Mou Tianyu, Xu Ruixia, Li Qin, Li Jianlong, Liu Shuliang, Ao Xiaolin, Chen Shujuan, Liu Aiping
College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
Key Laboratory of Agricultural Product Processing, Nutrition Health (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Ya'an 625014, China.
Foods. 2025 Apr 3;14(7):1253. doi: 10.3390/foods14071253.
In the present study, G8, exhibiting higher antifungal activity, and G12, displaying weaker antifungal activity, were isolated from naturally fermented wheat sourdough. Their impacts on bread quality and shelf life were subsequently investigated. The results demonstrated that both strains exhibited robust growth in rye bran sourdough. Compared to the blank control rye bran-wheat flour dough (RB dough), sourdough incorporation enhanced percentages of β-sheet and α-helix secondary structures, facilitating the formation of a more ordered gluten network structure. This contributed to reduced bread baking loss and decreased bread hardness, gumminess, and chewiness, with G8 exhibiting the most pronounced effects. Notably, G8 bread displayed superior antifungal efficacy, extending shelf life by 8 d (mold appearance at room temperature: 12 d for G8 vs. 4 d for RB). Furthermore, G8 bread exhibited significantly increased diversity and content of volatile compounds, and received higher preference scores from the sensory panel. This study further advances the development of mold-resistant bakery products.
在本研究中，从天然发酵的小麦酸面团中分离出具有较高抗真菌活性的G8和抗真菌活性较弱的G12。随后研究了它们对面包品质和保质期的影响。结果表明，两种菌株在黑麦麸酸面团中均表现出强劲的生长。与空白对照黑麦麸 - 小麦粉面团（RB面团）相比，加入酸面团提高了β - 折叠和α - 螺旋二级结构的比例，有助于形成更有序的面筋网络结构。这有助于减少面包烘焙损失，并降低面包的硬度、黏性和咀嚼性，其中G8的效果最为显著。值得注意的是，G8面包表现出卓越的抗真菌功效，将保质期延长了8天（室温下霉菌出现时间：G8为12天，RB为4天）。此外，G8面包的挥发性化合物多样性和含量显著增加，并获得了感官评价小组更高的偏好评分。本研究进一步推动了抗霉菌烘焙产品的开发。
