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nculture.org

지방문화원이 생산,발굴한 독특하고 고유한 지역문화 콘텐츠 및 소장자료를 모든 국민이 향유할수 있도록 제공하는 지역문화 대표 포털

foodengprog.org

This study evaluated the effects of mixed fermentation using the wild yeast Kluyveromyces marxianus NIYC1 (KM) from a medicinal starter culture, indigenous baking yeast Saccharomyces cerevisiae SPC-SNU 70-1, and lactic acid bacteria (LAB) on the physicochemical quality and aroma compounds of bread. Bread was prepared using the sponge-dough method, and proximate composition, specific volume, texture, gas production, pH, total titratable acidity (TTA), and volatile organic compounds (VOCs) were analyzed. The results showed that KM exhibited a higher specific volume and superior gas production during early fermentation compared with the control, improving dough expansion and final volume. LAB demonstrated stable fermentation and a lower increase in hardness during storage, effectively regulating acidity and enhancing flavor complexity. VOC analysis revealed that LAB increased alcohol content, whereas KM promoted fatty and organic acids. Both strains suppressed the production of off-flavor compounds. These findings indicate that mixed fermentation with KM and LAB offers superior fermentation performance, texture, flavor complexity, and storage stability compared to commercial yeast fermentation. This study highlights the industrial potential of underutilized microbial resources and provides foundational data for the development of functional and value-added bakery products.

ia.cas.cn

中国科学院自动化研究所,中国科学院

swedac.se

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