Dynamic interactions of lactic acid bacteria in Korean sourdough during back‐slopping process
2021; Oxford University Press; Volume: 131; Issue: 5 Linguagem: Inglês
10.1111/jam.15097
ISSN1365-2672
AutoresHyun-Wook Baek, J.‐H. Bae, Yongseok Lee, So‐Jeong Kim, Won‐Ki Min, Sang-Min Shim, Nam Soo Han, Jeonghwa Seo,
Tópico(s)Food Quality and Safety Studies
ResumoJournal of Applied MicrobiologyVolume 131, Issue 5 p. 2325-2335 Original Article Dynamic interactions of lactic acid bacteria in Korean sourdough during back-slopping process H.-W. Baek, H.-W. Baek Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of KoreaSearch for more papers by this authorJ.-H. Bae, J.-H. Bae Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of KoreaSearch for more papers by this authorY.-G. Lee, Y.-G. Lee Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of KoreaSearch for more papers by this authorS.-A. Kim, S.-A. Kim Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of KoreaSearch for more papers by this authorW. Min, W. Min Department of Food Science and Development, Kyungil University, Gyeongsan, Republic of KoreaSearch for more papers by this authorS. Shim, S. Shim Research Institute of Food and Biotechnology, SPC Group, Seoul, Republic of KoreaSearch for more papers by this authorN.S. Han, Corresponding Author N.S. Han namsoo@cbnu.ac.kr orcid.org/0000-0002-8460-8165 Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea Correspondence Nam Soo Han, Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Korea. E-mail: namsoo@cbnu.ac.kr Jin-Ho Seo, Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea. E-mail: jinhoseo@spc.co.krSearch for more papers by this authorJ.-H. Seo, Corresponding Author J.-H. Seo jinhoseo@spc.co.kr Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea Research Institute of Food and Biotechnology, SPC Group, Seoul, Republic of Korea Correspondence Nam Soo Han, Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Korea. E-mail: namsoo@cbnu.ac.kr Jin-Ho Seo, Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea. E-mail: jinhoseo@spc.co.krSearch for more papers by this author H.-W. Baek, H.-W. Baek Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of KoreaSearch for more papers by this authorJ.-H. Bae, J.-H. Bae Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of KoreaSearch for more papers by this authorY.-G. Lee, Y.-G. Lee Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of KoreaSearch for more papers by this authorS.-A. Kim, S.-A. Kim Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of KoreaSearch for more papers by this authorW. Min, W. Min Department of Food Science and Development, Kyungil University, Gyeongsan, Republic of KoreaSearch for more papers by this authorS. Shim, S. Shim Research Institute of Food and Biotechnology, SPC Group, Seoul, Republic of KoreaSearch for more papers by this authorN.S. Han, Corresponding Author N.S. Han namsoo@cbnu.ac.kr orcid.org/0000-0002-8460-8165 Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Republic of Korea Correspondence Nam Soo Han, Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Korea. E-mail: namsoo@cbnu.ac.kr Jin-Ho Seo, Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea. E-mail: jinhoseo@spc.co.krSearch for more papers by this authorJ.-H. Seo, Corresponding Author J.-H. Seo jinhoseo@spc.co.kr Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, Republic of Korea Research Institute of Food and Biotechnology, SPC Group, Seoul, Republic of Korea Correspondence Nam Soo Han, Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Korea. E-mail: namsoo@cbnu.ac.kr Jin-Ho Seo, Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea. E-mail: jinhoseo@spc.co.krSearch for more papers by this author First published: 02 April 2021 https://doi.org/10.1111/jam.15097 Hyun-Wook Baek and Jae-Han Bae contributed equally. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Aims This study aimed to clarify the cause of quality reduction in Korean sourdough after successive back-slopping. Methods and Results We investigated the dynamic changes in lactic acid bacteria during the back-slopping process using genetic fingerprinting techniques. During the initial propagation phases, the dominant lactic acid bacteria were Fructilactobacillus sanfranciscensis ( 9·0 log CFU per g sourdough), whereas L. curvatus and L. brevis rapidly decreased. Monitoring these bacteria in the co-culture system revealed that acid-tolerant F. sanfranciscensis rapidly utilized maltose (1·65 g l−1 h−1) and produced large amounts of lactic acid, whereas L. brevis and L. curvatus consumed maltose slowly and L. curvatus was poorly tolerant to lactic acid. Conclusion The results indicate that competition exists between the lactic acid bacteria in sourdough during the back-slopping process, and microbial succession by acid-tolerant species results in quality reduction of sourdough. Significance and Impact of the Study This study uncovered the cause of microbial changes during the propagation of Korean sourdough and proposed a strategy to develop starters to produce high-quality bakery products. Conflict of Interest Sangmin Shim and Jin-Ho Seo are employed in the Research Institute of Food and Biotechnology, SPC Group. Supporting Information Filename Description jam15097-sup-0001-Supinfo.docxWord document, 353.4 KB Table S1 Ingredients for the sourdough and dough for baking white pan breads. Figure S1 Flow chart showing the sourdough propagation process. Figure S2 UPGMA dendogram derived from integration and comparisons of the two combined RAPD-PCR patterns obtained with primer OPL-05 + RD1 and P1+RD1 for isolates from sourdough. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article. Volume131, Issue5November 2021Pages 2325-2335 RelatedInformation
Referência(s)