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首页> 外文期刊>Food microbiology >Structural and Theological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough
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Structural and Theological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

机译：小麦和高粱酸面团中乳酸菌产生的杂多糖的结构和神学表征

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摘要

Hydrocolloids improve the volume, texture, and shelf life of bread. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) during sourdough fermentation can replace hydrocolloids. It was the aim of this study to determine whether heteropolysaccharides (HePS) synthesized intracellularly from sugar nucleotides by glycosyltransferases are produced in wheat and gluten-free sorghum sourdough at effective levels. The HePS-producing strains Lactobatillus casei FUA3185, L. casei FUA3186, and Lactoba-cillus buchneri FUA3154 were used; Weissella cibaria 10M producing no EPS in the absence of sucrose served as control strain. Cell suspensions of L. buchneri in MRS showed the highest viscosity at low shear rate. Glycosyltransferase genes responsible of HePS formation in LAB were expressed in sorghum and wheat sourdough. However, only HePS produced by L. buchneri influenced the Theological properties of sorghum sourdoughs but not of wheat sourdoughs. Sorghum sourdough fermented with L. buchneri exhibited a low |G*| compared to the control, indicating a decrease in resistance to deformation. An increase in tan δ indicated decreased elasticity. The use of LAB producing HePS expands the diversity of EPS and increases the variety of cultures for use in baking.
机译：水解胶体可改善面包的体积，质地和保质期。酸发酵过程中，乳酸菌（LAB）产生的胞外多糖（EPS）可以代替水胶体。这项研究的目的是确定在小麦和无麸质高粱酸面团中，糖基转移酶从糖核苷酸通过糖核苷酸合成的胞内合成的杂多糖（HePS）是否有效产生。使用产生HePS的干酪乳杆菌FUA3185，干酪乳杆菌FUA3186和布氏乳杆菌FUA3154。在没有蔗糖的情况下Weissella cibaria 10M不产生EPS，作为对照菌株。布氏乳杆菌在MRS中的细胞悬浮液在低剪切速率下显示出最高的粘度。在LAB中负责HePS形成的糖基转移酶基因在高粱和小麦酸面团中表达。但是，只有布氏乳杆菌产生的HePS影响高粱酸面团的神学特性，而不影响小麦酸面团的神学特性。用布氏乳杆菌发酵的高粱酸面团显示出较低的| G * |。与对照相比，表明抗变形性降低。 tanδ的增加表明弹性降低。 LAB生产的HePS的使用扩展了EPS的多样性，并增加了用于烘烤的培养物的种类。

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  • 来源
    《Food microbiology》 |2011年第3期|p.547-553|共7页
  • 作者

    Sandra Galle; Clarissa Schwab; Elke K. Arendt; Michael G. Gaenzle;

  • 作者单位

    University College Cork, Department of Food and Nutritional Science, Cork, Ireland,University College Cork Biotransfer Unit, Ireland, Cork, Ireland;

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

    University College Cork, Department of Food and Nutritional Science, Cork, Ireland;

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

  • 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

    heteropolysaccharides; sourdough; gluten-free; lactobacillus buchneri;

    机译：杂多糖酸面团不含麸质;布氏乳杆菌;

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