Coppola S, Pepe O, Mauriello G
Istituto di Microbiologia Agraria e Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Portici, Italy.
J Appl Microbiol. 1998 Nov;85(5):891-7. doi: 10.1046/j.1365-2672.1998.00570.x.
Fourteen different starter cultures containing one strain of Saccharomyces cerevisiae with and without individual or combinations of lactic acid bacteria (Lactobacillus plantarum, Lact. sanfrancisco, Enterococcus faecium, Leuconostoc mesenteroides) were employed to investigate the role of leavening microflora on the properties of pizza doughs. Microbiological, chemical and physical characteristics of doughs prepared with the same flour and under the same processing conditions were determined. Leavening times and acidification properties depended on the microbial association used. The proportions of lactic and acetic acid produced by lactic acid bacteria were consistent with the metabolic properties of the strains employed. The bacteria/yeast ratios arising from microbial counts at the end of the leavening process were always lower in comparison to sour- or bread-doughs. The size of the yeast population did not change much, while bacteria showed from one to four duplications. Rheologically, the fermented doughs could only be significantly distinguished from the control dough with regard to the elastic modulus. Principal Component Analysis was applied to the acidimetric data. The scattergram of the two principal components effectively discriminated 13 of the 14 pizza dough types.
使用了14种不同的发酵剂，其中包含1株酿酒酵母，有或没有乳酸菌（植物乳杆菌、旧金山乳杆菌、粪肠球菌、肠系膜明串珠菌）的单独菌株或组合，以研究发酵微生物群对披萨面团特性的作用。测定了在相同面粉和相同加工条件下制备的面团的微生物、化学和物理特性。发酵时间和酸化特性取决于所使用的微生物组合。乳酸菌产生的乳酸和乙酸比例与所用菌株的代谢特性一致。与酸面团或面包面团相比，发酵过程结束时微生物计数产生的细菌/酵母比率始终较低。酵母群体的大小变化不大，而细菌显示出1至4倍的增殖。从流变学角度来看，发酵面团仅在弹性模量方面与对照面团有显著差异。对酸度数据进行了主成分分析。两个主成分的散点图有效地区分了14种披萨面团类型中的13种。
