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VIABILITY AND BIOCHEMICAL ACTIVITY OF PURE LACTIC ACID BACTERIA IN FROZEN WHEAT DOUGHS.

[In Spanish. / En espagnol.]

Author(s) : BENEDITO DE BARBER C.

Type of article: Article

Summary

THE INFLUENCE OF FREEZING AT 223 K (-50 DEG C), STORAGE FOR 7 DAYS AT 255 K (-18 DEG C) AND DEGREE OF DOUGH FERMENTATION BEFORE FREEZING ON VIABILITY, FERMENTATIVE ACTIVITY AND PRODUCTION OF ACETIC AND LACTIC ACIDS AND EVOLUTION OF INDIVIDUAL SUGARS OF 5 STRAINS OF LACTIC ACID BACTERIA LACTOBACILLS ENTEROCOCCUS FAECIUM AND LEUCONOSTOC MESENTEROIDES, HAVE BEEN INVESTIGATED. RESISTANCE OF LACTIC ACID BACTERIA TO FREEZING WAS GREATER IN UNFERMENTED THAN IN BULK FERMENTED DOUGHS. IN GENERAL, HIGHER LACTIC ACID CONTENTS WERE FOUND IN THAWED THAN IN UNFROZEN DOUGHS. THERE WAS ALWAYS AN INCREASE IN SUGAR CONTENTS DURING THE FREEZING AND STORING STEPS. SUCROSE LEVELS UNDERWENT SMALL CHANGES. THE INITIAL LEVELS OF GLUCOSE, FRUCTOSE AND MALTOSE INCREASED.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-1253
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 2
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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