|
KMID : 0364820160520040471
|
|
Korean Journal of Microbiology
2016 Volume.52 No. 4 p.471 ~ p.481
|
|
|
Effect of the mixed culture of heterofermentative lactic acid bacteria and acid-tolerant yeast on the shelf-life of sourdough
|
|
Lim Eun-Seo
|
|
|
Abstract
|
|
|
The primary objective of this study was to investigate the effects of the bacteriocin-producing heterofermentative lactic acid
bacteria (LAB) and acid-resistant yeast isolated from Mukeunji, a Korean ripened kimchi on shelf-life extension and quality improvement of sourdough. According to gene sequence analysis the heterofermentative LAB that showed the antimicrobial activity against breadspoilage Bacillus strains were identified as Leuconostoc mesenteroides LAS112, Lactobacillus brevis LAS129, and L. mesenteroides subsp. dextranicum LAB137. In addition, the yeasts that were able to grow at acidic pH were identified as Pichia membranifaciens YS05, Pichia fermentans YS19, and Pichia anomala YS26. During sourdough fermentation the levels of acetic acid and bacteriocin produced by L. brevis LAS129 strain were higher than those of L. mesenteroides LAS112 and L. mesenteroides subsp. dextranicum LAS 137 strains, whereas LAS112 strain produced the highest levels of lactic acid. The maximum bacteriocin activity (640 AU/g) against Bacillus subtilis ATCC 35421 was obtained in sourdough fermented by mixed culture of L. brevis LAS129 and P. membranifaciens YS05 or P. anomala YS26. After 24 h of fermentation at 30°C, the viable cell counts of LAS129 (109 CFU/g) in sourdough were higher than those of the YS05 or YS26 (107 CFU/g). Meanwhile, the viable cells of bread-spoilage strain in sourdough fermented with these strains were significantly (P < 0.05) lower than the control group.
|
|
|
KEYWORD
|
|
|
antimicrobial activity, bacteriocin, lactic acid bacteria, sourdough, yeast
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|