Department of Food and Nutrition, Brain Korea 21 Project, College of Human Ecology, Yonsei University, Seoul 120-749, South Korea.
Food Chem. 2012 Oct 15;134(4):2208-16. doi: 10.1016/j.foodchem.2012.04.047. Epub 2012 Apr 17.
Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi were evaluated as starter cultures in the making of whole wheat sourdough bread. After 24h of fermentation at 25 °C, both lactobacilli grew to the final cell numbers of ca. 10(9)cfu/g dough, and both doughs had similar pHs and total titratable acidities. In addition, the fermentation quotient of the dough with Lc. citreum HO12 was slightly lower than that of the dough with W. koreensis HO20 (1.6 versus 2.8). Sourdoughs and bread with 50% sourdough produced with the starter cultures exhibited consistent ability to retard the growth of bread spoilage fungi (Penicillium roqueforti and Aspergillus niger) and rope-forming bacterium (Bacillus subtilis). Sourdough breads underwent a significant reduction in bread firming during storage. It seems that both lactobacilli have the potential to improve the shelf-life of wheat bread. The results indicate that the selected lactobacilli have unique fermentation characteristics and produce sourdough breads with overall satisfactory quality.
从泡菜中分离得到的植物乳杆菌 HO12 和清酒乳杆菌 HO20 被评估为制作全麦酸面团面包的发酵剂。在 25°C 发酵 24h 后，两种乳酸菌的最终细胞数约为 10(9)cfu/g 面团，且两种面团的 pH 值和总可滴定酸度相似。此外，添加 Lc. citreum HO12 的面团的发酵商略低于添加 W. koreensis HO20 的面团（1.6 对 2.8）。添加 50%由发酵剂制作的酸面团的酸面团和面包表现出一致的抑制面包腐败真菌（青霉和黑曲霉）和绳索形成菌（枯草芽孢杆菌）生长的能力。酸面团面包在储存过程中硬度显著降低。这两种乳酸菌似乎都具有延长小麦面包保质期的潜力。结果表明，所选乳酸菌具有独特的发酵特性，并可生产出整体质量令人满意的酸面团面包。
