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http://dx.doi.org/10.3746/jkfn.2004.33.7.1180

Characteristics of Culture and Isolating Lactic Acid Bacteria and Yeast from Sourdough  

김기주 (청아 냉동식품(주))
정현채 (쁘리앙떼 베이커리(주)
권오진 (대경대학 호텔조리과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.7, 2004 , pp. 1180-1185 More about this Journal
Abstract
This study was conducted to investigate the optimum conditions for the medium composition after isolating and identifying yeast and lactic acid bacteria from sourdough. It was found that the best quality lactic acid bacterium with acid product and flavor was identified as Leuconostoc species among isolated 115 lactic acid bacteria, the best Quality yeast with good fermentation and flavor was identified as Saccharomyces species among isolated 8 yeast. While the microbial growth with glucose or sucrose as sugar source was good, it was, selected that sucrose which is using commercially is better than glucose. The growth of lactic acid bacterium ; was good with 1％ added sucrose whereas yeast needed more growth. Additionally, the medium for the optimum 1 growth of the yeast was composed of 0.5％ wheat flour, 0.5％ peptone and 3％ sucrose, whereas lactic acid bacterium was composed of 0.5％ wheat flour and 1％ sucrose without peptone.
Keywords
sourdough; bread; baking; lactic acid bacteria;
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Times Cited By KSCI : 1  (Citation Analysis)
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