Pantoea agglomerans fl1 strain and its application in improving dough processing properties

Abstract

The present application belongs to the technical field of food fermentation, and particularly relates to a Pantoea agglomerans FL1 strain and application thereof in improving dough processing properties. The present application provides the Pantoea agglomerans FL1 strain, the preservation number of which is CGMCC NO. 27248, and the preservation date of which is May 4, 2023. Compared with only using ordinary yeast, the dough made by using the Pantoea agglomerans FL1 strain and yeast for co-fermentation has a more stable gluten protein network structure, is more resistant to kneading, has a lower hardness, and the bread made therefrom has a larger volume and is softer.

Description

Technical Field

[0001] This invention belongs to the field of food fermentation technology, specifically relating to a Pantothenic agglomerates strain FL1 and its application in improving dough processing characteristics. Background Technology

[0002] Bread, as a traditional staple food, is widely consumed in many countries around the world. Annual bread production exceeds 9 billion kilograms, with global consumption estimated at approximately 70 kilograms per person per year. Consumers ideally want bread with large volume, soft texture, uniform structure, and a reasonable shelf life, which significantly influences their final product choices. To achieve a stable and robust network structure, good taste, and long shelf life in dough and bread, enzymes, lipids, hydrocolloids, emulsifiers, and some oxidants are commonly used as additives and improvers in baked goods. However, people now prefer foods free of chemical preservatives and additives. Therefore, replacing chemical additives with microorganisms in the baking industry would be more suitable, as microorganisms offer greater safety and effectiveness.

[0003] Pantothenia gravis is widely found in various environments, including grains, soil, water, dust, dairy products, meat, fish, insects, humans, and animals. Recent studies have revealed that Pantothenia gravis possesses unique metabolic capabilities, including the synthesis of many bioactive substances. It also exhibits beneficial properties such as biocontrol, prevention and treatment of animal diseases, and enhancement of immune activity. However, no research has yet reported on using Pantothenia gravis to improve dough and bread quality. Summary of the Invention

[0004] The purpose of this invention is to provide a Pantotheca agglomerata strain FL1 and its application in improving dough processing characteristics, thereby developing a new application field for Pantotheca agglomerata.

[0005] This invention provides a Pantoea agglomerans FL1 strain, with accession number CGMCCNO.27248.

[0006] This invention provides an application of the above-mentioned Pantotheca agglomerata FL1 strain in improving dough processing characteristics.

[0007] This invention provides an application of the above-mentioned Pantotheca FL1 strain combined with yeast in improving dough processing characteristics.

[0008] The present invention provides a method for improving the processing characteristics of dough, comprising the following steps: mixing the bacterial suspension of the above-mentioned Pantotheca FL1 strain with flour and yeast, kneading the dough, and fermenting it to obtain dough.

[0009] Preferably, the concentration of the bacterial suspension of the Pantotheca FL1 strain is 10.3 ~10 8 CFU / mL.

[0010] Preferably, the amount of the bacterial suspension of the Pantotheca FL1 strain added is 45-60% of the flour mass.

[0011] Preferably, the fermentation temperature is 29–31°C and the fermentation time is 80–100 min.

[0012] Preferably, the flour includes whole wheat flour.

[0013] This invention provides a food product made from dough prepared using the above method.

[0014] Preferably, the food includes bread.

[0015] Beneficial effects:

[0016] This invention provides a *Pantotheca agglomerata* strain FL1 and its application in improving dough processing properties. Dough fermented using the *Pantotheca agglomerata* strain FL1 of this invention exhibits an increased proportion of β-folds, resulting in a more stable gluten protein network structure.

[0017] The Pantotheca FL1 strain described in this invention can improve the strength of dough, making the dough more stable at different frequencies, able to withstand stronger kneading processes, and the resulting dough is more resistant to kneading.

[0018] The Pantotheca FL1 strain described in this invention can affect the protein properties and water-holding capacity of flour, as well as the interaction between free water, flour lipids, and protein-starch, resulting in lower dough hardness and larger, softer bread.

[0019] Biological Preservation Information

[0020] Pantoea agglomerans FL1 was deposited on May 4, 2023, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, with accession number CGMCC No. 27248. Attached Figure Description

[0021] Figure 1 Image showing the bacterial strain culture;

[0022] Figure 2 This is a magnified view of the bacterial strain culture.

[0023] Figure 3 Screenshot of BLAST search results;

[0024] Figure 4 A chromosome loop diagram;

[0025] Figure 5 This is a diagram of plasmid circumference 1;

[0026] Figure 6 This is a diagram showing two circles of the plasmid.

[0027] Figure 7 This is a diagram of three plasmid rings.

[0028] Figure 8 This is a diagram showing four circles of the plasmid.

[0029] Figure 9 This is a diagram of the plasmid in 5 circles;

[0030] Figures 10-13 Scanning electron microscope images of the dough microstructure, where A is Comparative Example 1, B is Example 2, C is Example 3, and D is Example 4;

[0031] Figure 14 Spectral diagram of a transparent sheet made from freeze-dried dough powder;

[0032] Figure 15 This is a diagram showing the moisture distribution of the dough before fermentation.

[0033] Figure 16 This is a diagram showing the moisture distribution of the dough after fermentation.

[0034] Figure 17 A diagram showing the elastic modulus of dough;

[0035] Figure 18 A diagram showing the viscous modulus of dough;

[0036] Figure 19 This is a graph showing the tangent of the dough loss angle.

[0037] Figure 20 The graph shows the tensile strength and extensibility of whole wheat dough.

[0038] Figure 21 Spectral diagram of a transparent sheet made from whole wheat freeze-dried dough powder. Detailed Implementation

[0039] This invention provides a Pantoea agglomerans FL1 strain, with accession number CGMCCNo.27248 and accession date of May 4, 2023.

[0040] The *Pantotheca acuminata* FL1 strain described in this invention is Gram-negative. After 24 hours of cultivation on LB medium, it forms 1.44 mm colonies. The colonies are pale yellow, round, with a raised, smooth, and relatively viscous surface, easily picked up, and have neat edges (see...). Figure 1 and Figure 2 ).

[0041] The Pantothecin FL1 strain provided by this invention can effectively improve the dough processing characteristics.

[0042] This invention provides an application of the aforementioned Pantotheca FL1 strain in improving dough processing characteristics. The dough processing characteristics described in this invention include the gluten network structure of the fermented dough, dough hardness, the content of protein secondary structures and moisture distribution in the dough, dough rheological properties, and the texture and specific volume of the prepared bread.

[0043] This invention provides an application of the above-mentioned Pantotheca FL1 strain combined with yeast in improving dough processing characteristics.

[0044] Adding the *Pantotheca agglomerata* strain FL1 described in this invention to dough preparation results in a more stable gluten protein network structure compared to dough made solely with ordinary dry yeast. The dough formation mechanism includes protein swelling, starch gelatinization, binding, and adsorption. These mechanisms involve interactions between various functional groups, hydrogen bonds, sulfur-hydrogen bonds, disulfide bonds, etc. Simultaneously, dough is a foam system in which starch granules are encapsulated within a gluten protein network. After fermentation with the *Pantotheca agglomerata* strain FL1, the gluten proteins exist in a membrane form, forming a network structure. The spherical starch granules encapsulated within the gluten protein membrane support this network structure. The network structure is more stable when this structure is continuous and more starch granules are encapsulated. Furthermore, in the secondary structure of proteins, the β-sheet conformation is the most stable. Applying the *Pantotheca agglomerata* strain FL1 increases the proportion of β-sheets in the dough, doubling it from 26.72% to 54.39%, thus further stabilizing the gluten protein network.

[0045] The Pantotheca agglomerata FL1 strain described in this invention can promote the formation of large molecular aggregates of gluten proteins in flour and enhance the interaction of intermolecular covalent and hydrogen bonds. Due to the altered intermolecular interactions, the properties of the dough are affected, resulting in the formation of stable and compact polypeptide chains, which improves the microstructure of the dough. In the examples, rheological properties were measured. The Pantotheca agglomerata FL1 strain increases the elastic modulus (G') and viscous modulus (G") of the dough, promotes the formation of large molecular aggregates of gluten proteins in flour, thereby improving the strength of the dough, giving it better stability at different frequencies, and enabling it to withstand more intense kneading, making the resulting dough more resistant to kneading.

[0046] The Pantotheca FL1 strain described in this invention affects the protein properties and water-holding capacity of flour, as well as the interaction between free water, flour lipids, and protein-starch, resulting in a lower dough hardness and a larger, softer bread.

[0047] The present invention provides a method for improving the processing characteristics of dough, comprising the following steps: mixing the bacterial suspension of the above-mentioned Pantotheca FL1 strain with flour and yeast, kneading the dough, and fermenting it to obtain dough.

[0048] The *Pantotheca clumps* FL1 strain was activated, subjected to a first-stage propagation culture, and a second-stage propagation culture, and then diluted to prepare a bacterial suspension. The preferred concentration of the *Pantotheca clumps* FL1 strain suspension of this invention is 10. 3 ~10 8 CFU / mL.

[0049] The prepared bacterial suspension is mixed with a certain amount of flour and yeast to form a dough. The amount of the *Pantotheca cumulosa* FL1 strain bacterial suspension added according to this invention is preferably 45%–60% of the flour mass, more preferably 47%–60%. The amount of yeast added according to this invention is preferably 1%–3% of the flour mass, more preferably 1%–2%. This invention also preferably adds salt, sugar, and butter during dough mixing. The amount of salt added according to this invention is preferably 1%–2% of the flour mass, the amount of sugar added is preferably 5%–6% of the flour mass, and the amount of butter added is preferably 3%–5% of the flour mass.

[0050] This invention utilizes fermented dough after kneading to obtain dough. The fermentation temperature is preferably 29–31°C, more preferably 30–31°C; the fermentation time is preferably 80–100 min, more preferably 85–95 min, and most preferably 90 min. This invention preferably uses a fermentation chamber for fermentation.

[0051] The flour described in this invention preferably includes whole wheat flour. Whole wheat flour contains a large amount of bran, resulting in a coarse texture in whole wheat dough, small bread volume, increased breadcrumb hardness, and less acceptable whole wheat products. However, the Pantothecin FL1 strain described in this invention can effectively improve the quality of whole wheat products.

[0052] This invention provides a food product made from dough prepared using the above method. The dough prepared by this invention has a more stable gluten protein network structure, is more kneadable, has lower hardness, and produces bread with larger volume and softer texture. The specific volume of the bread was measured in the examples, showing a significant increase, further verifying the improvement of dough properties by the Pantotheca agglomerata FL1 strain.

[0053] The food product described in this invention includes bread. Bread is obtained by baking the prepared dough in an oven.

[0054] To further illustrate the present invention, the following detailed description, in conjunction with the accompanying drawings and embodiments, describes a Pantotheca agglomerata strain FL1 and its application in improving dough processing characteristics, but these descriptions should not be construed as limiting the scope of protection of the present invention.

[0055] Example 1

[0056] 10g of wheat flour was weighed and added to 90mL of sterile physiological saline. After vortexing and mixing, the sample was diluted 10-fold and 100-fold. 100μL of each sample and dilution was plated onto LB agar plates and incubated at 37℃ for 48h. Suspected *Pantotheca acuminata* strains were randomly selected based on colony morphology and purified by streaking on LB agar plates. Single colonies of the suspected *Pantotheca acuminata* strains were obtained after incubation at 37℃ for 24h. Molecular biological identification of the suspected strains was performed using universal 16S rDNA primers: 27F (5′-AGAGTTTGATCCTGGCTCAG-3′, SEQ NO ID.1) and 1492R (5′-CTACGGCTACCTTGTTACGA-3′, SEQ NO ID.2). A small amount of target colony was gently transferred to the prepared PCR reaction system using a pipette tip for PCR. The amplified PCR products were sequenced to obtain the 16S rDNA sequences of each suspected *Pantotheca acuminata* strain.

[0057] (1) BLAST search was performed, and the 16S rDNA sequences of each suspected clustered *P. agglomerans* strain were compared with the NCBI 16S ribosomal RNA sequences (Bacteria and Archaea) database. The 16S rDNA sequence of strain FL1 showed the highest homology (99.03%) with *P. agglomerans* strain NBRC 102470. (See attached results). Figure 3 Based on the morphological characteristics of the strain, FL1 was determined to belong to Pantotheca agglomerata.

[0058] (2) The 16S rDNA sequence of the FL1 clump-forming bacteria is as follows:

[0059]

[0060] (3) Whole genome sequencing of FL1 yielded the following results:

[0061] Analysis of the complete sequence obtained after processing and splicing the second and third generation sequencing data of FL1 revealed that the FL1 genome contains one chromosome and five plasmids (see...). Figures 4-9 ).

[0062] The entire FL1 genome was sequenced using Illumina NovaSeq combined with the PacBio Sequel sequencing platform. The genome assembly data is shown in Table 1. Analysis of the sequencing data revealed that FL1 contains one chromosome and five plasmids, which differs from the genome assembly and annotation information published in the NCBI database.

[0063] Table 1. Statistics on genome assembly data

[0064]

[0065] Preparation of bacterial suspension of Pantotheca FL1 strain:

[0066] One-stage activation: Using standard solid LB medium, pour the medium onto a petri dish and cool it. Inoculate the preserved Pantotheca FL1 strain and then incubate at 37°C for 48 hours to obtain the solid medium after the first-stage propagation culture.

[0067] Two-stage propagation culture: Using standard liquid LB medium, pick a single colony from the first-stage activated medium and add it to 5 mL of liquid medium. Incubate overnight at 37°C and 150 rpm on a shaker.

[0068] Three-stage propagation culture: The bacterial suspension from the second-stage propagation culture was inoculated again into 5 mL of liquid culture medium at a 1% inoculation rate and cultured at 37°C and 150 rpm for 8 hours to obtain a final concentration of 10. 8 The bacterial suspension, at CFU / mL, was then diluted to different concentrations according to the application requirements, yielding concentrations of 10... 6 CFU / mL, 10 3 CFU / mL bacterial suspension.

[0069] Example 2

[0070] Dough preparation: Take 90g of the dough to obtain a final concentration of 10. 3 Take a CFU / mL suspension of Pantothenia glutinosa FL1 strain, then weigh 180g of flour and 3g of yeast, as well as 2.5g of salt, 10g of sugar and 5g of butter and mix them together. Place the dough in a fermentation box, set the fermentation temperature to 30℃ and ferment for 90 minutes to obtain the dough.

[0071] Example 3

[0072] The procedure was carried out as in Example 2, except that the concentration of the bacterial suspension of the Pantotheca FL1 strain was 10. 6 CFU / mL.

[0073] Example 4

[0074] The procedure was carried out as in Example 2, except that the concentration of the bacterial suspension of the Pantotheca FL1 strain was 10. 8 CFU / mL.

[0075] Comparative Example 1

[0076] The procedure was carried out in accordance with Example 2, except that the bacterial suspension of the clump-forming pantothenic acid strain FL1 was replaced with water.

[0077] Example 5

[0078] Another culture process for the Pantotheca FL1 strain in Example 1:

[0079] First, the cells were activated on LB solid medium. Then, a single colony was picked and cultured in 5 mL of liquid medium for 12 hours. Next, at a fixed ratio (1%), the colony was transferred to 40 mL of LB liquid medium for a second culture. Based on the growth curve of FL1, the culture time was determined to be 8 hours (at which point it was in the logarithmic growth phase). After colony counting, the concentration of the bacterial culture at this point was found to be 10%. 8 CFU / mL.

[0080] Example 6

[0081] Experimental method for the effect on dough microstructure: The prepared dough was immediately placed in a freezer at -20°C overnight and then freeze-dried. The freeze-dried dough was then ground into particles and its microstructure was measured. The cross-section of the freeze-dried dough was coated with gold and observed on a scanning electron microscope (TM3000) stage. Images were obtained at 2.0k× magnification under an accelerating voltage of 5kV.

[0082] The results are as follows Figures 10-13 As shown, the dough in Comparative Example 1 exhibits a discontinuous and disordered structure with multiple gaps and grooves, and the starch granules are not completely retained in the gluten protein network, indicating a weak gluten protein network. Examples 2-4 ( Figures 11-13 The dough formed a continuous and compact structure with more small starch granules encased in the gluten matrix, indicating that the Pantotheca FL1 strain enhanced the gluten network of the dough, making it more stable.

[0083] Example 7

[0084] Experimental method for the effect on the secondary structure of proteins in dough: Freeze-dried dough powder was ground in a mortar and pestle and mixed with potassium bromide at a mass ratio of 1:100 to prepare transparent sheets. The spectra of the transparent sheets were determined using an FTIR spectrometer. Against a background of 64 Hz, the spectra were measured at 4000 cm⁻¹. -1 ~400cm -1 The absorbance of infrared radiation was recorded at intervals of 4 cm. -1 Spectral analysis of each sample was performed using PeakFit 4.12 software, yielding the resulting spectra (e.g., ...). Figure 14 The total secondary structure content in the dough was obtained as shown in Table 2.

[0085] Table 2. Total secondary structure content in dough

[0086]

[0087] As shown in Table 2, compared with Comparative Example 1, the proportions of β-turns and β-folds in the total secondary structure of the dough containing Examples 2–4 increased. The β-fold conformation is the most stable secondary structure in glutenin; therefore, the increased proportion of the β-fold conformation indicates that the addition of the Pantothenic agglomerates FL1 strain made the protein network structure of the dough more stable.

[0088] Example 8

[0089] Experimental method for moisture distribution in dough: The moisture distribution of dough before and after fermentation was measured using nuclear magnetic resonance imaging (NMR) to study the water retention capacity of the dough. The experiment was conducted immediately after dough preparation. Reference article: Sun L, Li X, Zhang Y, et al. A novel lactic acid bacterium for improving the quality and shelf life of whole wheatbread[J]. Food Control, 2020, 109:106914.

[0090] Figure 15 and Figure 16 The graphs represent the moisture distribution in the dough before and after fermentation, respectively. As can be seen from the graphs, the moisture distribution in the dough, whether before or after fermentation, mainly consists of two parts: T... 22 and T 23 It consists of semi-bound water and free water, with semi-bound water being the dominant component.

[0091] Table 3. Moisture content of dough before and after fermentation

[0092]

[0093] As can be seen from Table 3, the T values ​​of the doughs from Examples 2 to 4 before fermentation... 22 and T 23 All showed a decrease, with more pronounced changes in Examples 2 and 4, indicating that the addition of bacteria reduced the freedom of water in the dough, leading to a tighter binding with other components. The Tg of the fermented dough... 22 and T 23 The gluten network structure of the dough remained largely unchanged after 1.5 hours of fermentation, resulting in similar states. Furthermore, before fermentation, the addition of the agglutinin bacterium led to a decrease in the percentage of semi-bound water and an increase in the percentage of free water, indicating that the addition of the agglutinin bacterium FL1 strain weakened the dough's water-holding capacity, causing a redistribution of moisture. After fermentation, the percentage of moisture in each component of the dough remained essentially unchanged.

[0094] Example 9

[0095] Experimental method for the effect of dough rheological properties: Immediately after preparation, the dough was placed in the center of the rheometer rack for 5 minutes to release residual stress. Mineral oil was applied to the edges of the dough to prevent water loss. A PP25 rotor with a plate diameter of 25 mm and a plate spacing of 1 mm was used. During the test, a stress of 0.1% was applied at a test temperature of 25 ± 1℃ and a test frequency of 0.1–10 Hz to obtain the elastic modulus (G') of the dough (e.g., ...). Figure 17 ), Viscosity modulus (G) (e.g.) Figure 18 ), loss tangent (i.e., tanδ = G” / G’) (e.g. Figure 19 A graph showing how the frequency changes.

[0096] As shown in the figure above, the G' of all doughs is significantly higher than that of G". Furthermore, for doughs in Examples 2-4, both G' and G" increase with increasing frequency. This indicates that the dough possesses solid-like properties, and the addition of the agglomerating pantothenic acid strain FL1 promotes the formation of large molecular aggregates from gluten proteins in the flour, as well as enhances the interaction of intermolecular covalent and hydrogen bonds, thereby forming stable and tightly packed polypeptide chains and improving dough strength. Meanwhile, the dough in Example 4 exhibits the best viscoelasticity. The change in the loss tangent reflects the changes in the amount and degree of polymerization of polymers in the dough system; the smaller the value, the greater the elasticity ratio and the more polymers present. In summary, the addition of the agglomerating pantothenic acid strain FL1 improves the stability of the dough at different frequencies, enabling it to withstand more intense kneading processes.

[0097] Example 10

[0098] Bread preparation: Place the dough obtained in Examples 2 to 4 in an oven and bake at 180°C for 15 minutes to obtain bread.

[0099] Example 11

[0100] Experimental method for the effect on bread texture: Bread texture was measured using a food property analyzer. Measurement conditions: P / 36R probe, pre-test speed 3 mm / s, test speed 1 mm / s, post-test speed 3 mm / s, trigger-activated automatic 10g, measurement ratio 50%, interval 5 s. After the baked bread was cooled to room temperature, it was sliced, and six samples were taken, with each pair stacked together (i.e., two small slices of bread from the same treatment group were stacked together). Each sample group was measured 6 times.

[0101] Table 4 Results of the Influence on Bread Texture

[0102]

[0103] As shown in Table 4, the bread from Examples 2-4 exhibited significantly reduced hardness, indicating that the Pantotheca cum Cuboid FL1 strain inhibited bread staling. Elasticity refers to the degree to which a sample recovers its original shape after the first compression, and it is positively correlated with bread quality; the higher the elasticity value, the softer the bread. The use of the Pantotheca cum Cuboid FL1 strain had almost no effect on the elasticity of the bread, but it reduced its chewiness.

[0104] Example 12

[0105] Experimental method for the effect of bread specific volume: The cooled bread was accurately weighed, and the volume was determined by the rice displacement method. Three parallel experiments were conducted, and the obtained specific volume (mL / g) was calculated based on the ratio of bread volume to mass.

[0106] Table 5. Results of the effect of bread specific volume (analysis of error and significance)

[0107]

[0108]

[0109] As can be seen from Table 5, the specific volume of bread in Examples 2-4 is significantly higher than that in Comparative Example 1. This indicates that the addition of Pantothenic Acid FL1 strain increases the specific volume of the dough, making the bread fluffier and more appealing to consumers.

[0110] Example 13

[0111] The procedure was carried out as in Example 2, except that the flour was replaced with whole wheat flour and the concentration was increased to 10. 3 The amount of CFU / mL Pantothenia glutinosa FL1 strain suspension added should be replaced with 60% of the weight of whole wheat flour.

[0112] Example 14

[0113] The procedure was carried out as described in Example 3, except that the flour was replaced with whole wheat flour and the concentration was increased to 10. 6 The amount of CFU / mL Pantothenia glutinosa FL1 strain suspension added should be replaced with 60% of the weight of whole wheat flour.

[0114] Example 15

[0115] The procedure was carried out as described in Example 4, except that the flour was replaced with whole wheat flour and the concentration was increased to 10. 8 The amount of CFU / mL Pantothenia glutinosa FL1 bacterial suspension added should be replaced with 60% of the weight of whole wheat flour.

[0116] Comparative Example 2

[0117] Follow the same method as in Comparison 1, except that you replace the flour with whole wheat flour.

[0118] Example 16

[0119] Experimental method for the effect of FL1 on the tensile properties of whole wheat dough: The effect of different concentrations of FL1 on the tensile properties of whole wheat dough was determined using a TA-XTPlus texture analyzer (Stable MicroSysteams, London, UK). An A / KIE probe was used, with speeds of 2 mm / s before, during, and after the test at 10 mm / s. The trigger force was 5 g, and the measurement distance was 30 mm. Each sample was tested six times.

[0120] As the two most important parameters in the stretching curve, tensile strength and extensibility reflect the dough's flowability and tensile strength. The results are as follows... Figure 20 As shown, different concentrations of FL1 significantly improved the tensile strength and extensibility of whole wheat dough, and the concentration of FL1 was 10... 6 The effect was more significant at CFU / mL. This indicates that the presence of FL1 allows for a more complete formation of the gluten network structure in whole wheat dough, thus enhancing the dough's strength.

[0121] Example 17

[0122] Experimental method for the effect of protein secondary structure on whole wheat dough: The method of Example 7 was used for detection, and the spectrum was obtained (e.g., Figure 21 The total secondary structure content in the dough was obtained as shown in Table 6.

[0123] from Figure 21As can be seen, the proportion of protein secondary structure in whole wheat dough increases when FL1 is present. Meanwhile, as shown in Table 6, compared to Comparative Example 2, the proportion of β-sheets in the total secondary structure of the dough containing Examples 13-15 increases, with the most significant change observed in Example 13; the proportion of β-turns decreases; and the proportion of irregular curls shows no significant change. The β-sheet conformation is the most stable secondary structure in gluten proteins; therefore, the increase in the proportion of β-sheets indicates that the addition of the Pantothenic agglomerates FL1 strain makes the protein network structure of whole wheat dough more stable.

[0124] Table 6. Total Secondary Structure Content in Whole Wheat Dough

[0125]

[0126] Example 18

[0127] Experimental method for the effect on the texture of whole wheat bread: The method of Example 11 was used for detection, and the results of the effect on the texture of whole wheat bread are shown in Table 7.

[0128] Table 7 Results of the Influence of Whole Wheat Bread Texture on the Texture

[0129]

[0130] Table 7 shows that different concentrations of FL1 reduced the hardness, elasticity, chewiness, and resilience of whole wheat bread, while increasing its adhesiveness. The cohesiveness, however, did not change significantly compared to Comparative Example 2. Since hardness, cohesiveness, and chewiness are negatively correlated with bread quality, and adhesiveness is positively correlated with bread quality...

[0131] Therefore, considering the changes in various indicators, the presence of FL1 reduces the high hardness characteristic of whole wheat bread, thus improving the quality of the bread to some extent.

[0132] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A type of pantothecin that clumps together ( Pantoea agglomerans FL1 strain, characterized in that, The accession number is CGMCCNO.27248.

2. The application of the Pantotheca flavogenes FL1 strain as described in claim 1 in improving dough processing characteristics.

3. The application of the Pantothenic Acid FL1 strain combined with yeast as described in claim 1 in improving dough processing characteristics.

4. A method for improving the processing characteristics of dough, characterized in that, The process includes the following steps: mixing the bacterial suspension of the Pantotheca FL1 strain described in claim 1 with flour and yeast, kneading the dough, and fermenting it to obtain dough.

5. The method according to claim 4, characterized in that, The concentration of the bacterial suspension of the Pantotheca FL1 strain was 10. 3 ~10 8 CFU / mL.

6. The method according to claim 4 or 5, characterized in that, The amount of the bacterial suspension of the Pantotheca flavogenes FL1 strain added is 45% to 60% of the flour mass.

7. The method according to claim 4, characterized in that, The fermentation temperature is 29~31℃, and the fermentation time is 80~100min.

8. The method according to claim 4, characterized in that, The flour includes whole wheat flour.

9. Food products made from dough prepared using the method described in any one of claims 4 to 8.

10. The food product according to claim 9, characterized in that, The food items include bread.

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