Distinctive flavor and strong antifungal activity in a sourdough bread made using unique lactic acid bacteria obtained from a sugar factory
2010
Nakata,, H., Nippon Beet Sugar Manufacturing Co. Ltd., Obihiro, Hokkaido (Japan) | Hasegawa, H. | Sakurai, H. | Tamura, M.
Sourdough bread is a fermented food made using lactic acid bacteria that has good flavor and antimicrobial activity. Here, a unique lactic acid bacteria was obtained from a sugar factory and used to make the sourdough bread. The flavor of the unique sourdough bread was compared to that of non-sourdough bread and commercially sourdough bread by HPLC, GC-MS, and sensory analysis. The antifungal activity was also compared by an inoculating test. Our findings showed that the unique sourdough bread has distinctive flavor and strong antifungal activity.
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