유산균과 Bifidobacterium longum을 혼합균으로 사용한 Flour Sourdough의 발효 특성

초록

The influence of various fermenting conditions using Saccharomyces cerevisiae, alone (Control, Single) and in combination with mixed lactic acid-producing bacteria (Combined 1, Mixed, Combined 2), including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on flour sourdough preparation was examined. For the Combined 2 method, starters were incubated separately for 15 h, combined, and then further incubated for 10 h. Fermentation using Combined 2 improved the growth of mixed lactic acid-producing bacteria, but inhibited that of S. cerevisiae. This was also reflected in the extent of the pH reduction in sourdough produced in the Combined 2 step by these organisms. Among biochemical activities, CO2 production and titratable acidity were increased by Combined 2, although the viable yeast counts were decreased. Aroma compounds in sourdough markedly varied according to fermentation conditions.

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