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1、中国科技论文在线http://www.paper.edu.cn传统酸面团中抗霉菌乳酸菌的筛选及其在#蒸蛋糕中的应用12211314**何艳霞,王凤,陈军民,陈诚,王益姝,徐岩,黄卫宁,小川晃弘5(1.江南大学食品学院,无锡214122;2.无锡麦吉贝可生物食品有限公司,江苏无锡214131;3.江南大学生物工程学院,无锡214122;4.三菱化学食品株式会社,日本東京100-8251)摘要:采用牛津杯法初筛、微量孔板复筛,从传统酵头中筛选得到一株对蒸蛋糕中主要腐败10菌具有高抑菌活性的乳酸菌,对该乳酸菌进行分子生物学鉴定,并分析其抑菌活
2、性的有效成分;以该乳酸菌酸面团发酵粉替代低筋粉(替代率分别为0%、25%、50%、75%),研究其对蒸蛋糕的质构、感官和微生物的影响。实验结果:经鉴定该乳酸菌为植物乳杆菌(Lactobacillusplantarum),发酵液对热稳定,对蛋白酶的处理表现出不同的敏感性,对pH值变化最为敏感,推测抑菌作用主要是有机酸。有机酸分析可知,苯基乳酸的含量高达95.91mg/L。随着15替代率的增加,微生物数显著降低;当替代率为25%和50%时,可以显著降低蒸蛋糕的硬度和咀嚼性;当替代率为50%时,蒸蛋糕的感官评价和空白接近,可以被消费者接受。关
3、键词:蒸蛋糕;乳酸菌;抑菌活性;传统酸面团Screeningofantifungallacticacidbacteriafromtraditionalsourdoughanditsapplicationinthesteamedcake1221120HEYanxia,WANGFeng,CHENJunmin,CHENCheng,WANGYishu,XU314Yan,HUANGWeining,AkihiroOgawa(1.FoodScienceandTechnologySchool,JiangnanUniversity,Wuxi214122;
4、2.MagibakeInternationalCo.,Ltd.,Wuxi214131;3.BiotechnologySchool,JiangnanUniversity,Wuxi214122;254.Mitsubishi-KagakuFoodsCorporation,Tokyo100-8251,Japan)Abstract:Theaimofthisstudywastoisolateandidentifylacticacidbacteriaabletoinhibitmainlymoldsfromsteamedcake.Theantifung
5、alactivitywasdeterminedbyOxfordcupmethodfirstlyandthen96-microwellsplatesmethod,andanalysisoftheactivecomponentsofbacteriostaticactivityoScreeningofantifungallacticacidbacteriafromtraditionalsourdoughanditsapplicationinthesteamedcakef30lacticacidbacteria,andthemolecularb
6、iologyidentificationoflacticacidbacteria.Thefreeze-driedsourdoughwasusedtosubstituteforthecakeflour(0%,25%,50%,25%)atequalamountandtheinfluencesofitonthequality,structure,thesensesandtheshelflifeofsteamedcake.Resultsindicatedthattreatmentwithdifferentproteasesadjustmenth
7、addifferenteffectsontheantibacterialactivityoftheconcentratedculturesupernatantoflacticacidbacteria,andpHhadabigeffect,whilethreeheat35treatmentsdidnotaffecttheinhibitoryefficiency.Organicacidanalysisshowedthatthecontentofphenyllacticacidis95.91mg/L.Thelacticacidbacteria
8、wasidentifiedasL.plantarum.Itcansignificantlyreducethehardnessandchewinessofsteamedcakewhenreplacementr