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McKenney EA, Nichols LM, Alvarado S, Hardy S, Kemp K, Polmanteer R, Shoemaker A, Dunn RR. Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities. PeerJ 2023; 11:e16163. [PMID: 37810791 PMCID: PMC10559884 DOI: 10.7717/peerj.16163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 09/01/2023] [Indexed: 10/10/2023] Open
Abstract
The microbial fermentation behind sourdough bread is among our oldest technologies, yet there are many opportunities for sourdough science to learn from traditional bakers. We analyzed 16S rRNA sequences in R to assess the bacterial community structure and performance of 40 starters grown from 10 types of flour over 14 days, and identified six distinct stages of succession. At each stage, bacterial taxa correlate with determinants of bread quality including pH, rise, and aromatic profile. Day 1 starter cultures were dominated by microorganisms commonly associated with plants and flour, and by aromas similar to toasted grain/cereal. Bacterial diversity peaked from days 2-6 as taxa shifted from opportunistic/generalist bacteria associated with flour inputs, toward specialized climax bacterial communities (days 10-14) characterized by acid-tolerant taxa and fruity (p < 3.03e-03), sour (p < 1.60e-01), and fermented (p < 1.47e-05) aromas. This collection of traits changes predictably through time, regardless of flour type, highlighting patterns of bacterial constraints and dynamics that are conserved across systems and scales. Yet, while sourdough climax communities exhibit similar markers of maturity (i.e., pH ≤ 4 and enriched in Lactobacillus (mean abundance 48.1%), Pediococcus (mean abundance 22.7%), and/or Gluconobacter (mean abundance 19.1%)), we also detected specific taxa and aromas associated with each type of flour. Our results address important ecological questions about the relationship between community structure and starter performance, and may enable bakers to deliberately select for specific sourdough starter and bread characteristics.
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Affiliation(s)
- Erin A. McKenney
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, United States
- North Carolina Museum of Natural Sciences, Raleigh, North Carolina, United States
| | - Lauren M. Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, United States
| | - Samuel Alvarado
- Department of Biology, University of West Florida, Pensacola, Florida, United States
- Biotechnology Program, North Carolina State University, Biotechnology-based Sequencing-based Undergraduate Research Experience (BITSURE), Raleigh, North Carolina, United States
| | - Shannon Hardy
- The Exploris School, Raleigh, North Carolina, United States
| | - Kristen Kemp
- Moore Square Middle School, Raleigh, North Carolina, United States
| | | | | | - Robert R. Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, North Carolina, United States
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2
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The Effects of Processing Technologies on Nutritional and Anti-nutritional Properties of Pseudocereals and Minor Cereal. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02936-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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3
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De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021; 63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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4
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Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021; 10:1498. [PMID: 34203323 PMCID: PMC8304676 DOI: 10.3390/foods10071498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/13/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022] Open
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Affiliation(s)
- Laura Ramos
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
- Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
| | - Alicia Alonso-Hernando
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Miriam Martínez-Castro
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jose Alejandro Morán-Pérez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Patricia Cabrero-Lobato
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Ana Pascual-Maté
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Eduardo Téllez-Jiménez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jorge R. Mujico
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
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5
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Calvert MD, Madden AA, Nichols LM, Haddad NM, Lahne J, Dunn RR, McKenney EA. A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research. PeerJ 2021; 9:e11389. [PMID: 34026358 PMCID: PMC8117929 DOI: 10.7717/peerj.11389] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 04/12/2021] [Indexed: 01/13/2023] Open
Abstract
The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.
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Affiliation(s)
- Martha D Calvert
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America.,Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Anne A Madden
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Lauren M Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
| | - Nick M Haddad
- Kellogg Biological Station and Department of Integrative Biology, Michigan State University, Hickory Corners, MI, United States of America
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blackburg, VA, United States of America
| | - Robert R Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America.,Center for Evolutionary Hologenomics, University of Copenhagen, Copenhagen, Denmark
| | - Erin A McKenney
- Department of Applied Ecology, North Carolina State University, Raleigh, NC, United States of America
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6
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Segli F, Melian C, Muñoz V, Vignolo G, Castellano P. Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system. Food Microbiol 2021; 97:103739. [PMID: 33653518 DOI: 10.1016/j.fm.2021.103739] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 10/22/2022]
Abstract
The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum and aerobic conditions at 4 and 10 °C. As shown by culturing, the BE-1 from L. acidophilus completely inhibited the spoilage strain, while that from Lat. Curvatus CRL705 (BE-2) and its combination with BE-1 exerted a bacteriostatic effect. The antimicrobial activity and exopolysaccharide production correlated with the efficacy of inhibitory treatment while final pH decrease was higher in control samples. When flow cytometry was applied, a lack of correlation with plate counting was found; counts under the detection limit for BE-1 at 21 and 28 days at 4 and 10 °C represented between 64.15 and 73.70% of dead cells. Thus, the concurrence of lactic acid bacteria as biocontrol agents and the use of more accurate tools to prevent the growth of deteriorating species will contribute to the extension of fresh meat shelf-life without quality loss.
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Affiliation(s)
- Franco Segli
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Virginia Muñoz
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina
| | - Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000ILC, Tucumán, Argentina.
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7
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Cataldo PG, Villegas JM, Savoy de Giori G, Saavedra L, Hebert EM. Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation. Int J Food Microbiol 2020; 333:108792. [DOI: 10.1016/j.ijfoodmicro.2020.108792] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 05/15/2020] [Accepted: 07/14/2020] [Indexed: 12/26/2022]
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8
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Özel B, Şimşek Ö, Settanni L, Erten H. The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation. Int J Food Microbiol 2020; 335:108886. [PMID: 32950916 DOI: 10.1016/j.ijfoodmicro.2020.108886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 08/15/2020] [Accepted: 09/05/2020] [Indexed: 10/23/2022]
Abstract
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following backslopping at pH 4.00 independently on the temperature applied. When backslopping was carried out at pH 3.70 and 25 °C, tarhana microbiota stabilized and became steady after several cycles. The LAB species found in all dough samples after the final backslopping were Lactobacillus plantarum, Lactobacillus alimentarius and Lactobacillus brevis which were able to carry out the fermentation in all conditions tested. In order to obtain a stable presence of LAB populations at industrial level for tarhana production, this work showed that backslopping is recommended at pH 3.70 and 25 °C with any inoculation ratios.
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Affiliation(s)
- Burcu Özel
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey; University of Pamukkale, Cal Vocational High School, Department of Food Processing, 20700 Denizli, Turkey.
| | - Ömer Şimşek
- University of Pamukkale, Faculty of Engineering, Department of Food Engineering, 20160 Denizli, Turkey.
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
| | - Huseyin Erten
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey.
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9
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Falasconi I, Fontana A, Patrone V, Rebecchi A, Duserm Garrido G, Principato L, Callegari ML, Spigno G, Morelli L. Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation. Microorganisms 2020; 8:E1388. [PMID: 32927810 PMCID: PMC7565839 DOI: 10.3390/microorganisms8091388] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/08/2020] [Accepted: 09/09/2020] [Indexed: 12/13/2022] Open
Abstract
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.
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Affiliation(s)
- Irene Falasconi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Alessandra Fontana
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Annalisa Rebecchi
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (A.R.); (M.L.C.)
| | - Guillermo Duserm Garrido
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Laura Principato
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Maria Luisa Callegari
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (A.R.); (M.L.C.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
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10
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Co-Fermentation of Food Waste and Municipal Sludge from the Saudi Arabian Environment to Improve Lactic Acid Production by Lactobacillus rhamnosus AW3 Isolated from Date Processing Waste. SUSTAINABILITY 2020. [DOI: 10.3390/su12176899] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Food waste and municipal sludge were used as the substrates for the biosynthesis of lactic acid in a batch fermentor. The probiotic bacterial strain Lactobacillus rhamnosus AW3 isolated from date processing waste was used to produce lactic acid in a batch fermentor. Co-fermentation enhanced the biosynthesis of lactic acid and decreased substrate inhibition more than mono-substrate fermentation. A maximum yield of 28.4 ± 0.87 g/L of lactic acid was obtained through co-fermentation of food waste and municipal sludge at an optimized ratio of 2:0.5. Lactic acid production was improved by the supplementation of fructose, peptone, and sodium dihydrogen phosphate at pH 5.5 after 48 h fermentation. This production was approximately three-fold higher than that during mono-fermentation of food waste. The tested bacterial strains were obtained from the Microbial Type Culture Collection (MTCC). Lactic acid showed potent antimicrobial activity against pathogenic organisms, such as Bacillus subtilis MTCC 5981 (14 mm), Staphylococcus aureus MTCC 737 (20 mm), Pseudomonas aeruginosa MTCC 424 (24 mm), Enterobacter aerogenes MTCC111 (19 mm), Escherichia coli MTCC 443 (18 mm), Penicillium chrysogenum MTCC 5108 (19 mm), and Aspergillus niger MTCC 282 (19 mm). The antimicrobial properties of lactic acid have significant potential to inhibit the growth of pathogenic bacteria and fungi and improve probiotic properties. The lactic acid extracted from L. rhamnosus AW3 decreased the pH value of soil (p < 0.01) and increased the availability of soil phosphorus (p < 0.01). These findings demonstrate the bioconversion of food waste and municipal sludge into lactic acid, and the recycling of food wastes in urban areas to enhance soil nutrients.
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11
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Torres S, Verón H, Contreras L, Isla MI. An overview of plant-autochthonous microorganisms and fermented vegetable foods. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.02.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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13
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Franco W, Pérez-Díaz IM, Connelly L, Diaz JT. Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa ( Chenopodium Quinoa) Sourdough Fermentation. Foods 2020; 9:foods9030337. [PMID: 32183117 PMCID: PMC7142942 DOI: 10.3390/foods9030337] [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: 02/07/2020] [Revised: 03/04/2020] [Accepted: 03/09/2020] [Indexed: 12/13/2022] Open
Abstract
Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Rogosa and Sharp 5 agar (MRS5) and yeast and mold agar (YMA) plates and with metagenetic analysis. The ability to produce exopolysaccharides was screened in selected lactic acid bacteria (LAB) isolates. Production of organic acids in the spontaneous fermentation dropped the pH to 4.0 ± 0.3. The community of presumptive LAB reached 8.37 ± 0.01 log colony forming units (CFU)/mL by day 8 of back-slopped fermentations. The microbiota was composed of Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus and Weissella. P. pentosaceous,L. citreum and W. cibaria were able to produce EPS in a starch-rich medium. P. pentosaceous showed higher exopolysaccharide yield, rapid acidifying kinetics and was able to drop the dough broth pH to values below 4.0 and a positive fermentation quotient after 24 h of incubation. Therefore, the bacterium might be a potential candidate for quinoa sourdough production.
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Affiliation(s)
- Wendy Franco
- Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile
- Departamento Ciencias de la Salud, Carrera de Nutrición y Dietética. Facultad de Medicina, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackena 4860, Santiago 7820436, Chile
- Correspondence: ; Tel.: +56-966745883
| | - Ilenys M. Pérez-Díaz
- U.S. Department of Agriculture, Agricultural Research Service, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624, North Carolina State University, Raleigh, NC 27695, USA;
| | - Lauren Connelly
- Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27696, USA; (L.C.); (J.T.D.)
| | - Joscelin T. Diaz
- Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27696, USA; (L.C.); (J.T.D.)
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14
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough. Int J Food Microbiol 2019; 316:108425. [PMID: 31715547 DOI: 10.1016/j.ijfoodmicro.2019.108425] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 09/19/2019] [Accepted: 11/03/2019] [Indexed: 11/24/2022]
Abstract
Chia, is a gluten-free, rich in proteins, oilseed that is "on trend" as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). Culture-dependent analysis showed a rapid increase in total LAB numbers from the second day of sourdough refreshment. Taxonomical identification of LAB isolates by rep-PCR and further 16S rRNA sequencing was performed. Besides Among identified LAB by culture-dependent approach, species from genus Enterococcus were the most abundant; Lactococcus (Lc. lactis), Lactobacillus (L. rhamnosus) and Weissella (W. cibaria) species were also isolated. By HTS, twelve OTUs belonging to LAB genera were identified during chia sourdough fermentation with an increased Lactobacillus diversity. Enterococcus (E.) faecium, E. mundtii, W. cibaria and L. rhamnosus were detected as dominant species in the final propagation stages while Bacillus and Clostridium were mostly present during first fermentation stages. The investigation of biotechnological and safety traits (acidification ability, protein hydrolysis, exopolysaccharides production, antimicrobial activity and antibiotic resistance) of 15 representative LAB strains was performed. Strains characterization led to the selection of Lc. lactis CH179, L. rhamnosus CH34 and W. cibaria CH28 as candidates to be used as novel functional starter culture for gluten-free chia fermented products. As far as we know, this is the first study providing information on the molecular inventory of LAB population during spontaneous fermentation of chia sourdough.
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Zhang G, Tu J, Sadiq FA, Zhang W, Wang W. Prevalence, Genetic Diversity, and Technological Functions of theLactobacillus sanfranciscensisin Sourdough: A Review. Compr Rev Food Sci Food Saf 2019; 18:1209-1226. [DOI: 10.1111/1541-4337.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/03/2019] [Accepted: 05/08/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Guohua Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Jian Tu
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | | | - Weizhen Zhang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
| | - Wei Wang
- School of Life ScienceShanxi Univ. Taiyuan 030006 China
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16
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Ispirli H, Demirbaş F, Yüzer MO, Dertli E. Identification of Lactic Acid Bacteria from Spontaneous Rye Sourdough and Determination of Their Functional Characteristics. FOOD BIOTECHNOL 2018. [DOI: 10.1080/08905436.2018.1507913] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hümeyra Ispirli
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | | | - Mustafa O. Yüzer
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
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17
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Liu A, Jia Y, Zhao L, Gao Y, Liu G, Chen Y, Zhao G, Xu L, Shen L, Liu Y, Chen H, Wu W, Li C, Liu S. Diversity of isolated lactic acid bacteria in Ya'an sourdoughs and evaluation of their exopolysaccharide production characteristics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Sáez GD, Saavedra L, Hebert EM, Zárate G. Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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19
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Yépez A, Luz C, Meca G, Vignolo G, Mañes J, Aznar R. Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.009] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Microbial Ecology and Process Technology of Sourdough Fermentation. ADVANCES IN APPLIED MICROBIOLOGY 2017; 100:49-160. [PMID: 28732554 DOI: 10.1016/bs.aambs.2017.02.003] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3). A sourdough-characteristic LAB species is Lactobacillus sanfranciscensis. A sourdough-characteristic yeast species is Candida humilis. Although it has been suggested that the microbiota of a specific sourdough may be influenced by its geographical origin, region specificity often seems to be an artefact resulting from interpretation of the research data, as those are dependent on sampling, isolation, and identification procedures. It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth. Based on the technological setup, type 0 (predoughs), type I (artisan bakery firm sourdoughs), type II (industrial liquid sourdoughs), and type III sourdoughs (industrial dried sourdoughs) can be distinguished. The production of all sourdoughs, independent of their classification, depends on several intrinsic and extrinsic factors. Both the flour (type, quality status, etc.) and the process parameters (fermentation temperature, pH and pH evolution, dough yield, water activity, oxygen tension, backslopping procedure and fermentation duration, etc.) determine the dynamics and outcome of (backslopped) sourdough fermentation processes.
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