COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is to evaluate the effect of two wild Colombian lacti...

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Autores principales:	Ángela M. LEÓN P., Olga I. MONTOYA C., Karina E. MOTATO, Diana M. GRANDA, Carlos A. CARO, Juan M. RESTREPO, Shirley ECHEVERRI, Julián VALENCIA, Lida QUINCHÍA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	sourdough lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a1
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spelling	oai:doaj.org-article:ca27dcb6ecdd4075a4a1ee45f3e1b7a12021-11-19T04:22:08ZCOLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE0121-40042145-2660https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a12009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/538https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is to evaluate the effect of two wild Colombian lactic acid bacteria strains, Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13, combined with a commercial strain of Saccharomyces cerevisae on the final properties of the dough and bread. Two isolates are selected from a collection and their growth curve is built. Physicochemical (final volume, pH, titrable acidity, protein percentage) and rheological (texture) properties are determined. Significant differencees between control and treatments are determined at α= 0,05 using Statgraphics 5,0 software. Results show that the most fitted wild colombian LAB isolates for sourdough bread making are Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13 which reduce pH and increase dough acidity, reduce protein content, improve the final loaf volume, and retard staling. Ángela M. LEÓN P.Olga I. MONTOYA C.Karina E. MOTATODiana M. GRANDACarlos A. CAROJuan M. RESTREPOShirley ECHEVERRIJulián VALENCIALida QUINCHÍAUniversidad de Antioquiaarticlesourdoughlactic acid bacteria.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 13, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	sourdough lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	sourdough lactic acid bacteria. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ángela M. LEÓN P. Olga I. MONTOYA C. Karina E. MOTATO Diana M. GRANDA Carlos A. CARO Juan M. RESTREPO Shirley ECHEVERRI Julián VALENCIA Lida QUINCHÍA COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
description	Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is to evaluate the effect of two wild Colombian lactic acid bacteria strains, Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13, combined with a commercial strain of Saccharomyces cerevisae on the final properties of the dough and bread. Two isolates are selected from a collection and their growth curve is built. Physicochemical (final volume, pH, titrable acidity, protein percentage) and rheological (texture) properties are determined. Significant differencees between control and treatments are determined at α= 0,05 using Statgraphics 5,0 software. Results show that the most fitted wild colombian LAB isolates for sourdough bread making are Lactobacillus sp. LBM9 and Lactobacillus brevis LBM13 which reduce pH and increase dough acidity, reduce protein content, improve the final loaf volume, and retard staling.
format	article
author	Ángela M. LEÓN P. Olga I. MONTOYA C. Karina E. MOTATO Diana M. GRANDA Carlos A. CARO Juan M. RESTREPO Shirley ECHEVERRI Julián VALENCIA Lida QUINCHÍA
author_facet	Ángela M. LEÓN P. Olga I. MONTOYA C. Karina E. MOTATO Diana M. GRANDA Carlos A. CARO Juan M. RESTREPO Shirley ECHEVERRI Julián VALENCIA Lida QUINCHÍA
author_sort	Ángela M. LEÓN P.
title	COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
title_short	COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
title_full	COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
title_fullStr	COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
title_full_unstemmed	COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE
title_sort	colombian wild lactic acid bacteria (lab) show good properties in sourdough manufacture
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a1
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COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

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