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Food Science and Biotechnology

, Volume 27, Issue 1, pp 73–78 | Cite as

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

  • Sae Bom Lim
  • Jagan Mohan Rao Tingirikari
  • Ji Sun Seo
  • Ling Li
  • Sangmin Shim
  • Jin-Ho Seo
  • Nam Soo HanEmail author
Article

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.

Keywords

Jeung-pyun Exo-polysaccharides Lactic acid bacteria Fermentation Sourdough 

Notes

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.

Compliance with ethical standards

Conflict of interest

The author, Sangmin Shim, belongs to SPC group.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Sae Bom Lim
    • 1
  • Jagan Mohan Rao Tingirikari
    • 1
  • Ji Sun Seo
    • 1
  • Ling Li
    • 2
  • Sangmin Shim
    • 3
  • Jin-Ho Seo
    • 4
  • Nam Soo Han
    • 1
    Email author
  1. 1.Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food SciencesChungbuk National UniversityCheongjuRepublic of Korea
  2. 2.Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical EngineeringZhejiang University of Science and TechnologyHangzhouChina
  3. 3.Research Institute of Food and BiotechnologySPC GroupSeoulRepublic of Korea
  4. 4.Department of Agricultural Biotechnology, Center for Food and BioconvergenceSeoul National UniversitySeoulRepublic of Korea

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