粮油食品科技2024，Vol.32Issue(2)：65-73,9.DOI:10.16210/j.cnki.1007-7561.2024.02.008
传统食品源乳酸菌对酸面团面包风味的影响
Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread
摘要
Abstract
Lactic acid bacteria(LAB)plays an important role in the production of sourdough,and has a significant impact on its flavor and other qualities.In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread,this study evaluated the glucose metabolism capacity,organic acid production capacity and flavor characteristics of LAB strains isolated from different kinds of traditional fermented foods,and their effects on the flavor of sourdough and bread were also verified.The results showed that there were 6 LAB strains with strong glucose metabolism and acid production performance,and excellent flavor characteristics.The volatile flavor substances produced by these strains were mainly composed of alcohols,esters,ketones,aldehydes,acids,and other compounds.Among them,two Lactobacillus plantarum strains might be the main contributors of special flavors such as sourness,fruitiness and rice wine flavor to sourdough bread.These obtained strains provide resources for the development of sourdough starter culture with characteristic aroma components,and have potential for industrial application.关键词
乳酸菌/酸面团/风味物质/糖代谢能力/产有机酸能力/面包Key words
Lactic acid bacteria/sourdough/flavor substances/sugar metabolism/organic acid production/bread分类
轻工纺织引用本文复制引用
杨海莺,卢玉,张春强,姚倩儒,李佳璞,牛兴和,李慧..传统食品源乳酸菌对酸面团面包风味的影响[J].粮油食品科技,2024,32(2):65-73,9.基金项目
国家重点研发计划课题(2022YFF1100502) National Key Research and Development Project of China(No.2022YFF1100502) （2022YFF1100502）
