Sourdough microbiota and metabolic reactions in the fermention
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摘要: 酸面团在发酵面食中起着非常重要的作用,本文对酸面团中的微生物群落、发酵过程中乳酸菌的代谢途径、碳水化合物和含氮化合物的代谢、胞外多糖和挥发性物质等代谢产物进行了综述,以期为今后酸面团的综合应用提供基础。Abstract: Sourdough plays a key role in the fermentation of leavened flour foods.Sourdough microbiota, metabolic change of lactic acid bacteria ( LAB) in the fermentation, metabolisms of carbohydrates and nitrogen compounds, change in exopolysaccharides and volatile compounds were reviewed in the present paper. It is expected to propose the comprehensive applications of sourdough in the future.
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Keywords:
- sourdough /
- LAB /
- metabolic pathways /
- exopolysaccharides /
- volatile compounds
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