乳酸细菌在面包和糕点中的分子表征 起点发酵剂发酵剂
Jihad Kleib1, Ziad Rizk1,2, Abdo Tannouri1,2
1Department of Biology, Faculty of Arts and Sciences, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon.
Microorganisms
|November 25, 2023
概括
乳酸细菌 (LAB) 是面包发酵的关键. 这项研究发现LAB在小麦和麦面粉中占主导地位,Lactobacillus sanfranciscencis在小麦中占主导地位,并证明它们能够抑制常见的食源性病原体.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 面包发酵依赖乳酸细菌 (LAB) 和酵母,它们自然存在于面粉微生物群中.
- LAB对面包的质地,味道,香气和营养价值有很大的贡献.
- 了解不同地板中的LAB多样性对于优化面包制作过程至关重要.
研究的目的:
- 用传统和分子方法对小麦,麦和大米粉中的乳酸细菌 (LAB) 进行表征.
- 评估LAB多样性对三种面粉类型面团特性的影响.
- 评估已识别的LAB对常见的细菌和真菌病原体的对抗潜力.
主要方法:
- 用于LAB特征的表型和生化分析.
- 使用RFLP对运ITS区域和物种特定PCR进行分子鉴定.
- 由LAB多样性影响的面团特征的评估.
- 在实验室中评估LAB对E.E.的对抗活性. 大肠杆菌,S. coli,S. 黄金色,波特里斯,和.
主要成果:
- 在小麦和麦粉中LAB占主导地位,但在米粉中没有LAB.
- 兰氏菌被确定为在小麦面粉中占主导地位的LAB物种,在麦面粉中存在较小的LAB物种.
- 实验室通过产生可溶性物质,证明了对测试的细菌和真菌病原体具有对抗作用.
结论:
- 在小麦,麦和米粉之间,LAB种群和多样性差异很大.
- 在小麦粉发酵过程中,Lactobacillus sanfranciscencis扮演着重要的角色.
- 已识别的LAB具有抗菌性质,这表明在食品保存和安全方面有潜在的应用.
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