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Impact of ecological factors on the stability of microbial associations in sourdough fermentation

机译：生态因素对酵母发酵中微生物缔合稳定性的影响

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The limits for the stability of the microbial association 1 (Lactobadllus sanfranciscensis and Candida humilis) and association 2 (Lactobadllus reuteri, Lactobadllus johnsonii and Issatchenkia orientalis) during sourdough fermentation were evaluated by investigating the effects of the ecological factors substrate, refreshment time, temperature, amount of backslopping and competing species in different combinations on their growth. Sourdoughs were fermented in 28 batches under different conditions using the associations and possible competing strains as starters. The dominating microbiota was characterized by bacteriological culture, rRNA gene sequence analysis and RAPD-PCR. Association 1 was found to be competitive in doughs with rye and wheat flour at temperatures between 20 and 30 ℃, refreshment times of 12 and 24 h, amounts of backslopping dough from 5 to 20% and against all competing lactic acid bacteria and yeasts. The processing parameters for the competitiveness of the association 2 were temperatures of 35-40 ℃, refreshment times of 12-24 h and the substrates rye bran, wheat and rye flour, but not in every case. Issatchenkia orientalis could only grow when enough oxygen was available. Its cell counts fell rapidly under the limit of detection when using high amounts of doughs (small ratio of surface to volume) and refreshment times of 12 h. In conclusion, the results demonstrated that the two associations were remarkably stable under most of the investigated process conditions.
机译：通过研究生态因素底物，提神时间，温度，温度，温度和温度的影响，评估了微生物发酵过程中微生物结合体1（旧金山乳杆菌和Handlis假丝酵母）和微生物结合体2（罗氏乳杆菌，约翰逊乳杆菌和东方伊森氏酵母）的稳定性极限。不同种类的退坡和竞争物种在其生长上的数量。发酵酵母在28个批次中在不同条件下使用协会和可能的竞争菌株作为发酵剂进行发酵。通过细菌培养，rRNA基因序列分析和RAPD-PCR对主要菌群进行了表征。协会1在20至30℃之间的温度，黑麦和小麦粉的面团中，在12至24小时的清爽时间，从5％到20％的回倾面团量以及与所有竞争的乳酸菌和酵母菌的竞争中均具有竞争力。关联2的竞争力的加工参数为温度35-40℃，提神时间12-24小时以及底麦黑麦麸，小麦和黑麦面粉，但并非在每种情况下都如此。 Issatchenkia Orientalis仅在有足够的氧气时才能生长。当使用大量的面团（表面与体积的比例很小）和12小时的刷新时间时，其细胞数在检测极限内迅速下降。总之，结果表明，在大多数所研究的工艺条件下，这两种关联都非常稳定。

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