利用新型酵母YB1进行功能性II型酸面团生产的生物勘探：迈向可持续发展目标的一步。
Bioprospecting the production of functional type II sourdough using novel yeast YB1: a step towards SDGs.
作者信息
Khanna Rahul, Arora Richa, Kocher Gurvinder Singh
机构信息
Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
出版信息
Food Sci Biotechnol. 2025 Apr 1;34(11):2529-2541. doi: 10.1007/s10068-025-01869-0. eCollection 2025 Jul.
The present study was carried out with the objective of exploiting a yeast culture YB1, characterised as , to produce type II sourdough using all-purpose wheat flour. After optimisation using Face-centered Central Composite Design (FCCD), the fermentation parameters viz. inoculum size (%) and fermentation time (h) were found to be 11% (v/v) and 48 h, respectively, for minimum total sugars concentration and pH. Further, the type II sourdough was characterized under optimized conditions for biochemical, rheological, microbiological and volatilome profile. The results revealed reduction of fermentable carbohydrates (30-95%); viscosity (60%); phytic acid (64%) alongwith enhancement of total antioxidant activity (113%) after type II sourdough fermentation. Further, a total of 34 volatile compounds were detected with maximum concentration of butanoic acid which enhances aroma and aids to improve the shelf life of the sourdough.
本研究旨在利用一种名为YB1的酵母培养物（其特征为……），以通用小麦粉制作II型酸面团。使用面心中央复合设计（FCCD）进行优化后，发现对于最低总糖浓度和pH值，发酵参数即接种量（%）和发酵时间（小时）分别为11%（v/v）和48小时。此外，在优化条件下对II型酸面团的生化、流变学、微生物学和挥发物谱进行了表征。结果显示，II型酸面团发酵后可发酵碳水化合物减少（30 - 95%）；粘度降低（60%）；植酸减少（64%），同时总抗氧化活性增强（113%）。此外，共检测到34种挥发性化合物，其中丁酸浓度最高，可增强香气并有助于延长酸面团的保质期。
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