Effects of Lactobacillus plantarum M616 on the Fermentation Characteristics of Sourdough
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Abstract:
In the current work, the effect of sourdough fermentation by Lactobacillus plantarum M616 on pH, TTA, and sugar content were analyzed, and the rheofermentation properties of the sourdough were examined using an F3 Rheofermentometer and Chopin Alveograph. The results showed that L. plantarum M616 had suppressive effect on the growth of yeast and played an important role in the changes of pH and TTA. In addition, the degradation of starch by L. plantarum was higher than its absorption of reduced sugar, increasing the sugar content and sweetness of the resulting sourdough. The pH of sourdough decreased to 3.73 at the end of fermentation, which partly inhibited the growth of mold and other unwanted microorganisms. The growth and metabolism of L. plantarum M616 not only improved the dough viscosity and dough thews, but also relieved the decrease in dough tenacity. Among these features, the viscosity and thews were the most affected and increased by two-fold in sourdough compared with yeast-fermented dough.
