Development of sourdough fermentation protocols for an extended mold-free storage life of packaged pan bread

开发酸面团发酵方案以延长包装盘面包的无霉储存期

基本信息

批准号：
560346-2020
负责人：
Gaenzle, Michael
金额：
$ 2.14万
依托单位：
University of Alberta
依托单位国家：
加拿大
项目类别：
Alliance Grants
财政年份：
2020
资助国家：
加拿大
起止时间：
2020-01-01 至 2021-12-31
项目状态：
已结题

来源：
https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=706598
关键词：
Development sourdough fermentation protocols extended

项目摘要

Microbial spoilage of bread is caused by rope-forming bacilli, which invariably occur in wheat and rye flour as they are deposited in cereal grains as seed endophytes, and by mycelial fungi (molds), which contaminate bread after baking. The use of even low amounts of sourdough or sourdough-based bread improvers reliably inhibits spoilage by bacilli but the use of sourdough is typically insufficient to completely inhibit mold growth during a storage time of more than 3 weeks. Metabolites of lactobacilli with antifungal activity include acetic acid, propionic acid, long-chain hydroxy fatty acids, phenyllactic acid, and cyclic dipeptides. These antifungal metabolites are either not produced in concentrations that are sufficient to inhibit mold growth (long-chain hydroxy fatty acids, phenyllactic acids and cyclic dipeptides), or negatively impact bread quality when present in antifungal concentrations (acetic acid, propionic acid, cyclic dipeptides). Successful approaches to extend the mould-free storage life of bread therefore combined antifungal metabolites of lactobacilli, particularly acetic acid, with antifungal additives, e.g. sorbic or propionic acids, or ingredients with antifungal components, e.g. hop extracts, plant extracts rich in phenolic acids, or plant seed oil from which antifungal fatty acids can be released by lipolysis. This 3 year project project generally aims to develop a sourdough fermentation process that contributes to the mold free shelf life of bread, and to identify ingredients with antifungal activity that complement the antifungal activity of sourdough and achieves a mold-free storage life that matches industry standards.

面包的微生物腐败是由绳状杆菌引起的，这种杆菌总是存在于小麦和黑麦面粉中，因为它们作为种子内生菌沉积在谷粒中，而菌丝真菌（霉菌）则在烘烤后污染面包。即使使用少量的酸面团或基于酸面团的面包改良剂也能可靠地抑制杆菌引起的腐败，但酸面团的使用通常不足以在超过3周的储存时间内完全抑制霉菌生长。具有抗真菌活性的乳酸杆菌的代谢物包括乙酸、丙酸、长链羟基脂肪酸、苯乳酸和环状二肽。这些抗真菌代谢物要么产生的浓度不足以抑制霉菌生长（长链羟基脂肪酸、苯基乳酸和环状二肽），要么以抗真菌浓度（乙酸、丙酸、环状二肽）存在时对面包质量产生负面影响）。因此，延长面包无霉保存期限的成功方法是将乳酸杆菌的抗真菌代谢物（特别是乙酸）与抗真菌添加剂（例如乙酸）相结合。山梨酸或丙酸，或含有抗真菌成分的成分，例如啤酒花提取物、富含酚酸的植物提取物或可以通过脂肪分解释放抗真菌脂肪酸的植物种子油。这个为期 3 年的项目总体目标是开发一种酸面团发酵工艺，有助于延长面包的无霉菌保质期，并识别具有抗真菌活性的成分，以补充酸面团的抗真菌活性，并实现符合行业标准的无霉菌储存期限。