Research ArticleOpen AccessGoogle Scholar indexed
Use of <i>Lactobacillus</i> from Pulque in Sourdough
Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 1 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 2 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 3 Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 4 Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 5 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
- 6 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México
Advances in Microbiology·Volume 04 (2014)·Pages 969–977·Published 23 October 2014·DOI10.4236/aim.2014.414108
Copy link · social · email
Abstract
The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.
KeywordsLactic Acid BacteriaBreadTexture Profile AnalysisPulque BreadDough Pulque
- Martínez-Anaya, M.A. (2003) Associations and Interactions of Microrganisms in Dough Fermentations. In: Kulp, K. and Lorenz, K., Eds., Effects on Dough and Bread Characteristics. Handbook of Dough fermentations, Marcel Dekker, Inc., New York, Vol. 1, 63-95.
- De Vuyst, L.V., Schrijvers, S., Paramithiotis, B., Hoste, M., Vancanneyt, J., Swings, G., Kalantzopoulos, E., Tsakalidou, E. and Messens, W. (2002) The Bioversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation. Applied and Environmental Microbiology, 68, 6059-6069.
- Corsetti, A., Gobetti, M., Baliestrieri, F., Paoletti, F., Russi, L. and Rossi, J. (1998) Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Staling. Journal of Food Science, 63, 347-351.
- Corsetti, A., Gobetti, M., Rossi, J. and Damiami, P. (1998) Antimould Activity of Sourdough Lactic Acid Bacteria: Identification of a Mixture of Organic Acids Produced by Lactobacillus sanfrancisco CB1. Applied Microbiology and Biotechnology, 50, 253-256.
- Hervè, R., Valèrie, G., Dominique, L., Philippe, R., Yves, V. and Fontagnè, F.C. (2006) Study of the Behaviour of Lactobacilus plantarum and Leuconostoc Starters during a Complete Wheat Sourdough Breadmaking Process. Journal of Food Science and Technology, 39, 256-265.
- Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods. Marcel Dekker, New York, 52-72.
- Sánchez, I., Palop, L.L. and Ballesteros, C. (2000) Biochemical Characterization of Lactic Acid Bacteria Isolated from Spontaneous Fermentation of “Almagro” Eggplants. International Journal of Food Microbiology, 59, 9-17. http://dx.doi.org/10.1016/S0168-1605(00)00256-7
- AACC (1995) Approved Method of the AACC. 9th Edition, American Association of Cereal Chemists, St. Paul.
- AOAC (1999) Official Method of Analysis of AOAC Intl. 16th Edition, Association of Official Analytical Chemists, Maryland.
- Herreros, M.A., Arenas, R., Sandoval, M.H., Castro, J.M., Fresno, J.M. and Tornadijo, M.E. (2006) Effect of Addition of Native Cultures on Characteristics of Armada Cheese Manufactured Whit Pasteurized Milk: A Preliminary Study. International Dairy Journal, 26, 220-227.
- Saeed, M. (2011) Isolation Characterization and Utilization of Starter Culture for the Production of Sourdough Bread. Ph.D. Dissertation, National Institute of Food Science and Technology University of Agriculture, Faisalabad. http://prr.hec.gov.pk/Thesis/134S.pdf