Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of thi...
Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.
Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.
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가설 설정
This result implies that fermenting dough at lower temperature assures the increased gas production by yeast and simultaneously avoids the overproduction of organic acids in sourdough by the co-cultivation of yeast and LAB. In this study, we investigated the effect of LAB and yeast on the quality of Jeung-pyun during dough fermentation. For the production of high-quality Jeung-pyun, development of LAB starters with high gas productivity and low acidity is necessary.
In this study, we investigated the microbial diversity of makgeolli products and their influence on the organoleptic quality of Jeung-pyun. For these experiments, we purchased three makgeolli products (J-rice wine, S-rice wine, and N-rice wine) from local stores, and made Jeung-pyun after fermentation of rice dough by makgeolli.
In addition, it is essential to develop products that can effectively increase the use of rice, which will meet nationwide needs for rice consumption in the current times. Therefore, in this study, we investigated the characteristics and quality of conventional Jeung-pyun dough supplemented with commercial rice wine and the quality of the Jeung-pyun products based on the microbial composition of makgeolli. Sourdoughs provide health benefits such as increased mineral bioavailability and a lower postprandial glucose response; however, allergies caused by wheat, barley, and rye glutens have led to increased public health awareness.
제안 방법
All procedures were followed as per the manufacturer’s protocols (Roche), and OTUs, Chao1, Shannon, Simpson, and Good’s coverage were analyzed.
We also analyzed the influence of microbial diversity such as LAB and yeast in makgeolli, using both culture-dependent and culture-independent methods. Furthermore, using the best makgeolli product, we analyzed the microbial growth and chemical changes during the fermentation period at various temperatures (25℃, 30℃, and 35℃) and investigated the textural and sensory changes of Jeung-pyun.
In addition, the sensory test was performed on Jeung-pyun made using the commercial makgeolli to investigate the relationship between consumer’s preference and physicochemical properties of Jeung-pyun.
Since J-product was considered as the best inoculum to make high-quality Jeung-pyun by providing high and balanced levels of LAB and yeast, it was used for further experiments. After inoculation of J-makgeolli to the rice flour, we investigated the effect of temperature and time period on the growth of microorganisms, physicochemical properties of sourdough during fermentation, and sensory scores of Jeung-pyun (Fig.
Texture measurements were performed on two slices (20-mm thick), cut out from the central part of the Jeung-pyun after 4 h of cooking, and six measurements per slice were made. The Jeung-pyun slices were compressed in the central area using a SMS P/35 flat probe (Stable Micro Systems, UK) to achieve 50% deformation of the slice [13], with a waiting time of 30 sec between the two bites [14].
The conventional Jeung-pyun preparation process was modified in this study (Fig. 1). Jeung-pyun dough was prepared by mixing 100 g of rice powder, 30 ml of commercial makgeolli (J-, S-, or N-product), 40 ml of water, 250 g of sucrose, and 1 g of NaCl.
1. The physicochemical properties such as swelling height of dough and texture and sensory characteristics of Jeung-pyun were analyzed (Table 1). The order of swelling height of the sourdough was as S > J > N, showing higher increases in S- and Jproducts (4.
대상 데이터
Sensory evaluations of the Jeung-pyun products were performed by 35 graduate students from the Department of Food Science and Biotechnology of Chungbuk National University. Each Jeung-pyun preparation was cut into six equal-sized pieces and used for sensory evaluation.
데이터처리
All statistical analyses were performed with SAS ANOVA (SAS, USA). The significance of the mean value was tested by Duncan’s multiple range test, considering p < 0.
Different letters in a row indicate significant difference at p < 0.05, as determined by Duncan’s multiple range test.
The significance of the mean value was tested by Duncan’s multiple range test, considering p < 0.05 as significant.
이론/모형
Each Jeung-pyun preparation was cut into six equal-sized pieces and used for sensory evaluation. The Jeung-pyun samples were evaluated for acidic odor, sour flavor, hardness, texture, and overall acceptance on a 9-point scale. The mean and standard deviation of each evaluation item were calculated.
성능/효과
The 16S rRNA gene sequences with more than 300 bp were classified using the RDP naïve Bayesian rRNA Classifier at an 80% confidence threshold.
As shown in Table 3, the sequencing results of the three samples showed similar levels of Good coverage, but differing levels of clean reads (J > S > N), OTU (J >S > N), and Shannon-Weaver and Simpson indices (S > J > N). The results show that Jproduct consists of diverse bacterial species with high OTU value, whereas S-product maintains uniformity in bacterial species (Shannon-Weaver) with limited diversity (Simpson). Analysis of the sequencing results at the phylum level (Fig.
Three colonies were randomly picked from the medium and their 26S rRNA gene sequences were analyzed. The results showed that the sequences of three colonies were same and the colonies were identified as Saccharomyces cerevisiae. This result reveals that the makgeolli brewing companies use the same yeast starter strain.
후속연구
Formation of big pores or color changes were also observed in the samples made at higher temperatures and they may influence the sensory test results. For more accurate textural analysis of Jeung-pyun, further experiments should be carried out to investigate the factors influencing formation of pores, their sizes, and color changes. For overall acceptance, the panels generally gave high scores to the Jeung-pyun having a soft texture and mild-sour taste.
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