2019 ; Vol.29-11: 1729~1738
|Author||Da Min Park, Jae-Han Bae, Min Soo Kim, Hyeontae Kim, Shin Dal Kang, Sangmin Shim, Deukbuhm Lee, Jin-Ho Seo, Hee Kang, Nam Soo Han|
|Place of duty||Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea|
|Title||Suitability of Lactobacillus plantarum SPC-SNU 72-2 as a Probiotic Starter for Sourdough Fermentation|
J. Microbiol. Biotechnol.2019 ;
|Abstract||In sourdough fermentation, lactic acid bacteria perform important roles in the production of
volatile and antimicrobial compounds, and exerting health-promoting effects. In this study,
we report the probiotic properties and baking characteristics of Lactobacillus plantarum SPCSNU
72-2 isolated from kimchi. This strain is safe to use in food fermentation as it does not
carry genes for biogenic amine production (i.e., hdc, tdc, and ldc) and shows no β-hemolytic
activity against red blood cells. The strain is also stable under simulated human
gastrointestinal conditions, showing tolerance to gastric acid and bile salt, and adheres well to
colonic epithelial cells. Additionally, this strain prevents pathogen growth and activates
mouse peritoneal macrophages by inducing cytokines such as tumor necrosis factor-α,
interleukin (IL)-6, and IL-12. Furthermore, the strain possesses good baking properties,
providing rich aroma during dough fermentation and contributing to the enhancement of
bread texture. Taken together, L. plantarum SPC-SNU 72-2 has the properties of a good starter
strain based on the observation that it improves bread flavor and texture while also providing
probiotic effects comparable with commercial strains.|
|Key_word||Lactobacillus plantarum, sourdough, starter, probiotics, baking|
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