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II. Pure Culture Fermentation Studies.

Journal of food protection·2019

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I. Isolation and Identification of Microflora.

T Frank Sugihara¹

¹Western Regional Research Center, Science and Education Administration, U.S. Department of Agriculture, 800 Buchanan Street, Berkeley, California 94710.

Journal of Food Protection

|February 24, 2019

Summary

This summary is machine-generated.

Soda cracker fermentation relies on chance contamination, not starter cultures. Researchers identified key lactic acid bacteria, including Lactobacillus plantarum, Lactobacillus delbrueckii, and Lactobacillus leichmannii, crucial for flavor and texture.

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Area of Science:

Food Microbiology
Industrial Microbiology
Bacteriology

Background:

Traditional soda cracker production often lacks controlled starter cultures.
Fermentation relies on environmental contamination, leading to variability.
Understanding microbial contributions is key to process optimization.

Purpose of the Study:

To identify and characterize microorganisms responsible for soda cracker fermentation.
To investigate the microbial diversity in commercial soda cracker sponge and dough.
To determine the role of specific bacterial species in the fermentation process.

Main Methods:

Isolation and screening of over 200 microbial cultures from commercial samples.
Identification of bacterial isolates using standard microbiological techniques.
Analysis of microbial populations in soda cracker sponge and dough.

Main Results:

Bakers' yeast (Saccharomyces cerevisiae) is present as formulated.
Three lactic acid bacterial species were identified as significant contributors.
Lactobacillus plantarum was the dominant species, alongside Lactobacillus delbrueckii and Lactobacillus leichmannii.

Conclusions:

Commercial soda cracker fermentation involves specific lactic acid bacteria beyond yeast.
Lactobacillus plantarum plays a primary role in the fermentation process.
Identification of these microbes offers potential for developing controlled starter cultures.