Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

“…The hydrogen ions concentrations in every sample were measured using an Accumet pH-meter (Accumet ® Research 25 pH meter, Fisher Scientific, Carlsbad, CA, USA) equipped with Gel-Filled Pencil-Thin pH Combination Electrodes (Accumet Fisher Scientific, Pittsburgh, PA, USA). Titratable Foods 2020, 9, 337 4 of 18 acidity was calculated based on the amount of 0.1 M NaOH (mL, Sigma-Aldrich, Saint Louis, MO, USA) needed to achieve a pH of 8.5 [25]. Concentrations of sugars, primarily glucose and fructose, and organic acids were determined by high-performance liquid chromatography (HPLC) as described by McFeeters and Barish (2003) [30].…”

“…The few studies available have demonstrated that stalling is prevented, and that crumb volume and softness is improved. Softer crumbs were reported when SD technology was applied to the formulation of sorghum bread [23,24], and loaf specific volume and crumb texture increased in oat bread [25].Although, most lactic acid bacteria (LAB) used for sourdough bread production have been isolated from gluten-containing flours [17,22], some studies have reported autochthonous LAB species associated to GF-free cereal fermentations. A broad of spectrum of LAB were identified as belonging to the genera Lactobacillus, Pediococcus, Leuconostoc, and Weisella [9,[25][26][27].…”

“…Softer crumbs were reported when SD technology was applied to the formulation of sorghum bread [23,24], and loaf specific volume and crumb texture increased in oat bread [25].Although, most lactic acid bacteria (LAB) used for sourdough bread production have been isolated from gluten-containing flours [17,22], some studies have reported autochthonous LAB species associated to GF-free cereal fermentations. A broad of spectrum of LAB were identified as belonging to the genera Lactobacillus, Pediococcus, Leuconostoc, and Weisella [9,[25][26][27]. The fitness of some isolates were tested to improve sensorial and nutritional attributes of sourdough bread [6,13]; however, to our knowledge little has been investigated on EPS-producing bacteria associated to quinoa sourdough production.…”

“…The few studies available have demonstrated that stalling is prevented, and that crumb volume and softness is improved. Softer crumbs were reported when SD technology was applied to the formulation of sorghum bread [23,24], and loaf specific volume and crumb texture increased in oat bread [25].…”

Effect of fermentation on content, molecule weight distribution and viscosity of β‐glucans in oat sourdough

“…For example, a long fermentation of sourdough improved the softness of oat wheat bread after 3 days storage (Katina et al ., ). Besides, sourdough fermentation enhanced loaf‐specific volume and crumb structure of all wholegrain oat breads (Hüttner et al ., ). The combination of teff flour and selected sourdoughs allowed elaborating gluten‐free (GF) breads with target sensory attributes, able to fulfil celiac consumer desires and demands (Campo et al ., ).…”