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Bibliographic record number: 783972

Journal

Authors: Ajredini, Saša; Novotni, Dubravka; Čukelj, Nikolina; Krpan, Marina; Hruškar, Mirjana; Ćurić, Duška
Title: Resistance of sourdough starter cultures to freezing
( Resistance of sourdough starter cultures to freezing )
Source: Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS / Koceva Komlenić, Daliborka (ed). - Osijek : Grafika d.o.o. , 2016. 11-20.
ISSN: 1848-2562
Meeting: 8th International Congress Flour-Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15
Location and date: Opatija, Hrvatska, 29-30.10.2015.
Keywords: lactic acid bacteria ; yeast Saccharomyces cerevisiae ; vacuum freezing ; sourdough starter cultures ; trehalose
( lactic acid bacteria ; yeast Saccharomyces cerevisiae ; vacuum freezing ; sourdough starter cultures ; trehalose )
Abstract:
The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains usually included in sourdough fermentation to blast and vacuum freezing. Freezing was conducted in water suspensions of microorganisms and rye flour (10% m/m), with or without addition of trehalose (1% m/m) as a cryoprotectant, and CFU was determined before and after freezing. This study included strains L. fermentum, L. parabrevis, L. plantarum, L. reuteri, L. sanfranciscensis, W. cibaria, S. cerevisiae, and commercial starter cultures Saff Levain LV1 (L. brevis, L. casei, S. cerevisiae) and LV4 (L. brevis, S. chevalieri). Results showed that influence of applied freezing methods and trehalose addition on microorganism survival was strain specific. Single strain cultures showed to be more resistant to freezing than commercial starter cultures. LV4 S. chevalieri was the most sensitive with 5-log CFU reduction after vacuum freezing without trehalose addition. With trehalose addition there was no CFU reduction of LV4 S. chevalieri yeast and that was the only case of significant positive effect of trehalose. According to the results, L. reuteri and W. cibaria appeared as the most suitable for freezing with at least 50% survival and the lowest variability of survival depending on freezing conditions. These results of microbial survival need confirmation in sourdough freezing environment.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.ptfos.unios.hr/joomla/znanost/flour-bread/
http://www.ptfos.unios.hr/joomla/znanost/flour-bread/images/PDF/proceedings_FB15_web.pdf
Contrib. to CROSBI by: Saša Ajredini (sajredini@pbf.hr), 31. Lis. 2015. u 11:29 sati
Remarks:
Rad je financiran od strane Hrvatske zaklade za znanost u sklopu projekta "Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine" (09.01/279).



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