한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제9권3호
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- Pages.236-241
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
빵의 저장성 증진을 위한 종균배양 방법
Development of Starter Cultures for the Extension of the Shelf Life of Bread
초록
Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37