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首页> 外文期刊>Food microbiology >Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation
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Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

机译：阿尔巴尼亚小麦品种的开发：面粉和乳酸菌微生物群的表征，以及发酵面团发酵剂的选择

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摘要

Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions.
机译：根据化学和技术特征对六个阿尔巴尼亚软小麦和硬质小麦品种进行了表征，显示出对面包制作的不同态度。从面粉中选择性地提取麦醇溶蛋白和谷蛋白部分，并进行二维电泳。 Linja 7和LVS面粉显示出最好的特性，并且富含高分子量（HMW）-谷蛋白。通过后倾过程制备I型酵母，并对乳酸菌进行分型和鉴定。植物乳杆菌和肠膜亮丙酸杆菌是主要种类。 38个代表性分离株分别用于软和硬质小麦阿尔巴尼亚面粉的酵母发酵，并根据生长和酸化，发酵商和蛋白水解活性进行选择。设计了两个不同的乳酸菌库来发酵软质或硬质小麦粉。混合发酵剂和精选发酵剂的酵母发酵对发酵商，游离氨基酸的浓度，酚酸的分布以及抗氧化剂和植酸酶的活性有积极的影响。这项研究为综合利用小麦阿尔巴尼亚面粉的潜力提供了基础，该方法考虑了面粉的特性和加工条件。

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  • 来源
    《Food microbiology》 |2014年第12期|96-107|共12页
  • 作者

    Luana Nionelli; Nertila Curri; Jose Antonio Curiel; Raffaella Di Cagno; Erica Pontonio; Ivana Cavoski; Marco Gobbetti; Carlo Giuseppe Rizzello;

  • 作者单位

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, Italy;

    CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, Italy;

    CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, Italy;

    Department of Soil, Plant and Food Science, University of Bari Aldo Mow, 70126 Bari, 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

    Lactic acid bacteria; Sourdough; Albanian wheat cultivars;

    机译：乳酸菌酸面团阿尔巴尼亚小麦品种;

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