Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Galli, Viola; Venturi, Manuel; Pini, Niccolò; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo

doi:10.1016/j.lwt.2019.02.004

Cited by 40 publications

(22 citation statements)

References 33 publications

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“…Undoubtedly, nutritional and health benefits of ferments are conferred by microorganisms involved in fermentation [44] and, in this sense, humans have been selecting favorable microorganisms and removing pathogen microorganisms by different strategies since ancient times [45]. Strategies may involve a spectrum of practices from spontaneous fermentation to more specific strategies that control the conditions of fermentation [46][47][48].…”

Section: Discussionmentioning

confidence: 99%

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Ojeda-Linares

Vallejo

Lappe-Oliveras

et al. 2020

J Ethnobiology Ethnomedicine

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Background: Fermentation is an ancient technique for preserving and improving the qualities of food and beverages throughout the world. Microbial communities, not seen by the producers of fermented goods, are the actors involved in the fermentation process and are selected upon through different management processes in order to achieve a final product with culturally accepted features. This study documented the preparation of "colonche" which is a type of traditionally fermented beverages made with the fruits from several cactus species in two main producing regions of Mexico, the Altiplano and the Tehuacán Valley. We documented the selection processes of the cactus species used and the practices that could influence microbial community composition, as well as, how the producers reach the desirable sensorial attributes of the beverages. Methods: We conducted 53 semi-structured interviews and participatory observations with colonche producers in 7 communities of the Altiplano and the Tehuacán Valley in order to characterize the practices and processes involved in the elaboration of the beverage. Opuntia and columnar cacti species used in colonche production were collected during fieldwork and identified. Selected sensorial attributes of Opuntia colonches were characterized by a ranking table and visualized by principal component analysis in order to distinguish differences of this beverage in the Altiplano localities. Results: Thirteen cactus species are used for colonche production in both regions studied. In the Altiplano, the most commonly used fruit is Opuntia streptacantha because it contributes to the preferred attributes of the beverage in this region. Selection of substrates by producers depends on their preference and the availability of fruits of O. streptacantha and other species. Fermentation is mainly conducted in clay pots which is perceived to be the best type of vessel contributing to the preferred sensorial properties of colonche. The two main differences in colonche preparation between the villages are the practice of boiling the fruit juice and the use of pulque (fermented sap of Agave species) as inoculum. The most contrasting sensorial attributes selected between localities are the alcohol content and sweetness, which might be in accordance with the practices used for obtaining the final product. Colonche is produced mainly for direct consumption and secondarily used as a commercialized good to be sold for economic gains contributing to the general subsistence of households. The preparation methods are passed on by close relatives, mainly women.

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Section: Discussionmentioning

confidence: 99%

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Ojeda-Linares

Vallejo

Lappe-Oliveras

et al. 2020

J Ethnobiology Ethnomedicine

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“…The ability to persist and dominate during consecutive backsloppings is of particular industrial interest and contributes to sourdough stability [ 60 ]. Usually, four-to-seven backsloppings are required to reach microbial stability (a stable proportion among the microorganism population) [ 61 , 62 ]. The dominance of L. plantarum CR L1 was already observed at the fourth backslopping and was retained until the end of propagation.…”

Section: Discussionmentioning

confidence: 99%

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Galli

Venturi

Pini

et al. 2020

Foods

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The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

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“…Regarding mother dough consistency, very few studies have addressed the microbial, chemical, and technological changes that occur in switching from firm to liquid sourdough fermentation. However, many bakeries have chosen the use of liquid instead of firm sourdough, because it does not seem to affect the typical nature of their products and is much easier to use [ 119 , 128 , 129 ]. Some authors have found less microbial diversity in liquid than in firm sourdoughs, although the proportion of yeast cells relative to LAB was higher in liquid sourdoughs [ 119 ].…”

Section: Discussionmentioning

confidence: 99%

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

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Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

Cited by 40 publications

References 33 publications

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

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