{"id":5564,"date":"2023-06-08T15:36:09","date_gmt":"2023-06-08T14:36:09","guid":{"rendered":"http:\/\/revistaeco.cepcordoba.es\/?p=5564"},"modified":"2023-06-23T12:37:32","modified_gmt":"2023-06-23T11:37:32","slug":"caracterizacion-de-la-microbiota-de-la-masa-madre-del-cultivo-en-su-estado-optimo-para-elaboracion-del-pan-artesano","status":"publish","type":"post","link":"http:\/\/revistaeco.cepcordoba.es\/index.php\/2023\/06\/08\/caracterizacion-de-la-microbiota-de-la-masa-madre-del-cultivo-en-su-estado-optimo-para-elaboracion-del-pan-artesano\/","title":{"rendered":"CARACTERIZACI\u00d3N DE LA MICROBIOTA DE LA MASA MADRES DEL CULTIVO EN SU ESTADO \u00d3PTIMO PARA ELABORACI\u00d3N DEL PAN ARTESANO"},"content":{"rendered":"
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AUTORA:<\/strong><\/h3>\n \n

Angustias M\u00e1rquez Lema<\/strong>\u00a0<\/strong><\/h4>\nIES Maim\u00f3nides<\/em>\u00a0 (C\u00f3rdoba)\n

RESUMEN<\/strong><\/h4>\n\n\n\n\n \n\nLa masa madre de cultivo (MMC) contiene una microbiota que realiza la fermentaci\u00f3n acidificante y alcoh\u00f3lica, constituida esencialmente por bacterias y levaduras salvajes. El uso de MMC en la elaboraci\u00f3n del pan, hace que \u00e9ste adquiera una mejor calidad organol\u00e9ptica y nutritiva, as\u00ed como una mayor vida \u00fatil en comparaci\u00f3n con el resto de panes convencionales. Sin embargo, se desconoce en gran medida como los microorganismos presentes en estas MMC, act\u00faan e interaccionan para conseguir panes con las mejores propiedades nutritivas y funcionales. El objetivo del presente trabajo ha sido el estudio \u201cin vitro\u201d de la microbiota presente en distintas MMC y su relaci\u00f3n a las propiedades sensoriales observadas en los panes artesanos obtenidos.\n\n\n

ABSTRAT<\/strong><\/h4>\nThe sourdough starter (SS) contains a microbiota that carries out acidifying and alcoholic fermentation, primarily composed of wild bacteria and yeast. The use of SS in breadmaking enhances its organoleptic and nutritional quality, as well as extending its shelf life compared to other conventional breads. However, the mechanisms by which the microorganisms present in these SSs act and interact to achieve bread with optimal nutritional and functional properties are largely unknown. The objective of this study was to investigate the \u00abin vitro\u00bb analysis of the microbiota present in different SSs and its relationship to the sensory properties observed in the resulting artisan breads.\n\n.\n\n<\/div>\n\"\"<\/a>","protected":false},"excerpt":{"rendered":"

AUTORA: Angustias M\u00e1rquez Lema\u00a0 IES Maim\u00f3nides\u00a0 (C\u00f3rdoba) RESUMEN La masa madre de cultivo (MMC) contiene una microbiota que realiza la fermentaci\u00f3n acidificante y alcoh\u00f3lica, constituida esencialmente por bacterias y levaduras salvajes. El uso de MMC en la elaboraci\u00f3n del pan, hace que \u00e9ste adquiera una mejor calidad organol\u00e9ptica y nutritiva, as\u00ed como una mayor vida … <\/p>\n

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