期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 239, 期 -, 页码 54-64出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2016.07.019
关键词
Wheat sourdough; pH evolution; Community dynamics; Lactic acid; Ethanol; Ester
This study dealt with the influence of a crucial pH value of 4.0 on the microbiota of spontaneously fermented backsIdpped liquid wheat sourdoughs. Two spontaneously fermented wheat sourdough fermentation experiments were carried out, one without control of the pH and one with the pH kept constant at pH 4.0, both during nine backstopping steps. In each case, two additional backstopping steps were carried out, with the pH kept constant at 4.0 and with free pH, respectively. Keeping the pH constant at 4.0 changed the microbial community dynamics and metabolite kinetics of the sourdough fermentations. A slower prevalence of sourdough-specific Kazachstania yeasts occurred. Nevertheless, in both experiments, Lactobacillus fermentum, Lb. plantarum/pentosus/paraplantarum, and Kazachstania exigua/bulderi/barnettii prevailed ultimately. The lactic acid and ethanol concentration profiles were affected positively by keeping the pH constant at a minimum of 4.0 as well as the L- and D-lactic acid ratio profile, a potential biological marker for sourdough stability and maturity. Also, the concentration and diversity of acetate esters and their precursors, in particular isoamyl acetate and isoamyl alcohol, were affected negatively by the pH control, indicating the role of pH stress in the sourdough aroma formation. (C) 2016 Elsevier B.V. All rights reserved.
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