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KMID : 0545120190290111729
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Journal of Microbiology and Biotechnology
2019 Volume.29 No. 11 p.1729 ~ p.1738
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Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation
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Park Da-Min
Bae Jae-Han
Kim Min-Soo
Kim Hyeon-Tae
Kang Shin-Dal
Shim Sang-Min
Lee Deuk-Buhm
Seo Jin-Ho
Kang Hee
Han Nam-Soo
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Abstract
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In sourdough fermentation, lactic acid bacteria perform important roles in the production of volatile and antimicrobial compounds, and exerting health-promoting effects. In this study, we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPCSNU 72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic activity against red blood cells. The strain is also stable under simulated human gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α, interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties, providing rich aroma during dough fermentation and contributing to the enhancement of bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter strain based on the observation that it improves bread flavor and texture while also providing probiotic effects comparable with commercial strains.
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KEYWORD
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Lactobacillus plantarum, sourdough, starter, probiotics, baking
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