青稞酸面团的微生物群落组成、功能及酸面团粉制备保护剂筛选  

Microbial Community,Function Analysis of Highland Barley Sourdough and Screening of Protectant for Sourdough Powder Preparation

作　　者：苏珊 牟田玉 杨颖婕 刘书亮[1] 刘爱平[1] Su Shan;Mou Tianyu;Yang Yingjie;Liu Shuliang;Liu Aiping(Food College of Sichuan Agricultural University,Ya'an 625014)

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《中国粮油学报》2024年第10期94-101,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：本研究以植物乳植杆菌LSSR05为发酵剂制作青稞酸面团,结合传统培养法和宏基因组测序技术分析青稞酸面团的微生物组成及其功能特性,并筛选制作青稞酸面团粉的冷冻干燥保护剂。研究表明,经过12 h发酵,乳酸菌的数量达到9.19 lg(CFU/g),酵母菌达到3.41 lg(CFU/g),而肠杆菌降低至1 lg(CFU/g)以下。宏基因组测序结果显示乳酸杆菌属在发酵过程中占绝对优势,其相对丰度从发酵前的77.11%增加至96.61%,而肠杆菌、霉菌等明显减少,与平板计数结果相对应。碳水化合物代谢、氨基酸代谢等代谢通路在酸面团发酵过程中占主导地位,其中丰度较高的包括淀粉和蔗糖代谢、丙酮酸代谢和糖酵解。菊粉的冷冻干燥保护效果优于海藻糖和冰结构蛋白,当添加12%的菊粉时青稞酸面团粉中乳酸菌的存活率最高,达到44.43%。In this study,Lactiplantibacillus plantarum LSSR05 was employed to produce highland barley sourdough.Traditional culture method and metagenomic sequencing technology were utilized to study the microbial community and its functional features of highland barley sourdough.Additionally,a freeze-drying protectant was screened for preparation of highland barley sourdough powder.The results indicated that after 12 hours of fermentation,the number of lactic acid bacteria increased to 9.19 lg(CFU/g),and yeast reached 3.41 lg(CFU/g),but with Enterobacteriaceae decreasing to less than 1 lg(CFU/g).Metagenomic sequencing revealed that Lactobacillus was dominant during the fermentation,and their relative abundance increased from 77.11%to 96.61%after fermentation,while Enterobacter and molds were significantly reduced,which corresponded to the results of plate counting.Meanwhile,metabolic pathways,such as carbohydrate metabolism and amino acid metabolism,etc.dominated sourdough fermentation,with starch and sucrose metabolism,pyruvate metabolism and glycolysis showing higher abundance.The freeze-drying protection effect of inulin was better than that of trehalose and ice structural protein.When 12%inulin was added,the survival rate of lactic acid bacteria in highland barley sourdough powder was the highest,reaching 44.43%.

关 键 词：青稞 酸面团 微生物组 冷冻干燥保护剂 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]