Baked Goods

Spicher, G.; Brümmer, J.-M.

doi:10.1002/9783527620999.ch7j

Cited by 15 publications

(21 citation statements)

References 33 publications

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“…More than one-half of the breads tested developed rope in 5 days; however, high-type breads were more frequently affected by ropiness than low-type breads. These results demonstrate that failure of the baking process is expected especially in high-type bread, in which heat-resistant Bacillus spores can survive in the center of the crumb, where the temperature often is not 96 to 101°C for 10 min (33,38).…”

Section: Discussionmentioning

confidence: 97%

Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

Pepe

Blaiotta

Moschetti

et al. 2003

Appl Environ Microbiol

130

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Two types of white wheat bread (high-and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96°C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 10 4 rope-producing B. subtilis G1 spores per cm 2 on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.Ropiness is bacterial spoilage of bread that initially occurs as an unpleasant fruity odor, followed by enzymatic degradation of the crumb that becomes soft and sticky because of the production of extracellular slimy polysaccharides (15,43).The species involved in this type of spoilage of bread are primarily Bacillus subtilis and occasionally Bacillus licheniformis, Bacillus pumilus, and Bacillus cereus, even though some rope-producing Bacillus isolates are often not identified at the species level (9,22,41). It is well known that species differentiation within the genus Bacillus is very difficult because of the large number of species and the often incomplete descriptions of a number of newly reported species (19). For these reasons, molecular methods have been used increasingly to simplify characterization procedures in order to provide rapid and reliable identification or to validate phenotypically determined taxa. Among the molecular methods, the randomly amplified polymorphic DNA PCR (RAPD-PCR) assay, 16S ribosomal DNA (rDNA) PCR-denaturing gradient gel electrophoresis (DGGE) analysis, and 16S rDNA sequencing are considered reliable approaches to overcome most of the problems described above. In particular, RAPD-PCR analysis was developed to compare intra-and interspecific differences among Bacillus strains (5, 40), and this method has also been shown to be suitable for identifying a variety of Bacillus species (32). The second approach, DGG...

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Section: Discussionmentioning

confidence: 97%

Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

Pepe

Blaiotta

Moschetti

et al. 2003

Appl Environ Microbiol

130

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“…citreum PON10079 and PON 10080, Ln. pseudomesenteroides PON100315 and W. cibaria PON10030 and PON10032 were characterised by a FQ comprised in the range 1.5 -4 that is considered to affect positively the aroma profile and the structure of the final products (Spicher, 1983), but only W. cibaria PON10032 determined an FQ close to the optimal range of 2.0 -2.7 suggested by Hammes and Gänzle (1998). Lactic acid can gradually account for a more elastic gluten structure.…”

Section: Chemical Analysis Of Sourdoughsmentioning

confidence: 92%

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Settanni

Ventimiglia

Alfonzo

et al. 2013

Food Research International

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Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibaria and Ln. citreum strains. All strains were followed during fermentation by plate count. Randomly amplified polymorphic DNA (RAPD)-PCR analysis applied on the colonies isolated from the highest dilution of samples confirmed the dominance of the added strains in all sourdoughs prepared with sterile and non-sterile flour. The analysis of organic acids, performed by high-performance liquid chromatography (HPLC), confirmed that some W. cibaria and Ln. citreum strains showed an optimal fermentation quotient. The volatile organic compound (VOC) composition resulting from the gas chromatography coupled with mass spectrometry (GC/MS) analysis of sourdough headspace recognised 51 chemical compounds including acids, alcohols, aldehydes, esters, ketones, lactones, acetate, alkane, and phenol, most of which are of LAB origin and are relevant for the final bread. After baking, the breads were evaluated for the height of the central slices, colour of crust and crumb, hardness and number and distribution of alveolus. The combination of these results indicated that strains Ln. citreum PON10079 and PON10080 and W. cibaria PON10030 and PON10032 are suitable cultures to use in industrial production.

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“…Furthermore, the chemical analyses showed levels of lactic and acetic acid comparable to those reported by Ventimiglia et al (2015) for the sourdoughs produced in Sicily. The resulting FQ of all doughs reached at the end of the fermentation period was in the range considered to affect positively the aroma profile and the structure of sourdough breads (Spicher, 1983). Some of the sourdoughs produced in this study reached even a FQ included in the optimal range of 2.0-2.7 indicated by Hammes T1 T2 T3 T4 T5 T6 T7 T8 T9 T10 T11 T12 T13 T14 T15 Hammes and Gänzle (1998), evidencing clearly that the innovative method stabilized the ratio between lactic and acetic acid for the sourdoughs produced with different semolinas.…”

Section: Discussionmentioning

confidence: 99%

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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Baked Goods

Cited by 15 publications

References 33 publications

Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

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