Identification of predominant Lactobacillus species in liquid sourdough fermentation

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2 Citations (Scopus)

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 polymerasechain 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 inliquid sourdough of the sample RH and BY brand, respectively.

Original languageEnglish
Pages (from-to)1739-1743
Number of pages5
JournalInternational Food Research Journal
Volume19
Issue number4
Publication statusPublished - 2012

Fingerprint

sourdough
Lactobacillus
Fermentation
fermentation
Horses
liquids
horses
Lactobacillus fermentum
Lactobacillus plantarum
testing
Flour
wheat flour
Carbon Dioxide
Catalase
Triticum
arginine
Arginine
catalase
Gases
Carbohydrates

Keywords

  • Fermentation
  • Lactobacillus species
  • Liquid sourdough

ASJC Scopus subject areas

  • Food Science

Cite this

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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 polymerasechain 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 inliquid sourdough of the sample RH and BY brand, respectively.",
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AU - Kam, W. Y.

AU - Wan Mustapha, Wan Aida

AU - Abd. Mutalib, Sahilah

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N2 - 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 polymerasechain 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 inliquid sourdough of the sample RH and BY brand, respectively.

AB - 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 polymerasechain 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 inliquid sourdough of the sample RH and BY brand, respectively.

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