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Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening

机译：与几个硬粒小麦基因型内核相关的酵母生态学及其在面团生殖期间与酿酒酵母的共同培养中的作用

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摘要

This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A total of 413 isolates was collected and subjected to phenotypic and genotypic characterization. Twenty-three yeast species belonging to 11 genera have been identified. Filobasidium oeirense, Sporobolomyces roseus and Aureobasidium pullulans were the species most commonly found in durum wheat kernels. Doughs were co-inoculated with yeasts isolated from wheat kernels and commercial Saccharomyces cerevisiae, in order to evaluate the interactions between yeasts and the leavening performance. Yeast populations of all doughs have been monitored as well as dough volume increase and weight loss (as CO_2) measured after 2 h of fermentation. The doughs whose final volume was higher than control dough (inoculated exclusively with S. cerevisiae) were those inoculated with Naganishia aMda, Vishniacozyma dimennae (118 mL each), and Candida parapsihsis (102 mL). The weight losses were variable, depending on the co-culture used with S. cerevisiae and the values were in the range of 0.08-1.00 g CO_2/100 g. The kernel yeasts species C. parapsilosis, N. albida, P. terrestris, R. mucilaginosa and V. dimennae deserves future attention to be co-inoculated with the commercial starter S. cerevisiae in order to improve the sensory characteristics of bread.
机译：这项工作是为了调查杜兰姆小麦的酵母生态，以评估籽粒酵母与商业面包酵母酵母酿酒酵母在面团肠内的相互作用。在西西里岛栽培的杜兰姆小麦的39种基因型中研究了酵母种群。最高级别的核酵母是2.9 log cfu / g。收集共413个分离物并进行表型和基因型表征。已经确定了属于11属的二十三种酵母物种。氟哌啶oeirensium oeirensium，孢子醇瘤罗斯和金属硼哌啶藜果岭果岭是杜粉麦内仁最常见的物种。面团与从小麦核和商业酿酒酵母中分离的酵母接种，以评估酵母与致血性能之间的相互作用。所有面团的酵母种群已被监测，以及在发酵2小时后测量的面团体积增加和减肥（作为CO_2）。最终体积高于对照面团的面团（仅与S. Cerevisiae接种），是接种Naganishia AMDA，VishniaCozyma Dimennae（每种118ml）和Candida Parapsihsis（102ml）的那些。根据与S.酿酒酵母一起使用的共培养物，重量损失是可变的，并且该值在0.08-1.00gco_2 / 100g的范围内。核酵母物种C.甲状腺鳞片，N.Albida，P. Terrestris，R. Mucilaginosa和V.Dimennae值得未来的注意与商业启动器S. Cerevisiae共同接种，以改善面包的感官特征。

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  • 来源
    《Food microbiology》 |2021年第4期|103666.1-103666.10|共10页
  • 作者

    Antonio Alfonzo; Delphine Sicard; Giuseppe Di Miceli; Stephane Guezenec; Luca Settanni;

  • 作者单位

    Department of Agricultural Food and Forestry Science University of Palermo Viale delle Scienze 4 90128 Palermo Italy;

    SPO University Montpellier INRAE Montpellier Supagro 34060 Montpellier France;

    Department of Agricultural Food and Forestry Science University of Palermo Viale delle Scienze 4 90128 Palermo Italy;

    SPO University Montpellier INRAE Montpellier Supagro 34060 Montpellier France;

    Department of Agricultural Food and Forestry Science University of Palermo Viale delle Scienze 4 90128 Palermo Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Co-fermentation; Dough leavening; Non-saccharomyces; Triticum turgidum subsp. durum; Wheat kernels; Yeasts;

    机译：共同发酵;面团砍伐;非糖酵母;triticum turgidum subsp。杜伦姆;小麦内核;酵母;

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