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首页> 外文学位 >Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality.
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Metabolism of Lactic Acid Bacteria in Wheat Sourdough and Bread Quality.

机译：小麦酸面团中乳酸菌的代谢和面包品质。

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摘要

Study on metabolism of lactic acid bacteria in wheat sourdough can improve bread quality such as bread flavour, texture and shelf life. This dissertation focused on several metabolic pathways in Lactobacillus strains on both biochemical and genetic level to fulfill three objectives.;The first objective was to produce bread preservative propionate from lactate by cometabolism of Lactobacillus buchneri and Lactobacillus diolivorans to extend bread shelf life. The results showed that propionate was formed in cofermentation. Bread containing 20% sourdough from coferementation effectively inhibited growth of three of the four selected moulds for more than 12 days compared to traditional sourdough. The use of 10% experimental sourdough deferred growth of two molds by one day.;The second objective was to characterize the metabolism of alpha-ketoglutarate (alpha- KG) in sourdough strains. Alpha-KG is an important amino group acceptor for flavour production during sourdough fermentation, however, knowledge on metabolism of alpha-KG in sourdough strains is lacking. Study of metabolism of alpha-KG in Lactobacillus sanfranciscensis and Lactobacillus reuteri showed that L. sanfranciscensis and L. reuteri utilized alpha-KG as electron acceptor, which was converted to 2-hydroxyglutarate in both media and wheat sourdough. The presence of phenylalanine and citrate in addition to alpha-KG partially redirected the use of alpha-KG from electron acceptor to amino group acceptor.
机译：研究小麦酸面团中乳酸菌的代谢可以改善面包的品质，例如面包的风味，质地和保质期。本论文着眼于生化和遗传水平上乳酸菌菌株的几种代谢途径，以实现三个目的。第一个目的是通过布氏乳杆菌和多酚乳杆菌的新陈代谢从乳酸中生产面包防腐剂丙酸酯，以延长面包的货架期。结果表明，丙酸酯在发酵中形成。与传统的酸面团相比，含有20％来自发酵的酸面团的面包有效地抑制了四个选定霉菌中的三个霉菌的生长超过12天。使用10％的实验酵母将一天后两个霉菌的生长推迟。;第二个目标是表征酵母菌株中α-酮戊二酸（alpha-KG）的代谢。 Alpha-KG是在酵母发酵过程中产生风味的重要氨基受体，但是，缺乏关于酵母菌株中α-KG代谢的知识。对旧金山乳杆菌和罗伊氏乳杆菌中α-KG代谢的研究表明，旧金山乳杆菌和罗伊氏乳杆菌利用α-KG作为电子受体，在培养基和小麦酸面团中均转化为2-羟基戊二酸。除α-KG外，苯丙氨酸和柠檬酸盐的存在将α-KG的使用从电子受体重定向到氨基受体。

著录项

  • 作者

    Zhang, Chonggang.;

  • 作者单位

    University of Alberta (Canada).;

  • 授予单位 University of Alberta (Canada).;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2011
  • 页码 170 p.
  • 总页数 170
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 老年病学;
  • 关键词

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