投稿指南出版伦理版权说明 我要投稿
首页 > 过刊浏览>2025年第44卷第8期 >69-78. DOI:10.12441/spyswjs.20250115002
PDF HTML阅读 XML下载 导出引用 引用提醒
优良乳酸菌和酵母菌发酵剂的筛选及混合发酵对面包面团品质的影响
CSTR:
作者:
作者单位:

1.浙江工商大学食品与生物工程学院，浙江 杭州 310018;2.浙江农林大学暨阳学院，浙江 诸暨 311800;3.浙江省食品微生物重点实验室，浙江 杭州 310018

作者简介:

通讯作者:

李延华（1979—），女，博士，副教授，硕士研究生导师，主要从事微生物发酵、食品加工研究。E-mail：liyanhua607@163.com

中图分类号:

基金项目:

浙江省科技厅重点研发项目（2019C02091）。


Screening of Excellent Lactic Acid Bacteria and Yeast Fermentation Agents and Effects of Mixed Fermentation on the Quality of Bread Dough
Author:
Affiliation:

1.School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China;2.Jiyang College, Zhejiang A&F University, Zhuji 311800, China;3.Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, China

Fund Project:

  • 摘要
    • |
  • 图/表
    • |
  • 访问统计
    • |
  • 参考文献
    • |
  • 相似文献
    • |
  • 引证文献
    • |
  • 资源附件
    • |
  • 文章评论
    摘要:

    【目的】乳酸菌和酵母菌协同用于酸面团的发酵可更好满足烘焙食品发酵剂的工业生产需求。【方法】通过测定发酵过程中活菌数、pH、吸光度、面团高度增加量和乙醇体积分数，考察各菌发酵过程中耐酸、产酸、产酶、产气和产醇的能力。通过测定面包面团的微生物数量、pH、拉伸面积、延伸度、硬度、黏性、储能模量（G′）、损耗模量（G″）等，评价不同发酵菌种对面包面团总滴定酸度（TTA）、拉伸特性、质构特性、流变特性的影响。【结果】副干酪乳酪杆菌（Lacticaseibacillus paracasei）LG0260、植物乳植杆菌（Lactiplantibacillus plantarum）LG1034、乳酸乳球菌（Lactococcus lactis）LG0827以及单孢酿酒酵母（Saccharomyces cerevisiae）J2808和单孢酿酒酵母J2815在整个发酵过程都保持良好的产酸速率和产酸能力。其中，副干酪乳酪杆菌LG0260、马克思克鲁维酵母（Kluyveromyces marxianus）J2828、乳酸乳球菌LG0827分别表现出最高的植酸酶酶活性（23.21 mU/mL）、淀粉酶酶活性（0.82 U/mL）和蛋白酶酶活性（2.51 U/mL）。此外，单孢酿酒酵母J2808与副干酪乳酪杆菌LG0260共培养发酵制备的液体酸面团菌种MY2L1能够有效改善面包面团的拉伸面积和延伸度（最高分别为242 cm2和181 mm）。【结论】与商用安琪酵母相比，液体菌种对于酸面团硬度和黏性的影响较大；混合发酵的液体菌种使面团的流体性质增强。该研究可为发酵Ⅱ型酸面团发酵剂的挖掘和酸面团的品质提升提供参考。

    Abstract:

    [Objective] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method] This study investigated the acid tolerance, acid production, enzyme production, gas production, and alcohol production abilities of various strains during the fermentation process by measuring the microbial count, pH, stretching area, elongation, hardness, viscosity, storage modulus (G′), loss modulus (G″), etc. of bread dough. The effects of different fermentation agents on the total titratable acidity (TTA), stretching characteristics, texture characteristics, and rheological properties of bread dough were investigated. [Result] Lacticaseibacillus paracasei LG0260, Lactiplantibacillus plantarum LG1034, Lactococcus lactis LG0827, as well as Saccharomyces cerevisiae J2808 and S. cerevisiae J2815, maintained good acid production rates and abilities throughout the fermentation process. Especially, L. paracasei LG0260, Kluyveromyces marxianus J2828, and L. lactis LG0827 exhibited the highest phytase enzyme activity (23.21 mU/mL), amylase enzyme activity (0.82 U/mL), and protease enzyme activity (2.51 U/mL), respectively. In addition, the fermentation agent MY2L1 prepared by co-culture fermentation of S. cerevisiae J2808 and L. paracasei LG0260 effectively improved the stretching area and elongation of bread dough, with the highest values of 242 cm2 and 181 mm, respectively. [Conclusion] Liquid strains have greater impacts on the hardness and viscosity of sourdough than commercial Angel yeast. The mixed fermentation with liquid strains enhances the fluid properties of the dough. This study can provide technical reference for mining type Ⅱ sourdough fermentation agents and improving sourdough quality.

    参考文献
    相似文献
    引证文献
引用本文

陈雨萌,王伟军,沈淑铃,李延华,马敬敬,黄梦涵,刘宇航.优良乳酸菌和酵母菌发酵剂的筛选及混合发酵对面包面团品质的影响[J].食品与生物技术学报,2025,44(8):69-78.

CHEN Yumeng, WANG Weijun, SHEN Shuling, LI Yanhua, MA Jingjing, HUANG Menghan, LIU Yuhang. Screening of Excellent Lactic Acid Bacteria and Yeast Fermentation Agents and Effects of Mixed Fermentation on the Quality of Bread Dough[J]. Journal of Food Science and Biotechnology,2025,44(8):69-78.

复制
分享
相关视频

文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2025-01-15
  • 最后修改日期:2025-03-28
  • 录用日期:
  • 在线发布日期: 2025-11-26
  • 出版日期:
文章二维码

版权所有：《食品与生物技术学报》编辑部

地址：江苏省无锡市蠡湖大道1800号  邮政编码：214122

电话：0510-85913526  电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码