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Microbiological and chemical properties of sourdough fermented with probiotic lactic acid bacteria
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 Title & Authors
Microbiological and chemical properties of sourdough fermented with probiotic lactic acid bacteria
Lim, Eun-Seo;
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 Abstract
Isolates from Korean fermented soybean paste were identified as Enterococcus faecium SBP12, Pediococcus halophilus SBP20, Lactobacillus fermentum SBP33, Leuconostoc mesenteroides SBP37, Pediococcus pentosaceus SBP41, Lactobacillus brevis SBP49, Lactobacillus acidophilus SBP55, and Enterococcus faecalis SBP58 according to conventional morphological and biochemical characteristics, carbohydrate fermentation profiling, and 16S rRNA sequence comparison. Strain SBP20, SBP33, SBP49, and SBP55 showed very resistance to simulated gastric and intestinal juices with final populations exceeding 6 log CFU/ml, whereas cells of SBP12 and SBP58 after exposure to low pH were dramatically decreased within 2 h. Among 4 strains having good tolerance to gastrointestinal conditions, the high adhesive ability to HT-29 cells, antibiotic resistance, and antimicrobial activity against food-borne pathogens Bacillus cereus ATCC 11778 and Staphylococcus aureus ATCC 6538 were observed with SBP49 and SBP55, therefore, these two strains were confirmed as putative probiotic candidates. There was no significant difference between the sourdoughs fermented with SBP49 and SBP55 with respect to the values of pH, total titratable acidity, and viable cell count. During sourdough fermentation, SBP49 strain produced significantly greater amounts of lactic acid than SBP55 strain, which secreted large quantities of hydrogen peroxide. SBP49 and SBP55 strains producing the antimicrobial substances such as lactic acid, hydrogen peroxide, and bacteriocin effectively inhibited B. cereus and S. aureus inoculated in the sourdough.
 Keywords
antimicrobial activity;bacteriocin;lactic acid;probiotic;sourdough;
 Language
Korean
 Cited by
1.
이상발효유산균과 내산성 효모와의 혼합배양이 사워도우의 저장성에 미치는 영향,임은서;

한국미생물학회지, 2016. vol.52. 4, pp.471-481 crossref(new window)
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Effect of the mixed culture of heterofermentative lactic acid bacteria and acid-tolerant yeast on the shelf-life of sourdough, The Korean Journal of Microbiology, 2016, 52, 4, 471  crossref(new windwow)
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