title: Production of wheat bread without preservatives using sourdough starters.
abstract: In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strainsLactobacillus brevisLBRZ7,L. buchneriLBRZ6,L. plantarumX2,L. paracaseiRN5,L. sanfranciscensisR andL. fermentumLBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that includePropionibacterium freudenreichiissp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms:Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. andRhizopussp., but none of them inhibited the growth of bakery yeastsSaccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.
authors.affiliation: Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Rositsa
authors.initials: R
authors.lastname: Denkova
authors.affiliation: Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Svetla
authors.initials: S
authors.lastname: Ilieva
authors.affiliation: Department of Microbiology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Zapryana
authors.initials: Z
authors.lastname: Denkova
authors.affiliation: Institute of Cryobiology and Food Technology, Bulgarian Academy of Sciences , Sofia , Bulgaria.
authors.forename: Ljubka
authors.initials: L
authors.lastname: Georgieva
authors.affiliation: Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Mariya
authors.initials: M
authors.lastname: Yordanova
authors.affiliation: Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Dilyana
authors.initials: D
authors.lastname: Nikolova
authors.affiliation: Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Yana
authors.initials: Y
authors.lastname: Evstatieva
keywords: Lactobacillus; Propionibacterium; bread; mold; roping; sourdough; starter