Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

被引：52

作者：

Choi, Hyejung ^{[1
]}

Kim, Yeo-Won ^{[1
]}

Hwang, Inyoung ^{[1
]}

Kim, Jeongho ^{[2
]}

Yoon, Sun ^{[1
]}

机构：

[1] Yonsei Univ, Dept Food & Nutr, Brain Korea Project 21, Coll Human Ecol, Seoul 120749, South Korea

[2] Inha Univ, Dept Biol Sci, Inchon 402751, South Korea

来源：

FOOD CHEMISTRY | 2012年 / 134卷 / 04期

关键词：

Sourdough; Wheat flour; Kimchi; Lactic acid bacteria; Leuconostoc citreum; Weissella koreensis; LACTIC-ACID BACTERIA; FERMENTED CABBAGE PRODUCT; LACTOBACILLUS-PLANTARUM; RHEOLOGICAL PROPERTIES; POPULATION-DYNAMICS; DOUGH FERMENTATION; BREAD FIRMNESS; RYE SOURDOUGHS; SOUR DOUGHS; CEREAL;

D O I：

10.1016/j.foodchem.2012.04.047

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：2208 / 2216

页数：9

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