Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

Abstract

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

“…However, as the pH decreases, the competitive binding effect of H + occurs at the position where lactic acid bacteria and calcium ions combine; thus, calcium ions are released by dissociation, and the content of water-soluble calcium ions increases. Consistent with these findings, the results of a previous study have shown that lactic acid bacteria starter cultures improved the calcium content in whole meal rye flour bread (33). Furthermore, the pre-fermentation organic phosphorus was significantly below the control levels, which rose above the control levels at the post-fermentation stage.…”

Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

“…The heterofermentative cocci Weissella and Leuconostoc, also found in the investigated sourdough, can be important for growth association with lactobacilli ( 1 ). Recently, in a study comparing starters composed of different combinations of dominant bacteria, the best result was obtained with a culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide-producing Weissella confusa/cibaria 6PI3 strains ( 48 ).…”

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

“…As microorganisms play an important role in food fermentation, there is a growing interest in the development of starter cultures. Commercial starter cultures of yeasts and bacteria are used for the production of bread, beer, wine, and cheese [108][109][110]. The commercially available starter cultures have been selected considering the ability of the strains to withstand strong stress conditions during the fermentation process, the identification of the key metabolites produced, and the evaluation of the necessary technological parameter needed for a proper fermentation process [94,110,111].…”

“…Commercial starter cultures of yeasts and bacteria are used for the production of bread, beer, wine, and cheese [108][109][110]. The commercially available starter cultures have been selected considering the ability of the strains to withstand strong stress conditions during the fermentation process, the identification of the key metabolites produced, and the evaluation of the necessary technological parameter needed for a proper fermentation process [94,110,111]. With the purpose of controlling and even steering the fermentation process, many studies have considered various combinations of microorganisms, among which are Saccharomyces cerevisiae in conjunction with other yeasts, such as Pichia and Hanseniaspora, for cacao and wine fermentation [84,85].…”