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Guo L, Liu B, Liang C, Sun W, Jiang Y, Yun X, Lu L, Zhao X, Xu N. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition. Int J Food Microbiol 2024; 417:110705. [PMID: 38640815 DOI: 10.1016/j.ijfoodmicro.2024.110705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanied by a softer texture. More importantly, CH increased the relative abundance of lactobacillus in NFBS, making it the dominant bacterial genus and inhibited the growth of spoilage bacteria. In addition, Spearman correlation analysis indicated that the pH value, lactic and acetic acid contents, carbohydrates, protease activity, and these textural indices like hardness, elasticity, and adhesion had a positive/negative correlation with the bacterial composition of NFBS (Spearman correlation coefficient: -0.93-0.95). CH was thus regarded to be helpful to NFBS processing and production mainly by shortening its fermentation time, improving its fermentation performance, causing a finer texture and microstructure, and changing bacterial composition.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chen Liang
- College of Medicine and Biological information Engineering, Hunnan Campus, Northeastern University, Shenyang 110167, China
| | - Wen Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lin Lu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Ning Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Li H, Lv Y, Zhang Y, Wang X, Yang X, Qu J. Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage. Front Microbiol 2024; 15:1379484. [PMID: 38680920 PMCID: PMC11046002 DOI: 10.3389/fmicb.2024.1379484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Accepted: 03/25/2024] [Indexed: 05/01/2024] Open
Abstract
Purpose This study aims to investigate the effects of frozen storage on the stability of traditional dough starters in China. Methods The microbial community structure and abundance of related metabolic genes in different fermented sourdough prepared by Jiaozi (JZ) and Laomian (LM) starters before and after frozen storage at -20°C for half a year were analyzed using the shotgun metagenomic sequencing method, and differences in characteristics of texture in steamed bread were also compared by formal methods. Results The fermentation ability (FA) and metabolic activities of yeast in the JZH sourdough (started by JZ which was stored at -20°C for half a year) were better than those of LMH sourdough (started by LM which was stored at -20°C for half a year). The dominant genera of Acetobacter were found to be increased in the JZH0 sourdough (started by JZH and fermented for 0 h) and those of Lactobacillus were found to be decreased. Lactobacillus (98.72%), Pediococcus (0.37%), Saccharomyces (0.27%), and Acetobacter (0.01%), were dominant in sourdough LMH0 (started by LMH and fermented for 0 h). The abundances of "oxidative phosphorylation-related enzymes" and the "biosynthesis of glutamate"-related enzymes and genes related to "biosynthesis of glutamate" and "unsaturated fatty acid" were higher in JZH0 than in the JZ0 sourdough (started by JZ without being frozen and fermented for 0 h). The good FA of yeast, the acid production capacity of bacteria in the sourdough, and the quality of the JZH steamed bread (made by the JZH starter) indicated the better freezing tolerance of the microorganisms in JZ than in LM. Conclusion The conclusion of this study suggests the better application potential of the JZ as the fermentation starter in actual production.
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Affiliation(s)
- Haifeng Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yulan Lv
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingmiao Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xifeng Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xiaohong Yang
- College of Basic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Jianhang Qu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
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Fu Y, Sun M, Feng T, Liu Q, Yao L, Yu C, Song S. Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18973-18985. [PMID: 37915201 DOI: 10.1021/acs.jafc.3c05321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were assessed using quantitative descriptive analysis (QDA). Results showed that commercial yeast CSB-1 (JMMT1), a yeast-based sample, had stronger milky and sweet attributes, while commercial yeast CSB-2 (JMMT2) had more pronounced yeasty attributes. Among the sourdough-based samples, Shandong traditional sourdough steamed bread (SDMT) exhibited a winelike character with a weak sweet aftertaste, whereas Shanxi traditional sourdough steamed bread (SXMT) had a distinct sour attribute and a less prominent floury taste. SAFE-GC-O-MS analysis identified 40 aroma compounds with FD values ≥2, including 33 key aroma compounds with an OAV of ≥1. Compounds such as 2,3-butanediol, decanal, methyl isobutenyl ketone, gamma-nonanolactone, ethyl caprate, 2-ethylhexyl acetate, vanillin, and indole contributed significantly to the diverse aroma profiles. High-throughput sequencing revealed dominant strains: Bacillus in JMMT1, Lactobacillus in JMMT2, Bacillus in SDMT, and Lactobacillus in SXMT. Over two-thirds of the aroma compounds showed correlations with microorganisms. Notably, Acetobacter exhibited a highly significant correlation with butanoic acid, while Lactobacillus played a significant role in the formation of ester flavors. These findings contribute to the flavor evaluation and microbial community analysis of steamed bread made with different leavening agents, providing valuable insights into their relationship.
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Affiliation(s)
- Yuanzhe Fu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, PR China
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Liu Y, Danial M, Liu L, Sadiq FA, Wei X, Zhang G. Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread. Foods 2023; 12:3333. [PMID: 37761042 PMCID: PMC10528435 DOI: 10.3390/foods12183333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread's quality attributes, including nutritional profile. In this paper, differences in physicochemical properties, the type of digested starch, the production of free amino acids, and the specific volume of steamed bread under three fermentation methods (blank, yeast, and LP-GM4-yeast) were compared. The digestion characteristics (protein and starch hydrolysis) of steamed bread produced by using either yeast alone or a combination of Lactiplantibacillus plantrum and yeast (LP-GM4-yeast) were analyzed by an in vitro simulated digestion technique. It was found that the specific volume of steamed bread fermented by LP-GM4-yeast co-culture was increased by about 32%, the proportion of resistant starch was significantly increased (more than double), and soluble protein with molecular weight of 30-40 kDa was significantly increased. The results of this study showed that steamed bread produced by LP-GM4-yeast co-culture is more beneficial to human health than that by single culture.
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Affiliation(s)
- Yan Liu
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Muhammad Danial
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Linlin Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Faizan Ahmed Sadiq
- Technology & Food Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), 9090 Melle, Belgium;
| | - Xiaorong Wei
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Y.L.); (M.D.); (X.W.)
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Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods 2023; 12:3112. [PMID: 37628111 PMCID: PMC10453481 DOI: 10.3390/foods12163112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
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Affiliation(s)
- Chrysanthi Nouska
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (M.H.); (A.M.); (C.G.B.); (A.L.)
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Wei G, Regenstein JM. Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5116-5125. [PMID: 37002807 DOI: 10.1002/jsfa.12592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/25/2023] [Accepted: 04/01/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes. CONCLUSION The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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7
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Baev V, Apostolova E, Gotcheva V, Koprinarova M, Papageorgiou M, Rocha JM, Yahubyan G, Angelov A. 16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs. Microorganisms 2023; 11:microorganisms11030803. [PMID: 36985376 PMCID: PMC10058899 DOI: 10.3390/microorganisms11030803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/14/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Sourdoughs (SDs) are spontaneously formed microbial ecosystems composed of various species of lactic acid bacteria (LAB) and acid-tolerant yeasts in food matrices of cereal flours mixed with water. To date, more than 90 LAB species have been isolated, significantly impacting the organoleptic characteristics, shelf life, and health properties of bakery products. To learn more about the unique bacterial communities involved in creating regional Bulgarian sourdoughs, we examined the metacommunities of five sourdoughs produced by spontaneous fermentation and maintained by backslopping in bakeries from three geographic locations. The 16S rRNA gene amplicon sequencing showed that the former genus Lactobacillus was predominant in the studied sourdoughs (51.0-78.9%). Weissella (0.9-42.8%), Herbaspirillum (1.6-3.8%), Serratia (0.1-11.7%), Pediococcus (0.2-7.5%), Bacteroides (0.1-1.3%), and Sphingomonas (0.1-0.5%) were also found in all 5 samples. Genera Leuconostoc, Enterococcus, Bacillus, and Asaia were sample-specific. It is interesting to note that the genus Weissella was more abundant in wholegrain samples. The greatest diversity at the species level was found in the former genus Lactobacillus, presented in the sourdough samples with 13 species. The UPGMA cluster analysis clearly demonstrated similarity in species' relative abundance between samples from the same location. In addition, we can conclude that the presence of two main clusters-one including samples from mountainous places (the cities of Smolyan and Bansko) and the other including samples from the city of Ruse (the banks of the Danube River)-may indicate the impact of climate and geographic location (e.g., terrain, elevation, land use, and nearby water bodies and their streams) on the abundance of microbiome taxa. As the bacterial population is crucial for bread standardization, we expect the local bakery sector to be interested in the relationship between process variables and their effect on bacterial dynamics described in this research study.
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Affiliation(s)
- Vesselin Baev
- Faculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria
| | - Elena Apostolova
- Faculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria
| | - Velitchka Gotcheva
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria
| | - Miglena Koprinarova
- Institute of Molecular Biology "Acad. Roumen Tsanev", Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 21, 1113 Sofia, Bulgaria
- Department of Catering and Nutrition, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Galina Yahubyan
- Faculty of Biology, University of Plovdiv, Tzar Assen 24, 4000 Plovdiv, Bulgaria
| | - Angel Angelov
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4000 Plovdiv, Bulgaria
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ZHANG H, XIANG S, ZHAI R, LI X, HU M, WANG T, ZHANG H, PAN L. Analysis of microbial and metabolic diversity in Jiangshui from Northwest China. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Affiliation(s)
- Haiyan ZHANG
- Ningxia University, China; Ningxia University, China
| | - Shuya XIANG
- Ningxia University, China; Ningxia University, China
| | - Ru ZHAI
- Ningxia University, China; Ningxia University, China
| | - Xuyang LI
- Ningxia University, China; Ningxia University, China
| | - Mingzhen HU
- Ningxia University, China; Ningxia University, China
| | - Tong WANG
- Ningxia University, China; Ningxia University, China
| | - Huiling ZHANG
- Ningxia University, China; Ningxia University, China
| | - Lin PAN
- Ningxia University, China; Ningxia University, China
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9
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Tomić J, Dapčević-Hadnađev T, Škrobot D, Maravić N, Popović N, Stevanović D, Hadnađev M. Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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10
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Costa LFX, Kothe CI, Grassotti TT, Garske RP, Sandoval BN, Varela APM, Prichula J, Frazzon J, Mann MB, Thys RCS, Frazzon APG. Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil. AN ACAD BRAS CIENC 2022; 94:e20220091. [PMID: 36541979 DOI: 10.1590/0001-3765202220220091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 05/14/2022] [Indexed: 12/23/2022] Open
Abstract
The purpose of this study was to compare the composition and stability of bacteria and fungi communities during the propagation of sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours from South Brazil. Sourdoughs were prepared and samples were collected during different fermentation times (0 to 216 h). Total DNA of sourdough samples were extracted and the 16S rRNA gene and Internal Transcribed Spacer region were sequenced by MiSeq-Illumina. A total of 43 and 56 OTUs were identified and defined as core taxa in the bacterial and fungal communities, respectively. The analysis revealed increases in the relative abundances of the lactic acid (Pediococcus pentosaceus, Weissella hellenica and Limosilactobacillus pontis) and acetic acid bacteria (Gluconobacter frateurii and Acetobacter tropicalis) during the sourdough propagation. The filaments fungi, Alternaria tenuissima, Fusarium culmorum, Fusarium petersiae and Microdochium seminicola remained more stable in organic than conventional during propagation cycles. After 216 h of fermentation, both sourdoughs were dominated by acid- and salt-tolerant yeast Issatchenkia orientalis (syn Pichia kudriavzevii, and Candida glycerinogenes). In conclusion, there were no significant differences in microbial communities among the sourdough samples. This study revealed that both flours contain autochthonous LAB, AAB, and yeasts with biotechnological applications in sourdough bread-making.
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Affiliation(s)
- Letícia F X Costa
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul, Instituto de Ciências Básicas da Saúde, Departamento de Microbiologia, Imunologia e Parasitologia, Rua Sarmento Leite, 500, 90050-170 Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Tiela T Grassotti
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul, Instituto de Ciências Básicas da Saúde, Departamento de Microbiologia, Imunologia e Parasitologia, Rua Sarmento Leite, 500, 90050-170 Porto Alegre, RS, Brazil
| | - Raquel P Garske
- Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Beatriz N Sandoval
- Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Ana Paula M Varela
- Universidade Federal de Ciências da Saúde de Porto Alegre, Departamento de Ciências da Saúde Básicas, Rua Sarmento Leite, 245, 90050-170 Porto Alegre, RS, Brazil
| | - Janira Prichula
- Universidade Federal de Ciências da Saúde de Porto Alegre, Departamento de Ciências da Saúde Básicas, Rua Sarmento Leite, 245, 90050-170 Porto Alegre, RS, Brazil
| | - Jeverson Frazzon
- Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Michele B Mann
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul, Instituto de Ciências Básicas da Saúde, Departamento de Microbiologia, Imunologia e Parasitologia, Rua Sarmento Leite, 500, 90050-170 Porto Alegre, RS, Brazil
| | - Roberta C S Thys
- Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Gonçalves, 9500, 91501-970 Porto Alegre, RS, Brazil
| | - Ana Paula G Frazzon
- Programa de Pós-Graduação em Microbiologia Agrícola e do Ambiente, Universidade Federal do Rio Grande do Sul, Instituto de Ciências Básicas da Saúde, Departamento de Microbiologia, Imunologia e Parasitologia, Rua Sarmento Leite, 500, 90050-170 Porto Alegre, RS, Brazil
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Zhang K, Zhang C, Gao L, Liu Y. Microbial diversity in laomian and yeast dough and its influence on volatiles in Chinese steamed bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Can Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Lingling Gao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road 450000 Zhengzhou Henan China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences 450000 Zhengzhou Henan China
| | - Yue Liu
- Henan University of Technology 450008 Zhengzhou Henan China
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Holt BH, Buchan A, DeBruyn JM, Goodrich-Blair H, McPherson E, Brown VA. Breaking Barriers with Bread: Using the Sourdough Starter Microbiome to Teach High-Throughput Sequencing Techniques. JOURNAL OF MICROBIOLOGY & BIOLOGY EDUCATION 2022; 23:e00306-21. [PMID: 36061316 PMCID: PMC9429883 DOI: 10.1128/jmbe.00306-21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 04/26/2022] [Indexed: 06/15/2023]
Abstract
Widespread usage of high-throughput sequencing (HTS) in the LIFE SCIENCES has produced a demand for undergraduate and graduate institutions to offer classes exposing students to all aspects of HTS (sample acquisition, laboratory work, sequencing technologies, bioinformatics, and statistical analyses). Despite the increase in demand, many challenges exist for these types of classes. We advocate for the usage of the sourdough starter microbiome for implementing meta-amplicon sequencing. The relatively small community, dominated by a few taxa, enables potential contaminants to be easily identified, while between-sample differences can be quickly statistically assessed. Finally, bioinformatic pipelines and statistical analyses can be carried out on personal student laptops or in a teaching computer lab. In two semesters adopting this system, 12 of 14 students were able to effectively capture the sourdough starter microbiome, using the instructor's paired sample as reference.
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Affiliation(s)
- Benjamin H. Holt
- Department of Ecology and Evolutionary Biology, University of Tennessee, Knoxville, Tennessee, USA
| | - Alison Buchan
- Department of Microbiology, University of Tennessee, Knoxville, Tennessee, USA
| | - Jennifer M. DeBruyn
- Department of Microbiology, University of Tennessee, Knoxville, Tennessee, USA
- Department of Biosystems Engineering & Soil Science, University of Tennessee, Knoxville, Tennessee, USA
| | | | - Elizabeth McPherson
- Department of Microbiology, University of Tennessee, Knoxville, Tennessee, USA
| | - Veronica A. Brown
- Department of Microbiology, University of Tennessee, Knoxville, Tennessee, USA
- Center for Environmental Biotechnology, University of Tennessee, Knoxville, Tennessee, USA
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13
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Zhou Y, She X, Zhu S, Zhou X. The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs. Food Chem X 2022; 14:100353. [PMID: 35677194 PMCID: PMC9167693 DOI: 10.1016/j.fochx.2022.100353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 05/29/2022] [Accepted: 05/30/2022] [Indexed: 10/26/2022] Open
Abstract
Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value but its development and utilization are seriously restricted due to its poor flavor. In this study, 16S rRNA and ITS rRNA sequencing were used to analyze the microbial diversity of Tartary buckwheat sourdoughs, while HS-SPME-GC/MS was used to identify volatile compounds during fermentation. The results showed that Lactococcus and Weissella were the dominant bacterial genus. Wickerhamomyces, Penicillium, and Aspergillus were the main fungal genera in the Tartary buckwheat sourdoughs. And the main volatile compounds in Tartary buckwheat sourdough were pyrazine compounds. After 12 h of fermentation, a large amount of alcohol and esters were produced, which endowed the sourdough with a good flavor. This suggests that sourdough fermentation could significantly improve the flavor of Tartary buckwheat.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xuanming She
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.,University Think Tank of Shanghai Municipality, Institute of Beautiful China and Ecological Civilization, Shanghai 201418, China
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14
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Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread. Foods 2022; 11:foods11131908. [PMID: 35804724 PMCID: PMC9265662 DOI: 10.3390/foods11131908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/09/2022] [Accepted: 06/24/2022] [Indexed: 01/27/2023] Open
Abstract
The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.
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15
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Zhou Q, Ma K, Song Y, Wang Z, Fu Z, Wang Y, Zhang X, Cui M, Tang N, Xing X. Exploring the diversity of the fungal community in Chinese traditional Baijiu daqu starters made at low-, medium- and high-temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Li P, Ju N, Zhang S, Wang Y, Luo Y. Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2054818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Puyu Li
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Ning Ju
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Shengzhuo Zhang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yuanyuan Wang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yulong Luo
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
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17
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Li H, Fu J, Hu S, Li Z, Qu J, Wu Z, Chen S. Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing. Int J Food Microbiol 2021; 346:109168. [PMID: 33773355 DOI: 10.1016/j.ijfoodmicro.2021.109168] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 02/06/2021] [Accepted: 03/12/2021] [Indexed: 11/15/2022]
Abstract
Knowledge of the effects of various strains of acetic acid bacteria (AAB) on sourdough remains limited. In this study, the diversity of microbial taxa in sourdoughs fermented by different starters was assessed and their functional capacity was evaluated via high-throughput metagenomics sequencing. Results showed that Erwinia (29.43%), Pantoea (45.89%), and Enterobacter (9.16%) were predominant in the blank CK treatment. Lactobacillus (91.40%), Saccharomyces (6.13%), as well as the AAB genus Acetobacter (0.61%) were the dominant microbial genera in the sourdoughs started by yeast and a strain of lactic acid bacteria (YL treatment). By contrast, the dominant genera in the sourdoughs started by yeasts and various LAB and AAB strains (YLA treatment) were Komagataeibacter (0.39%) except for the inoculated Lactobacillus (68.37%), Acetobacter (20.17%), and Saccharomyces (8.31%) species. Functional prediction of these changes in microbial community and diversity revealed that various metabolism-related pathways, including alanine, aspartate, and glutamate metabolism (21.95%), as well as amino acid biosynthesis (19.14%), were predominant in the sourdoughs started by yeast and an AAB strain (YA treatment). Moreover, arginine biosynthesis (11.65%) were the dominant pathways in the YL treatment. The fermented dough added with sourdoughs started with yeast + AAB and yeast + AAB + LAB strains had substantially higher contents (more than 48.58% in total) of essential amino acids than the dough added with sourdoughs started with yeast + LAB strain. These results demonstrated that amino acid biosynthesis has a beneficial effect on sourdoughs inoculated with an AAB strain.
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Affiliation(s)
- Haifeng Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China.
| | - Jiake Fu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Shuang Hu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Zhijian Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jianhang Qu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Zijun Wu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Siyuan Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
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18
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Wang Y, Li B, Liu Y, Huang X, Zhang N, Yang Y, Xiao Z, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Landis EA, Oliverio AM, McKenney EA, Nichols LM, Kfoury N, Biango-Daniels M, Shell LK, Madden AA, Shapiro L, Sakunala S, Drake K, Robbat A, Booker M, Dunn RR, Fierer N, Wolfe BE. The diversity and function of sourdough starter microbiomes. eLife 2021; 10:e61644. [PMID: 33496265 PMCID: PMC7837699 DOI: 10.7554/elife.61644] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 12/08/2020] [Indexed: 12/15/2022] Open
Abstract
Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers, we determined the microbial diversity of 500 sourdough starters from four continents. In sharp contrast with widespread assumptions, we found little evidence for biogeographic patterns in starter communities. Strong co-occurrence patterns observed in situ and recreated in vitro demonstrate that microbial interactions shape sourdough community structure. Variation in dough rise rates and aromas were largely explained by acetic acid bacteria, a mostly overlooked group of sourdough microbes. Our study reveals the extent of microbial diversity in an ancient fermented food across diverse cultural and geographic backgrounds.
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Affiliation(s)
| | - Angela M Oliverio
- Department of Ecology and Evolutionary Biology, University of ColoradoBoulderUnited States
- Cooperative Institute for Research in Environmental Sciences, University of ColoradoBoulderUnited States
| | - Erin A McKenney
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
- North Carolina Museum of Natural SciencesRaleighUnited States
| | - Lauren M Nichols
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
| | - Nicole Kfoury
- Department of Chemistry, Tufts UniversityMedfordUnited States
| | | | - Leonora K Shell
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
| | - Anne A Madden
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
| | - Lori Shapiro
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
| | | | - Kinsey Drake
- Department of Biology, Tufts UniversityMedfordUnited States
| | - Albert Robbat
- Department of Chemistry, Tufts UniversityMedfordUnited States
| | - Matthew Booker
- Department of History, North Carolina State UniversityRaleighUnited States
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State UniversityRaleighUnited States
- Danish Natural History Museum, University of CopenhagenCopenhagenDenmark
| | - Noah Fierer
- Department of Ecology and Evolutionary Biology, University of ColoradoBoulderUnited States
- Cooperative Institute for Research in Environmental Sciences, University of ColoradoBoulderUnited States
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20
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A Species-Specific qPCR Method for Enumeration of Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus During Cocultivation in Sourdough. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01920-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Syrokou MK, Themeli C, Paramithiotis S, Mataragas M, Bosnea L, Argyri AA, Chorianopoulos NG, Skandamis PN, Drosinos EH. Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach. Foods 2020; 9:foods9111603. [PMID: 33158141 PMCID: PMC7694216 DOI: 10.3390/foods9111603] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 10/29/2020] [Accepted: 11/02/2020] [Indexed: 01/20/2023] Open
Abstract
The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification by PCR species-specific for Lactiplantibacillus plantarum, and sequencing of the 16S-rRNA and 26S-rRNA gene, for Lactic Acid Bacteria (LAB) and yeasts, respectively) and independent approaches [DNA- and RNA-based PCR-Denaturing Gradient Gel Electrophoresis (DGGE)]. The pH and Total Titratable Acidity (TTA) values ranged from 3.64–5.05 and from 0.50–1.59% lactic acid, respectively. Yeast and lactic acid bacteria populations ranged within 4.60–6.32 and 6.28–9.20 log CFU/g, respectively. The yeast: LAB ratio varied from 1:23–1:10,000. A total of 207 bacterial and 195 yeast isolates were obtained and a culture-dependent assessment of their taxonomic affiliation revealed dominance of Lb. plantarum in three sourdoughs, Levilactobacillus brevis in four sourdoughs and co-dominance of these species in two sourdoughs. In addition, Companilactobacillusparalimentarius dominated in two sourdoughs and Fructilactobacillussanfranciscensis and Latilactobacillus sakei in one sourdough each. Lactococcus lactis, Lb. curvatus, Leuconostoc citreum, Ln. mesenteroides and Lb. zymae were also recovered from some samples. Regarding the yeast microbiota, it was dominated by Saccharomyces cerevisiae in 11 sourdoughs and Pichia membranifaciens and P. fermentans in one sourdough each. Wickerhamomyces anomalus and Kazachstania humilis were also recovered from one sample. RNA-based PCR-DGGE provided with nearly identical results with DNA-based one; in only one sample the latter provided an additional band. In general, the limitations of this approach, namely co-migration of amplicons from different species to the same electrophoretic position and multiband profile of specific isolates, greatly reduced resolution capacity, which resulted in only partial verification of the microbial ecology detected by culture-dependent approach in the majority of sourdough samples. Our knowledge regarding the microecosystem of spontaneously fermented Greek wheat-based sourdoughs was expanded, through the study of sourdoughs originating from regions of Greece that were not previously assessed.
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Affiliation(s)
- Maria K. Syrokou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.K.S.); (C.T.); (S.P.); (P.N.S.); (E.H.D.)
| | - Christina Themeli
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.K.S.); (C.T.); (S.P.); (P.N.S.); (E.H.D.)
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.K.S.); (C.T.); (S.P.); (P.N.S.); (E.H.D.)
| | - Marios Mataragas
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 3 Ethnikis Antistaseos St., 45221 Ioannina, Greece;
- Correspondence:
| | - Loulouda Bosnea
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 3 Ethnikis Antistaseos St., 45221 Ioannina, Greece;
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 1 Sof. Venizelou St., 14123 Lycovrissi, Greece; (A.A.A.); (N.G.C.)
| | - Nikos G. Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 1 Sof. Venizelou St., 14123 Lycovrissi, Greece; (A.A.A.); (N.G.C.)
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.K.S.); (C.T.); (S.P.); (P.N.S.); (E.H.D.)
| | - Eleftherios H. Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece; (M.K.S.); (C.T.); (S.P.); (P.N.S.); (E.H.D.)
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Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method. Food Chem 2020; 330:127316. [DOI: 10.1016/j.foodchem.2020.127316] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/20/2020] [Accepted: 06/09/2020] [Indexed: 12/23/2022]
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23
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Fraberger V, Unger C, Kummer C, Domig KJ. Insights into microbial diversity of traditional Austrian sourdough. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109358] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Păcularu-Burada B, Georgescu LA, Vasile MA, Rocha JM, Bahrim GE. Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs. Microorganisms 2020; 8:E643. [PMID: 32354104 PMCID: PMC7284720 DOI: 10.3390/microorganisms8050643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 12/18/2022] Open
Abstract
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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Affiliation(s)
- Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Luminița Anca Georgescu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
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25
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Liu T, Kang J, Liu L, Hu X, Wang X, Li X, Ma Z, Ren T. Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01544-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Abstract
Purpose
Microbial community composition is crucial for the flavor and quality of fermented foods. However, the microbiota of Chinese traditional dough starter (Jiaozi) from different origins has scarcely been studied. The aim of this study was to determine the composition of bacterial and fungal communities in six Jiaozi collected from two provinces in northwest China.
Methods
Our study determined the composition of bacterial and fungal communities in six Jiaozi through Illumina MiSeq sequencing of the 16S rRNA gene and the ITS regions.
Result
A total of 234 operational taxonomic units (OTUs) for bacteria and 490 OTUs for fungi were identified. Furthermore, Lactobacillus, Weissella, Acetobacter, Sphingomonas, and Serratia were identified as the predominant bacterial genera in Jiaozi samples, while Saccharomyces, Candida, Alternaria, unclassified Filobasidiales, and Mycosphaerella were the most abundant fungal genera. The results revealed that the six samples could be grouped into two groups based on their province of origin. In the results of PCA and HCA analysis, the first three principal components which were chosen could explain 99.93% and 90.99% of the total bacterial and fungal communities, respectively.
Conclusion
The results indicated high levels of bacteria and fungi in traditional Jiaozi and highlighted the possible influence of geographic areas on microbial diversity.
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Xing X, Ma J, Fu Z, Zhao Y, Ai Z, Suo B. Diversity of bacterial communities in traditional sourdough derived from three terrain conditions (mountain, plain and basin) in Henan Province, China. Food Res Int 2020; 133:109139. [PMID: 32466894 DOI: 10.1016/j.foodres.2020.109139] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 02/29/2020] [Accepted: 02/29/2020] [Indexed: 12/23/2022]
Abstract
To elucidate the bacterial community composition of sourdoughs from different terrain conditions, thirty-two Chinese traditional sourdough samples were collected from three terrain conditions (mountain, plain and basin) in Henan Province. High-throughput sequencing and culture-dependent approaches were employed to identify the bacterial diversity of the sourdough samples. A total of two hundred and six isolates were characterized via 16S rRNA gene sequencing. Pediococcus pentosaceus was isolated from every sample and was the predominant species in the sourdough samples, accounting for 58% of the relative abundance. High-throughput sequencing revealed that the predominant genera (mainly Pediococcus) in the basin group were significantly different from those in the mountain and plain groups. The genus Lactobacillus was predominant in the plain and mountain sourdough samples. Pediococcus pentosaceus was the absolute dominant strain in the basin sourdough samples. Acetobacter, which was widely distributed only in mountain samples, was recognized as the representative genus of the mountain samples. Moreover, we first reported Gluconobacter oxydans in sourdough. This study provided insight into the bacterial diversity of sourdough from three terrain conditions (mountain, plain and basin) in Henan Province and could serve as a reference for the isolation of desired bacterial strains.
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Affiliation(s)
- Xiaolong Xing
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou 450002, China
| | - Jingyi Ma
- College of Information and Management Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhongjun Fu
- Maize Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China
| | - Yirui Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhilu Ai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China; Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University, Zhengzhou 450002, China.
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou 450002, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China.
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27
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Fu W, Rao H, Tian Y, Xue W. Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108669] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P, Bartkevics V, Pugajeva I, Klupsaite D, Juodeikiene G, Mickiene R, Rocha JM. Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms 2019; 8:E64. [PMID: 31905993 PMCID: PMC7023352 DOI: 10.3390/microorganisms8010064] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 12/23/2019] [Accepted: 12/27/2019] [Indexed: 02/07/2023] Open
Abstract
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vita Lele
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Modestas Ruzauskas
- Microbiology and Virology Institute, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
- Department of Anatomy and Physiology, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania
| | - Konrad J. Domig
- Institute of Food Science, Department of Food Science and Technology, BOKU-University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Wien, Austria;
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Paulina Zavistanaviciute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Vadims Bartkevics
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupesiela 3, LV-1076 Riga, Latvia
| | - Iveta Pugajeva
- Department of Chemistry, University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia; (V.B.); (I.P.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania;
| | - Grazina Juodeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu str. 19, LT-50254 Kaunas, Lithuania;
| | - Ruta Mickiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Mickeviciaus str. 9, LT–44307 Kaunas, Lithuania; (V.L.); (V.S.); (P.Z.); (R.M.)
- Instrumental Analysis Open Access Centre, Faculty of Natural Sciences, Vytautas Magnus University, Vileikos 8, LT-44404 Kaunas, Lithuania
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
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Sakandar HA, Huang W, Kubow S, Sadiq FA, Imran M. Comparison of bacterial communities in gliadin-degraded sourdough ( Khamir) sample and non-degraded sample. Journal of Food Science and Technology 2019; 57:375-380. [PMID: 31975740 DOI: 10.1007/s13197-019-04030-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2019] [Accepted: 08/13/2019] [Indexed: 02/01/2023]
Abstract
The study was undertaken to investigate the comparison lying between bacterial communities in autochthonous gliadin-degraded sourdough sample (D13) and non-degraded sample (D50). Degree of gliadin degradation in various samples was determined by Fourier transform infrared spectroscopy and represented samples were selected for 16 S rDNA sequence analysis by Illumina Miseq platform. It was observed, that Proteobacteria (50.65%) and Actinobacteria (6.70%) phyla were more abundant as compared with Firmicutes (42.53%) in D13, however, Firmicutes (83.44) were more abundant, comparatively, in D50 than Proteobacteria (14.97%). Lower taxonomic levels surfaced its more prominent effects. It had been also observed that Lactobacillus genera was the core genera (50.37%) followed by Weissella (27.15%) and Psychrobacter (21.53%) in D50 and D13, respectively. Shannon and Simpson indices indicated that degraded sample had more bacterial diversity and richness compared with non-degraded sample.
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Affiliation(s)
- Hafiz Arbab Sakandar
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China.,2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan.,3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Weining Huang
- 1State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereals/Sourdough and Ingredient Functionality Research, Jiangnan University, Wuxi, 214122 China
| | - Stan Kubow
- 3School of Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21111, Montreal, QC H9X 3V9 Canada
| | - Faizan Ahmed Sadiq
- 4State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Muhammad Imran
- 2Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320 Pakistan
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Siepmann FB, Sousa de Almeida B, Waszczynskyj N, Spier MR. Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.065] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making. Foods 2019; 8:foods8010040. [PMID: 30669666 PMCID: PMC6352066 DOI: 10.3390/foods8010040] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 01/14/2019] [Accepted: 01/19/2019] [Indexed: 11/17/2022] Open
Abstract
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.
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Sakandar HA, Hussain R, Kubow S, Sadiq FA, Huang W, Imran M. Sourdough bread: A contemporary cereal fermented product. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13883] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hafiz Arbab Sakandar
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Raza Hussain
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | - Stan Kubow
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | | | - Weining Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Muhammad Imran
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
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Core bacterial community of soy-daddawa: Insights from high-throughput DNA metabarcoding. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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