Microbial protection of wheat bread using a trophic chain of Lactobacillus delbrueckii and Propoinibacterium freudenreichill [manufacture of complex leaven]
2009
Ryzhkova, E.P. | Li, Kh. | Danilova, I.V., Lomonosov Moscow State Univ. (Russian Federation) | Bykovchienko, T.V. | Polandova, R.D., State Research and Development Institute of Bread Baking Industry, Moscow (Russian Federation)
A leaven technology was worked out for bread production using propionobacteria culture (PB) which was able to grow on flour medium. Propionibacterium freudenreichii and lactic-acid bacteria (LB) Lactobacillus delbrueckii were used (the strain numbers in the All-Russia Microorganism Collection are В-9654 и В-3887 respectively). A transparent water extract of flour medium (EFM) was received by centrifugation, of flour wheat leaven. PB did not grow on the pure EFM, but they did if MB had been cultivated before on the EFM. Their growth became more intensive under Na lactate added into the medium after 48 hours of PB cultivating. The model experiment included PB cultivating on a lactate-maize medium and then on the EFM modified by MB, attenuating PB by MB culture and after that the culture of PB was incubated at 30 deg C during 18-24 hours (pH was near neutral). PB biomass doubled itself in 18-20 hours. The cycle attenuating/incubating was repeated many times. The leaven mixture was not contaminated by mould microorganisms under the experimental conditions which were close to commercial ones. The concentration of Na propionate and Na acetate was 150-190 and 78-93 milli mole respectively in the leaven material at the finish of incubating. Bread resistance to ropy disease increased in 4.0-4.5 times in the test variant with addition of complex (PB+MB) leaven in compare with the variant without it and it increased in 2.0 times in compare with the test variant of MB leaven using. PB using raised bread volume and porosity and it attached flavor of fancy pastry and nut.
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