酸面团中的优势微生物及其相互作用研究进展  

Research progress on dominant microorganisms and their interactions in sourdough

作　　者：苏珊 王玉婷 吴洁 刘书亮[1,2] 刘爱平[1] SU Shan;WANG Yuting;WU Jie;LIU Shuliang;LIU Aiping(College of Food Science,Sichuan Agricultural University,Ya’an 625000,China;Institute of Food Processing and Safety,Sichuan Agricultural University,Ya’an 625000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000 [2]四川农业大学食品加工与安全研究所,四川雅安625000

出　　处：《食品与发酵工业》2023年第7期316-323,共8页Food and Fermentation Industries

摘　　要：酸面团是由谷物与水混合,经微生物发酵形成的传统面制食品发酵剂,广泛应用于各种面制品的制备。酸面团是一种复杂的微生物生态系统,其中以乳酸菌和酵母菌为主,它们的生长和相互作用会影响酸面团中微生物的结构和功能,最终赋予发酵面制品更好的加工特性、营养特性和感官特性。该文对酸面团发酵过程中微生物的动态变化以及成熟酸面团中的优势微生物进行了概述,并探讨了优势微生物之间的相互作用对酸面团产品品质的影响,以期从微生物层面了解酸面团对面制品产生积极影响的原因,为酸面团的发展提供理论基础。Sourdough is a traditional flour starter formed by mixing grains with water and fermented by microorganisms,which is widely used in the preparation of various flour products.Sourdough is a complex microbial ecosystem,in which lactic acid bacteria and yeasts are dominant,and their growth and interaction affect the structure and function of microorganisms in sourdough,ultimately bring better processing,nutritional and sensory properties to the fermented flour products.The present review provides an overview of the dynamic changes of microorganisms during the fermentation of sourdough and the dominant microorganisms in mature sourdough,and discusses the influence of the interactions between the dominant microorganisms on the quality of sourdough.The study will provide insights into the positive effects of sourdough on flour products at microbial level and provide a theoretical basis for the development of sourdough.

关 键 词：酸面团 面制品 优势微生物 相互作用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]