传统发酵酸面团菌群结构的对比及优选菌株益生性能研究-食品科学专业论文.docxVIP

ABSTRACT Traditional starter culture has a long history for preparation of popular fermented stable foods in China, resulting in a unique flavor of traditional fermented foods due to its complex and diverse microflora. However, few research focused on bacterial flora between sourdough from different regions of China and lack systematic study on the correlation between strains and flavor. In this paper, the diversity of microbial community in traditional starter cultures from different areas of China was investigated systematically. Furthermore, the fermentation performance and biological function of lactic acid bacteria (LAB) isolated from sourdough as well as its metabolic substances were evaluated, and thus provided the theoretical reference for the basic study of Chinese traditional starter culture. High-throughout sequencing results showed that the sourdoughs collected from four regions i.e. Shandong, Shanxi, Gansu and Qinghai have a large differences in the bacterial communities. Thereof sourdough from Shandong province was identified to own most plentiful of species as high as 274 kinds of bacteria, including 128 unique species, which is much higher than those in sourdough from other area. In addition, two different matrix sourdoughs of barley and buckwheat from Qinghai province have high similarity in bacterial communities, indicating that the flora constitution in sourdough rely on region. Based on the culture-dependent and 16S rDNA gene sequencing methods, 13 LAB strains were obtained from Shandong sourdough, which belonged to 8 species of bacteria i.e. L. paracasei, L. plantarum, Lactobacillus sp., Pediococcus pentosaceus, L. curvatus, L. fermentum, L. helveticus, L. acidophius. In order to explore the resources of LAB in sourdough, the fermentation performance (acidifying capacity, species and amount of free amino acid, and metabolites) of the 13 LAB strains were investigated. The results showed that the sourdough fermented by LAB reached the desired aci