映在酸面团和面包的差异上。使用酸面团发酵保证了面粉特性的进一步改善；然而，在经过一轮发酵和10天发酵的酸面团面包之间，观察到微生物和感官特征简化以及生化参数略有下降。
