Journal of Surface Science and Technology

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Studies of Nutritional and Phytochemical Profiles of Fermented Sourdough


Affiliations
1 Department of Food and Nutrition, Barrackpore Rastraguru Surendranath College, Barrackpore, Kolkata – 700120, West Bengal, India
     

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Lactobacillus sp. isolated from sourdough (collected from local bakery) in whole wheat flour, refined flour and in cow milk curd were analyzed based on the nutritional and phytochemical profiles of sourdough. In antibiotic disk diffusion assay, Lactobacillus sp. shows negligible resistance towards streptomycin discs while no resistance was reported in case of chloramphenicol discs. The biochemical parameters show increase in carbohydrate, protein, riboflavin and folic acid contents in sourdough fermented with lactic acid bacteria. Curd made with only lactic acid bacteria isolate shows higher riboflavin content compared to other fermented food samples. Phytochemical profile shows that, the amount of bioactive compounds decreases with fermentation and present in higher amount in newly fermented sourdough with flavonoid and phenolic contents.

Keywords

Agar Well Diffusion Method, Antibiotic Sensitivity Test, Fermentation, Lactic Acid Bacteria (LAB), Phytochemicals, Sourdough.
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  • Studies of Nutritional and Phytochemical Profiles of Fermented Sourdough

Abstract Views: 293  |  PDF Views: 3

Authors

Debasree Ghosh
Department of Food and Nutrition, Barrackpore Rastraguru Surendranath College, Barrackpore, Kolkata – 700120, West Bengal, India

Abstract


Lactobacillus sp. isolated from sourdough (collected from local bakery) in whole wheat flour, refined flour and in cow milk curd were analyzed based on the nutritional and phytochemical profiles of sourdough. In antibiotic disk diffusion assay, Lactobacillus sp. shows negligible resistance towards streptomycin discs while no resistance was reported in case of chloramphenicol discs. The biochemical parameters show increase in carbohydrate, protein, riboflavin and folic acid contents in sourdough fermented with lactic acid bacteria. Curd made with only lactic acid bacteria isolate shows higher riboflavin content compared to other fermented food samples. Phytochemical profile shows that, the amount of bioactive compounds decreases with fermentation and present in higher amount in newly fermented sourdough with flavonoid and phenolic contents.

Keywords


Agar Well Diffusion Method, Antibiotic Sensitivity Test, Fermentation, Lactic Acid Bacteria (LAB), Phytochemicals, Sourdough.

References





DOI: https://doi.org/10.18311/jsst%2F2017%2F8543