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۱Production of Cheese Flavor and Antifungal Substances by Lactobacillus plantarum and Lactococcus lactis subsp diacetylactis and Their Application in Bakery Products
اطلاعات انتشار: World Applied Sciences Journal، بيست و چهارم،شماره۷، ۲۰۱۳، سال
تعداد صفحات: ۸
Lactobacillus plantarum and Lactococcus lactis subsp diacetylactis were chosen to produce flavored bakery products (for example, pies ) on pilot plant scale. In this study, flavors and antimicrobial substances produced by Lb. plantarum and Lc. diacetylactis were applied for improving the quality & safety of bakery products (i.e. Pies). Aroma volatile constituents, chemical composition, baking quality and freshness and sensory characteristics of pies were determined. Also, strains were evaluated for their antifungal activity against molds. Sensory evaluation showed that there were no significant differences in mouth feel, texture, break &shred, crust color and symmetry shape scores between control pie and all different pie formulas. Taste and palatability of produced pie were improvement for formulas (Lb. plantarum and Lc diacetylactis) compared with control. The presence of lactic acid bacteria (LAB) metabolites in dough of bakery products increases the shelf life of the products due to the inhibitory effect of organic acids on spoilage molds. In addition, it has been found that when sour dough LAB is cultivated they produce antifungal substances, such as organic acids (in particular, lactic acid and acetic acid), carbon dioxide, ethanol and hydrogen peroxide. From the above results it could be concluded that LAB improved the quality and safety of bakery by production of good flavor and natural antifungal substances could inhibit molds growth. This means that these metabolites could be utilized as natural flavors and preservatives in foods.
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