乳酸菌(LAB)在发酵过程中产生的有机酸具有降低不同霉菌生长的能力。然而,这种能力取决于所使用的LAB。出于这个原因,在这项研究中,优化了不同LAB的比例,以从酸面团中获得水提取物(AEs),以减少体外真菌的生长,控制乙酸浓度,并获得特定的乳酸与乙酸的比例。此外,优化的混合物用于配制部分烤面包(PBB),并评估冷藏过程中的霉菌生长和面包质量。使用单纯形-晶格混合设计,植物乳杆菌的各种组合,干酪乳杆菌,评估了嗜酸乳杆菌和嗜酸乳杆菌产生有机酸和抑制霉菌生长的能力。该混合物仅含有Lpb。与对照相比,植物植物显着降低了产黄青霉和卟啉青霉的生长速率并延长了滞后时间。AEs的pH值范围为3.50至3.04。有机酸分析表明,使用Lpb。与使用混合LAB相比,植物的乙酸浓度更高。这表明LAB特异性相互作用显著影响发酵过程中的有机酸生产。与对照相比,两种霉菌的径向生长速率降低和滞后时间延长证实了来自发酸面团的AE的抗真菌特性。使用多项式模型对混合物设计进行的统计分析证明了对分析响应的良好拟合。确定了两种优化的LAB混合物,使霉菌滞后时间最大化,目标所需的乙酸浓度,并平衡乳酸与乙酸的比例。向PBB中添加具有优化的LAB混合物的酸面团可以延长保质期(21天),并在储存过程中充分保持产品质量特征。对PBB进行完全烘烤和感官评价。在没有酸面团的对照中,总体可接受性略高(7.50),其次是用优化的酸面团(范围从6.78到7.10)配制的面包,但差异无统计学意义(p>0.05)。感官分析结果表明,该优化用于成功配制具有与未补充的酸面团面包非常相似的感官特征的酸面团面包。设计的LAB混合物可以有效增强酸面团面包的抗真菌性能和质量,提供了一种有希望的方法来延长面包的保质期,同时保持理想的感官属性。
The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have the ability to reduce the growth of different molds. However, this ability depends on the LAB used. For this reason, in this study, the proportions of different LAB were optimized to obtain aqueous extracts (AEs) from
sourdough to reduce fungal growth in vitro, control the acetic acid concentration, and obtain a specific lactic to acetic acid ratio. In addition, the optimized mixtures were used to formulate partially baked bread (PBB) and evaluate the mold growth and bread quality during refrigerated storage. Using a simplex-lattice mixture design, various combinations of Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus acidophilus were evaluated for their ability to produce organic acids and inhibit mold growth. The mixture containing only Lpb. plantarum significantly reduced the growth rates and extended the lag time of Penicillium chrysogenum and P. corylophilum compared with the control. The AEs\' pH values ranged from 3.50 to 3.04. Organic acid analysis revealed that using Lpb. plantarum yielded higher acetic acid concentrations than when using mixed LAB. This suggests that LAB-specific interactions significantly influence organic acid production during fermentation. The reduced radial growth rates and extended lag times for both molds compared to the control confirmed the antifungal properties of the AEs from the sourdoughs. Statistical analyses of the mixture design using polynomial models demonstrated a good fit for the analyzed responses. Two optimized LAB mixtures were identified that maximized mold lag time, targeted the desired acetic acid concentration, and balanced the lactic to acetic acid ratio. The addition of
sourdough with optimized LAB mixtures to PBB resulted in a longer shelf life (21 days) and adequately maintained product quality characteristics during storage. PBB was subjected to complete baking and sensory evaluation. The overall acceptability was slightly higher in the control without
sourdough (7.50), followed by bread formulated with the optimized sourdoughs (ranging from 6.78 to 7.10), but the difference was not statistically significant (p > 0.05). The sensory analysis results indicated that the optimization was used to successfully formulate a
sourdough bread with a sensory profile closely resembling that of a nonsupplemented one. The designed LAB mixtures can effectively enhance
sourdough bread\'s antifungal properties and quality, providing a promising approach for extending bread shelf life while maintaining desirable sensory attributes.