Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-26 DOI:10.1016/j.fochx.2024.101857

Yining Dong, Elham Chidar, Salwa Karboune

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引用次数: 0

Abstract

Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates. Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, in situ enrichment with Lb. rhamnosus led to a mere 12.5–35.4 % hardness change and 13.8–20.7 % overall texture change. Furthermore, sourdough bread with live LAB cell supplementation displayed a more diverse and intense flavor profile, with high concentration of bread key odorants maintained during shelf-life, including 2,3-butanedione, 2-acetyl-1-pyrroline, and 3-methylbutanal. Meanwhile, no significant improvement was found in bread enriched with LAB cell lysates during shelf-life.

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原位和非原位乳酸菌掺入模式及其对货架期面团延展性、面包质地和风味质量影响的研究

研究人员评估了乳球菌（Lactococcus lactis subsp.diacetylactis）、保加利亚乳杆菌（Lactobacillus delbrueckii subsp.bulgaricus）和鼠李糖杆菌（Lb. rhamnosus）在货架期保存面包质地和风味的效率。在初步筛选过程中，所研究的 LABs 在表达所选酶（蛋白酶、木聚糖酶、α-淀粉酶、漆酶和葡萄糖氧化酶）和产生外多糖（EPS）方面表现出了高效性。面团样品中添加了含有活酵母细胞的酸包粉发酵剂或酵母细胞裂解物。长时间发酵进一步增强了酸包粉起始菌的保护优势。在 5 天的保质期内，鼠李糖原位富集仅导致 12.5%-35.4% 的硬度变化和 13.8-20.7% 的总体质地变化。此外，补充了活的 LAB 细胞的酸包面包显示出更多样、更浓郁的风味，在保质期内保持了高浓度的面包关键气味物质，包括 2,3-丁二酮、2-乙酰基-1-吡咯啉和 3-甲基丁醛。与此同时，富含 LAB 细胞裂解物的面包在保质期内没有明显改善。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.