Sourdough bread: A contemporary cereal fermented product

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.

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Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation ◽

10.3390/fermentation7020096 ◽

2021 ◽

Vol 7 (2) ◽

pp. 96

Author(s):

Frank Vriesekoop ◽

Annie Haynes ◽

Niels van der Heijden ◽

Hao Liang ◽

Paraskevi Paximada ◽

...

Keyword(s):

Organic Acids ◽

Food Production ◽

Animal Feed ◽

Western World ◽

Brewing Industry ◽

Baking Process ◽

Sourdough Bread ◽

Spent Grain ◽

Food Economy ◽

Type 3

The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry. Brewers spent grain is the most abundant by-product from the brewing industry, with currently most of it being used as animal feed. In this study, we utilised brewers spent grain as a substrate in a solid-state fermentation in order to produce a Type-3 sourdough culture. Sourdough bread is becoming increasingly popular throughout the western world. The use of fermented brewers spent grain in the production of sourdough bread yielded sourdough bread that was acceptable by consumers. We also investigated the production and presence of the main organic acids in sourdough during the proofing process and the baking process. The baking trials showed that there was a reduction in both lactic and acetic acid content during the actual baking process. The reduction in the concentration of both organic acids appears to be at the heart of the observation that for both organic acids, there is typically a lower concentration in the crust compared to the crumb of the sourdough breads, which was observed in our sourdough breads and those commercially available.

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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures

LWT ◽

10.1016/j.lwt.2021.112097 ◽

2021 ◽

pp. 112097

Author(s):

Dea Korcari ◽

Riccardo Secchiero ◽

Monica Laureati ◽

Alessandra Marti ◽

Gaetano Cardone ◽

...

Keyword(s):

Shelf Life ◽

Consumer Preference ◽

Starter Cultures ◽

Technological Properties ◽

Sourdough Bread

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In Vitro Antibacterial Effect of the Methanolic Extract of the Korean Soybean Fermented Product Doenjang against Staphylococcus aureus

Animals ◽

10.3390/ani11082319 ◽

2021 ◽

Vol 11 (8) ◽

pp. 2319

Author(s):

Klara Lalouckova ◽

Lucie Mala ◽

Petr Marsik ◽

Eva Skrivanova

Keyword(s):

Staphylococcus Aureus ◽

High Performance ◽

Methanolic Extract ◽

Bioactive Substances ◽

Microdilution Method ◽

Antibacterial Compound ◽

Fermented Product ◽

Broth Microdilution Method

Ultra-high performance liquid chromatography/mass spectrometry showed soyasaponin I and the isoflavones daidzein, genistein, and glycitein to be the main components of the methanolic extract of the Korean soybean fermented product doenjang, which is known to be a rich source of naturally occurring bioactive substances, at average contents of 515.40, 236.30, 131.23, and 29.00 ng/mg, respectively. The antimicrobial activity of the methanolic extract of doenjang against nine Staphylococcusaureus strains was determined in vitro by the broth microdilution method to investigate its potential to serve as an alternative antibacterial compound. The results suggest that the extract is an effective antistaphylococcal agent at concentrations of 2048–4096 µg/mL. Moreover, the tested extract also showed the ability to inhibit the growth of both methicillin-sensitive and methicillin-resistant animal and clinical S. aureus isolates. The growth kinetics of the chosen strains of S. aureus at the minimum inhibitory concentration of the methanolic extract of doenjang support the idea that the tested extract acts as an antibacterial compound. To the best of our knowledge, this is the first report on the antistaphylococcal action of the methanolic extract of doenjang thus, additional studies including in vivo testing are necessary to confirm this hypothesis.

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Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread

Food Control ◽

10.1016/j.foodcont.2019.106812 ◽

2020 ◽

Vol 107 ◽

pp. 106812 ◽

Cited By ~ 2

Author(s):

Hümeyra İspirli ◽

Duygu Özmen ◽

Mustafa Tahsin Yılmaz ◽

Osman Sağdıç ◽

Enes Dertli

Keyword(s):

Technological Characteristics ◽

Sourdough Bread

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Effect of different accellerators and inoculums used in fermentation on quality of dead chicken silage flour as feed ingredient for catfish

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.42.2.99-108 ◽

2017 ◽

Vol 42 (2) ◽

pp. 99 ◽

Cited By ~ 1

Author(s):

B. Bakrie ◽

Y. Sastro ◽

N. R. Sudolar

Keyword(s):

Computer Program ◽

Factorial Design ◽

Fat Content ◽

Corn Meal ◽

Feed Ingredient ◽

Streptomyces Sp ◽

Fermented Product ◽

Materials Used ◽

Better Than

This research aimed at investigating the effect using molasses and cornmeal as additives with Lactobacillus sp. and Streptomyces sp. as inoculums during fermentation on the quality of silage flour made from dead chickens. The study was conducted using a completely randomized factorial design, consisting of 2 factors with 5 replications. The materials used were the newly dead chickens which were chopped and mixed thoroughly with all ingredients; then transferred into a 5 liters plastic box for fermentation. Observations were made after 3 weeks fermentation, including: a) physical characteristics, b) microbial contents, and c) nutritional contents. The data were calculated using variance analysis utilizing computer program of SPSS version 21.0. It was found that based on the protein contents the Lactobacillus sp. (19.0%) was better than the Streptomyces sp. (17.8%) if combined with molasses and corn meal as the accelerators. However, the fat contents produced were relatively similar for both of the inoculums (mean of 37.8%). It can be concluded that in order to obtain a best fermented product in terms of the protein and fat content, the dead chicken should be fermented using molasses and cornmeal as the accelerator and Lactobacillus sp. as the inoculum.

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Evaluation of antioxidant activity of the fermented product from the biotransformation of R-(+)-limonene in solid-state fermentation of orange waste by Diaporthe sp.

Biotechnology Research and Innovation ◽

10.1016/j.biori.2019.01.002 ◽

2019 ◽

Vol 3 (1) ◽

pp. 168-176 ◽

Cited By ~ 6

Author(s):

Mário César Jucoski Bier ◽

Adriane Bianchi Pedroni Medeiros ◽

Norbert De Kimpe ◽

Carlos Ricardo Soccol

Keyword(s):

Antioxidant Activity ◽

Solid State ◽

Solid State Fermentation ◽

Fermented Product ◽

Orange Waste

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Metals of Deep Ocean Water Increase the Anti-Adipogenesis Effect of Monascus-Fermented Product via Modulating the Monascin and Ankaflavin Production

Marine Drugs ◽

10.3390/md14060106 ◽

2016 ◽

Vol 14 (6) ◽

pp. 106 ◽

Cited By ~ 3

Author(s):

Tzu-Ying Lung ◽

Li-Ya Liao ◽

Jyh-Jye Wang ◽

Bai-Luh Wei ◽

Ping-Yi Huang ◽

...

Keyword(s):

Deep Ocean ◽

Ocean Water ◽

Deep Ocean Water ◽

Fermented Product

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Development of Antidandruff Shampoo from the Fermented Product of Ocimum sanctum Linn.

Cosmetics ◽

10.3390/cosmetics5030043 ◽

2018 ◽

Vol 5 (3) ◽

pp. 43 ◽

Cited By ~ 2

Author(s):

Chanun Punyoyai ◽

Sasithorn Sirilun ◽

Panuwan Chantawannakul ◽

Wantida Chaiyana

Keyword(s):

Antifungal Activity ◽

Inhibitory Activity ◽

Total Soluble Protein ◽

Diffusion Method ◽

Ocimum Sanctum ◽

Level Of Satisfaction ◽

Fermented Product ◽

Inhibition Zones ◽

High Level ◽

High Antifungal Activity

This study aimed to investigate Malassezia furfur inhibitory activity of the fermented product from Ocimum sanctum and develop an antidandruff shampoo. The fermented product was obtained by the fermentation process of the aerial part of O. sanctum. Total soluble protein was detected in the fermented product with the amount of 65.32 ± 0.14 mg/100 mL, whereas there was no organic acid. The inhibitory activity against four strains of M. furfur (No. 133, 656, 6000, and 7966) of the fermented product and shampoos containing the fermented product were investigated by broth dilution and agar diffusion method, respectively. The fermented product possessed high antifungal activity with the minimum inhibitory concentrations for 50% (MIC50) of M. furfur 133, 656, 6000, and 7966 of 0.125, 0.25, 0.125, and 0.125 mg/mL, respectively. Interestingly, the antifungal activity against M. furfur 656 was comparable to that of ketoconazole. Shampoo formulation C, which was the best formulation in terms of characteristics and stability, obtained a high level of satisfaction scores in terms of hair smoothness, hair shine, ease in combing, frizz reduction, and triboelectric reduction while brushing. Additionally, the shampoo containing 2% (w/w) of the fermented product of O. sanctum also possessed inhibitory activity against M. furfur 133, 656, 6000, and 7966 with inhibition zones of 13.2 ± 1.6, 12.8 ± 1.1, 18.7 ± 0.3, and 17.0 ± 1.1 mm respectively. Therefore, this shampoo was suggested for use as an antidandruff shampoo.

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