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当前位置: 首页 > 文章 > 大豆低聚糖对类食品乳杆菌412与安琪酵母联合发酵酸面团的影响 河北农业大学学报 2013,36 (6) 74-79
Position: Home > Articles > The effects of soybean oligosaccharides on sourdough fermentation by Lactobacillus paralimentarius 412 plus Anqi's yeast used as a combined starter Journal of Agricultural University of Hebei 2013,36 (6) 74-79

大豆低聚糖对类食品乳杆菌412与安琪酵母联合发酵酸面团的影响

作  者：
刘啸;贾春凤;陈想;周方;李腾;刘伯言;张柏林
单  位：
北京林业大学生物科学与技术学院食品科学与工程系/林业食品加工与安全北京市重点实验室
关键词：
大豆低聚糖;类食品乳杆菌412;安琪酵母;酸面团;发酵
摘  要：
应用类食品乳杆菌412(Lactobacillus paralimentarius 412)与安琪酵母菌(Anqi’s yeast)联合作为酸面团发酵剂。在培养基介质中,大豆低聚糖均能作为二者生长和代谢所需的碳源被利用。将30g/kg大豆低聚糖加入面粉中,通过测定面团发酵力、pH值、滴定酸度对比研究发现,添加大豆低聚糖对面团发酵的影响优于蔗糖和葡萄糖,蔗糖则优于葡萄糖。进一步对比大豆低聚糖与其有效成分水苏糖和棉籽糖的研究发现,水苏糖能使发酵面团pH值降低最快,但添加大豆低聚糖的面团发酵力和滴定酸度明显好于水苏糖和棉籽糖;与大豆低聚糖复合物相比,低聚糖中的单一组分并不能更好的改善面团的发酵性能。综合上述结果,确定大豆低聚糖在发酵酸面团中的适宜添加量为3%。
译  名：
The effects of soybean oligosaccharides on sourdough fermentation by Lactobacillus paralimentarius 412 plus Anqi's yeast used as a combined starter
作  者：
LIU Xiao;JIA Chun-feng;CHEN Xiang;ZHOU Fang;LI Teng;LIU Bo-yan;ZHANG Bo-lin;Department of Food Science and Engineering,College of Biological Science and Technology,Beijing Forestry University/Beijing Key Laboratory of Forest Food Processing and Safety,Beijing Forestry University;
关键词：
soybean oligosaccharides;;Lactobacillus paralimentarius 412;;Anqi's yeast;;sourdough;;fermentation
摘  要：
This study dealt with the roles of soybean oligosaccharides in improving the fermentation of wheat sourdough started by Lactobacillus paralimentarius 412and Anqi's yeast as mixed cultures.It was clear that soybean oligosaccharides could be applied as a carbon source to improve the growth of the two microorganisms in the culture medium.Moreover,adding 30 g/kg soybean oligosaccharides,glucose and sucrose are supplemented to flour,and their roles in affecting the fermentation of the sourdough containing the jointed microorganisms were observed by measuring the fermentation ability,pH,titratable acidity.Supplement of soybean oligosaccharides favored the dough fermentation better than the supplement of disaccharide or monosaccharide.Stachyose and raffinose are the two main carbohydrate merits of soybean oligosaccharides,and their roles in affecting the dough fermentation also were evaluated.It was noted that addition of stachyose to flour caused the lowest pH of the sourdough,but the fermentation ability and titratable acidity of the sourdough was significantly lower than these of the sourdough which was supplemented with soybean oligosaccharides.This suggests that the soybean oligosaccharides should be better in improving the dough fermentation than its single component.In conclusion,3% soybean oligosaccharides as an optimum level would enhance the performance of the dough fermented with the jointed starter of Lactobacillus paralimentarius 412and Anqi's yeast according to the present study.

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