Hu Liping, Li Yue, Huang Xiang, Du Chaodong, Huang Dejian, Tao Xiumei
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2023 Jan 27;12(3):555. doi: 10.3390/foods12030555.
Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with HLJ29L2 (LP HLJ29L2) and yeast on wheat protein digestibility of cracker was studied, and the mechanism of the protein changes in sourdough during fermentation was further explored. Co-fermentation with LP HLJ29L2 and yeast (DN-1) strongly improved the protein digestibility of cracker. At the same time, the content of free amino acids in DN-1 crackers increased by 20%. Co-fermentation also had significant effect on the sourdough during fermentation. The SDS-soluble protein content in sourdough was increased, and large molecule proteins were significantly reduced in the DN-1 sourdough. This was due to the fact, that LP HLJ29L2 grew rapidly during co-fermentation and produced more organic acids, which led to an increase in protease activity in sourdough and promoted the degradation of protein by proteases. The results of this study provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.
酸面团发酵已广泛应用于食品中。然而，关于乳酸菌和酵母共同发酵对面团和饼干产品的影响的研究却很有限。在本研究中，研究了HLJ29L2（LP HLJ29L2）与酵母共同发酵对饼干小麦蛋白消化率的影响，并进一步探讨了酸面团发酵过程中蛋白质变化的机制。LP HLJ29L2与酵母（DN-1）共同发酵显著提高了饼干的蛋白质消化率。同时，DN-1饼干中游离氨基酸的含量增加了20%。共同发酵对发酵过程中的酸面团也有显著影响。酸面团中SDS可溶性蛋白含量增加，DN-1酸面团中的大分子蛋白显著减少。这是因为LP HLJ29L2在共同发酵过程中生长迅速，产生了更多的有机酸，导致酸面团中蛋白酶活性增加，促进了蛋白酶对蛋白质的降解。本研究结果为乳酸菌和酵母共同发酵在饼干中的应用提供了重要的理论依据。
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