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


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.


Jeung-pyun Exo-polysaccharides Lactic acid bacteria Fermentation Sourdough 



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.


  1. 1.
    Clarke CI, Arendt EK. A review of the application of sourdough technology to wheat breads. Adv. Food Nutr. Res. 49: 137–161 (2005).CrossRefGoogle Scholar
  2. 2.
    Tingirikari JMR, Goyal A. A novel high dextran yielding Weissella cibaria JAG8 for cereal food application. Int. J. Food Sci. Nutr. 64: 346–354 (2013).CrossRefGoogle Scholar
  3. 3.
    Tingirikari JMR, Kothari D, Goyal A. Superior prebiotic and physico-chemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications. Food Funct. 5: 2324–2330 (2014a).CrossRefGoogle Scholar
  4. 4.
    Katina K, Maina NH, Juvonen R, Flander L, Johansson L, Virkki L, Tenkanen M, Laitila A. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 26: 734–743 (2009).CrossRefGoogle Scholar
  5. 5.
    Arendt EK, Ryan LAM, Dalbello F. Impact of sourdough on the texture of bread. Food Microbiol. 24: 165–174 (2007).CrossRefGoogle Scholar
  6. 6.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 54: 9873–9881 (2006).CrossRefGoogle Scholar
  7. 7.
    Gerez CL, Torino MI, Roll G, Devaldez FG. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control. 20: 144–148 (2009).CrossRefGoogle Scholar
  8. 8.
    Loponen J, Kanerva PI, Zhang C, Sontag-Strohm T, Salovaara H, Ganzle M G. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods. J. Agric. Food Chem. 57: 746–753 (2009).CrossRefGoogle Scholar
  9. 9.
    Choi H, Kim YW, Hwang I, Kim J, Yoon S. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough. Food Chem. 134: 2208–2216 (2012).CrossRefGoogle Scholar
  10. 10.
    Katina K, Arendt E, Liukkonen KH, Autio K, Flander L, Poutanen K. Potential of sourdough for healthier cereal products. Trends Food Sci. Technol. 16: 104–112 (2005).CrossRefGoogle Scholar
  11. 11.
    Park YU, Kim MD, Jung DH, Seo DH, Jung JH, Park JW, Hong SY, Cho JY, Park SY, Shin WC, Park CS. Probiotic properties of lactic acid bacteria isolated from Korean rice wine makgeolli. Food Sci. Biotechnol. 24: 1761–1766 (2015).CrossRefGoogle Scholar
  12. 12.
    Korakli M, Rossmann A, Gänzle MG, Vogel RF. Sucrose metabolism and exo-polysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis. J. Agric. Food Chem. 49: 5194–5200 (2001).CrossRefGoogle Scholar
  13. 13.
    Kang CS, Kim HS, Cheong YK, Kim JG, Park KH, Park CS. Flour characteristics and end-use quality of commercial flour produced from Korean wheat and imported wheat. Korean J. Food Preserv. 15: 687–693 (2008).Google Scholar
  14. 14.
    Rantsiou K, Urso R, Iacumin L, Cantoni C, Cattaneo P, Comi G, Cocolin L. Culture-dependent and independent methods to investigate the microbial ecology of Italian fermented sausages. Appl. Environ. Microbiol. 71: 1977–1986 (2005).CrossRefGoogle Scholar
  15. 15.
    Yazar G, Tavman S. Functional and technological aspects of sourdough fermentation with Lactobacillus sanfranciscensis. Food Eng. Rev. 4: 171–190 (2012).CrossRefGoogle Scholar
  16. 16.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory scale fermentations. Food Microbiol. 24: 592–600 (2007).CrossRefGoogle Scholar
  17. 17.
    Lacaze G, Wick M, Cappelle S. Emerging fermentation technologies: development of novel sourdoughs. Food Microbiol. 24: 155–160 (2007).CrossRefGoogle Scholar
  18. 18.
    Arendt EK, Moroni A, Zannini E. Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread. Microb. Cell Fact. 10: S1–S15 (2011).CrossRefGoogle Scholar
  19. 19.
    Tingirikari JMR, Kothari D, Shukla R, Goyal A. Structural and biocompatibility properties of dextran from Weissella cibaria JAG8 as food additive. Int. J. Food. Sci. Nutr. 65: 686–691 (2014b).CrossRefGoogle Scholar
  20. 20.
    Jayaram V, Cuyvers S, Lagrain B, Verstrepen K, Delcour J, Courtin C. Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor. Food Chem. 136: 301–308 (2013).CrossRefGoogle Scholar
  21. 21.
    De Vuyst L, Vancanneyt M. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 24: 120–127 (2007).CrossRefGoogle Scholar
  22. 22.
    Reed G, Nagodawithana TW. Baker’s yeast production. Vol. I, pp. 261–314. In: Yeast Technology. Reed G and Nagodawithana TW (eds). Van Nostrand Reinhold Publishing Inc., New York, USA (1991).Google Scholar
  23. 23.
    Rocken W, Rick M, Reinkemeier M. Controlled production of acetic acid in wheat sour doughs. Z. Lebensm. Unters. For. 195: 259–263 (1992).CrossRefGoogle Scholar
  24. 24.
    Hammes WP, Ganzle MG. Sourdough breads and related products. Vol. I, pp. 199–216. In: Microbial Fermented Foods. Woods BJB (ed). BAP- Publishing Inc., London, UK (1998).Google Scholar
  25. 25.
    Lim SB, Tingirikari JMR, Kwon YW, Li L, Han NS. Polyphasic microbial analysis of traditional Korean Jeung-pyun sourdough fermented with makgeolli. J. Microbiol. Biotechnol.

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

Personalised recommendations