全麦发酵面团菌群结构分析及对风味物质的影响

采用宏基因组学的方法解析全麦传统发酵面团细菌菌群结构组成,确定其核心菌属为乳酸菌科乳杆菌属短乳杆菌种。对全麦传统发酵面团和商业发酵面团的风味物质进行了测定,发现传统发酵面团风味物质种类比商业发酵多9种,在含量上也存在差异,但均以烃的含量最多。说明传统发酵剂更有利于全麦面团风味物质的形成,更易让消费者接受,为传统发酵剂在全麦制品中的应用提供理论支持。

Structure analysis of whole wheat yeast bacteria and its effects on flavor substances

In order to develop and improve the utilization of whole grains, the macrogenomics method was used to analyze the structural composition of the whole wheat traditional fermentative dough, and the result shows that the core fermentation genus was Lactobacillaceae Lactobacillus brevis. According to the relevant literature, the flavor substances of whole wheat traditional fermentative dough and commercial fermentative dough were determined. The traditional fermentative dough contains 9 more flavor substances than commercial fermentation and there were also differences in the content, with the hydrocarbon content was showing the highest. It was indicated that the traditional fermentation strain was more conducive to the formation of flavor substances in the whole wheat dough, this was more acceptable to consumers and provided theoretical support for the application of traditional fermentation strains in whole wheat products.