Isolation of dominant flora from fermented naan dough and its application in Mantou fermentation
The microorganisms in 3 fermented naan dough samples in Xinjiang were isolated and purified,and the isolated strains were identified by morphological observation and molecular biology techniques.The acid production capacity of lactic acid bacteria and the gas production capacity of yeast were determined,and the excellent strains were screened for the preparation of fermented Mantou,and their effects on sensory quality and flavor substances of Mantou were analyzed.The results showed that 36 strains of lactic acid bacteria and 51 strains of yeasts were obtained.Lactic acid bac-teria included Lactobacillus sanfranciscensis,Lactobacillus plantarum,Lactobacillus fermentum and Enterococcus faecalis.Yeasts included Pichia fermentans,Saccharomyces cerevisiae and Pichia membranifaciens.The acid production of L.plantarum was the highest,ranging from 113.55 to 127.8 g/L.The gas production of S.cerevisiae and P.fermentans was faster.When P.fermentans and angel yeast fermented Mantou separately,there were significant differences in the types and relative contents of alcohols and esters,and the flavor difference was obvious.When the mixture of L.plantarum and P.fermentans fermented Mantou,with the increase of P.fermentans addition,the relative contents of alcohols,aldehydes and hydro-carbons in Mantou decreased,and the relative contents of ketones and esters increased,thus forming a flavor different from that of fermented Mantou with angel yeast.When the inoculum ratio was 1∶2,the sensory score was the highest(87 points).
万方数据
维普
