Dynamics of microbial ecology and aromatic composition during the elaboration of panettones using sourdough-isolated strains as starter cultures. Food metagenome

The use of sourdough has been intensely studied in recent years, due to the growing consumer demand for more natural foods containing fewer chemical preservatives, and with higher quality and flavor aspects. One of the products made with sourdough fermented dough is panettone. Panettone is a sweet bread of Italian origin, baked in the oven, usually produced for the Christmas and New Year seasons in Italy and in Latin American countries. The main spoilage of this product consists of filamentous fungi, which generate significant losses for the bakery industry due to consumer rejection. The addition of sorbates and propionates, despite having a fungistatic action, has caused changes in the organoleptic properties of this product. Thus, the present study aimed to evaluate the application of three isolates from sourdoughs and their combinations, recognized for their bio-conservative action: Limosilactobacillus fermentum IAL 4541 (LF), Wickerhamomyces anomalus IAL 4533 (WA), and Saccharomyces cerevisiae IAL 4539 (SC). Samples from different fermentation stages were submitted to physicochemical (pH, TTA, color, volatile organic compounds, organic acids) and microbiological (lactic acid bacteria, molds, and yeasts, by cultivable and non-cultivable methods) evaluation, as to know: Sourdough after 48 (A), 96 (B), and 144 (C) hours; dough of the first fermentation (D); final dough after second fermentation (E), and baked panettone (F). The quality of the final products (panettones) was also assessed in terms of Aw, color, and texture parameters.

近年来，由于消费者对天然成分占比更高、化学防腐剂更少、品质与风味更优的食品需求日益增长，酸面团（sourdough）的应用受到了广泛深入的研究。以酸面团发酵面团制作的产品之一为潘纳托尼（panettone）：该产品是源自意大利的甜面包，采用烘烤工艺制作，通常在意大利及拉丁美洲国家的圣诞与新年季量产。该产品的主要变质诱因为丝状真菌，会因消费者拒收给烘焙行业造成显著经济损失。尽管山梨酸盐与丙酸盐具备抑菌活性，但会改变该产品的感官品质。因此，本研究旨在评估三种源自酸面团的分离菌株及其组合的生物保鲜效果，这三种菌株分别为：发酵乳杆菌（Limosilactobacillus fermentum）IAL 4541（简称LF）、异常维克汉姆酵母（Wickerhamomyces anomalus）IAL 4533（简称WA）以及酿酒酵母（Saccharomyces cerevisiae）IAL 4539（简称SC）。研究采集了不同发酵阶段的样本，包括发酵48小时（A组）、96小时（B组）与144小时（C组）的酸面团；一次发酵面团（D组）；二次发酵后的最终面团（E组），以及烘烤完成的潘纳托尼（F组），并对其开展理化指标（pH值、总滴定酸度TTA、色泽、挥发性有机化合物、有机酸）与微生物指标（采用可培养与非可培养方法检测乳酸菌、霉菌与酵母菌）分析。此外，本研究还从水分活度（Aw）、色泽与质构参数三个维度，评估了最终产品潘纳托尼的品质。