Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

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

“…The number of VOCs emitted from the breads produced in this study was in agreement with the numbers of VOCs generally reported for sourdough breads (Hansen and Schieberle, 2005;Salim-ur-Rehman et al, 2006). These findings indicated that the liquid inoculum prepared in SSE generated a complexity of compounds in bread comparable to that due to the mature sourdoughs.…”

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

“…The type of cereal, recipe formulation, starter method (backslopping or use of selected cultures), dough yield, redox potential, fermentation time and temperature are the environmental factors that affect the dominant microbiota, which is mainly constituted of lactic acid bacteria and yeasts (Vogel et al, 1996(Vogel et al, , 1999De Vuyst et al, 2009). In particular, the metabolic activities of heterofermentative lactobacilli involved in most sourdough production provide beneficial effects on flavour (Thiele et al, 2002;Hansen & Schieberle, 2005), nutritional properties (Liljeberg et al, 1995;Liljeberg & Björck, 1996;Di Cagno et al, 2002, texture (Korakli et al 2001;Tieking & Gänzle, 2005;Arendt et al, 2007) and shelf-life of the end products (Corsetti et al, 1998a;Schnürer & Magnusson, 2005).…”

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

“…The evolution of chemical parameters during fermentation showed that the highest levels of acids were registered in presence of L. plantarum PON100148, alone and in combination with L. sanfranciscensis LMG 17498 T . Furthermore, the analysis of the volatile fraction of the sourdoughs identified the presence of chemicals produced by the metabolism of LAB that are positive for the aroma and taste of the final bread (Hansen and Hansen, 1996), even though bread flavour consists of a wide range of chemical compounds obtained not only through dough fermentation by LAB, but also by yeasts, endogenous and microbial enzymatic activities in the dough, and lipid oxidations and thermal reactions during baking (Hansen and Schieberle, 2005;Pozo-Bayon et al, 2006). Ethanol was also detected in the presence of L. plantarum in rye sourdough (Ravyts and De Vuyst, 2011).…”