Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough
Monika Kocková *, Petra Gereková, Zuzana Petruláková, Eva Hybenová, Ernest Šturdík, Ľubomír Valík
Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovak Republic
E-mail: * monika.kockova@stuba.sk
Abstract: The aim of this work was evaluation of fermentation characteristics of lactic acid bacteria isolated from Slovak bakery sourdough (twenty pure cultures PB1 – PB20). Gram stain, catalase test, carbon dioxide production from glucose, growth at 15 °C and 45 °C and test for fermentable sugar Api 50CH were used for identification of isolates. Three isolates were chosen for evaluation their fermentative characteristic during fermentation process. Amount of colony form units, pH value, titratable acidity and organic acid were established. Results of above mentioned research is design of new bakery starter culture consisted from the combination of all three identified strains.
Keywords: bread, fermentation, lactic acid bacteria, sourdough
Full paper in Portable Document Format: acs_0094.pdf
Acta Chimica Slovaca, Vol. 4, No. 2, 2011, pp. 78—87