Distinctive flavor and strong antifungal activity in a sourdough bread made using unique lactic acid bacteria obtained from a sugar factory

Abstract

Sourdough bread is a fermented food made using lactic acid bacteria that has good flavor and antimicrobial activity. Here, a unique lactic acid bacteria was obtained from a sugar factory and used to make the sourdough bread. The flavor of the unique sourdough bread was compared to that of non-sourdough bread and commercially sourdough bread by HPLC, GC-MS, and sensory analysis. The antifungal activity was also compared by an inoculating test. Our findings showed that the unique sourdough bread has distinctive flavor and strong antifungal activity.