• Journal of Microbiology and Biotechnology
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• 제27권2호
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• pp.226-233
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• 2017

Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine, in the presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth. LAB belonging to different genera were identified based on colony morphology on modified MRS and sourdough bacteria agar medium. PCR-denaturing gradient gel electrophoresis analyses of the five sourdoughs showed different bands corresponding to LAB and yeast. 16S/26S rRNA gene sequence analyses of the samples confirmed that the predominant LAB in the five fermented rice doughs was Lactobacillus plantarum, Lb. pentosus, and Lb. brevis. Various other Lactobacillus spp. and Saccharomyces cerevisiae were common in all five fermented samples. This study provides comprehensive and comparative information on the microflora involved in fermentation of rice sourdough and signifies the need to develop effective starters to enrich the quality of jeung-pyun.

• 한국식품조리과학회지
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• 제21권5호
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• pp.733-741
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• 2005

흰찰쌀보리가루를 이용한 sourdough의 물리 화학적 특성, 발효 양상 및 물성 등의 반죽특성과 이의 제빵성을 조사하였다. L. plantarum과 L. Brevis 및 이의 혼합처리로써 보리가루를 발효시킨 결과 pH, 총당 및 환원당 등은 감소하였고 젖산균수, 산도는 증가하였으며, 젖산균에 따라 환원당을 제외하고 유의적인 차이가 없었다. 보리 sourdough의 젖산균수는 각 처리구 모두 발효 후 증가하였으나 효모는 감소하였고 젖산균에 따라 이화학적 특성에 차이가 있었다. 특히 L. plantarum을 처리한 보리 sourdough는 반죽의 형성시간, 안정도 및 탄성 등에서 물성개량제를 활용한 보리가루 첨가 대조구에 비해 양호하였고 발효진행속도는 느리나 가스발생량, 가스보유율도 가장 높았다. 또한 보리 sourdough 빵의 pH는 발효하지 않은 빵에 비해 낮았고 수분 및 수분 활성도는 증가하였으며, 필연적으로 L. plantarum를 처리한 보리 sourdough빵의 부피, 경도, 탄성, 관능적 특성 등의 제빵특성에 있어서도 물성개량제를 첨가한 보리가루 첨가 대조구에 비해 우수하였고 이는 빵 내부 조직의 protein-starch matrix의 미세구조에서도 확인되었다.

• 한국미생물·생명공학회지
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• 제49권4호
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• pp.501-509
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• 2021

The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 cm³/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.

• 한국식품영양학회지
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• 제26권2호
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• pp.199-207
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• 2013

This study was performed to evaluate the quality characteristics of sourdough bread with addition of lactic acid bacteria (LAB) in the antibacterial activity. The starter cultures were used for sourdough bread to increase bread shelf-life: Lactobacillus fermentum, Lactobacillus paracasei KB28, and Pediococcus pentosaceus MJK7. The results showed that the viable counts of lactic acid bacteria were increased in 8.1~9.2 log $cfu/m{\ell}$, respectively. The pH of the three sourdoughs was lower than that of control. In the texture characteristics, hardness, gumminess, and chewiness were tended to increase on the sourdough bread. Among the three sourdough breads, bread volume and retrogradation of bread were not significantly different. According to the results from preservation period, the sourdough breads with addition of Lb. paracasei KB28, Ped. pentosaceus MJK7 were showed the appearance of mold and bacteria growth in 5~6 days, whereas the control were showed in 3 days. As a result, a sensory evaluation indicated the highest overall acceptance in order of Lb. fermentum, Lb. paracasei KB28, Ped. pentosaceus MJK7. Based on these results, Lb. paracasei KB28 can be applicable to improve the quality of sourdough bread.

• 미생물학회지
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• 제52권1호
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• pp.84-97
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• 2016

재래식 된장으로부터 분리된 유산균은 형태학적, 생화학적 특성과 당 발효능 및 16S rRNA 염기서열 분석을 통해 Enterococcus faecium SBP12, Pediococcus halophilus SBP20, Lactobacillus fermentum SBP33, Leuconostoc mesenteroides SBP37, Pediococcus pentosaceus SBP41, Lactobacillus brevis SBP49, Lactobacillus acidophilus SBP55 및 Enterococcus faecalis SBP58로 동정되었다. SBP20, SBP33, SBP49와 SBP55 균주는 인공 위액과 담즙액 내에서 6 log cycle 이상 생균수를 유지하였으나, SBP12와 SBP58은 낮은 pH 하에서 2시간만에 균수가 급격하게 감소되었다. 특히, SBP49와 SBP55는 HT-29 세포에 대한 부착능이 높고, 항생제에 대한 저항성이 크며, Bacillus cereus ATCC 11778과 Staphylococcus aureus ATCC 6538의 식중독균에 대한 항균활성을 나타내었으므로, 이 두 균주는 프로바이오틱 선발 기준에 적합한 것으로 추정된다. 게다가 SBP49와 SBP55를 이용하여 사워도우를 제조한 결과, 발효 직후 도우 내 pH, 산도 및 유산균수에는 유의한 차이가 없었으나, SBP49는 많은 양의 유산을 생산한 반면, SBP55는 과산화수소를 더 많이 생산하였다. SBP49와 SBP55 유산균은 유산과 과산화수소뿐만 아니라 박테리오신 등의 항균물질을 생산하므로 사워도우 내 존재하는 식중독균 저해에 효과적이었다.