Evaluation of microbiological and chemical characteristics of sourdoughs fermented by sediments of pulque (xaxtle) as starter culture
4th International Conference and Exhibition on Food Processing & Technology
August 10-12, 2015 London, UK

Sanchez Pardo M E1, Torres Maravilla E , Vazquez Landaverde P A2, Zinnai A3, Ortiz Moreno A1, Mayorga Reyes L, Venturi F3, Bermudez L & Blancas Napoles J A1Bartu2 and Luigi Bavaresco3

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Sourdough is an intermediate product between dough and traditional bread preparation containing flour, water and
metabolically active microorganisms; mainly lactic acid bacteria (LAB) and yeasts. The main of this research was to study the
influence of the microorganisms from the xaxtle on microbiological and chemical characteristics of sourdoughs inoculated with
sediments of pulque (xaxtle) from three different regions of Mexico. The molecular identification of microorganisms from xaxtle
and sourdoughs was made using the APIweb software from bioMerieux for comparison of assimilation and/or fermentation
patterns and PCR reaction was made. Five species of lactic acid bacterias (LAB) were found in xaxtle coming from different
regions of Mexico: Lactobacillus pentosus, Lactobacillus paracasei ssp paracasei 1, Lactobacillus plantarum 1, Lactobacillus
plantarum 1 and L. brevis 1 and two species of yeasts: Saccharomyces cerevisiae and Saccharomyces paradoxus. Acetic acid and
lactic acid were quantified in sourdoughs inoculated with xaxtle using enzymatic and chromatographic (HPLC) methods with
an ORH-801 column. There were 0.185, 0.238 and 0.128g/g of sourdough of lactic acid and 0.220, 0.163 and 0.256 g/g of
sourdough of acetic acid in sourdough of Nanacamilpa, Villalta and Milpa Alta. As a result of fermentation sourdough with LAB
and yeasts from the xaxtle during 24 hours (30° C), the bread made with the sourdough inoculated with xaxtle of Milpa Alta
(XM) showed the major acidity value of 15.6 mL of NaOH 0.01N and pH of 3.4. The xaxtle of Nanacamilpa, Tlaxcala (XN) run
better than the others as starter fermentation culture for sourdoughs.

Biography :

Sanchez Pardo is a currently from Instituto Politécnico Nacional.