Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

QR Code

Volatile compounds and lactic acid bacteria in spontaneous fermented sourdough

The aim of this study is to identify the predominating lactic acid bacteria (LAB) in a spontaneous fermented wheat sourdough. At the same time, an investigation towards volatile compounds that were produced was also carried out. Lactobacillus plantarum has been identified as the dominant species of...

Full description

Bibliographic Details
Main Authors:	Kam .W.Y, Wan Aida .W.M, Sahilah .A.M, Maskat .M.Y
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2011
Online Access:	http://journalarticle.ukm.my/2463/ http://journalarticle.ukm.my/2463/1/08_W.Y._Kam.pdf

Similar Items

Physicochemical characteristics of rice bran sourdough fermented with Lactobacillus plantarum for breadmaking
by: Mat Gani, Hanis Syazwani
Published: (2014)

Development of powdered kombucha sourdough starter culture and characterization of kombucha sourdough bread
by: Mohd Roby, Bizura Hasida
Published: (2020)

Sourdough microbiome comparison and benefits
by: Lau, Siew Wen, et al.
Published: (2021)

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
by: Mat Gani, Hanis Syazwani, et al.
Published: (2018)

Optimisation of important processing conditions for rice bran sourdough fermentation using Lactobacillus plantarum
by: Bolarinwa, Islamiyat Folashade, et al.
Published: (2019)

Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
by: Salwanee, S., et al.
Published: (2013)

Extractive fermentation of lactic acid in lactic acid bacteria cultivation: a review
by: Othman, Majdiah, et al.
Published: (2017)

Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara
by: Mahmud, Nur Adilla
Published: (2020)

Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara
by: Adilla Mahmud, Nur
Published: (2020)

Process development for the production of protein hydrolysate from cockle (Anadara granosa) meat wash water
by: Haslaniza, H., et al.
Published: (2014)

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
by: Mohd Roby, Bizura Hasida, et al.
Published: (2020)

Bioactivity Of Soymilk Fermented By Lactic Acid Bacteria Immobalized On Agrowastes
by: Teh, Sue Siang
Published: (2010)

Isolation, characterization and identification of lactic acid bacteria from fermented soy sauce
by: Md Kilau, Fatiyah, et al.
Published: (2019)

Effects of fermented products on performance, faecal pH, Enterobacteriaceae and lactic acid bacteria counts and interrelationships, and plasma cholesterol concentration in rats
by: Loh, T., et al.
Published: (2003)

Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods
by: Siti Nasiroh, Ismail, et al.
Published: (2018)

Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods
by: Siti Nasiroh, Ismail, et al.
Published: (2018)

Identification and characterization of the lactic acid bacteria isolated from Malaysian fermented fish (Pekasam)
by: Md Yasin, Ida Muryany, et al.
Published: (2017)

Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia
by: Leisner, J.J, et al.
Published: (2001)

A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
by: Zhi, Yin Ter, et al.
Published: (2024)

Antimicrobial activity and antioxidant changes of spontaneously fermented mangosteen (G. mangostana L.) peel
by: Sasman, N.S., et al.
Published: (2024)

Mutagenicity and antimutagenic activities of lactic acid bacteria (LAB) isolated from fermented durian (tempoyak)
by: Asmariah Ahmad,, et al.
Published: (2018)

Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods
by: Lim, Yin Sze
Published: (2003)

Study of lactic acid bacteria and Enterobacteriaceae counts and fatty acids composition in a fermented product
by: Law, Fang Ling, et al.
Published: (2006)

A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods
by: Zareian, Mohsen, et al.
Published: (2012)

High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia
by: Haryani, Yuli, et al.
Published: (2022)

Fermentation of palm kernel cake by indigenous lactic acid bacteria as potential poultry feed ingredients
by: Tan, Wei Ling
Published: (2016)

The Use of Lactic Acid Bacteria Biofilms to Exclude Foodborne Pathogens on Meat Processing Surfaces
by: Ho, Huong Thi My
Published: (2022)

Bacteriocins of lactic acid bacteria
by: Foo, Hooi Ling
Published: (2005)

Influence of biofilm-forming lactic acid bacteria against selected pathogenic bacteria
by: M.Kumar, Laavanya
Published: (2016)

Algae Fermentation by Mixed Culture of Lactic Acid Bacteria on Microfluidic Microbial Fuel Cell Platform for Continuous L-Lactic Acid and Bioelectricity Production
by: Tong, Kevin Tian Xiang
Published: (2024)

Isolation of lactic acid bacteria strain Staphylococcus piscifermentans from Malaysian traditional fermented shrimp cincaluk
by: Tengku Abdul Hamid, Tengku Haziyamin, et al.
Published: (2013)

Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food
by: Sakina, Shahabudin, et al.
Published: (2022)

Kesan fermentasi terhadap ciri fizikokimia dan aktiviti antioksida ekstrak mengkudu (Morinda citrifolia L.)
by: S.L., Cheah, et al.
Published: (2014)

Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type
by: Hajar-Azhari, Siti, et al.
Published: (2024)

Characterization and potential use of lactic acid bacteria isolated from corn silage
by: Zakaria, Aida
Published: (2011)

Bioprocessing of lactic acid by fermentation technique
Published: (2011)

Isolation of lactic acid bacteria from cocoa bean fermentation as potential antibacterial agent against ESKAPE pathogens
by: Noraziah Mohamad Zin,, et al.
Published: (2022)

Understanding the in vitro gastrointestinal transit tolerance of putative lactic acid bacteria isolated from Malaysian fermented foods.
by: Low, Siew Jean
Published: (2021)

Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage
by: Jetsaraporn Naprasert,, et al.
Published: (2019)

Antimicrobial activity and antibiotic sensitivity of three isolates of lactic acid bacteria from fermented fish product, Budu.
by: Liasi, S. A., et al.
Published: (2009)