Scholarlink

<p>This study focused on enhancing bread quality by incorporating type II rice bran sourdough (RBS) fermented with <i>Pediococcus stilesii</i>, a dominant lactic acid bacteria species isolated from spontaneous RBS. <i>P. stilesii</i> exhibited robust coaggregation ability (48.32% ± 2.4), strong antimicrobial activity against <i>Escherichia coli</i> (27.46 ± 0.41&#xa0;mm inhibition zone), and moderate activity against <i>Staphylococcus aureus</i> (27.23% ± 0.25 coaggregation ability, 10.53 ± 0.68&#xa0;mm inhibition zone). It also displayed antifungal properties against <i>Aspergillus niger</i>. Using Response Surface Methodology (RSM), the study optimized key parameters in RBS bread formulation: sourdough content (15%, 25%, and 35%), fermentation time (16, 24, and 32&#xa0;h), and substrate concentration (0.5%, 1.5%, and 2.5%). Results indicated that substrate concentration and fermentation time significantly influenced bread characteristics such as chewiness (164.1 ± 31.7; <i>p</i> &lt; 0.05), porosity (39.64 ± 1.33; <i>p</i> &lt; 0.05), browning index (187.35 ± 6.62; <i>p</i> &lt; 0.05), and overall acceptance (4.38 ± 0.09; <i>p</i> &lt; 0.05). Sourdough content and fermentation time significantly affected hardness (9.207 ± 2.93; <i>p</i> &lt; 0.05), chewiness, specific volume (2.58 ± 0.084; <i>p</i> &lt; 0.05), porosity, and overall acceptance. The optimal parameters identified were 18.61% sourdough content, 23&#xa0;h of fermentation, and 2.1% substrate concentration. These parameters maximized quality traits, confirmed by second-degree modeling, goodness-of-fit tests, and response evaluations, paving the way for improved bread formulations using this novel sourdough technology.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

The effect of type II Rice bran sourdough with dominant lactic acid bacteria (with evaluated antimicrobial & co-aggregation potentials) on pan bread quality using RSM

  • 期刊论文

  • 发表日期：

    2025年6月18日

查看全文
  • Fariba Ghorbani Serayedashti,
  • Abbas Abedfar,
  • Alireza Mehregan Nikoo

摘要

This study focused on enhancing bread quality by incorporating type II rice bran sourdough (RBS) fermented with Pediococcus stilesii, a dominant lactic acid bacteria species isolated from spontaneous RBS. P. stilesii exhibited robust coaggregation ability (48.32% ± 2.4), strong antimicrobial activity against Escherichia coli (27.46 ± 0.41 mm inhibition zone), and moderate activity against Staphylococcus aureus (27.23% ± 0.25 coaggregation ability, 10.53 ± 0.68 mm inhibition zone). It also displayed antifungal properties against Aspergillus niger. Using Response Surface Methodology (RSM), the study optimized key parameters in RBS bread formulation: sourdough content (15%, 25%, and 35%), fermentation time (16, 24, and 32 h), and substrate concentration (0.5%, 1.5%, and 2.5%). Results indicated that substrate concentration and fermentation time significantly influenced bread characteristics such as chewiness (164.1 ± 31.7; p < 0.05), porosity (39.64 ± 1.33; p < 0.05), browning index (187.35 ± 6.62; p < 0.05), and overall acceptance (4.38 ± 0.09; p < 0.05). Sourdough content and fermentation time significantly affected hardness (9.207 ± 2.93; p < 0.05), chewiness, specific volume (2.58 ± 0.084; p < 0.05), porosity, and overall acceptance. The optimal parameters identified were 18.61% sourdough content, 23 h of fermentation, and 2.1% substrate concentration. These parameters maximized quality traits, confirmed by second-degree modeling, goodness-of-fit tests, and response evaluations, paving the way for improved bread formulations using this novel sourdough technology.