Distinctive Flavor and Strong Antifungal Activity in a Sourdough Bread Made Using Unique lactic Acid Bacteria Obtained from a Sugar Factory

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  • 製糖工程から分離した乳酸菌を用いたサワーブレッドの風味と防カビ性能
  • セイトウ コウテイ カラ ブンリ シタ ニュウサンキン オ モチイタ サワーブレッド ノ フウミ ト ボウカビ セイノウ

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Abstract

Sourdough bread is a fermented food made using lactic acid bacteria that has good flavor and antimicrobial activity. Here, a unique lactic acid bacteria was obtained from a sugar factory and used to make the sourdough bread. The flavor of the unique sourdough bread was compared to that of non-sourdough bread and commercially sourdough bread by HPLC, GC-MS, and sensory analysis. The antifungal activity was also compared by an inoculating test. Our findings showed that the unique sourdough bread has distinctive flavor and strong antifungal activity.

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