title: Examination of the technological properties of newly isolated strains of the genusLactobacillusand possibilities for their application in the composition of starters.
abstract: The ability of fourLactobacillusstrains -Lactobacillus brevisLBRZ7 (isolated from fermented cabbage),Lactobacillus plantarumLBRZ12 (isolated from fermented cabbage),Lactobacillus fermentumLBRH9 (of human origin) andLactobacillus caseissp.rhamnosusLBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter. Wheat bread with improved properties - greater loaf volume, enhanced flavour and softer and brighter crumb - was obtained from the 7% four-strain starter sourdough. The addition of sourdough in the production of wheat bread affected positively the technological and organoleptic characteristics of the final bread by inhibiting the growth of wild yeasts and mold andBacillusspores without the addition of preservatives. The inclusion of 15% of the four-strain starter sourdough in the bread-making process led to enhanced safety and longer shelf life of the baked bread.
authors.affiliation: Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Rositsa
authors.initials: R
authors.lastname: Denkova
authors.affiliation: Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria.
authors.forename: Svetla
authors.initials: S
authors.lastname: Ilieva
authors.affiliation: Department of Microbiology, Faculty of Technology, 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 Microbiology, Faculty of Technology, University of Food Technologies , Plovdiv , Bulgaria.
authors.forename: Albert
authors.initials: A
authors.lastname: Krastanov
keywords: Lactobacillus; bread; food safety; sourdough; spoilage; starter