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Microbial Ecology and Process Technology of Sourdough Fermentation.
Advances in Applied Microbiology ( IF 5.515 ) Pub Date : 2017-04-17 , DOI: 10.1016/bs.aambs.2017.02.003
Luc De Vuyst 1 , Simon Van Kerrebroeck 1 , Frédéric Leroy 1
Affiliation  

From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.



中文翻译:

酵母发酵的微生物生态学和工艺技术。

从微生物学的角度来看,面团被认为是一个特定的,具有压力的生态系统,其中包含酵母和乳酸菌(LAB),用于生产烘焙食品。关于酵母菌群对代谢的影响,酸化(LAB),风味形成(LAB和酵母)和发酵(酵母和异性发酵LAB物种)最为明显。根据所接种的接种物,可以区分出三种不同类型的酵母发酵过程,即反倾斜的发酵过程(类型1),起始发酵剂培养的发酵类型(类型2)以及起始发酵剂培养然后反倾斜的发酵类型(类型3)。一种具有酸味特征的LAB菌种是Sanfranciscensis乳酸杆菌。一种具有酵母特性的酵母是Handlis假丝酵母。尽管有人建议特定酵母的微生物可能受其地理起源的影响,但区域特异性似乎通常是由研究数据的解释所造成的人工产物,因为这些数据取决于采样,分离和鉴定程序。但是很显然,适应酵母的微生物能够承受其生长过程中遇到的压力条件。根据技术设置,可以区分0型(生面团),I型(工匠面包店的面团),II型(工业液体面团)和III型(工业干面团)。所有面团的生产,与它们的分类无关,取决于几个内在和外在因素。两种面粉(类型,质量状况等)

更新日期:2017-04-17
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