不同温度发酵的全麦酸面团质量评价及乳酸菌多样性分析和选育  

Quality Evaluation of Whole Wheat Sourdough Fermented at Different Temperatures and Diversity Analysis and Breeding Selection of Lactic Acid Bacteria

作　　者：王博 张维清 高涵[3] 王超 刘玉春 郭超 WANG Bo;ZHANG Weiqing;GAO Han;WANG Chao;LIU Yuchun;GUO Chao(Gansu Industry Polytechnic College,Tianshui 741025,China;Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Liaoning Agricultural Vocation and Technical College,Yingkou 115009,China)

机构地区：[1]甘肃工业职业技术学院,甘肃天水741025 [2]国家粮食和物资储备局科学研究院,北京100037 [3]辽宁农业职业技术学院,辽宁营口115009

出　　处：《食品工业科技》2025年第8期182-191,共10页Science and Technology of Food Industry

基　　金：甘肃省自然科学基金青年科技基金项目(23JRRE0735);甘肃工业职业技术学院:2023年度校级重点科研项目(gsgzxy20230101);中央级公益性科研院所基本科研业务费专项项目(ZX2226)。

摘　　要：为探究发酵温度对全麦酸面团质量及乳酸菌多样性的影响,利用全长高通量测序技术系统解析不同温度发酵的全麦酸面团在成熟过程中细菌群落结构及其演替规律,通过理化分析评价酸面团质量,采用传统培养法分离优势菌种并从中筛选特异菌株。结果表明,发酵温度对酸面团的质量特征存在显著影响,随发酵温度升高,酸面团成熟时的pH从4.18降低到3.87,总滴定酸度(Total titratable acidity,TTA)从15.0 mL增加到24.0 mL,发酵温度≥30℃时,成熟酸面团总抗氧化活性、类黄酮和氨基酸含量显著增加(P<0.05),高温发酵可赋予全麦酸面团更好的质量特征。不同温度发酵成熟的全麦酸面团中优势乳酸菌存在显著物种差异,20℃和25℃以弯曲乳杆菌为主,30℃以弯曲乳杆菌和乳酸片球菌为主,37℃以桥粘液乳杆菌为主。通过酶活力筛选,乳酸菌(Lactic acid bacteria,LAB)LAB 31弯曲乳杆菌的纤维素酶活最高,为77.92±2.26 U/L,LAB 22乳酸片球菌的淀粉酶活最高为42.19±4.12 U/L。该研究为全麦发酵食品发酵剂的开发提供了一定的理论依据与菌种资源。To investigate the impact of fermentation temperature on the quality and biodiversity of lactic acid bacteria(LAB)in whole wheat sourdough,full-length high-throughput sequencing technology was applied to systematically analyze the community structure and succession patterns of bacterial communities in sourdough samples fermented at different temperatures during the maturation process.Sourdough quality was assessed by physicochemical analysis,and dominant bacterial strains were isolated using traditional cultivation methods and then screened for unique characteristics.The results indicated that high temperature fermentation could impart better quality characteristics to whole wheat sourdough.There was a significant effect of fermentation temperature on sourdough quality characteristics.The pH of the matured sourdough decreased from 4.18 to 3.87 and the total titratable acidity(TTA)increased from 15.0 mL to 24.0 mL with increasing fermentation temperature.The total antioxidant activity,flavonoids and amino acid content of ripened sourdough increased significantly when the fermentation temperature was not lower than 30℃(P<0.05).There were significant differences in the dominant lactic acid bacteria between ripened whole wheat sourdough fermented at different temperatures.The Latilactobacillus curvatus predominated at 20℃and 25℃,and both Latilactobacillus curvatus and Pediococcus acidilactici were prevalent at 30℃.The Limosilactobacillus pontis became the dominant strain when the fermentation temperature was increased to 37℃.Enzyme activity screening revealed that LAB 31,identified as Latilactobacillus curvatus,had the highest cellulase activity of 77.92±2.26 U/L and LAB 22,identified as Pediococcus acidilactici,had the highest amylase activity of 42.19±4.12 U/L.This study is expected to provide a theoretical basis and bacterial resources for the development of starter cultures for whole wheat fermentation foods.

关 键 词：发酵温度 全麦酸面团 乳酸菌 高通量测序技术 微生物多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]