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

2016 ◽  
Vol 2 (1) ◽  
pp. 8 ◽  
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

<p>Sourdoughs were prepared with <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) and indigenously isolated starter cultures i.e<em> Lactobacillus brevis (</em>T<sub>1</sub>)<em>, Lactobacillus fermentum</em> (T<sub>2</sub>) and<em> Lactobacillus plantarum </em>(T<sub>3</sub>). 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 <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) exhibited the highest pH with the lowest TTA while T<sub>1 </sub>showed the lowest pH with the highest TTA. The T<sub>0</sub> breads got the highest values for loaf volume followed by T<sub>1</sub>. The breads produced with the addition of hetero-fermentative starter cultures (T<sub>1 </sub>and T<sub>2</sub>) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with<em> </em>T<sub>1 </sub>ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists. </p>

scholarly journals Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1165 ◽  
Author(s):  
Mansi Limbad ◽  
Noemi Gutierrez Maddox ◽  
Nazimah Hamid ◽  
Kevin Kantono
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Starter Culture ◽  
Physicochemical Characterization ◽  
Physicochemical Analysis ◽  
Starter Cultures ◽  
Coconut Water ◽  
Sensory Profile ◽  
Sourdough Bread ◽  
Water Kefir

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.

scholarly journals Effect of Microbial Fermentation on Nutritional and Safety Value of Cassava-Based Food

2020 ◽  
Author(s):  
Niguse Hotessa Halake
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Starter Cultures ◽  
Microbial Fermentation ◽  
Promising Candidate ◽  
Inoculum Level ◽  
Overall Acceptability ◽  
Cyanide Content

Abstract Background: Cassava is a potential energy-rich food crops to make different food products in developing countries but limited by a shortage of protein content and the presence of toxic cyanogenic glycosides.Methods: Cassava-teff flour fermented with three pure starter cultures of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus coryneformis. Two different inoculum levels (0.5 and 1.5 ml) were used. 300 g of cassava-teff flour were fermented with each of single starter cultures at 24 and 48 h. Results: The analysis of pH, crude protein and cyanide content indicates fermentation samples with Lactobacillus plantarum and Lactobacillus coryneformis for 48 h with 1.5 ml inoculums resulted in highest pH reduction. Similarly, highest reduction cyanide was recorded with 1.5 ml inoculums of Lactobacillus coryneformis and Lactobacillus plantarum, while the least cyanide reduction was recorded in fermentation samples of Saccharomyces cerevisiae at 24 h of 1 ml of inoculum level, but this value is higher when compared upon boiling (47.77 mg/kg). The highest levels of crude protein were observed fermentation samples with 1.5 ml inoculum of Saccharomyces cerevisiae for 48 h. Regarding palatability, the panelist preferred that fermentation sample with 1.5 ml inoculums of Lactobacillus plantarum and Lactobacillus coryneformis at 48 h having the best taste with the score of 4.90 ± 0.17 and 4.87 ± 0.23 respectively over the control, while sample fermented with Saccharomyces cerevisiae was preferred in terms of flavor, texture and overall acceptability with score of 4.87 ± 0.23, 4.73 ± 0.11 and 4.67 ± 0.12 respectively over the control. Conclusions: Therefore, microbial fermentation is a promising candidate for improving nutritional and safety value of cassava- based food and suggested as a choice of the processing method, as this method significantly reduced cyanide content, increased protein content and improved sensory properties of injera.

scholarly journals Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 99
Author(s):  
Simona Guerrini ◽  
Damiano Barbato ◽  
Lorenzo Guerrini ◽  
Eleonora Mari ◽  
Giacomo Buscioni ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Plant ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Grape Juice ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Yeast Biomass ◽  
Indigenous Yeast ◽  
Selection Of

The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot-plant for easy and rapid production of fresh yeast biomass directly in a winery located in Tuscany, was exploited. The selected yeast strain was used as a starter to carry out 25 and 100 hL fermentations and its enological performance was compared with that of the commercial starter normally used in the winery. Chemical and sensory analysis of the resulting wines showed that they differentiated according to the used yeast strain, with the wines produced by the indigenous S. cerevisiae strain being characterized by a distinctive aromatic and sensory profile. In conclusion, the pilot-plant effectively resulted in producing fresh yeast starter cultures in the winery to be successfully used to carry out alcoholic fermentations.

scholarly journals Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

2003 ◽  
Vol 9 (1-2) ◽  
pp. 141-147
Author(s):  
A. Chaoui ◽  
M. Faid ◽  
R. Belhcen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Hydrolysis ◽  
Phytic Acid ◽  
Leuconostoc Mesenteroides ◽  
Physicochemical Characteristics ◽  
Phytase Activity ◽  
Starter Cultures ◽  
Sourdough Bread

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 344
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Francilia Campos de Siqueira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Multivariate Analyses ◽  
High Capacity ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity ◽  
Product Identity ◽  
On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

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

LWT ◽  
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

scholarly journals Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 294
Author(s):  
Sana M’hir ◽  
Pasquale Filannino ◽  
Asma Mejri ◽  
Ali Zein Alabiden Tlais ◽  
Raffaella Di Cagno ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Statistical Design ◽  
Titratable Acidity ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Cell Densities ◽  
Positive Effect

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

Sign in / Sign up

Export Citation Format

Share Document