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首页> 外文期刊>Food microbiology >Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods
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Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods

机译：在制造两种传统发酵面团的过程中，酿酒酵母，假丝酵母​​和乳杆菌的稳定和非竞争性联系

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The microbiota occurring in all the manufacturing phases of two Italian sourdough sweet-leavened baked goods (a typical Genoese dry biscuit, Lagaccio, and a soft stuffed North Italian typical cake, Panettone) were investigated over a period of three years. The two sourdough mother sponges were characterized by the stable presence of three dominant microbial species in potential competition for carbohydrates: Lactobacillus sanfranciscensis, Candida milleri, and Saccharomyces cerevisiae. Genotypic and phenotypic characterizations of microbial isolates pointed out that each mother sponge harbored its own strains, well distinguishable by molecular methods of analysis but not differing in their main metabolic properties from those known for the corresponding species. The microbial and biochemical evolution during the whole production protocol of both manufactures demonstrated that the three microbial species grew at almost the same growth rates, without exhausting any of the main carbon substrates (maltose, glucose and fructose). The quite similar growth dynamics under practical conditions and the constant presence of all fermentable carbohydrates were recognized as responsible for the stable non competitive association of maltose-positive and maltose-negative species in both sourdoughs. However, the two sourdoughs were characterized by quite different LAB to yeast ratio, with values significantly higher in Panettone than in Lagaccio. The cause of this difference could mainly be ascribed to the temperature of the mother sponge regeneration phase, that, in the case of Panettone manufacture, occurred under conditions of moderate refrigeration.
机译：在三年的时间内，调查了两种意大利酸甜味烘烤食品（一个典型的热那亚干饼干Lagaccio和一个意大利北部软馅的蛋糕潘妮托妮）的所有生产阶段中的微生物群。这两种发面团的海绵的特征是在三种潜在的碳水化合物竞争中稳定存在三种主要微生物：三酸乳杆菌，米氏假丝酵母和酿酒酵母。微生物分离物的基因型和表型特征指出，每个海绵母都有其自身的菌株，通过分子分析方法可以很好地区分，但其主要代谢特性与相应物种的已知特性没有区别。两种制造商在整个生产过程中的微生物和生化演变表明，三种微生物的生长速度几乎相同，而没有耗尽任何主要的碳底物（麦芽糖，葡萄糖和果糖）。在实际条件下非常相似的生长动力学和所有可发酵碳水化合物的持续存在被认为是造成两个酵母中麦芽糖阳性和麦芽糖阴性物种稳定的非竞争性联系的原因。但是，这两个酵母的特征在于LAB与酵母的比率完全不同，潘妮托妮中的酸值明显高于Lagaccio。造成这种差异的原因主要归因于母海绵再生阶段的温度，在制造潘妮托妮的情况下，发生在中等冷藏条件下。

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