Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process.
J Appl Microbiol
; 131(5): 2325-2335, 2021 Nov.
Article
in En
| MEDLINE
| ID: mdl-33797823
ABSTRACT
AIMS:
This study aimed to clarify the cause of quality reduction in Korean sourdough after successive back-slopping. METHODS ANDRESULTS:
We investigated the dynamic changes in lactic acid bacteria during the back-slopping process using genetic fingerprinting techniques. During the initial propagation phases, the dominant lactic acid bacteria were Fructilactobacillus sanfranciscensis (<5 log CFU per g sourdough), Latilactobacillus curvatus (9·5 log CFU per g sourdough) and Levilactobacillus brevis (6·5 log CFU per g sourdough). However, after the 11th propagation, F. sanfranciscensis became more prominent (>9·0 log CFU per g sourdough), whereas L. curvatus and L. brevis rapidly decreased. Monitoring these bacteria in the co-culture system revealed that acid-tolerant F. sanfranciscensis rapidly utilized maltose (1·65 g l-1 h-1 ) and produced large amounts of lactic acid, whereas L. brevis and L. curvatus consumed maltose slowly and L. curvatus was poorly tolerant to lactic acid.CONCLUSION:
The results indicate that competition exists between the lactic acid bacteria in sourdough during the back-slopping process, and microbial succession by acid-tolerant species results in quality reduction of sourdough. SIGNIFICANCE AND IMPACT OF THE STUDY This study uncovered the cause of microbial changes during the propagation of Korean sourdough and proposed a strategy to develop starters to produce high-quality bakery products.Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Lactobacillales
Country/Region as subject:
Asia
Language:
En
Journal:
J Appl Microbiol
Journal subject:
MICROBIOLOGIA
Year:
2021
Type:
Article