Production of Sour Liquid Sponge by Immobi1ized Lactic Acid Bacteria

Abstract

Sour liquid sponge for bakery was produced by immobi1ized lactic acid bacteria. Lactobacillus sanfrancisco was immobilized in 2% alginate gel, and then these gel beads were packedin a polyurethane vessel which was fixed onto the rotation staft. After the vessel was set into a jar-fermentor, 750g of heat treated wheat flour, 1500g of sterilized water and 7.5g of maltose were mixed into the jar-fermentor. The fermentanion was carried out at 30°C by rotating the vessel containing gel beads an 100rpm. The medium was withdrawn every 24h, and fresh sterilized medium was supplied. Fermentation was continued for 45 days. No adverse effect was observed on produced liquid sponge, when compared with liquid sponge produced by a conventional method.