Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

Jin, Juhui; Nguyen, Thi Thanh Hanh; Humayun, Sanjida; Park, Sunghoon; Oh, Hung Kun; Lim, Sangyong; Mok, Il-Kyoon; Li, Yan; Pal, Kunal; Kim, Doman

doi:10.1016/j.foodchem.2020.128787

Cited by 58 publications

(24 citation statements)

References 42 publications

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“…In these breads, 1-butanol,3-methyl was even lower than the relative bread without sourdough addition. This result was in disagreement with previous findings, showing that sourdough breads contained higher concentrations of higher alcohols (including 1-butanol,3-methyl) than breads started just with baker’s yeast [ 50 , 51 ]. The reason for that could be the use of a relatively long (16 h) pre-fermentation for all the breads, including those without addition of sourdough.…”

Section: Discussioncontrasting

confidence: 99%

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Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Molfetta

Celano

Minervini

2021

Foods

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Increasing preference of consumers and bakers towards bread manufactured with mixed flours and/or sourdough drove us to investigate about influence of flours and sourdough on crumb grain, chemical, sensory, and in vitro glycaemic index (GI) and antioxidant activity of bread. To this aim, we produced and compared six experimental breads: three were based on a mixture of flours (soft wheat, durum wheat semolina, barley, oat, rye, and buckwheat); three were semolina-based breads. Two different sourdoughs (wheat or mixed flours) were assessed. Compared to semolina breads, those containing a mixture of flours showed higher specific volume. The use of sourdough led to increased concentrations of total free amino acids (FAA). Mixed flours bread with addition of mixed flours sourdough was rich in some essential FAA and amino acid derivative bioactive gamma-aminobutyric acid. Type of flours had higher influence than sourdough addition on volatile organic compounds. All the mixed flours breads, although showing profiles of volatile organic compounds differing from those of semolina breads, resulted acceptable. In addition, they had lower GI and higher antioxidant activity than semolina breads. Type of flours had much higher impact on GI and antioxidant activity than sourdough.

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Section: Discussioncontrasting

confidence: 99%

“…We may hypothesize that this result could be due to differences between microbial communities harbored in the two sourdoughs (MFS and TWS) used as ingredient. The influence of the type of sourdough on the concentration of VOCs in bread had been previously reported [ 51 , 52 ].…”

Section: Discussionmentioning

confidence: 95%

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Molfetta

Celano

Minervini

2021

Foods

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“…Regarding yeasts, the literature is focused on their leavening capacity, flavor development, and mutualistic interaction with LAB, while only few scientific data have reported their role as antimould agents [18,52]. More accurately, Jin et al [53] reported the absence of antimould activity of sourdough-derived S. cerevisiae against A. flavus. In addition, its combination with antimould Pd.…”

Section: Discussionmentioning

confidence: 99%

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

et al. 2021

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The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited Penicillium olsonii and Aspergillus niger growth and 12 yeast strains inhibited Pe. chrysogenum growth. Twenty-one Lactiplantibacillus plantarum strains exhibited inhibitory activity against Listeria monocytogenes, as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 Lcb. plantarum strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two Lcb. plantarum strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the Lcb. plantarum and Wickerhamomyces anomalus strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities.

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“…Th are 19 species of Saccharomycopsis in Index Fungorum as of 25 August 20 (http://www.indexfungorum.org/Names/Names.asp, accessed on 27 August 2021). S charomycopsis fibuligera and Saccharomycopsis cerevisiae were developed as sourdou bread starters [12]. Additionally, Saccharomycopsis fibuligera was reported as a specific ocontrol agent of ochratoxic molds (Aspergillus ochraceus and Penicillium nordicum) [1 However, Saccharomycopsis has not been reported as a plant or mushroom pathogen.…”

Section: Introductionmentioning

confidence: 99%

Complete Genomic Characterization and Identification of Saccharomycopsisphalluae sp. nov., a Novel Pathogen Causes Yellow Rot Disease on Phallus rubrovolvatus

Yuan

Peng

et al. 2021

JoF

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“Hongtuozhusun” (Phallus rubrovolvatus) is an important edible and medicinal mushroom endemic to Southwest China. However, yellow rot disease is a severe disease of P. rubrovolvatus that occurs extensively in Guizhou Province. It has caused major economic losses and hinders the development of the P. rubrovolvatus industry. In this study, 28 microorganism strains were isolated from diseased fruiting bodies of P. rubrovolvatus at various stages, two of which were confirmed to be pathogenic based on Koch’s postulates. These two strains are introduced herein as Saccharomycopsis phalluae sp. nov. based on morphological, physiological, and molecular analysis. We reported a high-quality de novo sequencing and assembly of the S. phalluae genome using single-molecule real-time sequencing technology. The whole genome was approximately 14.148 Mb with a G+C content of 43.55%. Genome assembly generated 8 contigs with an N50 length of 1,822,654 bp. The genome comprised 5966 annotated protein-coding genes. This is the first report of mushroom disease caused by Saccharomycopsis species. We expect that the information on genome properties, particularly in pathogenicity-related genes, assist in developing effective control measures in order to prevent severe losses and make amendments in management strategies.

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Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

Cited by 58 publications

References 42 publications

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

Complete Genomic Characterization and Identification of Saccharomycopsisphalluae sp. nov., a Novel Pathogen Causes Yellow Rot Disease on Phallus rubrovolvatus

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