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Food Sci Biotechnol. 2017 Dec 12;27(1):73-78. doi: 10.1007/s10068-017-0274-0. eCollection 2018 Feb.

Isolation of lactic acid bacteria starters from Jeung-pyun for sourdough fermentation.

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1Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk 28644 Republic of Korea.
2Zhejiang Provincial Key Lab for Chem and Bio Processing Technology of Farm Produces, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, 310023 Zhejiang China.
Research Institute of Food and Biotechnology, SPC Group, Seoul, 08826 Republic of Korea.
4Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea.


Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates were selected based on exo-polysaccharide production. Among them, three isolates showed cell growth greater than 8.5 Log CFU/g, maximum increase in the volume of dough, and dextran concentration up to 0.16%. During the sourdough fermentation, pH and total titratable acidity (TTA) were changed, as the three isolates synthesized lactic acid and acetic acid with fermentation quotients less than 2.0. They were identified as Leuconostoc lactis EFEL005, Lactobacillus brevis EFEL004, and Le. citreum EFEL006. They displayed good fermentation properties (growth, dextran production, pH, and TTA) in dough and they are regarded as potential starters to be used in sourdough fermentation.


Exo-polysaccharides; Fermentation; Jeung-pyun; Lactic acid bacteria; Sourdough

Conflict of interest statement

Compliance with ethical standardsThe author, Sangmin Shim, belongs to SPC group.

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