PDF(Pubmed)
Abstract：
This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation time (103.47 h) and maximum leavening rate (1.27 mL/h) of sourdough were achieved at an incubation temperature of 34 °C and interval refreshment time at 7 h. The optimized culture was spray-dried using 3% Arabic gum (w/v) as a carrier agent yielding 35.86% powder with acceptable viability of 8.71 log CFU/g lactic acid bacteria and 9.03 CFU/g yeast. The sourdough powder was packed in four packaging (LDPE, vacuumed LDPE, aluminum foil laminated pouch and vacuumed aluminum foil laminated pouch) and exhibited comparable physicochemical properties during 120 days of storage. The viability of both lactic acid bacteria and yeast count in sourdough powder when packed in vacuumed aluminum foil laminated pouch showed higher stability for 90 days (6.18 log CFU/g and 6.82 log CFU/g) but reduced to below detection limit after 120 days (5.54 and 5.94 log CFU/g). This suggested that Kombucha sourdough powder packed in vacuumed aluminum laminated pouch could be stored for up to 90 days.
摘要：
本研究旨在优化红茶菌作为发酵剂的半液体酸面团的培养条件，并评估其理化性质。当在不同类型的包装中包装120天时，酸面团粉的微生物活力和恢复能力。酸面团的最佳成熟时间（103.47h）和最大发酵速率（1.27mL/h）在34°C的孵育温度和7h的间隔更新时间下实现。使用3％阿拉伯树胶（w/v）作为载体剂将优化的培养物喷雾干燥，产生35.86％的粉末，可接受的存活率为8.71logCFU/g乳酸菌和9.03CFU/g酵母菌。酸面团粉末包装在四个包装中(LDPE，真空LDPE，铝箔层压袋和真空铝箔层压袋），并在120天的储存中表现出可比的物理化学性质。当包装在真空铝箔层压袋中时，酸面团粉末中乳酸菌和酵母计数的活力在90天内显示出更高的稳定性（6.18logCFU/g和6.82logCFU/g），但在120天后降低至检测限以下天（5.54和5.94logCFU/g）。这表明包装在真空铝层压袋中的康普茶酸面团粉可以储存长达90天。
