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Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation

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Abstract

Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates were selected based on exo-polysaccharide production. Among them, three isolates showed cell growth greater than 8.5 Log CFU/g, maximum increase in the volume of dough, and dextran concentration up to 0.16%. During the sourdough fermentation, pH and total titratable acidity (TTA) were changed, as the three isolates synthesized lactic acid and acetic acid with fermentation quotients less than 2.0. They were identified as Leuconostoc lactis EFEL005, Lactobacillus brevis EFEL004, and Le. citreum EFEL006. They displayed good fermentation properties (growth, dextran production, pH, and TTA) in dough and they are regarded as potential starters to be used in sourdough fermentation.

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Acknowledgements

The present work was supported by the funds from SPC group and the National Research Foundation (NRF-2017M3C1B5019292) of the Ministry of Science, ICT and Future Planning, Republic of Korea.

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Authors and Affiliations

  1. Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk, 28644, Republic of Korea

    Sae Bom Lim, Jagan Mohan Rao Tingirikari, Ji Sun Seo & Nam Soo Han

  2. Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023, Zhejiang, China

    Ling Li

  3. Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826, Republic of Korea

    Sangmin Shim

  4. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, 08826, Republic of Korea

    Jin-Ho Seo

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  1. Sae Bom Lim
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  2. Jagan Mohan Rao Tingirikari
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  3. Ji Sun Seo
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  4. Ling Li
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  5. Sangmin Shim
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  6. Jin-Ho Seo
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  7. Nam Soo Han
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Correspondence to Nam Soo Han.

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The author, Sangmin Shim, belongs to SPC group.

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Lim, S.B., Tingirikari, J.M.R., Seo, J.S. et al. Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation. Food Sci Biotechnol 27, 73–78 (2018). https://doi.org/10.1007/s10068-017-0274-0

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  • DOI: https://doi.org/10.1007/s10068-017-0274-0

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