Process Optimization of<i> Lactobacillus plantarum</i>-Gm4 Fermentation for Sourdough Powder

ZHANG Guohua; HE Xiaxia; WEI Xiaorong; ZHAO Mingli; ZHANG Yueyang

doi:10.13386/j.issn1002-0306.2021090364

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 228-234. > DOI: 10.13386/j.issn1002-0306.2021090364

ZHANG Guohua, HE Xiaxia, WEI Xiaorong, et al. Process Optimization of Lactobacillus plantarum-Gm4 Fermentation for Sourdough Powder[J]. Science and Technology of Food Industry, 2022, 43(11): 228−234. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090364.

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Process Optimization of Lactobacillus plantarum-Gm4 Fermentation for Sourdough Powder

School of Life Science, Shanxi University, Taiyuan 030006, China

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Received Date: October 10, 2021
Available Online: May 05, 2022

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Abstract

Abstract

This study determined to investigate a strain of Lactobacillus plantarum-Gm4 (LP-GM4) isolated from the traditional sourdough. A response surface experiment was designed according to Box-Behnken central combination principle to optimize the fermentation conditions of LP-Gm4 based on the single factor experiment, and low temperature drying technology was used to prepare sourdough powder. The results showed that the optimal fermentation parameters of LP-GM4 were as follows: fermentation temperature of 31.8 ℃, fermentation time of 13.5 h and LP-Gm4 adding amount of 10 lg(CFU/g) wheat flour. The pH, TTA value and LP-GM4 bacteria count of the sourdough powder were 3.51, 17.8 and 7.2×10⁸ CFU/g, respectively. The sourdough inoculated with LP-Gm4 and active dry yeast were used to prepare the steamed bread, using the single time fermentation progress. The skin structure, internal elasticity, taste and smell of the steamed bread were determined to be superior compared to the yeast steamed bread.
- sourdough,
- Lactobacillus plantarum-Gm4,
- sourdough powder,
- response surface methodology

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