Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Xu, Dan; Hu, Ying; Wu, Fengfeng; Jin, Yamei; Xu, Xueming; Gänzle, Michael G.

doi:10.1021/acs.jafc.0c02703

Cited by 41 publications

(22 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The beneficial effect of EPS produced by LAB is to improve the structure and volume of gluten-free or gluten-containing bread, as they are able to bind water and form a high-quality network with other dough components. This later leads to softer bread crumb and longer shelf life [ 10 , 155 ]. The in situ production of EPS was demonstrated in a recent study by Zheng et al [ 45 ], in which the EPS-producing Limosilactobacillus reuteri was used during the fermentation process.…”

Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková

Ribeiro

Silva

2022

Foods

150

View full text Add to dashboard Cite

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

show abstract

Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková

Ribeiro

Silva

2022

Foods

150

View full text Add to dashboard Cite

show abstract

“…After fermenting for 12 h, the gluten index of the dough with LAB, especially L. brevis L17 showed a substantial reduction compared with the dough without inoculation, illustrating that the growth and metabolism of LAB resulted in a damaged gluten structure. In sourdoughs, organic acids and proteases generally induce gluten degradation (Xu et al ., 2020). With the production of organic acids by LAB, such as lactic acid, the gluten network structure would be destroyed (Barak et al ., 2014).…”

Section: Resultsmentioning

confidence: 99%

“…With the production of organic acids by LAB, such as lactic acid, the gluten network structure would be destroyed (Barak et al ., 2014). In addition, the higher protease activity (Table 1) of the sourdough inoculated with LAB was also responsible for the deterioration of gluten matrix (Xu et al ., 2020). After the dough fermented for 24 h remixed with wheat flour, the gluten network rebuilt.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

Sha

Wang

2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The use of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) is promising in sourdough fermentation. However, the knowledge of the effects of various species of LAB on steamed bread making remains limited. In this study, the effects of two LAB with high EPS-producing capacity, namely Weissella cibaria L32 and Lactobacillus brevis L17 on dough fermentation and steamed bread quality were estimated. The addition of these two LAB strains significantly increased the titratable acidity and protease activity during the dough fermentation, especially L. brevis L17. Although the in situ EPS synthesised by LAB could improve the steamed bread quality, excessive acidification of L. brevis L17 would still increase the protease activity and thus destroy its gluten network structure. As a result, the steamed bread fermented with L. brevis L17 had the lowest specific volume and hardest texture in comparison with the steamed bread fermented with W. cibaria L32 and with added EPS produced by W. cibaria L32 and L. brevis L17. These results indicated that different EPS-producing LAB exhibited distinctive dough fermentation characteristics, and the in situ EPS-producing W. cibaria L32 could improve steamed bread quality, which confirmed its potential application in steamed bread making.

show abstract

“…The sample was compressed to 30% of its original height at a speed of 5.0 mm/s. The trigger force was set to 5.0 g, and the pre‐ and post‐test speeds were set to 1.00 and 5.00 mm/s, respectively (Xu et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Zhao

Liu

et al. 2022

Journal of Food Biochemistry

View full text Add to dashboard Cite

The purpose of this study was to investigate the effects of Lactobacillus rhamnosus GG (LGG) fermentation on the composition, structure, and functional properties of dietary fiber (DF) in bamboo shoot. Then, we added it to bread to evaluate the texture properties, digestive properties, and functionality of bread. After LGG fermentation, the DF was decomposed into pieces, which had stronger water-swelling capacity and nitrite adsorption capacity. The ability of producing short-chain fatty acids was significantly improved and the digestive resistance was remarkable enhanced as well. Except the bread hardness was increased, there was no significant difference in other texture properties when adding 3% FTDF-LGG to bread. It had good adsorption capacity of cholesterol and more than 25% reduced the release of reducing sugar. Overall, the technic of LGG fermentation had improved functional properties of DF in bamboo shoot, which could be applied to bread production for exerting its effects in the future. Practical applicationsBamboo shoots are immature and tender stems of bamboo, rich in nutritional value, and rich in DF. Bamboo shoot DF has been proven to have a variety of biological activities, and is the main material for bamboo shoot to exert functional activities. In this study, bamboo shoot DF was modified by LGG fermentation, which showed stronger functional activity, and was successfully applied to bread. This study lays the foundation for the fermented modified bamboo shoot DF and its application in food.

show abstract

Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread

Cited by 41 publications

References 37 publications

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

Effect of Lactobacillus rhamnosus GG fermentation on the structural and functional properties of dietary fiber in bamboo shoot and its application in bread

Contact Info

Product

Resources

About