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Original scientific paper
Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation
Damir Stanzer
; Prehrambeno - biotehnološki fakultet
Ines Ivanuša
; Prehrambeno - biotehnolpški fakultet
Snježana Kazazić
; Laboratory for chemical kinetics and atmospheric chemistry, „Ruder Boškovic“ Institute
Karla Hanousek Čiča
; Prehrambeno - biotehnološki fakultet
Jasna Mrvčić
orcid.org/0000-0001-8066-5851
; Prehrambeno - biotehnološki fakultet
| Fulltext: english, pdf (372 KB) | pages 44-51 | cite | |
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APA 6th Edition Stanzer, D., Ivanuša, I., Kazazić, S., Hanousek Čiča, K. & Mrvčić, J. (2017). Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12 (1-2), 44-51. Retrieved from https://hrcak.srce.hr/189313 MLA 8th Edition Stanzer, Damir, et al. "Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 12, no. 1-2, 2017, pp. 44-51. https://hrcak.srce.hr/189313. Accessed 27 Feb. 2020. Chicago 17th Edition Stanzer, Damir, Ines Ivanuša, Snježana Kazazić, Karla Hanousek Čiča and Jasna Mrvčić. "Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 12, no. 1-2 (2017): 44-51. https://hrcak.srce.hr/189313 Harvard Stanzer, D., et al. (2017). 'Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 12(1-2), pp. 44-51. Available at: https://hrcak.srce.hr/189313 (Accessed 27 February 2020) Vancouver Stanzer D, Ivanuša I, Kazazić S, Hanousek Čiča K, Mrvčić J. Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2017 [cited 2020 February 27];12(1-2):44-51. Available from: https://hrcak.srce.hr/189313 IEEE D. Stanzer, I. Ivanuša, S. Kazazić, K. Hanousek Čiča and J. Mrvčić, "Diversity of lactic acid bacteria on organic flours and application of isolates in sourdough fermentation", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.12, no. 1-2, pp. 44-51, 2017. [Online]. Available: https://hrcak.srce.hr/189313. [Accessed: 27 February 2020] |
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Abstracts
Organic farming preserves biodiversity and organic products can be the source of many microbial species. The species diversity in organically grown wheat, spelt and rye was investigated in order to find strains suitable for sourdough fermentation. Colonies representing various morphological appearances were isolated and catalase-negative colonies were identified by mass spectrometer Microflex LT ™ MALDI-TOF. The fermentation products (lactic, acetic, formic and phenyllactic acid) were determined by high performance liquid chromatography, while the antifungal activity was determined using an overlay agar method. Wheat flours showed less microbial biodiversity than the rye and spelt flours. The most common genera in the tested flour were Lactobacillus, Pediococcus and Enterococcus. Isolated Lactobacillus farciminis, Pediococcus pentosaceus, Leuconostoc citreum and Lactobacillus brevis showed the best acidification activity. Lactobacillus brevis, Pediococcus pentosaceus, Weissella cibaria and Lactobacillus farciminis showed significant antifungal activity against A. niger 357 and Penicillium sp. 505. The prefermented medium of Lactobacillus farciminis were characterized by high content of lactic and phenyllactic acid.
Keywords
organic cereals; species diversity; Lactobacillus; sourdough; spelt
Hrčak ID: 189313
URI
https://hrcak.srce.hr/189313
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