A. Quintero Lira¹, M. G. Alvarado-Resendiz¹, S. Soto Simental², J. Piloni Martini², Ma. I. Reyes-Santamaria¹, N. Guemes-Vera^1*

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¹ Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México.
² Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México.
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Abstract: The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.

Keywords: Lactic Acid Bacteria, Bread, Texture Profile Analysis, Pulque Bread, Dough Pulque

Cite this paper: Lira, A. , Alvarado-Resendiz, M. , Simental, S. , Martini, J. , Reyes-Santamaria, M. and Guemes-Vera, N. (2014) Use of Lactobacillus from Pulque in Sourdough. Advances in Microbiology, 4, 969-977. doi: 10.4236/aim.2014.414108.

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