Screening of antifungal lactic acid bacteria from traditional sourdough and its application in the steamed cake

• 1、Food Science and Technology School,Jiangnan University,Wuxi 214122
• 2、Magibake International Co.，Ltd.，Wuxi 214131
• 3、Biotechnology School, Jiangnan University, Wuxi 214122
• 4、Mitsubishi-Kagaku Foods Corporation，Tokyo 100-8251，Japan

Abstract：The aim of this study was to isolate and identify lactic acid bacteria able to inhibit mainly molds from steamed cake. The antifungal activity was determined by Oxford cup method firstly and then 96-microwells plates method, and analysis of the active components of bacteriostatic activity oScreening of antifungal lactic acid bacteria from traditional sourdough and its application in the steamed cakef lactic acid bacteria, and the molecular biology identification of lactic acid bacteria. The freeze-dried sourdough was used to substitute for the cake flour (0%, 25%, 50%, 25%) at equal amount and the influences of it on the quality, structure, the senses and the shelf life of steamed cake. Results indicated that treatment with different proteases adjustment had different effects on the antibacterial activity of the concentrated culture supernatant of lactic acid bacteria, and pH had a big effect, while three heat treatments did not affect the inhibitory efficiency. Organic acid analysis showed that the content of phenyl lactic acid is 95.91 mg/L. The lactic acid bacteria was identified as L. plantarum. It can significantly reduce the hardness and chewiness of steamed cake when replacement rate was 25% and 50%; Microbiological results showed that with the increase of replacement rate, bacteriostatic activity increased; Sensory results showed that when the replacement rate was 50%, it had no significant changes, which can be accepted by consumers.

Keywords： Steamed cake Lactic acid bacteria Antibacterial activity Traditional sourdough