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KMID : 0665220130260020199
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 2 p.199 ~ p.207
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Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity
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Park Jung-Mi
Lee Hye-Min
Eom Hyun-Ju
Kim Sang-Hee
Song In-Gyu
Yoon Hyang-Sik
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Abstract
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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/㎖, 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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KEYWORD
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quality characteristics, sourdough starter, bread, lactic acid bacteria, storage stability
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