Isolation and characterization of starter Cculture from spontaneous fermentation of sourdough

International Journal of Agriculture and Biology

Volumn 11, Issue 3, 2009, Pages 329-332

  Saeed, M ^a   Anjum, F M ^a   Zahoor, Tahir ^a   Nawaz, Haq ^a   Sajjad Ur Rehman, ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

API 20 C AUX; API 50 CH; Lactobacilli; Sourdough; Yeast

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; POSIBACTERIA; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 67649185050     PISSN: 15608530     EISSN: 18149596     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. Barber, S., R. Baguena, M.A. Martinez-Anaya and M.J. Torner, 1983. Microflora of the sourdough of wheat flour bread: Identification and functional properties of microorganisms of industrial sourdoughs. Rev. Agroqui{dotless}m. Technol., 23: 552-562
2. Beuchat, L.R., 1993. Selective media for detecting and enumerating food borne yeasts. Int. J. Food Microbiol., 19: 1-14
3. Corsetti, A., P. Lavermicocca, M. Morea, F. Baruzzi, N. Tosti and M. Gobbetti, 2001. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum & Triticum aestivum) sourdoughs of Southern Italy. Int. J. Food Microbiol., 64: 95-104
4. De Man, J.C., M. Rogosa and M.E. Sharpe, 1960. Medium for the cultivation of lactobacilli. J. Appl. Bacteriol., 23: 130-138
5. Deak, T., 1993. Simplified techniques for identifying food borne yeasts. Int. J. Food Microbiol., 19: 15-26
6. Gobbetti, M., 1998. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol., 9: 267-274
7. Gobbetti, M., A. Corsetti and J. Rossi, 1994. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids. J. Microbiol. Biotechnol., 10: 275-279
8. Hammes, W.P. and R.F. Vogel, 1995. The genus of Lactobacillus: The genera of lactic acid bacteria. Blackie Acad. Prof. London, 1: 19-54
9. th edition. Academic Press, London
10. Harris, L.J., 1998. The microbiology of vegetable fermentations: Microbiology of fermented foods. Blackie Acad. Prof. London, 1: 45-72
11. Holzapfel, W.H., P. Haberer, R. Geisen, J. Bjorkroth and U. Schillinger, 2001. Taxonomy and important features of probiotic microorganisms in food and nutrition. American J. Clinic Nutr., 73: 365-373
12. Kandler, O. and N. Weiss, 1986. Genus Lactobacillus. Bergey's Manual of Systematic Bacteriology. Williams and Wilkins Baltimore MA., 2: 1208-1234
13. Lonner, C., T. Welander, N. Malin and M. Dostalek, 1986. The microflora in a sour dough started spontaneously on typical swedish rye meal. Food Microbiol., 3: 3-12
14. Oberman, H. and Z. Libudzisz, 1998. Fermented milks: microbiology of fermented foods. Blackie Academic Professional and London, 1: 308-350
15. Okada, S., M. Ishikawa, T. Yoshida, T. Uchimura, N. Ohara and M. Kozaki, 1992. Identification and characteristics of lactic acid bacteria isolated from sour dough sponges. Biosci. Biotechnol. Biochem., 56: 572-575
16. Ottogalli, G., A. Galli and R. Foschino, 1996. Italian bakery products obtained with sourdough: characterization of the typical microflora. Adv. Food Sci., 18: 131-144
17. rd edition. Verlag Chemie, Weinheim Deerfield Beach, Florida
18. Spicher, G. and R. Schroder, 1978. The microflora of sourdough: bacterial composition of sourdough starters: genus Lactobacillus. Z. Lebensm. Unters. Forsch., 167: 342-354
19. Spicher, G., 1987. The microflora of sourdough: the Lactobacillus species of wheat sourdough. Z. Lebensm. Unters. Forsch., 184: 300-303
20. Vogel, R.F., R. Knorr, M.R.A. Muller, U. Steudel, M.G. Ganzle and M. Ehrmann, 1999. Non-dairy lactic fermentations: the cereal world. Antonie Van Leeuwenhoek, 76: 403-411
21. Vogel, R.F., M.A. Ehrmann and M.G. Ganzle, 2002. Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem. Int. J. General Mol. Microbiol, 81: 631-638
22. Vuyst, L.D. and P. Neysens, 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol., 16: 43-56
23. st edition. Chapman and Hall, London
24. Zahoor, T., S.U. Rehman and U. Farooq, 2005. Viability of Lactobacillus bulgaricus as yoghurt culture under different preservation methods. Int. J. Agric. Biol., 5: 46-48
25. Zinedine, A., M. Faid and M. Benlemlih, 2007. In vitro reduction of aflatoxin B1 by strains of lactic acid bacteria isolated from Moroccan sourdough bread. Int. J. Agric. Biol., 7: 67-70