한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제26권2호
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  • Pages.199-207
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  • 2013
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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항균 활성이 있는 유산균을 이용한 발효빵의 제조 및 품질 특성

Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

  • Park, Jung-Mi (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Lee, Hye Min (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Eom, Hyun-Ju (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Kim, Sang Hee (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services) ;
  • Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
  • 투고 : 2013.02.27
  • 심사 : 2013.04.29
  • 발행 : 2013.06.30
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초록

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.

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