Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 73-78
Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation
Sae Bom Lim1, Jagan Mohan Rao Tingirikari1, Ji Sun Seo1, Ling Li2, Sangmin Shim3, Jin-Ho Seo4, Nam Soo Han1
1Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk 28644, Republic of Korea, 2Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China, 3Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea, 4Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Republic of Korea
Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates were selected based on exo-polysaccharide production. Among them, three isolates showed cell growth greater than 8.5 Log CFU/g, maximum increase in the volume of dough, and dextran concentration up to 0.16%. During the sourdough fermentation, pH and total titratable acidity (TTA) were changed, as the three isolates synthesized lactic acid and acetic acid with fermentation quotients less than 2.0. They were identified as Leuconostoc lactis EFEL005, Lactobacillus brevis EFEL004, and Le. citreum EFEL006. They displayed good fermentation properties (growth, dextran production, pH, and TTA) in dough and they are regarded as potential starters to be used in sourdough fermentation.
Jeung-pyun, Exo-polysaccharides, Lactic acid bacteria, Fermentation, Sourdough
Food Science and Biotechnology 2018 ; 27(1): 73-78