Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Fermentation Characteristics of Flour Sourdough using Mixed Lactic Acid Bacteria and Bifidobacterium longum as Starters

유산균과 Bifidobacterium longum을 혼합균으로 사용한 Flour Sourdough의 발효 특성

  • Chae, Dong-Jin (Dept. of Hotel Baking and Pastry Arts, Dong-u College) ;
  • Lee, Kwang-Suck (Dept. of Culinary Service Management, Kyung Hee University) ;
  • Jang, Ki-Hyo (Dept. of Food and Nutrition, Kangwon National University at Samcheok)
  • 채동진 (동우대학 호텔제과제빵과) ;
  • 이광석 (경희대학교 조리.서비스경영학과) ;
  • 장기효 (강원대학교 식품영양학과)
  • Received : 2010.09.02
  • Accepted : 2010.10.03
  • Published : 2010.10.31
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Abstract

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, $CO_2$ production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

Keywords

References

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