Title of article :
Identification of predominant Lactobacillus species in liquid sourdough fermentation
Author/Authors :
Kam, W.Y. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Malaysia , Wan Aida, W.M. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Malaysia , Sahilah, A.M. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Sciences and Food Technology, Institute of West Asian Studies (IKRAB), Malaysia
Abstract :
Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Those strains were identified as Lactobacillus spp. and confirmed using polymerase chain reaction (PCR) of 16S rRNA partial sequencing analysis. In the present study, we successfully isolated and identified the Lactobacillus plantarum and L. fermentum which were predominant bacteria in liquid sourdough of the sample RH and BY brand, respectively.
Keywords :
Lactobacillus species , liquid sourdough fermentation
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
