弯曲广布乳杆菌与异常威克汉姆酵母协同发酵全麦酸面团对全麦面包品质影响

doi:10.7506/spkx1002-6630-20250831-221

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 158-164.doi: 10.7506/spkx1002-6630-20250831-221

• 生物工程 • 上一篇

弯曲广布乳杆菌与异常威克汉姆酵母协同发酵全麦酸面团对全麦面包品质影响

王博1，张维清2,*，尹鹏2，姜平2，徐思佳2，刘明2，刘辉2

（1.甘肃工业职业技术大学，甘肃天水 741025；2.国家粮食和物资储备局科学研究院，北京 100037）

发布日期:2026-09-29
基金资助:
甘肃省陇原青年英才项目（省委人才工作领导小组发〔2024〕11号）；甘肃工业职业技术大学校级重点科研项目（gsgzxy20250108）

Effect of Whole Wheat Sourdough Co-fermented with Latilactobacillus curvatus and Wickerhamomyces anomalus on the Quality of Whole Wheat Bread

WANG Bo, ZHANG Weiqing, YIN Peng, JIANG Ping, XU Sijia, LIU Ming, LIU Hui

(1. Gansu Vocational University of Industry Technology, Tianshui 741025, China; 2. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China)

Published:2026-09-29

摘要/Abstract

摘要： 为探究弯曲广布乳杆菌（Latilactobacillus curvatus，Lc-39）与异常威克汉姆酵母（Wickerhamomyces anomalus，Wa-5）协同发酵制备的全麦酸面团对全麦面包（whole wheat bread，WB）品质的改善效果，以商业酵母和传统酸面团作为对照，利用全麦酸面团制备WB，系统对比分析不同发酵剂对WB烘焙品质、营养价值、老化特性及货架期等指标的影响。结果表明，与对照组相比，全麦酸面团对WB的品质改善效果显著，其中以Lc-39与Wa-5按5∶1初始接种比协同发酵的全麦酸面团E4对WB品质改善效果最佳。用其制备的全麦面包E4WB焙烤损失为83.13 g，比容为4.88 mL/g，焙烤品质显著优于其余各组（P＜0.05）；总抗氧化能力、总酚、类黄酮、还原糖、氨基酸含量和植酸降解率均显著高于对照组（P＜0.05），营养物质含量和矿物质生物利用率得到有效提高；E4WB老化速率最慢（200.13 g/d），常温保藏12 d后才出现肉眼可见菌斑，货架期最长；此外，E4WB的硬度、咀嚼性和黏附性显著降低（P＜0.05），弹性、内聚性和回复性显著增加（P＜0.05），面包芯气孔分布均匀且大小差异性较小，微观结构更均一。本研究为乳酸菌与酵母菌协同发酵全麦酸面团的开发及全麦面包品质改善提供了一定的思路与理论依据。

关键词: 全麦酸面团；弯曲广布乳杆菌；异常威克汉姆酵母；协同发酵；全麦面包

Abstract: This study aimed to investigate the effect of whole wheat sourdough, prepared by co-fermentation with Latilactobacillus curvatus (Lc-39) and Wickerhamomyces anomalus (Wa-5), on enhancing the quality of whole wheat bread (WB). Commercial yeast and traditional sourdough were used as controls. The impact of different starter cultures on the baking quality, nutritional value, staling characteristics, and shelf life of WB was investigated. The results indicated that whole wheat sourdough significantly improved WB quality compared with the control groups. Notably, whole wheat sourdough co-fermented with Lc-39 and Wa-5 at a mixing ratio of 5:1, designated E4, had the most pronounced effect in improving WB quality. The resulting bread (E4WB) exhibited a baking loss of 83.13 g and a specific volume of 4.88 mL/g, showing significantly superior baking quality compared with other groups (P < 0.05). In addition, E4WB showed significantly higher levels of total antioxidant capacity (T-AOC), total phenolics, flavonoids, reducing sugars, and amino acids, as well as a higher degradation rate of phytic acid compared with the controls (P < 0.05), pointing to enhanced nutritional content and improved mineral bioavailability. Furthermore, E4WB displayed the slowest staling rate (200.13 g/d) and the longest shelf life, with visible mold appearing only after 12 days of storage at room temperature. Textural analysis revealed that E4WB had significantly lower hardness, chewiness, and adhesiveness, coupled with significantly increased springiness, cohesiveness, and resilience (P < 0.05). Its crumb microstructure was more uniform, characterized by uniform pore size distribution. This study provides a theoretical basis and practical approach for developing whole wheat sourdough co-fermented with lactic acid bacteria and yeast to improve the overall quality of whole wheat bread.

Key words: whole wheat sourdough; Latilactobacillus curvatus; Wickerhamomyces anomalus; co-fermentation; whole wheat bread

中图分类号:

TS213.2

王博，张维清，尹鹏，姜平，徐思佳，刘明，刘辉. 弯曲广布乳杆菌与异常威克汉姆酵母协同发酵全麦酸面团对全麦面包品质影响[J]. 食品科学, 2026, 47(18): 158-164 https://doi.org/10.7506/spkx1002-6630-20250831-221

WANG Bo1, ZHANG Weiqing2,*, YIN Peng2, JIANG Ping2, XU Sijia2, LIU Ming2, LIU Hui2. Effect of Whole Wheat Sourdough Co-fermented with Latilactobacillus curvatus and Wickerhamomyces anomalus on the Quality of Whole Wheat Bread[J]. FOOD SCIENCE, 2026, 47(18): 158-164 https://doi.org/10.7506/spkx1002-6630-20250831-221

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弯曲广布乳杆菌与异常威克汉姆酵母协同发酵全麦酸面团对全麦面包品质影响

Effect of Whole Wheat Sourdough Co-fermented with Latilactobacillus curvatus and Wickerhamomyces anomalus on the Quality of Whole Wheat Bread

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