TITLE:
Use of Lactobacillus from Pulque in Sourdough
AUTHORS:
A. Quintero Lira, M. G. Alvarado-Resendiz, S. Soto Simental, J. Piloni Martini, Ma. I. Reyes-Santamaria, N. Guemes-Vera
KEYWORDS:
Lactic Acid Bacteria, Bread, Texture Profile Analysis, Pulque Bread, Dough Pulque
JOURNAL NAME:
Advances in Microbiology,
Vol.4 No.14,
October
23,
2014
ABSTRACT: The
purpose of this study is to determine whether there are significant differences
in the use of lactic acid bacteria isolated from pulque dough Lactobacillus
plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in
the properties of the dough and the finished product. The best bacteria were
selected using growth kinetics and statistical analysis with the Sigma Plot 11
program. Physical-chemical
tests pH, % acidity of the dough. Physical tests, texture profile analysis,
image analysis of the crumb structure and sensory analysis were performed on
the finished product. The results show that the most suitable LAB to ferment
dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more
quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s
yeast presents better quality attributes in terms of texture, flavor and
appearance for the final consumer.