hrcak mascot   Srce   HID

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 icon orcid.org/0000-0001-8066-5851 ; Prehrambeno - biotehnološki fakultet

Fulltext: english, pdf (372 KB) pages 44-51 downloads: 453* cite
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 20 Jul. 2019.
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 20 July 2019)
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 2019 July 20];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: 20 July 2019]

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

Visits: 576 *