传统食品源乳酸菌对酸面团面包风味的影响

乳酸菌在酸面团制作中扮演着重要角色，对其风味等品质有显著影响。不同种类的乳酸菌在性能上存在差异，为了选育特色酸面团用乳酸菌发酵剂，开发差异化酸面团面包，本研究对来自不同种类传统发酵食品中的乳酸菌，进行糖代谢能力、产有机酸能力及风味特征评估，并验证其对酸面团和面包风味的影响。结果显示，有6株乳酸菌具有较强的糖代谢能力和产酸性能，风味特征优良。其产生的挥发性风味物质主要包括醇类、酯类、酮类、醛类、酸类和其他类化合物。其中有2株植物乳杆菌可为酸面团面包贡献酸味、果味和酒酿味等特殊风味。这些筛选出的菌株为开发具有特征性香气成分的酸面团发酵剂提供了资源，具有工业应用潜力。

Effect of Lactic Acid Bacteria in Traditional Foods on the Flavor of Sourdough Bread

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.