In this study,Lactiplantibacillus plantarum LSSR05 was employed to produce highland barley sour-dough.Traditional culture method and metagenomic sequencing technology were utilized to study the microbial com-munity and its functional features of highland barley sourdough.Additionally,a freeze-drying protectant was screened for preparation of highland barley sourdough powder.The results indicated that after 12 hours of fermenta-tion,the number of lactic acid bacteria increased to 9.19 lg(CFU/g),and yeast reached 3.41 lg(CFU/g),but with Enterobacteriaceae decreasing to less than 1 lg(CFU/g).Metagenomic sequencing revealed that Lactobacillus was dominant during the fermentation,and their relative abundance increased from 77.11％to 96.61％after fermen-tation,while Enterobacter and molds were significantly reduced,which corresponded to the results of plate counting.Meanwhile,metabolic pathways,such as carbohydrate metabolism and amino acid metabolism,etc.dominated sour-dough fermentation,with starch and sucrose metabolism,pyruvate metabolism and glycolysis showing higher abun-dance.The freeze-drying protection effect of inulin was better than that of trehalose and ice structural protein.When 12％inulin was added,the survival rate of lactic acid bacteria in highland barley sourdough powder was the highest,reaching 44.43％.
维普
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