期刊
FOOD CHEMISTRY
卷 134, 期 4, 页码 2208-2216出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.047
关键词
Sourdough; Wheat flour; Kimchi; Lactic acid bacteria; Leuconostoc citreum; Weissella koreensis
资金
- Youlchon Foundation (Nongshim Corporation) in Korea
- Brain Korea 21 Project, College of Human Ecology, Yonsei University
Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi were evaluated as starter cultures in the making of whole wheat sourdough bread. After 24 h of fermentation at 25 C, both lactobacilli grew to the final cell numbers of ca. 10(9) cfu/g dough, and both doughs had similar pHs and total titratable acidities. In addition, the fermentation quotient of the dough with Lc. citreum HO12 was slightly lower than that of the dough with W. koreensis HO20 (1.6 versus 2.8). Sourdoughs and bread with 50% sourdough produced with the starter cultures exhibited consistent ability to retard the growth of bread spoilage fungi (Penicillium roqueforti and Aspergillus niger) and rope-forming bacterium (Bacillus subtilis). Sourdough breads underwent a significant reduction in bread firming during storage. It seems that both lactobacilli have the potential to improve the shelf-life of wheat bread. The results indicate that the selected lactobacilli have unique fermentation characteristics and produce sourdough breads with overall satisfactory quality. (C) 2012 Elsevier Ltd. All rights reserved.
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