Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough
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DOI：
10.1016/j.procbio.2006.07.001
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发表时间：
2006-12-01
影响因子：
4.4
通讯作者：
Kalantzopoulos, George
中科院分区：
文献类型：
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作者：
Paramithiotis, Spiros;Gioulatos, Spiros;Kalantzopoulos, George
本研究的目的是评估酿酒酵母和乳酸菌之间的相互作用，无论是形成一个稳定的财团在希腊小麦酸面团（即乳酸杆菌sanfranciscensis和L. brevis）或偶尔构成次级微生物群（即Weissella cibaria，L.嗜热链球菌、戊糖片球菌和屎肠球菌）。为此目的，通过使用上述菌种的菌株作为单一发酵剂，或将酵母与每种乳酸菌菌株组合来制备小麦面团。酸面团样品中的代谢产物的测定通过HPLC分析进行。乳酸菌的存在对S.酿酒酵母的最终细胞产量，但负面影响的最大比生长速率。乙醇生产主要受到负面影响，而共培养物对甘油生产具有可变的影响。另一方面，S.酿酒酵母有利于甘露醇和乙酸的生产，对最大比生长速率具有种依赖性影响，对乳酸菌的最终cfu/g酸面团和乳酸产量没有影响，同时引起葡萄糖、果糖和麦芽糖的消耗。(c)2006爱思唯尔有限公司版权所有。
The aim of this study was to assess the interactions between Saccharonzyces cerevisiae and lactic acid bacteria that either form a stable consortium in Greek wheat sourdoughs (i.e. Lactobacillus sanfranciscensis and L. brevis) or occasionally constitute the secondary microbiota (i.e. Weissella cibaria, L. paralilnentarius, Pediococcus pentosaceus and Enterococcus faecium). For this purpose, wheat dough was prepared by using strains of the above mentioned species either as single starters, or in combination of the yeast with each of the lactic acid bacteria strains. The determination of the metabolic products in sourdough samples was performed by HPLC analysis. Presence of lactic acid bacteria had no effect on S. cerevisiae final cell yield but affected negatively the maximum specific growth rate. Ethanol production was primarily affected negatively while the co-culture had a variable effect on glycerol production. On the other hand, the presence of S. cerevisiae favoured mannitol and acetic acid production, had a species-dependent effect on maximum specific growth rate and had no effect on final cfu/g sourdough and lactic acid production by the lactic acid bacteria and at the same time caused the depletion of glucose, fructose and maltose. (c) 2006 Elsevier Ltd. All rights reserved.