کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5740785 1616535 2017 12 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
ترجمه فارسی عنوان
انتشار توت فرنگی آرد باقلا: پویایی کنسرسیوم های میکروبی و پیامدهای بیوشیمیایی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Faba bean sourdoughs were propagated with backslopping procedure throughout 14 days.
- The microbial ecology was described by pyrosequencing and culture-dependent analysis.
- Chemical and the microbial composition reflected on biochemical characteristics of sourdoughs.
- The microbial dynamic showed differences with the most studied cereal sourdoughs.

The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14 days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2 days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5 days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 248, 2 May 2017, Pages 10-21
نویسندگان
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