2.4. Evaluation of the microbial po

2.4. Evaluation of the microbial population in doughs
At appropriate leavening intervals, 5–8 g of dough were diluted in
45–72 mL sterile peptone water (10 g/L Bacto-peptone in distilled
water, pH 6.8) and homogenized in a Stomacher 400 Circulator (Sew￾ard, Worthing, UK) for 5 min at 260 rpm. After decimal dilutions in
the same solution, suspensions were plated in appropriate media. L.
sanfranciscensis population was plated onto MRSm agar (MRSm broth
added of 15 g/L agar) while Z. mobilis onto DSM agar (DSM broth
added of 15 g/L agar). Plates were then incubated at 30 °C for 3 days
in anaerobic conditions. Total bacterial count (TBC) was determined
pour plating in Tryptic Soy Agar (TSA, Scharlab, Barcelona, Spain) after
incubation at 30 °C for 48–72 h. Yeasts and moulds were determined
pour plating in Yeast Glucose Chloramphenicol Agar (YGC-Scharlab)
and incubated at 25 °C for 3–5 days. Counts were reported as logarithms
of the number of colony forming units (Log CFU/g of dough), and means
and standard deviations were calculated (n = 3).
2.5. Analytical determinations
Sugars (maltose and glucose) consumption, as well as ethanol, lactic
and acetic acid produced during leavening were determined through an
HPLC system (L 7000, Merck Hitachi) equipped with RI and UV
(210 nm) detectors serially connected, using a (300–8 mm) SH1821
(Shodex, München, Germany) column, maintained at 50 °C and eluted
with 5 mM H2SO4 at 0.5 mL/min. Aliquots of 2–4 mL of homogenized
and appropriately diluted dough samples were centrifuged (Eppendorf
5804, 10,600 ×g, 10 min) and the obtained supernatants were filtered
through a 0.45 μm syringe filter (VWR International, USA) before
HPLC analysis. Date were referred to 1 g dough (mg/g dough).
Dough pH was monitored at different intervals on the integral undi￾luted dough sample (pH-meter Eutech Instruments pH 510).
2.6. Statistical analysis
Data were submitted to t-test and one-way analysis of variance
(ANOVA) performed with SPSS software, version 21.0 (SPSS Inc., Chica￾go, IL, USA). When the effect was significant (p b 0.05), differences be￾tween means were assessed by Tukey-b test of multiple comparisons.

結果 (中文) 1:

2.4.生面团中的微生物种群的评价在适当的发酵时间间隔，5-8 克的面团被稀释45-72 毫升无菌蛋白胨水 （10 g/L 细菌蛋白胨在蒸馏水，ph 值 6.8） 和同质化抹胸 400 环行器 (Sew ard，值得，英国) 在 260 rpm 5 分钟。在十进制稀释后同一解决方案中，悬浮液被镀在适当的媒体。L.sanfranciscensis 人口被镀上 MRSm 琼脂 （MRSm 肉汤添加的 15 G-L 琼脂） 虽然 Z.单胞菌到电力需求侧管理 （DSM 肉汤琼脂添加的琼脂 15 g/L）。板然后孵育在 30 ° C 3 天在厌氧条件下。确定了细菌总数 （待定）后倒入镀在胰酪胨大豆琼脂 （TSA，Scharlab，西班牙巴塞罗那）确定了孵化在 30 ° C 的 48-72 h.酵母菌和霉菌倒入镀酵母葡萄糖氯霉素琼脂 (YGC-Scharlab)及孵化在 25 ° C 为 3-5 天。计数被报告为对数集落形成单位 (日志 CFU/g 的面团) 和手段的数目计算标准偏差和 (n = 3)。2.5.分析测定糖 （麦芽糖和葡萄糖） 消费，以及乙醇，乳酸通过确定在发酵过程中产生的醋酸、高效液相色谱系统 (L 7000，默克公司日立) 配备 RI 和 UV(210 nm) 探测器串联连接，使用 （300-8 毫米） SH1821（Shodex，慕尼黑，德国） 列，维持在 50 ° C，洗脱with 5 mM H2SO4 at 0.5 mL/min. Aliquots of 2–4 mL of homogenizedand appropriately diluted dough samples were centrifuged (Eppendorf5804, 10,600 ×g, 10 min) and the obtained supernatants were filteredthrough a 0.45 μm syringe filter (VWR International, USA) beforeHPLC analysis. Date were referred to 1 g dough (mg/g dough).Dough pH was monitored at different intervals on the integral undi￾luted dough sample (pH-meter Eutech Instruments pH 510).2.6. Statistical analysisData were submitted to t-test and one-way analysis of variance(ANOVA) performed with SPSS software, version 21.0 (SPSS Inc., Chica￾go, IL, USA). When the effect was significant (p b 0.05), differences be￾tween means were assessed by Tukey-b test of multiple comparisons.

結果 (中文) 3:

2.4。在面团中的微生物群体的评价在适当的发酵时间，5–8克面团被稀释45–72毫升无菌蛋白胨水（10 g / L的细菌蛋白胨在蒸馏水，pH 6.8）和400（缝纫机循环均质￾ARD，Worthing，英国）在260转5分钟。在十进制稀释后相同的解决方案，悬浮液被镀在适当的媒体。L.sanfranciscensis人口接种到琼脂（MRSM液区域加入15 g/L琼脂）而Z. mobilis在帝斯曼（DSM肉汤琼脂加入15克/升琼脂培养基。板，然后在30°C孵育3天在厌氧条件下。细菌总数（TBC）的测定将镀在胰酶大豆琼脂（TSA，Scharlab，巴塞罗那，西班牙）后孵育在30°C为48，72小时酵母菌和霉菌进行了测定将镀在酵母葡萄糖氯霉素琼脂（YGC Scharlab）并在25°C孵育3天5天。计数称为对数的数量的菌落形成单位（log CFU/g面团），和手段和标准偏差进行了计算（n = 3）。2.5。分析测定糖（麦芽糖和葡萄糖）的消耗，以及乙醇，乳酸在发酵产生乙酸的测定通过高效液相色谱系统（L 7000，日立公司）配备了紫外线和紫外线（210 nm）检测器串联连接，使用（300–8毫米）sh1821（Shodex，München，德国）柱，维持在50°C和洗脱用5毫米的H2SO4溶液在0.5毫升/分钟。等分的2–4毫升的均质化适当稀释的面团样品离心（埃彭多夫5804、10600×g，10 min），得到的上清液过滤通过0.45μM注射器过滤器（VWR国际公司，在美国）高效液相色谱分析。日期被称为1克面团（毫克/克面团）。面团pH监测在不同区间上的积分未￾稀释面团样品（pH计优特仪器pH 510）。2.6。统计分析数据提交t检验和单因素方差分析（ANOVA）用SPSS统计软件进行，版本21（SPSS公司，奇卡￾去，IL，美国）。当有显著影响（P 0.05），差异有￾吐温手段进行多重比较tukey-b测试评估。