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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

机译：评估胞外多糖产生Weissella cibaria MG1菌株用于从各种面粉生产面团的评估

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摘要

This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the flours, sourdoughs from quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and quinoa flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in quinoa flour; α-amylase activity was highest in wheat and teff flours. Protein degradation during fermentation was most extensive in quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43-55 kDa extensively. Rheological analyses revealed decreased dough strength (A_F) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in quinoa flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, quinoa and teff flour.
机译：这项研究确定了Weissella cibaria MG1在由无麸质面粉（荞麦，燕麦，奎奴亚藜和特夫）以及小麦粉制成的面团中产生的胞外多糖（EPS）。发酵酵母（SD）时不加蔗糖，或者用蔗糖代替10％的面粉以支持EPS的生产。 EPS的量取决于底物：在荞麦（4.2 g EPS / kg SD）和藜麦酸面团（3.2 g EPS / kg SD）中发现了大量的EPS，相应的寡糖含量低；相反，在小麦酸面团中未检出EPS，但检出了Panose系列寡糖（PSO）。将发酵过程中的有机酸产量，碳水化合物和流变变化与未添加蔗糖的EPS阴性对照进行了比较。与面粉中较高的矿物质含量相对应，藜麦，特夫和荞麦的酸面团比小麦具有更高的缓冲能力。荞麦，塔夫和藜麦粉中的可发酵碳水化合物促进了白屈菜的生长。说明为什么W. Cibaria无法在燕麦面团中生长。藜麦粉中的内源蛋白水解活性最高。小麦和特非粉中α-淀粉酶活性最高。奎奴亚藜和teff SD中发酵过程中的蛋白质降解最广泛，可降低蛋白质峰18-29、30-41和43-55 kDa。流变学分析表明，发酵后面团强度（A_F）降低，特别是在蔗糖补充的荞麦酸面团中，其与EPS的含量相关。 EPS产量高与藜麦粉中的高蛋白，可发酵糖（葡萄糖，麦芽糖，果糖）和矿物质含量相关。总之，W。cibaria MG1是用于荞麦，奎奴亚藜和特菲面粉的酵母发酵的合适发酵剂。

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  • 来源
    《Food microbiology》 |2014年第2期|44-50|共7页
  • 作者

    A. Wolter; A.-S. Hager; E.Zannini; S.Galle; M.G. Gaenzle; D.M. Waters; E.K. Arendt;

  • 作者单位

    School of Food and Nutritional Sciences. University College Cork, Cork, Ireland;

    School of Food and Nutritional Sciences. University College Cork, Cork, Ireland;

    School of Food and Nutritional Sciences. University College Cork, Cork, Ireland;

    Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton T6G 2P5, Alberta, Canada;

    Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton T6G 2P5, Alberta, Canada;

    School of Food and Nutritional Sciences. University College Cork, Cork, Ireland;

    School of Food and Nutritional Sciences. University College Cork, Cork, Ireland;

  • 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

    Gluten-free; Buckwheat; Oat; Quinoa; Teff; Wheat;

    机译：不含麸质;荞麦;燕麦;藜麦;Teff;小麦;

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