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首页> 外文期刊>Journal of Food Science >Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking
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Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

机译：面包酵母发酵剂的微生物学和发酵特性。

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摘要

This study assessed the levels of microbial contaminants in liquid, compressed and dry commercial baker's yeasts used as starters in breadmaking. Eumycetes, Enterobacteriaceae, total and fecal coliforms, Bacillus spp., and lactic acid bacteria (LAB), in particular enterococci, were quantified. Results obtained in this study highlighted that baker's yeast could represent a potential vehicle of spoilage and undesirable microorganisms into the baking environment, even if these do not influence the leavening activity in the dough, as ascertained by rheofermentometer analysis. Different microbial groups, such as spore-forming bacteria and moulds, were found in baker's yeast starters. Moreover, different species of LAB, which are considered the main contaminants in large-scale yeast fermentations, were isolated and identified by Denaturing Gradient Gel Electrophoresis (DGGE) and 16S rDNA sequencing. The most recurrent species were Lactohacillus plantarum, Enterococcus faecalis, and Enterococcus durans, isolated from both compressed and dry starters, whereas strains belonging to Leuconostoc and Pediococcus genera were found only in dry ones. Nested-Polymerase Chain Reaction (Nested-PCR) and Randomly Amplified Polymorphic DNA-PCR (RAPD-PCR) were also used to highlight the biodiversity of the different commercial yeast strains, and to ascertain the culture purity.
机译：这项研究评估了用作面包发酵剂的液态，压缩和干燥商用面包酵母中微生物污染物的水平。定量了真菌，肠杆菌科，大肠菌群和粪便大肠菌群，芽孢杆菌属和乳酸菌（LAB），特别是肠球菌。在这项研究中获得的结果表明，面包酵母可能是变质的潜在载体，并且不希望微生物进入烘焙环境，即使这些微生物不影响面团中的膨松活性（通过流变发酵仪分析确定）也是如此。在面包酵母发酵剂中发现了不同的微生物群，例如形成孢子的细菌和霉菌。此外，通过变性梯度凝胶电泳（DGGE）和16S rDNA测序分离并鉴定了被认为是大规模酵母发酵中主要污染物的不同种类的LAB。从压缩发酵剂和干燥发酵剂中分离出的最常出现的种是植物乳杆菌，粪肠球菌和杜伦肠球菌，而仅在干燥的菌株中发现了亮葡菌属和Pediococcus属的菌株。巢式聚合酶链反应（Nested-PCR）和随机扩增多态性DNA-PCR（RAPD-PCR）也用于突出不同商业酵母菌株的生物多样性，并确定培养物的纯度。

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  • 来源
    《Journal of Food Science》 |2013年第9期|1224-1231|共8页
  • 作者

    A. Reale; T. Di Renzo; M. Succi; P. Tremonte; R. Coppola; E. Sorrentino;

  • 作者单位

    Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100-Avellino (Italy);

    Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100-Avellino (Italy);

    Dipartimento Agricoltura Ambiente Alimenti, DIAAA, Univ. degli Studi del Molise, Via De Sanctis, 86100 Campobasso (Italy);

    Dipartimento Agricoltura Ambiente Alimenti, DIAAA, Univ. degli Studi del Molise, Via De Sanctis, 86100 Campobasso (Italy);

    Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100-Avellino (Italy),Dipartimento Agricoltura Ambiente Alimenti, DIAAA, Univ. degli Studi del Molise, Via De Sanctis, 86100 Campobasso (Italy);

    Istituto di Scienze dell'Alimentazione C.N.R. Via Roma, 64 83100-Avellino (Italy),Dipartimento Agricoltura Ambiente Alimenti, DIAAA, Univ. degli Studi del Molise, Via De Sanctis, 86100 Campobasso (Italy);

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Bacillus; baker's yeast; DGGE; Enterococci; microbial contamination; rheofermentometer; Saccharomyces cerevisiae;

    机译：芽孢杆菌面包酵母;DGGE;肠球菌;微生物污染;流变仪酿酒酵母;

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