151
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Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. Food Microbiol 2016; 59:43-56. [DOI: 10.1016/j.fm.2016.05.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2016] [Revised: 03/29/2016] [Accepted: 05/10/2016] [Indexed: 11/20/2022]
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152
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Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.030] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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153
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Carrizo SL, Montes de Oca CE, Laiño JE, Suarez NE, Vignolo G, LeBlanc JG, Rollán G. Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins. Food Res Int 2016; 89:488-494. [PMID: 28460943 DOI: 10.1016/j.foodres.2016.08.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Revised: 08/04/2016] [Accepted: 08/13/2016] [Indexed: 11/19/2022]
Abstract
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity. L. plantarum CRL 1973 and CRL 1970, L. rhamnosus CRL 1972 and L. sakei CRL 1978 produced elevated concentrations of folate with strain CRL 1973 producing the highest concentration (143±6ng/ml). L. rhamnosus, isolated from QSS, was the LAB species that produced the most elevated concentrations of total riboflavin (>270ng/ml) with strain CRL 1963 producing the highest amounts (360±10ng/ml). Phytase activity, evaluated in forty-four LAB strains from quinoa, was predominantly detected in L. rhamnosus and Enterococci strains with the highest activities observed in E. mundtii CRL 2007 (957±25U/ml) followed by E. casseliflavus CRL 1988 (684±38U/ml), Leuc. mesenteroides CRL 2012 (617±38U/ml) and L. rhamnosus CRL 1983 (606±79U/ml). In conclusion, this study shows that a diverse LAB microbiota is present in quinoa with important properties; these microorganisms could be used as potential starter cultures to increase the nutritional and functional properties of Andean grains based foods.
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Affiliation(s)
- Silvana L Carrizo
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Cecilia E Montes de Oca
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Jonathan E Laiño
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Nadia E Suarez
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Graciela Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina; Universidad del Norte Santo Tomás de Aquino (UNSTA), Av. Presidente Perón 2085, Yerba Buena, Tucumán, Argentina.
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154
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Unconventional bacterial association for dough leavening. Int J Food Microbiol 2016; 237:28-34. [PMID: 27541979 DOI: 10.1016/j.ijfoodmicro.2016.08.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2015] [Revised: 07/18/2016] [Accepted: 08/10/2016] [Indexed: 01/14/2023]
Abstract
The purpose of the research was to obtain innovative yeast-free doughs leavened by Zymomonas mobilis and Lactobacillus sanfranciscensis. Z. mobilis, as well as Saccharomyces cerevisiae, produces an equimolar mixture of ethanol and CO2 through glucose, fructose or sucrose fermentation. In the present work, the inability of Z. mobilis to metabolize maltose has been circumvented by the addition of L. sanfranciscensis in the formulation. Indeed, L. sanfranciscensis, a heterofermentative lactic acid bacterium (LAB) typical of sourdough environment, hydrolyzes maltose releasing glucose which can be used by Z. mobilis for its metabolism. Biomass samples of Z. mobilis subs. mobilis DSM 424 and L. sanfranciscensis DSM 20663 were grown separately in liquid media and then associated in a model dough. Leavening trials set up by using three different microbial combinations (Lactobacillus:Zymomonas 80+80mg, 15+145mg and 145+15mg biomass, i.e. 1:1, 1:10 and 10:1 respectively on cell dry weight basis) evidenced CO2 production levels (mL) higher than the mathematical sum of CO2 produced by the single bacteria. In particular, when the biomass combination of L. sanfranciscensis and Z. mobilis was 1:1 (80+80mg cdw) and 10:1 (145+15mg cdw) a CO2 production of 46.3-41.4mL versus 26.7-28.5mL was achieved. The calculated productivity gain showed positive performances of the microbial combination up to 180-240min leavening. The subsequent efficiency loss may be due several factors, above all glucose shortage for Z. mobilis, as well as decrease of dough pH that can negatively affect both Lactobacillus and Zymomonas metabolism. As in traditional sourdoughs, L. sanfranciscensis was responsible for the souring activity with positive effects on both dough tasting and reduction of spoilage microbiota; Z. mobilis was instead responsible for most of the CO2 production. A bakery product leavened with the unconventional association Z. mobilis - L. sanfranciscensis will be addressed to people having adverse responses to the ingestion of bakery goods, thus providing innovation in the area of yeast-free leavened food.
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155
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Yan B, Zhao J, Fan D, Tian F, Zhang H, Chen W. Antifungal Activity ofLactobacillus plantarumAgainstPenicillium roquefortiin Vitro and the Preservation Effect on Chinese Steamed Bread. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12969] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bowen Yan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jianxin Zhao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Daming Fan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fengwei Tian
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Hao Zhang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Chen
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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156
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Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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157
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Yagmur G, Tanguler H, Leventdurur S, Elmaci S, Turhan E, Francesca N, Settanni L, Moschetti G, Erten H. Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2015-0041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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158
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Condón-Abanto S, Condón S, Raso J, Lyng JG, Álvarez I. Inactivation of Salmonella typhimurium and Lactobacillus plantarum by UV-C light in flour powder. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.03.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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159
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Ghiamati F, Yavarmanesh M, khomeiri M, Maghsoudlou Y. Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12281] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fariba Ghiamati
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Masoud Yavarmanesh
- Department of food Science and Technology; Faculty of agriculture; Ferdowsi University of Mashhad; Mashhad Iran
| | - Morteza khomeiri
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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160
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Mamhoud A, Nionelli L, Bouzaine T, Hamdi M, Gobbetti M, Rizzello CG. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation. Int J Food Microbiol 2016; 225:9-19. [DOI: 10.1016/j.ijfoodmicro.2016.03.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 01/12/2016] [Accepted: 03/04/2016] [Indexed: 10/22/2022]
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161
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Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs. J Appl Microbiol 2016; 120:1289-301. [DOI: 10.1111/jam.13104] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 02/01/2016] [Accepted: 02/16/2016] [Indexed: 11/30/2022]
Affiliation(s)
- L. Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. Vera Pingitore
- Instituto Superior de Investigaciones Biológicas (INSIBIO); CONICET-UNT; Tucumán Argentina
| | - G. Rollan
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - P. S. Cocconcelli
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - C. Fontana
- Istituto di Microbiologia-Centro Ricerche Biotecnologiche; Università Cattolica del Sacro Cuore; Piacenza-Cremona Italy
| | - L. Saavedra
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - G. Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
| | - E. M. Hebert
- Centro de Referencia para Lactobacilos (CERELA-CONICET); S. M. de Tucumán Tucumán Argentina
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162
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Tamang JP, Watanabe K, Holzapfel WH. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front Microbiol 2016; 7:377. [PMID: 27047484 PMCID: PMC4805592 DOI: 10.3389/fmicb.2016.00377] [Citation(s) in RCA: 332] [Impact Index Per Article: 41.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Accepted: 03/08/2016] [Indexed: 01/03/2023] Open
Abstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityTadong, India
| | - Koichi Watanabe
- Department of Animal Science and Technology, National Taiwan UniversityTaipei, Taiwan
| | - Wilhelm H. Holzapfel
- Advance Green Energy and Environment Institute, Handong Global UniversityPohang-si, South Korea
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163
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Dastmalchi F, Razavi SH, Faraji M, Labbafi M. Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1531-9. [PMID: 27570278 PMCID: PMC4984696 DOI: 10.1007/s13197-015-2118-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2015] [Accepted: 11/13/2015] [Indexed: 10/22/2022]
Abstract
The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.
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Affiliation(s)
- Farnaz Dastmalchi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran
- Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute of Iran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran
| | - Mohammad Faraji
- Department of Food Science & Technology, Faculty of Food Industry and Agriculture, Standard Research Institute of Iran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O.Box 4111, Karaj, Postal code: 31585-11167 Iran
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164
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Ripari V, Cecchi T, Berardi E. Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs. Food Chem 2016; 205:297-307. [PMID: 27006243 DOI: 10.1016/j.foodchem.2016.02.150] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2015] [Revised: 02/14/2016] [Accepted: 02/26/2016] [Indexed: 11/19/2022]
Abstract
The interplay of sourdough microbiology and generated volatile compounds that define its sensory characteristics was studied. In order to detail the flavour generating potential of microorganisms, eight single-strain dough fermentations were studied, four of them never investigated before. Moreover, for the first time, both ex-novo and traditional wheat sourdoughs were investigated and compared to chemically acidified dough. HS-SPME-GC-MS was used to sample and analyse volatile compounds, some of which have never been detected before in sourdoughs. Alcohols, esters, carbonyl compounds, and acids mainly characterised the volatile profiles. Different sourdough microbiota resulted in different volatile profiles. PCA indicated that samples could be clustered according to their specific microbiota. Production of aroma compounds was strain-specific, confirming previous findings. This study can contribute to the management of desirable features and differentiate specialty products, as well as selecting new, suitable, sourdoughs after microbial screening.
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Affiliation(s)
- Valery Ripari
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 62010 Ancona, Italy
| | | | - Enrico Berardi
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università Politecnica delle Marche, 62010 Ancona, Italy
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165
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Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiol 2016; 53:41-50. [DOI: 10.1016/j.fm.2014.11.014] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/20/2014] [Accepted: 11/28/2014] [Indexed: 10/24/2022]
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166
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Rocha JM, Malcata FX. Behavior of the Complex Micro-Ecology in Maize and Rye Flour and Mother-Dough for B
roa
Throughout Storage. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12183] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- João M. Rocha
- CBQF/Escola Superior de Biotecnologia; Universidade Católica Portuguesa; Rua Arquiteto Lobão Vital, Apartado 2511 P-4202-401 Porto Portugal
- Instituto Superior de Agronomia; Universidade Técnica de Lisboa; Tapada da Ajuda P-1349-017 Lisboa Portugal
- Centro de Engenharia Biológica; Universidade do Minho; Campus de Gualtar P-4710-057 Braga Portugal
- Department of Chemical Engineering; University of Porto; Rua Dr. Roberto Frias P-4200-465 Porto Portugal
| | - F. Xavier Malcata
- Department of Chemical Engineering; University of Porto; Rua Dr. Roberto Frias P-4200-465 Porto Portugal
- Laboratory for Process Engineering, Environment, Biotechnology and Energy; Rua Dr. Roberto Frias P-4200-465 Porto Portugal
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167
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House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. Food Microbiol 2015; 52:66-76. [DOI: 10.1016/j.fm.2015.06.009] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2015] [Revised: 06/06/2015] [Accepted: 06/27/2015] [Indexed: 12/26/2022]
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168
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Rizzello CG, Lorusso A, Montemurro M, Gobbetti M. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiol 2015; 56:1-13. [PMID: 26919812 DOI: 10.1016/j.fm.2015.11.018] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 11/06/2015] [Accepted: 11/27/2015] [Indexed: 11/29/2022]
Abstract
Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented quinoa dough, and type I quinoa sourdough. Strains were further selected based on acidification and proteolytic activities. Selected Lactobacillus plantarum T6B10 and Lactobacillus rossiae T0A16 were used as mixed starter to get quinoa sourdough. Compared to non-fermented flour, organic acids, free amino acids, soluble fibers, total phenols, phytase and antioxidant activities, and in vitro protein digestibility markedly increased during fermentation. A wheat bread was made using 20% (w/w) of quinoa sourdough, and compared to baker's yeast wheat breads manufactured with or without quinoa flour. The use of quinoa sourdough improved the chemical, textural, and sensory features of wheat bread, showing better performances compared to the use of quinoa flour. Protein digestibility and quality, and the rate of starch hydrolysis were also nutritional features that markedly improved using quinoa sourdough as an ingredient. This study exploited the potential of quinoa flour through sourdough fermentation. A number of advantages encouraged the manufacture of novel and healthy leavened baked goods.
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Affiliation(s)
- Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Anna Lorusso
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Marco Montemurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
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169
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The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. Int J Food Microbiol 2015; 213:40-8. [DOI: 10.1016/j.ijfoodmicro.2015.05.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2014] [Revised: 05/13/2015] [Accepted: 05/22/2015] [Indexed: 11/24/2022]
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170
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Torres-Maravilla E, Lenoir M, Mayorga-Reyes L, Allain T, Sokol H, Langella P, Sánchez-Pardo ME, Bermúdez-Humarán LG. Identification of novel anti-inflammatory probiotic strains isolated from pulque. Appl Microbiol Biotechnol 2015; 100:385-396. [DOI: 10.1007/s00253-015-7049-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 09/22/2015] [Accepted: 09/29/2015] [Indexed: 02/06/2023]
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171
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Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. Food Microbiol 2015; 51:57-68. [DOI: 10.1016/j.fm.2015.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 02/04/2015] [Accepted: 04/08/2015] [Indexed: 10/23/2022]
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172
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Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. Food Microbiol 2015; 47:99-110. [DOI: 10.1016/j.fm.2014.10.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 10/02/2014] [Accepted: 10/24/2014] [Indexed: 11/26/2022]
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173
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Gerez CL, Fornaguera MJ, Obregozo MD, Font de Valdez G, Torino MI. Antifungal starter culture for packed bread: influence of two storage conditions. Rev Argent Microbiol 2015; 47:118-24. [PMID: 25896466 DOI: 10.1016/j.ram.2015.02.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 01/08/2015] [Accepted: 02/19/2015] [Indexed: 11/29/2022] Open
Abstract
In this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed with Lactobacillus plantarum CRL 778, a lactic acid bacterium (LAB) having antifungal activity. The characteristics of the SL778 starter remained stable during a 14-day storage at 4°C. At -20°C, cell viability and organic acid concentration showed a significant (p<0.05) decrease after 7 days. These differences observed between the storage temperatures tested were reflected in the acidification activity of SL778 during dough fermentation. However, SL778 maintained its antifungal efficacy up to a 14-day storage at both temperatures. Sensory attributes (acidic and spicy tastes and acidic smell) of breads manufactured with starter SL778 (stored at 4 or -20°C) were evaluated. No undesirable difference was detected with respect to bread control without SL778 and bread manufactured with SL778 (stored at 4 or -20°C). In conclusion, the SL778 semi-liquid bio-preserver can be stored at 4 or -20°C without modifying its antifungal activity during 14 days.
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Affiliation(s)
- Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina
| | - María J Fornaguera
- Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina
| | - Mariano D Obregozo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina
| | - Graciela Font de Valdez
- Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina; Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina
| | - María I Torino
- Centro de Referencia para Lactobacilos (CERELA-CONICET), MINCyT, Tucumán, Argentina.
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174
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Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread. Appl Microbiol Biotechnol 2015; 99:3839-49. [DOI: 10.1007/s00253-015-6473-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 02/05/2015] [Accepted: 02/09/2015] [Indexed: 11/30/2022]
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175
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Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, Soares da Silva F, Auterith E, Kneifel W, Michlmayr H. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread. Food Microbiol 2015; 49:211-9. [PMID: 25846933 DOI: 10.1016/j.fm.2015.02.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 02/19/2015] [Accepted: 02/23/2015] [Indexed: 01/24/2023]
Abstract
Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.
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Affiliation(s)
- Michael Prückler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
| | - Cindy Lorenz
- Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Akihito Endo
- Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Japan
| | - Manuel Kraler
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Klaus Dürrschmid
- Food Sensory Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Karel Hendriks
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Francisco Soares da Silva
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | | | - Wolfgang Kneifel
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
| | - Herbert Michlmayr
- Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria; Department of Applied Genetics and Cell Biology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria
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176
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Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis. Appl Environ Microbiol 2015; 81:3192-204. [PMID: 25724957 DOI: 10.1128/aem.04161-14] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2014] [Accepted: 02/23/2015] [Indexed: 11/20/2022] Open
Abstract
Triticum turgidum subsp. durum was grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONV and organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMAN and OLEG flours showed the highest number of gliadins, and OMAN flour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with CONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NOINPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with CONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis.
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177
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Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2429-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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178
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Fischer MM, Egli IM, Aeberli I, Hurrell RF, Meile L. Phytic acid degrading lactic acid bacteria in tef-injera fermentation. Int J Food Microbiol 2014; 190:54-60. [DOI: 10.1016/j.ijfoodmicro.2014.08.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/20/2014] [Accepted: 08/12/2014] [Indexed: 10/24/2022]
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179
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Montanari C, Bargossi E, Lanciotti R, Chinnici F, Gardini F, Tabanelli G. Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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180
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Denkova R, Ilieva S, Denkova Z, Georgieva L, Yordanova M, Nikolova D, Evstatieva Y. Production of wheat bread without preservatives using sourdough starters. BIOTECHNOL BIOTEC EQ 2014; 28:889-898. [PMID: 26019574 PMCID: PMC4433955 DOI: 10.1080/13102818.2014.965057] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2014] [Accepted: 06/26/2014] [Indexed: 11/17/2022] Open
Abstract
In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.
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Affiliation(s)
- Rositsa Denkova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Svetla Ilieva
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Zapryana Denkova
- Department of Microbiology, University of Food Technologies , Plovdiv , Bulgaria
| | - Ljubka Georgieva
- Institute of Cryobiology and Food Technology, Bulgarian Academy of Sciences , Sofia , Bulgaria
| | - Mariya Yordanova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Dilyana Nikolova
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Yana Evstatieva
- Department of Biotechnology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
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181
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D'Alessandro A, De Pergola G. Mediterranean diet pyramid: a proposal for Italian people. Nutrients 2014; 6:4302-16. [PMID: 25325250 PMCID: PMC4210917 DOI: 10.3390/nu6104302] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 08/28/2014] [Accepted: 09/19/2014] [Indexed: 12/25/2022] Open
Abstract
Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top.
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Affiliation(s)
- Annunziata D'Alessandro
- Endocrinologist, General Practitioner. General Medicine ASL BA/4 D.S.S. 8, viale Japigia 38/G, Bari 70126, Italy.
| | - Giovanni De Pergola
- Department of Biomedical Sciences and Human Oncology, Section of Internal Medicine and Oncology, University of Bari "Aldo Moro", School of Medicine, Policlinico, Piazza Giulio Cesare 11, Bari 70124, Italy.
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182
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Valerio F, Di Biase M, Caputo L, Creanza TM, Ancona N, Visconti A, Lavermicocca P. Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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183
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Abstract
The use of sourdough improves the quality and increases the shelf life of bread. The positive effects are associated with metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS), and enzymes. EPS formed during sourdough fermentation by glycansucrase activity from sucrose influence the viscoelastic properties of the dough and beneficially affect the texture and shelf life (in particular, starch retrogradation) of bread. Accordingly, EPS have the potential to replace hydrocolloids currently used as bread improvers and meet so the consumer demands for a reduced use of food additives. In this review, the current knowledge about the functional aspects of EPS formation by sourdough LAB especially in baking applications is summarized.
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Affiliation(s)
- Sandra Galle
- a Department of Food and Nutritional Science , University College Cork , Cork , Ireland
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184
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Galati A, Oguntoyinbo FA, Moschetti G, Crescimanno M, Settanni L. The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.929143] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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185
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Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures. Int J Food Microbiol 2014; 185:158-66. [DOI: 10.1016/j.ijfoodmicro.2014.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Revised: 06/03/2014] [Accepted: 06/06/2014] [Indexed: 11/16/2022]
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186
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Denkova R, Ilieva S, Denkova Z, Georgieva L, Krastanov A. Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters. BIOTECHNOL BIOTEC EQ 2014; 28:487-494. [PMID: 26019534 PMCID: PMC4433788 DOI: 10.1080/13102818.2014.918701] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Accepted: 01/31/2013] [Indexed: 11/11/2022] Open
Abstract
The ability of four Lactobacillus strains – Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) – to grow in flour/water environment and to accumulate high concentrations of viable cells was examined. Two starters for sourdough were created for lab-scale production of wheat bread: a two-strain starter and a four-strain starter. Wheat bread with improved properties – greater loaf volume, enhanced flavour and softer and brighter crumb – was obtained from the 7% four-strain starter sourdough. The addition of sourdough in the production of wheat bread affected positively the technological and organoleptic characteristics of the final bread by inhibiting the growth of wild yeasts and mold and Bacillus spores without the addition of preservatives. The inclusion of 15% of the four-strain starter sourdough in the bread-making process led to enhanced safety and longer shelf life of the baked bread.
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Affiliation(s)
- Rositsa Denkova
- Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Svetla Ilieva
- Department of Biotechnology, Faculty of Biology, Sofia University 'St. Kliment Ohridski' , Sofia , Bulgaria
| | - Zapryana Denkova
- Department of Microbiology, Faculty of Technology, University of Food Technologies , Plovdiv , Bulgaria
| | - Ljubka Georgieva
- Institute of Cryobiology and Food Technology, Bulgarian Academy of Sciences , Sofia , Bulgaria
| | - Albert Krastanov
- Department of Microbiology, Faculty of Technology, University of Food Technologies , Plovdiv , Bulgaria
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187
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Corbo MR, Bevilacqua A, Campaniello D, Speranza B, Sinigaglia M. Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1772-1780. [PMID: 24272992 DOI: 10.1002/jsfa.6490] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 09/13/2013] [Accepted: 11/23/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The main goal of this research was to show how to use a qualitative assessment of some technological properties of lactic acid bacteria (LAB), combined with the evaluation of the growth index (GI), to select promising starter cultures for sourdough. RESULTS Fifty-four strains of LAB were isolated from a single factory, identified by molecular tools and studied for their growth as a function of NaCl (20, 40 and 65 g L(-1)), temperature (45, 15 and 10 °C), pH 9.2 and acidification in MRS broth. The growth was evaluated through absorbance and data were modelled as GI. GIs were used to build frequency histograms and to run a principal component analysis (PCA). In this way, six strains, identified as Lactobacillus plantarum and able to grow in a wide range of conditions (temperature, pH and salt) and/or able to decrease the pH by 1.77-2.0 units, were selected and tested in a model system (flour and water) to study the acidification after 24 h and their viability after 14 days. CONCLUSION The main result of this paper was to show how a simple step-by-step approach could be a useful tool to select promising starter cultures for sourdough. The method was based on (1) strain identification, (2) assessment of some traits through the GI, combined with simple statistical approaches (frequency histograms and PCA), and (3) preliminary validation in model systems.
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Affiliation(s)
- Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, I-71122, Foggia, Italy
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188
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Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiol 2014; 44:96-107. [PMID: 25084651 DOI: 10.1016/j.fm.2014.05.011] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/16/2014] [Accepted: 05/22/2014] [Indexed: 11/19/2022]
Abstract
Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions.
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Affiliation(s)
- Luana Nionelli
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Nertila Curri
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy
| | - José Antonio Curiel
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Erica Pontonio
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Ivana Cavoski
- CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
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189
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Grote B, Zense T, Hitzmann B. 2D-fluorescence and multivariate data analysis for monitoring of sourdough fermentation process. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.09.039] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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190
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Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products. Food Microbiol 2014; 38:26-35. [DOI: 10.1016/j.fm.2013.08.006] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2013] [Revised: 07/30/2013] [Accepted: 08/14/2013] [Indexed: 11/19/2022]
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191
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Oliveira PM, Zannini E, Arendt EK. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiol 2014; 37:78-95. [DOI: 10.1016/j.fm.2013.06.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 05/15/2013] [Accepted: 06/03/2013] [Indexed: 12/23/2022]
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192
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Russo P, Capozzi V, Arena MP, Spadaccino G, Dueñas MT, López P, Fiocco D, Spano G. Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread. Appl Microbiol Biotechnol 2014; 98:3691-700. [PMID: 24413973 DOI: 10.1007/s00253-013-5484-7] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2013] [Revised: 12/17/2013] [Accepted: 12/18/2013] [Indexed: 12/15/2022]
Abstract
Lactobacillus fermentum isolated from sourdough was able to produce riboflavin. Spontaneous roseoflavin-resistant mutants were obtained by exposing the wild strain (named L. fermentum PBCC11) to increasing concentrations of roseoflavin. Fifteen spontaneous roseoflavin-resistant mutants were isolated, and the level of vitamin B₂ was quantified by HPLC. Seven mutant strains produced concentrations of vitamin B₂ higher than 1 mg L⁻¹. Interestingly, three mutants were unable to overproduce riboflavin even though they were able to withstand the selective pressure of roseoflavin. Alignment of the rib leader region of PBCC11 and its derivatives showed only point mutations at two neighboring locations of the RFN element. In particular, the highest riboflavin-producing isolates possess an A to G mutation at position 240, while the lowest riboflavin producer carries a T to A substitution at position 236. No mutations were detected in the derivative strains that did not have an overproducing phenotype. The best riboflavin overproducing strain, named L. fermentum PBCC11.5, and its parental strain were used to fortify bread. The effect of two different periods of fermentation on the riboflavin level was compared. Bread produced using the coinoculum yeast and L. fermentum PBCC11.5 led to an approximately twofold increase of final vitamin B₂ content.
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Affiliation(s)
- Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
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194
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Arasu MV, Kim DH, Kim PI, Jung MW, Ilavenil S, Jane M, Lee KD, Al-Dhabi NA, Choi KC. In vitro antifungal, probiotic and antioxidant properties of novel Lactobacillus plantarum K46 isolated from fermented sesame leaf. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0777-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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195
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Diversity and technological potential of lactic acid bacteria of wheat flours. Food Microbiol 2013; 36:343-54. [DOI: 10.1016/j.fm.2013.07.003] [Citation(s) in RCA: 81] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2013] [Revised: 06/29/2013] [Accepted: 07/09/2013] [Indexed: 11/19/2022]
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196
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An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.017] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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197
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Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz Y. Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads. J Food Sci 2013; 78:C1487-C1494. [PMID: 24024975 PMCID: PMC3879787 DOI: 10.1111/1750-3841.12246] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2012] [Accepted: 06/24/2013] [Indexed: 12/01/2022]
Abstract
Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P < 0.001), and resulted in a harder bread crumb (P < 0.05) and lighter crust color (P < 0.001), compared to yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P < 0.001). Segmentation analysis of the cohort suggests that overall liking and bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods.
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Affiliation(s)
- Gabrielle Yezbick
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Jennifer Ahn-Jarvis
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Steven J Schwartz
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Yael Vodovotz
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
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198
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Inoculation with microorganisms of Lolium perenne L.: evaluation of plant growth parameters and endophytic colonization of roots. N Biotechnol 2013; 30:695-704. [DOI: 10.1016/j.nbt.2013.04.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2012] [Revised: 04/10/2013] [Accepted: 04/20/2013] [Indexed: 12/12/2022]
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199
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Reale A, Di Renzo T, Succi M, Tremonte P, Coppola R, Sorrentino E. Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking. J Food Sci 2013; 78:M1224-31. [DOI: 10.1111/1750-3841.12206] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 04/06/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Reale
- Istituto di Scienze dell'Alimentazione C.N.R. Via Roma; 64 83100 - Avellino (Italy)
| | - T. Di Renzo
- Istituto di Scienze dell'Alimentazione C.N.R. Via Roma; 64 83100 - Avellino (Italy)
| | - M. Succi
- Dipartimento Agricoltura Ambiente Alimenti; DIAAA, Univ. degli Studi del Molise; Via De Sanctis; 86100 Campobasso (Italy)
| | - P. Tremonte
- Dipartimento Agricoltura Ambiente Alimenti; DIAAA, Univ. degli Studi del Molise; Via De Sanctis; 86100 Campobasso (Italy)
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200
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Waters DM, Kingston W, Jacob F, Titze J, Arendt EK, Zannini E. Wheat bread biofortification with rootlets, a malting by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2372-83. [PMID: 23605954 DOI: 10.1002/jsfa.6059] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2012] [Revised: 12/15/2012] [Accepted: 01/19/2013] [Indexed: 05/27/2023]
Abstract
BACKGROUND Barley rootlets, a malting by-product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7-fermented rootlets were incorporated into wheat bread. The objective was to formulate a high-nutrition alternative to wholemeal breads with improved technological attributes. RESULTS Chemical analyses showed that rootlets contribute nutrients and bioactive compounds, including proteins, amino acids, fatty acids, carbohydrates, dietary fibre, polyphenols and minerals. Rootlets are particularly rich in essential amino acids, especially lysine, the typically limiting essential amino acid of cereals. Additionally, rootlets offer potential dietary fibre health benefits such as protection against cardiovascular disease, cancers and digestive disorders. CONCLUSION Breads prepared with a (fermented) rootlet inclusion level of up to 10% compared favourably with wholemeal breads from nutritive, technological and textural perspectives. Furthermore, they were well accepted by sensory panellists. Using rootlets as a food ingredient would have the added benefit of increasing this malting by-product's market value.
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Affiliation(s)
- Deborah M Waters
- School of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
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