酸面团中乳酸菌的多样性及筛选标准研究  

Diversity and screening criteria of lactic acid bacteria in sourdough

作　　者：陈霞[1,2,3] 邵童 朱展鹏 郭胜 徐粉林 梁端壮 张怡芸 顾瑞霞 CHEN Xia;SHAO Tong;ZHU Zhanpeng;GUO Sheng;XU Fenlin;LIANG Duanzhuang;ZHANG Yiyun;GU Ruixia(College of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu 225127, China;Jiangsu Province Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu 225127, China;Weiwei Liuchaosong Flour Industry Co., Ltd., Xuzhou, Jiangsu 221111, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]扬州大学江苏乳品生物技术与安全控制重点实验室,江苏扬州225127 [3]维维六朝松面粉产业有限公司,江苏徐州221111

出　　处：《美食研究》2022年第1期80-86,共7页Journal of Researches on Dietetic Science and Culture

基　　金：江苏省科技攻关计划-苏北专项(XZ-SZ202042);国家重点研发计划(2019YFF0217602);江苏省大学生创新创业训练计划(202111117043Z)。

摘　　要：酸面团作为传统的面食发酵剂,按其培养方式、生产工艺和最终的产品形式不同可以归分为四大类。酸面团是一种复杂的微生态体系,乳酸菌是酸面团中的主要微生物之一,其发酵代谢产生的有机酸、胞外多糖、酶和细菌素等物质,可以显著改善发酵面制品的风味和口感,提升其营养价值和功能特性,并延长产品的货架期。但由于不同国家和区域的气候差异、酸面团使用的谷物品种不同以及制作方式不同,使得乳酸菌的组成存在较大差异。优良乳酸菌的筛选应综合考虑其有机酸产量、胞外多糖产量、抑菌能力、酶活性等因素,才能为不同产品和风味的专用酸面团提供保障。As a traditional wheat flour product starter,sourdough can be divided into four categories according to its culture mode,production technology and final product form.Sourdough is a complex microbial ecosystem,and lactic acid bacteria(LAB)is one of the main microorganisms in it.The organic acids,extracellular polysaccharides,enzymes and bacteriocins produced by its fermentation and metabolism can significantly improve the flavor and taste of fermented flour products,enhance their nutritional value and functional properties,and extend the shelf life of products.However,due to climate differences in different countries and regions,different varieties of cereals used in sourdough,and different production methods,the composition of LAB varies greatly.Organic acid yield,extracellular polysaccharide yield,bacteriostatic ability,enzyme activity and other factors should be considered in the screening of excellent LAB,so as to provide guarantee for special sourdough with different products and flavors.

关 键 词：酸面团 乳酸菌 多样性 筛选指标 发酵 

分 类 号：TS972.132[轻工技术与工程]