Czech J. Food Sci., 2021, 39(6):435-443 | DOI: 10.17221/82/2021-CJFS

The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdoughOriginal Paper

Di Chen1,2, Qiang Cheng2, Xinxin Xia2, Shihua Chen2, Changqing Shao2, Jing Li2, Jinshui Wang2,*, Xingquan Wu2
1 National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
2 College of Biological Engineering, Henan University of Technology, Zhengzhou, China

The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titratable acidity (TTA), and organic acids content declined, whereas the pH value rose. Further, the freezable water content (FWC) and free water quantity (FWQ) decreased, but the total water loss rate (WLR) and immobilised water quantity (IWQ) increased. The CD showed a highly inversely correlation with WLR, and the pH value was strongly inversely correlated to the FWQ. The confocal laser scanning microscopy (CLSM) observed that the ice crystals had larger volumes during frozen storage. Our data, for the first time, disclosed that the total water content and the FWQ may play a crucial role in maintaining the viability and acidification capacity of LAB in frozen sourdough.

Keywords: lactic acid bacteria; cell density; titratable acidity; freezable water; water mobility; water state

Published: December 16, 2021  Show citation

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Chen D, Cheng Q, Xia X, Chen S, Shao C, Li J, et al.. The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough. Czech J. Food Sci. 2021;39(6):435-443. doi: 10.17221/82/2021-CJFS.
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