The use of Yeast‐Rich Kefir Grain as a Starter Culture in Bread Making

2021 ◽  
Author(s):  
Fatma Ataç ◽  
Bilge Ertekin Filiz ◽  
Zeynep B. Guzel‐Seydim
Keyword(s):  
Starter Culture ◽  
Bread Making ◽  
Kefir Grain

scholarly journals Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

2015 ◽  
Vol 98 (3) ◽  
pp. 1517-1525 ◽  
Author(s):  
O. Gul ◽  
M. Mortas ◽  
I. Atalar ◽  
M. Dervisoglu ◽  
T. Kahyaoglu
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

2016 ◽  
Vol 73 (2) ◽  
pp. 126 ◽  
Author(s):  
Livia Patrascu ◽  
Iuliana Banu ◽  
Ina Vasilean ◽  
Iuliana Aprodu
Keyword(s):  
Wheat Flour ◽  
Starter Culture ◽  
Rheological Behaviour ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Soy Flour ◽  
Bread Making ◽  
White Wheat ◽  
Germination Process ◽  
Starch Gel

Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

scholarly journals Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

2021 ◽  
Vol 9 (10) ◽  
pp. 2158
Author(s):  
Marina Georgalaki ◽  
Georgia Zoumpopoulou ◽  
Rania Anastasiou ◽  
Maria Kazou ◽  
Effie Tsakalidou
Keyword(s):  
Bacterial Species ◽  
Starter Culture ◽  
Blood Lipid ◽  
Growth Conditions ◽  
Water Soluble ◽  
Growth Media ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Kefir Grain ◽  
Health Promoting

One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.

scholarly journals Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice

2018 ◽  
Vol 8 (8) ◽  
pp. 367 ◽  
Author(s):  
Funda Davras ◽  
Zeynep Banu Guzel-Seydim ◽  
Tugba Kok Tas
Keyword(s):  
Immune System ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Interleukin 10 ◽  
Starter Cultures ◽  
Interleukin 12 ◽  
Control Group ◽  
Kefir Grain ◽  
Kefir Grains

Background: Natural kefir grains have a unique microbiota. The structure contains lactic acid bacteria (LAB), acetic acid bacteria and yeast in specific ratios in a polysaccharide matrix. Authentic kefir is produced by a traditional method using kefir grains cultured in milk. In contrast, starter cultures are used instead of kefir grains in the industry. The commercial kefir starter cultures used are limited and often very different from the kefir grain microbiota.  The resultant commercial “kefir” is just a fermented drink containing some probiotic microorganisms and does not possess the same microbial population or chemical and physical characteristics of authentic kefir.  The aim of this project was to determine and compare the effects on the mouse immune system of kefir produced using natural kefir grain versus commercial kefir produced by starter culture.Methods:  Kefir produced with different cultures was fed to Balb/c mice (6-8 weeks, 20-25 grams, male) by gavage for two weeks at 300 μl/day. Intestinal tissues were collected from sacrificed mice at the end of the trial.  The control group of mice (CNI group) were fed with phosphate buffered saline (PBS).  The experimental treatments were mice fed mice fed authentic kefir produced using kefir grains (KGI group) and mice fed kefir produced using starter culture (STI group). Immunoglobulin (Ig) A, Immunoglubulin G, Interleukin (IL)-4, Interleukin-10, Interleukin-12, Toll Like Receptor (TLR)-4 were analyzed immunologically in intestinal fluid samples. Results: Results indicated that IgA values were 60.87, 72.78 and 55.31 ng/mL; IgG values were 26.59, 38.90 and 29.44 ng/mL; IL-4 values were 84, 40.28 and 53.28 pg/mL; IL-10 values were 110.98, 175.91 and 134.77 pg/mL; IL-12 values were 53.90, 22.93 and 24.75 pg/mL; TLR-4 values were 0.53, 0.43 and 1.37 ng/mL, for the CNI, KGI and STI groups, respectively.Conclusion: The high probiotic content of grain kefir had the ability to modulate many immunological mechanisms.Keywords: immune system, in vivo, kefir grain, probiotic, starter kefir culture

scholarly journals Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 77 ◽  
Author(s):  
Stavros Plessas ◽  
Ioanna Mantzourani ◽  
Argyro Bekatorou
Keyword(s):  
Organic Acids ◽  
Solid Phase ◽  
Immobilized Cells ◽  
Starter Culture ◽  
Gas Chromatography Mass Spectrometry ◽  
Bread Making ◽  
Pediococcus Pentosaceus ◽  
Sourdough Bread ◽  
Fresh Freeze ◽  
Freeze Dried

In the present study, a novel Pediococcus pentosaceus SP2 strain, recently isolated from kefir grains, was evaluated as a starter culture in sourdough bread making. The novel starter was applied in fresh, freeze-dried, and freeze-dried immobilized (on wheat bran) form. The type of culture (fresh, freeze-dried, immobilized cells) influenced the bread characteristics. Specifically, the application of freeze-dried immobilized cells led to higher total titratable acidity (TTA) values (9.81 mL NaOH N/10), and the produced bread presented higher resistance to mold and rope spoilage. Moreover, the produced sourdough breads were significantly better in terms of pH, TTA, organic acids content, and resistance to mold and rope spoilage, compared to breads made with a commercial, wild microbiota, sourdough. The organic acids content was also significantly higher than the commercial sourdough sample (2.93 g/kg lactic acid; 1.01 g/kg acetic acid). Determination of volatile compounds through solid-phase microextraction (SPME) gas chromatography/mass spectrometry (GC/MS) analysis and sensorial assessments indicated no significant differences between the tested sourdough breads.

scholarly journals A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11389
Author(s):  
Martha D. Calvert ◽  
Anne A. Madden ◽  
Lauren M. Nichols ◽  
Nick M. Haddad ◽  
Jacob Lahne ◽  
...  
Keyword(s):  
Starter Culture ◽  
Future Research ◽  
Bread Making ◽  
Microbial Succession ◽  
Culture Methods ◽  
Future Directions ◽  
Ancient Science ◽  
Sourdough Bread ◽  
Sensory Qualities ◽  
Bread Production

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.

scholarly journals FERMENTATION OF MULTIGRAIN DOUGH – AN APPROACH TO REDUCE GLYCEMIC INDEX FOR HEALTHY BREAD

2019 ◽  
Vol 5 ◽  
pp. 19-31
Author(s):  
Sunita Singh ◽  
Shruti Sethi ◽  
Sangeeta Gupta ◽  
Charanjit Kaur ◽  
Ed Wood
Keyword(s):  
Glycemic Index ◽  
Pure Culture ◽  
Fermentation Process ◽  
Starter Culture ◽  
Glycaemic Index ◽  
White Bread ◽  
Bread Making ◽  
Native Culture ◽  
Sourdough Bread ◽  
Initial Process

The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one way, reported to reduce the glycemic index as compared to white bread. In this paper, we have discussed the use of (autochthonous) native culture vs pure culture use, in fermentation to prepare a starter culture sourdough by propagative fermentation. Since such a dough is incorporated in the sourdough bread making process (1:3), by the initial process of intermittent back-slopping (at intervals of 3.5 and 7 days) to propagate sourdough with a starter culture, as a part of the process, we observed the reduction in glycaemic index of the sourdough itself to as low as GI=40, at 3rd day of fermentation when the pure consortium and at 5th day of fermentation GI=43, when the native consortium was used. The sourdough process is thus an essential tool, aimed to make healthy breads, as it is incorporated as an ingredient in the process, to make sourdough bread.

scholarly journals The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods

2020 ◽  
Vol 40 (1) ◽  
pp. 238-244 ◽  
Author(s):  
Oktay TOMAR ◽  
Gökhan AKARCA ◽  
Abdullah ÇAĞLAR ◽  
Mehmet BEYKAYA ◽  
Veli GÖK
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain
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