添加小米对老面发酵小麦面团的微生物多样性及馒头品质的影响  

Effects of Adding Foxtail Millet on Microbial Diversity of Fermented Wheat Dough and Quality of Steamed Bread

作　　者：刘俊利 赵巍[1] 张爱霞[1] 李朋亮 任素芬[1] 刘敬科[1] Liu Junli;Zhao Wei;Zhang Aixia;Li Pengliang;Ren Sufen;Liu Jingke(Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050000)

机构地区：[1]河北省农林科学院生物技术与食品科学研究所,石家庄050000

出　　处：《中国食品学报》2024年第5期299-312,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省省级科技计划资助项目(22327101D);财政部和农业农村部:国家现代农业产业技术体系建设专项(CARS-06-14.5-A29)。

摘　　要：为了研究微生物生长代谢对老面馒头质地和品质的影响,采用高通量测序技术比较老面发酵小麦(SW)/小麦-小米(SM)面团中的微生物组成及其代谢功能差异,并对小麦/小麦-小米馒头的物理特性及其与微生物的相关性进行分析。结果表明,2组样品的微生物多样性和丰富度虽存在一定差异,但差异不大。SM中细菌和真菌群落的多样性较低。真菌较细菌的丰富度高,而多样性较低。2组微生物菌群组成相似,细菌的优势菌属为乳酸杆菌属和片球菌属,优势菌种为面包乳杆菌和发酵乳杆菌,在SW和SM中均差异显著(P<0.05)。真菌的绝对优势菌属为酵母属,由酿酒酵母组成。KEGG分析显示,次生代谢产物生物合成和氨基酸代谢是SM中代谢旺盛的通路,而碳水化合物、脂质、维生素和核苷酸代谢在SW中显著上调(P<0.05)。老面发酵对不同种类馒头的品质和质地特性产生了影响,相比于小麦馒头,小麦-小米馒头硬度、比容、咀嚼性较高,而弹性、内聚性较低。乳酸菌可以改善馒头的质地特性,这取决于菌属种类,低丰度菌属与弹性呈显著正相关关系(P<0.05)。研究结果为探明微生物组成与老面馒头物理特性的形成机制提供了理论依据,并为筛选、改善品质的潜在微生物提供了参考。To study the effects of microbial growth and metabolism on the texture and quality of sourdough fermented steamed bread,high-throughput sequencing was used to compare sourdough fermented wheat(SW)/wheat-millet(SM)doughs,and the physical characteristics of wheat/wheat-millet steamed bread and its correlation with microorganisms were analyzed.The results showed that there were some differences in microbial diversity and richness between the two groups,but the differences were not significant.The diversity of bacterial and fungal communities in SM was low.Fungi had higher richness than bacteria,but lower diversity.The microbial flora composition of the two groups was similar.The dominant bacterial genera were Lactobacillus and Pediococcus and the dominant bacterial species were Lactobacillus crustorum and Lactobacillus fermentum.They were all significantly different in SW and SM(P<0.05).The dominant fungal genus was Saccharomyces,which was composed of Saccharomyces cerevisiae.KEGG analysis showed that secondary metabolite biosynthesis and amino acid metabolism were highly metabolized pathways in SM,while carbohydrate,lipid,vitamin and nucleotide metabolism were significantly up-regulated in SW(P<0.05).Compared with wheat steamed bread,the wheat-millet steamed bread had higher hardness,specific volume and chewiness,but lower springiness and cohesiveness.Lactic acid bacteria could improve the texture of steamed bread,depending on the species of bacteria.There was a significant positive correlation between low abundance genera and springiness(P<0.05).These results provided a theoretical basis for exploring the formation mechanism of microbial composition and physical characteristics,and a reference for screening potential microorganisms to improve the quality of sourdough fermented steamed bread.

关 键 词：老面 小米 微生物多样性 质构 比容 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]