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

Author

Listed:
  • Di Chen

    (National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, China
    College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Qiang Cheng

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Xinxin Xia

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Shihua Chen

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Changqing Shao

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Jing Li

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Jinshui Wang

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

  • Xingquan Wu

    (College of Biological Engineering, Henan University of Technology, Zhengzhou, China)

Abstract

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.

Suggested Citation

  • Di Chen & Qiang Cheng & Xinxin Xia & Shihua Chen & Changqing Shao & Jing Li & Jinshui Wang & Xingquan Wu, 2021. "The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdough," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(6), pages 435-443.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:6:id:82-2021-cjfs
    DOI: 10.17221/82/2021-CJFS
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