Martău Gheorghe Adrian, Teleky Bernadette-Emőke, Ranga Floricuţa, Pop Ioana Delia, Vodnar Dan Cristian
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania.
Front Microbiol. 2021 Dec 15;12:742020. doi: 10.3389/fmicb.2021.742020. eCollection 2021.
Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20-35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 /), and fermented using a selective culture of DSM 22689 and baker's yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.
创新涵盖从食品生产、土地利用和排放到改善饮食及废物管理等各个方面。全球苹果产量已达每年8700多万吨，其中18%被加工，产生20%-35%（苹果鲜果鲜重）的苹果渣（AP）。利用现代苹果渣管理，创新发酵中的综合知识展示了减少环境污染并融入循环经济的机会。鉴于这种关联，在酸面团发酵过程中加入苹果渣粉可提高营养价值，突出了一种可指导创新发酵食品的新方法。在本研究中，将小麦粉（WF）和苹果渣粉按不同比例混合，加水（1:1/）水化，并用DSM 22689和面包酵母的选择性培养物（单一培养和共培养）进行发酵。对酸面团发酵进行了72小时的监测和分析。结果表明，苹果渣可能是增加酸面团营养价值的有机酸和可发酵糖的重要来源。在小麦粉中添加苹果渣粉有积极作用，特别是在9
