Naslov
Resistance of sourdough starter cultures to freezing

Autori
Ajredini, Saša ; Novotni, Dubravka ; Čukelj, Nikolina ; Krpan, Marina ; Hruškar, Mirjana ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 8th INTERNATIONAL CONGRESS FLOUR – BREAD ’15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS / Koceva Komlenić, Daliborka - Osijek : Grafika Osijek, 2016, 11-20

Skup
8th International Congress Flour-Bread ’15 and 10th Croatian Congress of Cereal Technologists Brašno-Kruh '15

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lactic acid bacteria ; yeast Saccharomyces cerevisiae ; vacuum freezing ; sourdough starter cultures ; trehalose

Sažetak
The aim of this study was to examine tolerance of lactic acid bacteria and yeast strains usually included in sourdough fermentation to blast and vacuum freezing. Freezing was conducted in water suspensions of microorganisms and rye flour (10% m/m), with or without addition of trehalose (1% m/m) as a cryoprotectant, and CFU was determined before and after freezing. This study included strains L. fermentum, L. parabrevis, L. plantarum, L. reuteri, L. sanfranciscensis, W. cibaria, S. cerevisiae, and commercial starter cultures Saff Levain LV1 (L. brevis, L. casei, S. cerevisiae) and LV4 (L. brevis, S. chevalieri). Results showed that influence of applied freezing methods and trehalose addition on microorganism survival was strain specific. Single strain cultures showed to be more resistant to freezing than commercial starter cultures. LV4 S. chevalieri was the most sensitive with 5-log CFU reduction after vacuum freezing without trehalose addition. With trehalose addition there was no CFU reduction of LV4 S. chevalieri yeast and that was the only case of significant positive effect of trehalose. According to the results, L. reuteri and W. cibaria appeared as the most suitable for freezing with at least 50% survival and the lowest variability of survival depending on freezing conditions. These results of microbial survival need confirmation in sourdough freezing environment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je financiran od strane Hrvatske zaklade za znanost u sklopu projekta "Primjena vakuumskog hlađenja u proizvodnji hrane produljene trajnosti i svježine" (09.01/279).

POVEZANOST RADA