Wu Yuqing, Wang Tingting, Jin Yamei, Zhang Yanyan, Xu Dan, Xu Xueming
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China.
Food Res Int. 2025 Nov;219:117001. doi: 10.1016/j.foodres.2025.117001. Epub 2025 Jul 9.
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness. Second, it improved bread storage performance by increasing moisture content, reducing moisture loss, hardness, aging rate and retrogradation enthalpy. Third, it improved bread color by enhancing Maillard reaction browning, reducing ΔE, and maintaining color stability during storage, while improving sensory attributes such as mouthfeel, texture and flavor. Fourth, the composite sourdough inhibited mold and bacterial growth, extending shelf life to the ninth day. Mechanistic analysis revealed that at the micro level, it increased colony counts of Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, enhanced organic acid content (lactic acid, propionic acid, succinic acid), and lowered pH to inhibit harmful microbes. At the macro level, it optimized fermentation rheology by improving expansion height, gas retention, and reducing collapse, while improving dynamic rheology, lowering G' and G", and increasing tanδ, enhancing viscoelasticity and softness. Additionally, it improved dough structure by enhancing free thiol groups, amino groups, and free amino acids, optimizing secondary structure. This study shows that the composite strain improves bread quality and shelf life by optimizing sourdough microbial properties, rheology, and dough structure, providing a promising biopreservation method.
本研究提出了一种生物保鲜方法，即使用与旧金山果糖乳杆菌和费氏丙酸杆菌共同发酵的酸面团，将条件优化至220的水合度和24小时发酵时间。通过物理化学、储存、感官和微生物测试对复合酸面团面包的品质进行了评估，并基于微观结构、流变学和面团结构分析了其作用机制。结果表明：第一，复合酸面团增强了面包的物理化学性质，增加了体积、高径比、弹性和回弹性，同时降低了烘焙损失、硬度、咀嚼性和粘附性。第二，它通过增加水分含量、减少水分损失、硬度、老化速率和回生焓来改善面包的储存性能。第三，它通过增强美拉德反应褐变、降低ΔE并在储存期间保持颜色稳定性来改善面包颜色，同时改善了口感、质地和风味等感官属性。第四，复合酸面团抑制了霉菌和细菌的生长，将保质期延长至第九天。机理分析表明，在微观层面，它增加了旧金山果糖乳杆菌和费氏丙酸杆菌的菌落数，提高了有机酸含量（乳酸、丙酸、琥珀酸），并降低了pH值以抑制有害微生物。在宏观层面，它通过提高膨胀高度、气体保持率和减少塌陷来优化发酵流变学，同时改善动态流变学，降低G'和G"，增加tanδ，增强粘弹性和柔软度。此外，它通过增强游离巯基、氨基和游离氨基酸来改善面团结构，优化二级结构。本研究表明，复合菌株通过优化酸面团的微生物特性、流变学和面团结构来提高面包品质和保质期，提供了一种有前景的生物保鲜方法。
