摘要
酸面团在发酵面食中起着非常重要的作用,本文对酸面团中的微生物群落、发酵过程中乳酸菌的代谢途径、碳水化合物和含氮化合物的代谢、胞外多糖和挥发性物质等代谢产物进行了综述,以期为今后酸面团的综合应用提供基础。
Sourdough plays a key role in the fermentation of leavened flour foods.Sourdough microbiota, metabolic change of lactic acid bacteria（LAB） in the fermentation,metabolisms of carbohydrates and nitrogen compounds, change in exopolysaccharides and volatile compounds were reviewed in the present paper. It is expected to propose the comprehensive applications of sourdough in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期368-372,共5页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(31071496)
郑州市科技创新团队项目(121PCXTD518)
关键词
酸面团
乳酸菌
代谢途径
胞外多糖
挥发性物质
sourdough
LAB
metabolic pathways
exopolysaccharides
volatile compounds
