Application of novel starter cultures for sourdough bread production

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

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Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Foods ◽

10.3390/foods8010040 ◽

2019 ◽

Vol 8 (1) ◽

pp. 40 ◽

Cited By ~ 2

Author(s):

Ioanna Mantzourani ◽

Antonia Terpou ◽

Athanasios Alexopoulos ◽

Eugenia Bezirtzoglou ◽

Stavros Plessas

Keyword(s):

Physicochemical Characteristics ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Organic Load ◽

Gas Chromatography Mass Spectrometry ◽

Bread Making ◽

Organoleptic Characteristics ◽

Sourdough Bread ◽

Freeze Dried ◽

The Cost

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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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

PLoS ONE ◽

10.1371/journal.pone.0261677 ◽

2022 ◽

Vol 17 (1) ◽

pp. e0261677

Author(s):

Dorota Litwinek ◽

Jakub Boreczek ◽

Halina Gambuś ◽

Krzysztof Buksa ◽

Wiktor Berski ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Inositol Phosphates ◽

Starter Culture ◽

Starter Cultures ◽

Rye Bread ◽

Phenotypic Characterisation ◽

Bread Production ◽

The One

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

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β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

Foods ◽

10.3390/foods10030547 ◽

2021 ◽

Vol 10 (3) ◽

pp. 547

Author(s):

Julia A. Bockwoldt ◽

Johanna Fellermeier ◽

Emma Steffens ◽

Rudi F. Vogel ◽

Matthias A. Ehrmann

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Specific Detection ◽

Sensory Panel ◽

Baked Goods ◽

Sourdough Bread ◽

Life Improvement ◽

Quality And Shelf Life

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures Levilactobacillus (L.) brevis TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and Pediococcus (P.) claussenii TMW 2.340 produce O2-substituted (1,3)-β-d-glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by L.brevis and P.claussenii with a preference of the L. brevis fermented wheat sourdough bread and tart-flavored rye sourdough bread.

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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation ◽

10.3390/fermentation8010032 ◽

2022 ◽

Vol 8 (1) ◽

pp. 32

Author(s):

Ayoyinka O. Olojede ◽

Abiodun I. Sanni ◽

Kolawole Banwo ◽

Towobola Michael

Keyword(s):

Corn Starch ◽

Control Sample ◽

Gluten Free ◽

Pediococcus Pentosaceus ◽

Overall Acceptability ◽

Substitution Level ◽

Sorghum Flour ◽

Sourdough Bread ◽

Bread Production ◽

Weissella Confusa

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

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Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread

International Journal of Food and Allied Sciences ◽

10.21620/ijfaas.201618-14 ◽

2016 ◽

Vol 2 (1) ◽

pp. 8 ◽

Cited By ~ 1

Author(s):

Muhammad Saeed ◽

Iqra Yasmin ◽

Wahab Ali Khan ◽

Imran Pasha ◽

Mian Kamran Sharif ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Titratable Acidity ◽

Lactobacillus Brevis ◽

Starter Cultures ◽

Sensory Profile ◽

Plate Count ◽

Loaf Volume ◽

Single Strain ◽

Overall Acceptability ◽

Sourdough Bread

Sourdoughs were prepared with Saccharomyces cerevisiae (T0) and indigenously isolated starter cultures i.e Lactobacillus brevis (T1), Lactobacillus fermentum (T2) and Lactobacillus plantarum (T3). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from Saccharomyces cerevisiae (T0) exhibited the highest pH with the lowest TTA while T1 showed the lowest pH with the highest TTA. The T0 breads got the highest values for loaf volume followed by T1. The breads produced with the addition of hetero-fermentative starter cultures (T1 and T2) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with T1 ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists.

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Degradation of β-Lactoglobulin during sourdough bread production

Foods and raw materials ◽

10.21603/2308-4057-2019-2-283-290 ◽

2019 ◽

pp. 283-290

Author(s):

Olesya Savkina ◽

Olga Parakhina ◽

Marina Lokachuk ◽

Elena Pavlovskaya ◽

Vadim Khlestkin

Keyword(s):

Milk Powder ◽

Bakery Products ◽

Gluten Free ◽

Yeast Biomass ◽

Sourdough Bread ◽

Acid Reagent ◽

Skimmed Milk ◽

Bread Production ◽

Β Lactoglobulin ◽

Skimmed Milk Powder

The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourdough fermentation and baking on β-lactoglobulin degradation. A set of experiments with various types and strains of LAB showed that β-lactoglobulin decreased in gluten-free sourdough with 30%, 60%, and 90% of skimmed milk powder (SMP). L.plantarum E36 demonstrated the highest biodegradation of β-lactoglobulin (by 53%) with SMP = 30%. L.helveticus ATCC8018T showed the lowest content of β-lactoglobulin with SMP = 60% and 90%: the content fell by 48% and 40%, respectively. The largest decrease in the content of β-lactoglobulin was observed in the sourdough with Saccharomyces cerevisiae 17 (by 28–42%) and Candida milleri Pushkinsky (by 25–41%). The content of total protein increased, which was not associated with yeast biomass growth. The content was determined after fermentation in sourdoughs with SMP = 60% and 90% using a bicinchoninic acid reagent kit. The content of β-lactoglobulin in the control and experimental samples did not exceed 1 μg/g in the finished bakery products. This fact indicated a significant effect of thermal treatment on β-lactoglobulin degradation in baking. Thus, temperature processing (baking) had a greater impact on the destruction of β-lactoglobulin than enzymatic processing (fermentation).

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Acid Stable α-Amylase Supplementation in Sourdough Enhanced Lactic Acid Bacterial Performance and the Quality of Bread

Journal of Biobased Materials and Bioenergy ◽

10.1166/jbmb.2021.2071 ◽

2021 ◽

Vol 15 (3) ◽

pp. 392-398

Author(s):

Kui Lu ◽

Shujun Wang

Keyword(s):

Lactic Acid ◽

Specific Volume ◽

Sem Images ◽

Bread Crumb ◽

Sourdough Bread ◽

Bread Production ◽

Dough Rheological Properties ◽

Acid Stable ◽

Scanning Electron

The effects of an acid-stable α-amylase AmyE from Aspergillus niger on the growth and fermentative ability of sourdough-fermenting Lactobacillus plantarum (LP) were studied and the accompanying changes in the dough rheological properties, specific volume of bread, crumb texture, and the microstructure of dough and bread were analyzed. Addition of acid-stable α-amylase AmyE in the sourdough at a concentration of 15 U/g significantly increased population of LP to 11.61 log CFU/g and accelerated acidification process compared to the commercial α-amylase supplemented sourdough and the control (non-amylase treated) during 24 h fermentation. Tensile test showed that adding AmyE induced an increase in maximal dough resistance to stretching and a decrease in extended distance. From scanning electron microscopy (SEM) images, the microstructure of dough displayed an advanced stage of granules swelling and much more deformation with increasing levels of α-amylase. The microstructure of breads prepared with AmyE was more homogeneous with increasing number of gas cells and resulted in improvement of specific volume and softness of bread crumbs. Given the aforementioned benefits of AmyE for lactic acid bacterial performance and bread quality, this acid-stable α-amylase AmyE has the potential as an improved enzyme additive for sourdough bread production.

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