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Hajar-Azhari S, Mohd Roby BH, Jemain SN, Meor Hussin AS. Sourdough powder: physicochemical, microbiological properties and shelf-life stability in different package type. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1701-1710. [PMID: 39049918 PMCID: PMC11263515 DOI: 10.1007/s13197-024-05941-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2024] [Accepted: 01/29/2024] [Indexed: 07/27/2024]
Abstract
This study aims to optimize the culture condition of semi-liquid sourdough using Kombucha as a starter culture and to evaluate the physicochemical properties, microbial viability and recovering ability of sourdough powder when packaged in different types of packaging for 120 days. Optimal maturation time (103.47 h) and maximum leavening rate (1.27 mL/h) of sourdough were achieved at an incubation temperature of 34 °C and interval refreshment time at 7 h. The optimized culture was spray-dried using 3% Arabic gum (w/v) as a carrier agent yielding 35.86% powder with acceptable viability of 8.71 log CFU/g lactic acid bacteria and 9.03 CFU/g yeast. The sourdough powder was packed in four packaging (LDPE, vacuumed LDPE, aluminum foil laminated pouch and vacuumed aluminum foil laminated pouch) and exhibited comparable physicochemical properties during 120 days of storage. The viability of both lactic acid bacteria and yeast count in sourdough powder when packed in vacuumed aluminum foil laminated pouch showed higher stability for 90 days (6.18 log CFU/g and 6.82 log CFU/g) but reduced to below detection limit after 120 days (5.54 and 5.94 log CFU/g). This suggested that Kombucha sourdough powder packed in vacuumed aluminum laminated pouch could be stored for up to 90 days.
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Affiliation(s)
- Siti Hajar-Azhari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Malaysia
| | - Bizura Hasida Mohd Roby
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Malaysia
| | - Siti Noorafiqah Jemain
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, UPM Serdang, Selangor Malaysia
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Liao T, Li XR, Fan L, Zhang B, Zheng WM, Hua JJ, Li L, Mahror N, Cheng LH. Nature of back slopping kombucha fermentation process: insights from the microbial succession, metabolites composition changes and their correlations. Front Microbiol 2024; 15:1433127. [PMID: 39234548 PMCID: PMC11371673 DOI: 10.3389/fmicb.2024.1433127] [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: 05/15/2024] [Accepted: 07/24/2024] [Indexed: 09/06/2024] Open
Abstract
Kombucha, a fermented tea prepared with a symbiotic culture of bacteria and yeast (SCOBY), offers a unique and unpredictable home-brewed fermentation process. Therefore, the need for a controlled kombucha fermentation process has become evident, which requiring a thorough understanding of the microbial composition and its relationship with the metabolites produced. In this study, we investigated the dynamics of microbial communities and metabolites over a 12-day fermentation period of a conventional kombucha-making process. Our findings revealed similarities between the microbial communities in the early (0-2 days) and late (10-12 days) fermentation periods, supporting the principle of back-slopping fermentation. Untargeted metabolite analysis unveiled the presence of harmful biogenic amines in the produced kombucha, with concentrations increasing progressively throughout fermentation, albeit showing relatively lower abundance on days 8 and 12. Additionally, a contrasting trend between ethanol and caffeine content was observed. Canonical correspondence analysis highlighted strong positive correlations between specific bacterial/yeast strains and identified metabolites. In conclusion, our study sheds light on the microbial and metabolite dynamics of kombucha fermentation, emphasizing the importance of microbial control and quality assurance measures in the production process.
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Affiliation(s)
- Ting Liao
- College of Tea and Food Science, Wuyi University, Wuyishan, China
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Xiang-Ru Li
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Li Fan
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Bo Zhang
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Wei-Ming Zheng
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Jia-Jia Hua
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Li Li
- College of Tea and Food Science, Wuyi University, Wuyishan, China
| | - Norlia Mahror
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Lai-Hoong Cheng
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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da Anunciação TA, Guedes JDS, Tavares PPLG, de Melo Borges FE, Ferreira DD, Costa JAV, Umsza-Guez MA, Magalhães-Guedes KT. Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review. Microorganisms 2024; 12:1127. [PMID: 38930509 PMCID: PMC11205597 DOI: 10.3390/microorganisms12061127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data "Index Terms-Keywords" on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106-~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106-~3 million articles available, and the BVS databases-Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106-~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106-≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields.
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Affiliation(s)
- Talita Andrade da Anunciação
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Juan Diego Silva Guedes
- Post-Graduate Program in Industrial Engineering, Polytechnic School, Federal University of Bahia (UFBA), Street Professor Aristídes Novis, 02, Federação, Salvador 40210-630, BA, Brazil;
| | - Pedro Paulo Lordelo Guimarães Tavares
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Fernando Elias de Melo Borges
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Danton Diego Ferreira
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande (FURG), Rio Grande 474-96203-900, RS, Brazil;
| | - Marcelo Andrés Umsza-Guez
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Karina Teixeira Magalhães-Guedes
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
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Mohamed DA, Fouda K, Mabrok HB, El-Shamarka ME, Hamed IM. Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats. BMC Nutr 2024; 10:53. [PMID: 38528644 DOI: 10.1186/s40795-024-00861-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Accepted: 02/27/2024] [Indexed: 03/27/2024] Open
Abstract
BACKGROUND The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. METHODS Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC). Diabetic rats were fed on balanced diet or balanced diet containing 20% of sourdough bread I or II for a month. Lipid profile, oxidative stress, inflammatory markers and cognitive functions were assessed in all rats. Gene expression of brain-derived neurotrophic factor (BDNF) and nuclear respiratory factor 2 (NRF-2) were assessed in hippocampal tissue, while expression of phosphoenol pyruvate carboxy kinase (PEPCK), and glucose transporter 2 (GLUT2) genes were evaluated in hepatic tissue. Chemical composition and fatty acids profile were evaluated in the prepared sourdough bread. RESULTS Sourdough bread II showed higher content of phenolic compounds, fat, fiber and carbohydrates. Fatty acids profile revealed that sourdough bread I was higher in saturated fatty acids (16.08%), while sourdough bread sample II was higher in unsaturated fatty acids (79.33%). Sourdough bread I or II feeding rats' showed significant improvement in hyperglycemia, oxidative stress markers, inflammatory markers, lipid profile, liver and kidney functions in association with improvement in cognitive function. Gene expression of BDNF and NRF2 in hippocampal tissue were increased significantly, while hepatic GLUT2 and PEPCK gene expression were down-regulated in diabetic given sourdough bread I or II. CONCLUSION Sourdough bread II was superior in all the studied parameters. The anti-diabetic effect and protection from cognitive dysfunction of sourdough bread samples may be ascribed to the occurrence of dietary fibers, phenolic compounds, and polyunsaturated fatty acids.
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Affiliation(s)
- Doha A Mohamed
- Nutrition and Food Science Department, Food Industries and Nutrition Institute, National Research Centre, Dokki, Cairo, 12622, Egypt.
| | - Karem Fouda
- Nutrition and Food Science Department, Food Industries and Nutrition Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Hoda B Mabrok
- Nutrition and Food Science Department, Food Industries and Nutrition Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Marwa E El-Shamarka
- Toxicology and Narcotics Department, Medical Research and Clinical Studies Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
| | - Ibrahim M Hamed
- Nutrition and Food Science Department, Food Industries and Nutrition Institute, National Research Centre, Dokki, Cairo, 12622, Egypt
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Albagli G, Finotelli PV, Ferreira TF, Amaral PFF. Toward Sourdough Microbiome Data: A Review of Science and Patents. Foods 2023; 12:foods12020420. [PMID: 36673512 PMCID: PMC9858420 DOI: 10.3390/foods12020420] [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: 12/05/2022] [Revised: 12/24/2022] [Accepted: 01/05/2023] [Indexed: 01/18/2023] Open
Abstract
Technological prospecting was performed on documents related to sourdough microbiota using SCOPUS, Web of Science, Google Scholar, Espacenet and Patent Inspiration databases. Scientific articles and patents were analyzed based on three different perspectives: macro (year of publication, country, and institutions), meso (categorization as different taxonomies according to the subject evaluated), and micro (in-depth analysis of the main taxonomies, gathering the documents in subcategories). The main subject addressed in patents was the starter and product preparation, while 58.8% of the scientific publications focused on sourdough starter microbiota (identification and selection of microorganisms). Most patents were granted to companies (45.9%), followed by independent inventors (26.4%) and universities (21.8%). Sourdough products are in the spotlight when the subject is the bakery market; however, a closer integration between academia and industry is needed. Such a collaboration could generate a positive impact on the sourdough market in terms of innovation, providing a bread with a better nutritional and sensory quality for all consumers. Moreover, sourdough creates a new magnitude of flavor and texture in gastronomy, providing new functional products or increasing the quality of traditional ones.
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Affiliation(s)
- Gabriel Albagli
- Programa de Pós-Graduação em Ciências de Alimentos (PPGCAL), Instituto de Química, Univrisdade Federal do Rio de Janeiro, da Silveira Ramos, 149, CT, Bl. A, Ilha do Fundão, Rio de Janeiro 21941-909, RJ, Brazil
| | - Priscilla V. Finotelli
- Faculdade de Farmácia, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, Cidade Universitária, Rio de Janeiro21941-170, RJ, Brazil
| | - Tatiana Felix Ferreira
- Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bl. E, Ilha do Fundão, Rio de Janeiro21941-909, RJ, Brazil
| | - Priscilla F. F. Amaral
- Programa de Pós-Graduação em Ciências de Alimentos (PPGCAL), Instituto de Química, Univrisdade Federal do Rio de Janeiro, da Silveira Ramos, 149, CT, Bl. A, Ilha do Fundão, Rio de Janeiro 21941-909, RJ, Brazil
- Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bl. E, Ilha do Fundão, Rio de Janeiro21941-909, RJ, Brazil
- Correspondence:
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Abadl MMT, Mohsin AZ, Sulaiman R, Abas F, Muhialdin BJ, Meor Hussin AS. Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Flyurik E, Ermakova O. Medusomyces gisevii: cultivation, composition, and application. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2023-1-563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Tea fungus (Medusomyces gisevii) is a natural symbiotic consortium of yeast-like fungi and bacteria. Scientific literature provides a lot of information about the consortium, but it is largely fragmentary. We aimed to review and systematize the information on the research topic.
We studied scientific publications, conference proceedings, intellectual property, regulatory documents, and Internet resources on the M. gisevii consortium using Scopus, Web of Science, e.LIBRARY.RU, and Google Academy. The methods applied included registration, grouping, classification, comparative analysis, and generalization.
We described the origin and composition of tea fungus, specifying the microorganisms that make up its symbiotic community depending on the place of origin. Then, we reviewed the stages of fermentation and cultivation conditions in various nutrient media and presented the composition of the culture liquid. Finally, we analyzed the antimicrobial effect of M. gisevii on a number of microorganisms and delineated some practical uses of the fungus.
The data presented in this article can be used to analyze or develop new methods for the cultivation and application of M. gisevii. We specified some possibilities for using not only the culture liquid but also the fruit body of the fungus in various industries.
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Supasil R, Suttisansanee U, Santivarangkna C, Tangsuphoom N, Khemthong C, Chupeerach C, On-nom N. Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae. Foods 2022; 11:foods11142071. [PMID: 35885314 PMCID: PMC9318377 DOI: 10.3390/foods11142071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/10/2022] [Accepted: 07/11/2022] [Indexed: 02/05/2023] Open
Abstract
Qualities of sourdough and sourdough bread using fermented water from Asian pears and Assam tea leaves with Lactiplantibacillus plantarum 299v and Saccharomyces cerevisiae TISTR 5059 as starter cultures were evaluated. Changes in the growth of lactic acid bacteria and yeast, pH, sourdough height, total phenolic contents (TPCs) and antioxidant activities detected by ORAC, FRAP and DPPH radical scavenging assays were monitored during sourdough production. Mature sourdough was achieved within 4 h after 18 h retard fermentation and used for bread production. The bread was then analyzed to determine chemical and physical properties, nutritional compositions, TPCs, antioxidant activities and sensory properties as well as shelf-life stability. Results showed that fermented water significantly promoted the growth of yeast and increased TPCs and antioxidant activities of sourdough. Compared to common sourdough bread, fermented water sourdough bread resulted in 10% lower sugar and 12% higher dietary fiber with improved consumer acceptability; TPCs and antioxidant activities also increased by 2–3 times. The fermented water sourdough bread maintained microbial quality within the standard range, with adequate TPCs after storage at room temperature for 7 days. Fermented water from Asian pears and Assam tea leaves with L. plantarum 299v and S. cerevisiae TISTR 5059 as starter cultures improved dough fermentation and bread quality.
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Barakat N, Beaufort S, Rizk Z, Bouajila J, Taillandier P, El Rayess Y. Kombucha analogues around the world: A review. Crit Rev Food Sci Nutr 2022; 63:10105-10129. [PMID: 35486588 DOI: 10.1080/10408398.2022.2069673] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the beverage has attracted the attention of consumers worldwide. Non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products) are being inoculated with the kombucha consortium in an attempt to develop new products. This review paper reviews the fermentation parameters for different non-tea substrates used to make kombucha, in addition to the findings obtained in terms of physico-chemical analysis, biological activities and sensory evaluation.
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Affiliation(s)
- Nathalie Barakat
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Sandra Beaufort
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Ziad Rizk
- Wine Department, Lebanese Agricultural Research Institute, Jdeideh, Lebanon
| | - Jalloul Bouajila
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Patricia Taillandier
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
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He W, Chen N, Yu Z, Sun Q, He Q, Zeng W. Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism. J Food Sci 2022; 87:1500-1513. [DOI: 10.1111/1750-3841.16120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 02/11/2022] [Accepted: 02/22/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Wen‐Jing He
- Antioxidant Polyphenols Team Department of Food Engineering, Sichuan University Chengdu P. R. China
| | - Nan Chen
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Zhi‐Long Yu
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences McGill University Saint‐Anne‐de‐Bellevue Quebec Canada
| | - Qun Sun
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
| | - Wei‐Cai Zeng
- Antioxidant Polyphenols Team Department of Food Engineering, Sichuan University Chengdu P. R. China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu P. R. China
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Kamali Rousta L, Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Rafiee Z, Xiao J, Jafari SM. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Pihurov M, Păcularu-Burada B, Cotârleţ M, Vasile MA, Bahrim GE. Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures. Microorganisms 2021; 9:2184. [PMID: 34835310 PMCID: PMC8624174 DOI: 10.3390/microorganisms9112184] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 10/16/2021] [Accepted: 10/16/2021] [Indexed: 01/15/2023] Open
Abstract
Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures' microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha-SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer's life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria-yeast and/or bacteria-offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
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Affiliation(s)
| | | | | | | | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (M.P.); (B.P.-B.); (M.C.); (M.A.V.)
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Abstract
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material.
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Volatile Organic Compounds in Breads Prepared with Different Sourdoughs. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031330] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
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Liu Y, Guan L, Meng N, Wang L, Liu M, Tan B. Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103143] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread. Foods 2020; 9:foods9121837. [PMID: 33321806 PMCID: PMC7763431 DOI: 10.3390/foods9121837] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/04/2020] [Accepted: 12/08/2020] [Indexed: 12/20/2022] Open
Abstract
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared using Lactobacillus sanfranciscensis based cultures. Two types of sourdough ready-to-use sourdough and two-stage sourdough were used for bread making. Triticale bread without sourdough was used as a control. Volatile compounds from a headspace of flour blend, sourdough, as well as mixed dough, fermented dough, bread crumb and crust were extracted using solid-phase microextraction (SPME) in combination with gas chromatography/mass spectrometry. Alcohols, mainly 1-hexanol, were the main volatiles in the triticale flour blend, whereas in the headspace of sourdough samples ethyl-acetate, ethanol and acetic acid dominated. Two-stage sourdough after 30 min fermentation showed the highest sum of peak areas formed by 14 volatile compounds, resulting in substrates for further aroma development in bread. A total of 29 compounds were identified in the bread: in the crumb the dominant volatile compounds were alcohols, ketones, acids, but in the crust—alcohols, aldehydes, furans dominated. The use of two-stage sourdough provided a more diverse spectrum of volatile compounds. Such volatile compounds as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, 2-hydroxy-2-butanone, 2-methylpropanoic acid, and acetic acid were identified in all the analysed samples in all stages of bread making.
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