Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

Kariluoto, Susanna; Aittamaa, Marja; Korhola, Matti; Salovaara, Hannu; Vahteristo, Liisa; Piironen, Vieno

doi:10.1016/j.ijfoodmicro.2005.06.013

Cited by 144 publications

(80 citation statements)

References 18 publications

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“…In addition, it should be noted that a member of the Erwinia/Enterobacter/Pantoea group was detected in Belgian sourdoughs. Most probably, this organism originates from the flour used for sourdough production, given the fact that enterobacteria such as Enterobacter cowanii and Pantoea agglomerans have previously been isolated from nonsterilized flour (16). The occurrence of acetic acid bacteria, such as Acetobacter, in wine, vinegar, and cocoa fermentations is well documented, but to our knowledge, this is the first study to report the presence of Acetobacter species in sourdough.…”

Section: Discussionmentioning

confidence: 93%

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

Scheirlinck

Meulen

Schoor

et al. 2008

Appl Environ Microbiol

103

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A total of 39 traditional sourdoughs were sampled at 11 bakeries located throughout Belgium which were visited twice with a 1-year interval. The taxonomic structure and stability of the bacterial communities occurring in these traditional sourdoughs were assessed using both culture-dependent and cultureindependent methods. A total of 1,194 potential lactic acid bacterium (LAB) isolates were tentatively grouped and identified by repetitive element sequence-based PCR, followed by sequence-based identification using 16S rRNA and pheS genes from a selection of genotypically unique LAB isolates. In parallel, all samples were analyzed by denaturing gradient gel electrophoresis (DGGE) of V3-16S rRNA gene amplicons. In addition, extensive metabolite target analysis of more than 100 different compounds was performed. Both culturing and DGGE analysis showed that the species Lactobacillus sanfranciscensis, Lactobacillus paralimentarius, Lactobacillus plantarum, and Lactobacillus pontis dominated the LAB population of Belgian type I sourdoughs. In addition, DGGE band sequence analysis demonstrated the presence of Acetobacter sp. and a member of the Erwinia/Enterobacter/Pantoea group in some samples. Overall, the culture-dependent and culture-independent approaches each exhibited intrinsic limitations in assessing bacterial LAB diversity in Belgian sourdoughs. Irrespective of the LAB biodiversity, a large majority of the sugar and amino acid metabolites were detected in all sourdough samples. Principal component-based analysis of biodiversity and metabolic data revealed only little variation among the two samples of the sourdoughs produced at the same bakery. The rare cases of instability observed could generally be linked with variations in technological parameters or differences in detection capacity between culture-dependent and culture-independent approaches. Within a sampling interval of 1 year, this study reinforces previous observations that the bakery environment rather than the type or batch of flour largely determines the development of a stable LAB population in sourdoughs.Traditional sourdoughs comprise a complex microbial association of lactic acid bacteria (LAB) and yeasts and are thought to improve sensory, texture, and health-promoting properties of many bakery products (15). During sourdough fermentation, the prevailing LAB produce acids (mainly lactic acid and acetic acid) that lower the pH of the sourdough medium. In addition, these organisms are responsible for the production of ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes (17). Sourdough LAB may originate with natural contaminants in the flour or with a starter culture which contains one or more LAB strains (6). Sourdough can be cultivated in bakeries or obtained from commercial suppliers. In Belgium, many artisan bakeries still use spontaneously fermented sourdoughs, which are kept metabolically active through the addition of flour and water at regular intervals (backslopping). During this process of continuous propaga...

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Section: Discussionmentioning

confidence: 93%

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

Scheirlinck

Meulen

Schoor

et al. 2008

Appl Environ Microbiol

103

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“…Esses dados corroboram com o conhecimento de que as leveduras são fonte desta vitamina 5 . Das leveduras testadas, as que mais produzem folatos são: a Saccharomyces cerevisae ALKO 743 e a Candida milleri CBS 8195 25 . Os autores ainda citam que a levedura comumente usada em panificação, Saccharomyces cerevisae ALKO 743, produz folatos quando incubada sozinha assim como em combinação com bactérias lácticas.…”

Section: Resultsunclassified

“…A quantidade de vitamina encontrada na biomassa celular é 40 vezes maior que a encontrada no meio 25 , fato que confirma que não só os alimentos produzidos por leveduras contêm folatos, mas também o próprio microrganismo. Vinho, cerveja e pães são exemplos de alimentos produzidos através da fermentação por leveduras 42 .…”

Section: Quantificação De 5-metiltetrahidrofolato No Processamento E unclassified

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

Facco¹,

Fogaça²,

Daudt³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoOs folatos compõem uma classe de vitaminas redescoberta nas últimas décadas pela sua importante associação com diversas funções, nos vários processos metabólicos no organismo humano. As principais fontes descritas na literatura são os vegetais, os cereais e as leveduras. Objetivou-se quantificar o 5-metiltetrahidrofolato (5-metilTFH) em vinhos durante o processamento e conservação. Foram coletadas amostras de vinhos tintos das variedades viníferas Cabernet Sauvignon, Merlot e Pinot noir, e das não viníferas Isabel (tinta) e Niágara (branca) na colheita, no final da fermentação alcoólica, e maloláctica e seguindo-se aos 4, 7, 12 e 24 meses de conservação a partir do início da fermentação. A técnica de Cromatografia Líquida de Alta Eficiência (CLAE) foi utilizada para a separação, identificação e quantificação. Os resultados mostraram que os níveis de 5-metil-THF aumentaram consideravelmente durante a fermentação alcoólica e continuaram aumentando até o término da fermentação maloláctica. Os níveis mantiveram-se estáveis durante um período de 3 a 6 meses para o vinho branco e de 1 a 2 anos para os vinhos tintos, dependendo da variedade. Os vinhos tintos de viníferas se mostraram uma boa fonte de 5-metilTHF. Palavras-chave: folatos; vinho; leveduras. AbstractFolates are a class of vitamins that have been rediscovered in recent decades because of their association with various metabolic processes in the human organism. The main sources of folates described the scientific literature are vegetables, cereals and yeasts. The purpose of this study was to quantify 5-methyltetrahydrofolate (5-methyl-THF) in wines during wine production and aging. Red wines made from Cabernet Sauvignon, Merlot, and Pinot Noir wine grape varieties, and from Isabel (red) and Niagara (white) non-wine grape varieties were analyzed. The samples were analyzed at the beginning of fermentation, at the end of alcoholic and malolactic fermentation, and periodically at 4, 7, 12 and 24 months of age. High Performance Liquid Cromatography was used to separate, identify and quantify the folates. The results showed that the levels of 5-methyl-THF increased considerably during fermentation and continued to increase until the end of malolactic fermentation. The levels remained stable over a period of 3 to 6 months in the white wines and for 1 to 2 years in red wines, depending on the variety. The red wines proved to be a good source of 5-methyl-THF. Keywords: folate; wine; yeast. O ácido fólico (2-amino-4-hidroxi-6-metilenoaminobenzol-L-glutâmico), também é conhecido como ácido pteroilglutâmi-co, vitamina B 9 e vitamina M. Está naturalmente presente em alimentos, geralmente, na forma reduzida, como derivados de poliglutamatos, com 2 a 7 resíduos de ácido glutâmico, conhecidos como folatos 16 . Folato é um termo geral que se refere a compostos não só estruturalmente, mas também com atividade semelhante a do ácido fólico 5,27 . O interesse pelos folatos tem crescido nos últimos anos com as descobertas relaciona...

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“…This result could be related to the increased the free radical scavenging ability by the fermentation that helped produce the more total phenolic compounds and flavonoids. Kariluoto et al (2006) suggested that fermentation enhanced the total phenolic content and antioxidant ability in cereals. Also, fermented buckwheat had an excellent antioxidant ability compared to native buckwheat (Dord-ević et al 2010).…”

Section: Effect Of Buckwheat Addition On Changes In Tbars Of Pork Patmentioning

confidence: 99%

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Park

Kim

et al. 2015

J Food Sci Technol

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This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.

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Effects of yeasts and bacteria on the levels of folates in rye sourdoughs

Cited by 144 publications

References 18 publications

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

Quantificação de 5-metiltetrahidrofolato no processamento e conservação de vinhos de uvas viníferas e híbridas

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

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