Some beverage-spoiling lactic acid bacteria (LAB) produce capsular β-glucans from UDP-glucose, which is accompanied by cell network formation causing viscosity increases of liquids. This feature of certain LAB is feared in breweries but could be useful for structural and nutritional improvement of baked goods, provided that these LAB are suited for the manufacture of sourdoughs. The aim of this study was to investigate the persistence and β-glucan formation of the brewery isolates Levilactobacillus (L.) brevis TMW 1.2112 and Pediococcus (P.) claussenii TMW 2.340 in wheat and rye sourdoughs. Both the wild-type strains and the respective β-glucan-deficient mutants were dominant in wheat and rye sourdoughs and acidified them to characteristic pH ranges. The formation of β-glucan capsules during sourdough fermentations was stable in L. brevis TMW 1.2112 in contrast to P. claussenii TMW 2.340. Wheat sourdoughs fermented with the β-glucan producing L. brevis TMW 1.2112 cells were significantly more viscous than doughs fermented by the P. claussenii TMW 2.340 cells and the applied mutant strains. In conclusion, L. brevis TMW 1.2112 and P. claussenii TMW 2.340 were suited and persistent wheat and rye sourdough starters, while the in situ β-glucan formation in sourdoughs was hardly detectable in case of P. claussenii.

一些喝饮料的乳酸菌（LAB）从UDP-葡萄糖产生荚膜β-葡聚糖，并伴随着细胞网络的形成，导致液体的粘度增加。啤酒厂担心某些LAB的此功能，但如果这些LAB适用于发酵面团的制造，则可能对烘焙产品的结构和营养改善有用。这项研究的目的是调查啤酒分离株短杆菌Levitactobacillus（L.）brevis TMW 1.2112和Pediococcus（P.）claussenii的持久性和β-葡聚糖的形成。小麦和黑麦酸面团中的TMW 2.340。野生型菌株和各自的β-葡聚糖缺陷型突变体在小麦和黑麦酸面团中均占优势，并将其酸化至特征pH范围。在短发酵乳杆菌TMW 1.2112中，酸发酵过程中β-葡聚糖胶囊的形成是稳定的，与克劳氏疟原虫TMW 2.340相反。用产β-葡聚糖的短乳杆菌TMW 1.2112细胞发酵的小麦面团比用克劳森氏菌TMW 2.340细胞和所应用的突变菌株发酵的面团要高得多。总之，短乳杆菌TMW 1.2112和P. claussenii TMW 2.340是适合和持久的小麦和黑麦拓荒者首发，而对于克劳氏疟原虫，很难在酵母中原位形成β-葡聚糖。