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RISS 인기검색어
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- 저자 : ( Syue Fong Lai ) (검색결과 2 건)
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( Jing Han Huang ),( Syue Fong Lai ),( Wen Fu Wu ),( Chen Wei Huang ),( Ying Chen Lu ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
Sourdough is traditionally used as the leavening agent for bread making and a potential source of probiotics. In this study, sourdoughs from seven restaurants in Taiwan were collected. The lactic acid bacteria strains were isolated and identified by 16S rDNA sequencing from these sourdoughs. The following lactic acid bacteria species were identified: Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus sanfranciscensis. Five lactic acid bacteria strains, Lactobacillus paracasei LYC1242, Lactobacillus casei LYC1244, Lactobacillus plantarum LYC1245 and Lactobacillus casei LYC1246, were selected and singly used to ferment wheat flour. The pH value of various sourdoughs decreased to pH3 from pH5 and kelp at pH3. The titratable acidity and viscosity of various sourdoughs increased significantly compared to spontaneous fermented flour. However, there is no significant difference in titratable acidity between various sourdoughs. The sourdough fermented with L. casei LYC1244 had highest cell count. These studies provided preliminary results for choosing the best lactic acid bacteria starter strain to develop probiotic sourdough bread.
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Use of Lactobacillus Brevis LUC247 to Enrich Quinoa Sourdough with Γ-Aminobutyric Acid
( Ting Wei Liu ),( Chao Feng Yu ),( Syue Fong Lai ),( Ying Chen Lu ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
γ-Aminobutyric acid is a neurotransmitter inhibitor with sedation, anti-depression, hypotensive and other physiological functions. This study aimed at investigating the effect of addition various amount of quinoa (Chenopodium quinoa) flours to sourdough in γ-aminobutyric acid production. Type I sourdough containing quinoa flours of different content (0%, 15%, 30%, 45%) were prepared in laboratory. Lactobacillus brevis LUC247 was used to ferment quinoa sourdough during different fermentation time (0, 2, 4, 6, 8, 12, 24, 36, 48 hours). Compared to control dough, without quinoa, the amount of GABA was representing about 3-fold increase, Cell count of Lactobacillus brevis LUC247 in quinoa sourdough fermented for 12 hours was the highest (1E+9 CFU/g). The higher the inoculated cell counts, the faster the pH decreased and total titratable acidity and organic acid (lactic acid and acetic acid) amounts increased in quinoa sourdough. The results indicated the potential of quinoa flour through sourdough fermentation by Lactobacillus brevis LUC247 to enrich γ-aminobutyric acid.
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