Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs by Lactobacillus sanfranciscensis

作者： Maher Korakli , Andreas Rossmann , Michael G. Gänzle , Rudi F. Vogel

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摘要: The exopolysaccharide (EPS) produced from sucrose by Lactobacillus sanfranciscensis LTH2590 is predominantly composed of fructose. EPS production during sourdough fermentation has the potential to affect rheological properties dough as well volume, texture, and keepability bread. Its in situ L. was demonstrated after hydrolysis water soluble polysaccharides. In wheat rye doughs with addition concentration fructose hydrolysate polysaccharides significantly higher than that control or without addition. confirmed determination δ 13C values naturally labeled sucrose, originating C3- C4-plants. doughs, evidence for isotope technique could be only ...