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http://dx.doi.org/10.3746/jkfn.2008.37.5.660

Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains  

Oh, Chul-Hwan (Dept. of Food Science and Technology, Kongju National University)
In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University)
Oh, Nam-Soon (Dept. of Food Science and Technology, Kongju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.5, 2008 , pp. 660-665 More about this Journal
Abstract
The aim of this work was to investigate the microbiological and physicochemical properties of the rice sourdough for Jeungpyun prepared by mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains. The rice sourdough was fermented with S. cerevisiae and L. mesenteroides strains in rice dough for 24 hours at $30^{\circ}C$. Growth of L. mesenteroides strain was decreased after inoculation, however, it increased again after 18 hours of dough fermentation, and the growth of S. cerevisiae showed a typical growth pattern. Also, total aerobic microorganisms counts in rice sourdough were decreased due to the produced organic acids and ethanol during dough fermentation. These products led to a favorable fermentative quotient (FQ; molar ratio between lactic to acetic acid) value of $1.9{\sim}3.2$ and more stable fermentation for rice sourdough formation. The expansion ratio and viscosity were considerably increased by mixed cultivation of S. cerevisiae and L. mesenteroides strains. Addition of the brown rice at 10% (w/w) to dough preparation increased the relative expansion ratio to the highest value.
Keywords
Jeungpyun; rice; sourdough; Saccahromyces cerevisiae; Leuconostoc mesenteroides;
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Times Cited By KSCI : 16  (Citation Analysis)
Times Cited By SCOPUS : 3
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