Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

Kerrebroeck, Simon Van; Harth, Henning; Comasio, Andrea; Vuyst, Luc De

doi:10.1002/jsfa.8869

Cited by 17 publications

(10 citation statements)

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“…To this end, several starter culture strains possessing interesting pathways and isolated from different fermenting food matrices were tested as to their prevalence, and their contribution to the productions was tested [ 3 , 16 , 19 , 67 , 68 , 69 ]. Limosilactobacillus fermentum IMDO 222, previously isolated from a fermenting cocoa pulp-bean mass, was able to prevail during cocoa fermentation processes when applied as a starter culture [ 70 ].…”

Section: Discussionmentioning

confidence: 99%

“…Similarly, as shown in the present study, this strain prevailed during Type II/2 sourdough productions, which might be related to its enhanced competitiveness when growing on maltose (thanks to the presence of a maltose phosphorylase) as an energy source and using fructose as an alternative external electron acceptor [ 71 ]. Furthermore, it produces buttery flavored compounds, in accordance with its genetic potential [ 69 , 71 ]. This indicated the potential of this strain and, most probably, other Liml.…”

Section: Discussionmentioning

confidence: 99%

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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“…The ecosystem of a sourdough represents a stressful environment for residing microorganisms, and hence it allows growth through adaptation of a specific microbiota expressing the necessary physiological and stress responses for metabolic activities and survival (De Vuyst et al 2009Vogelmann and Hertel 2011;Minervini et al 2014;Gobbetti et al 2016;Van Kerrebroeck et al 2016;De Vuyst, Van Kerrebroeck, and Leroy 2017;Van Kerrebroeck, Maes, and De Vuyst 2017;Oshiro, Zendo, and Nakayama 2021). This is ascribed to the variable carbohydrate and other nutrient concentrations that occur during backslopping and/ or as a function of fermentation time, in particular the concentration of maltose, the acidic stress due to an environmental pH of around 4.0 and even lower caused by the LAB acidification, and the variable and limited oxygen concentration due to the high viscosity {depending on the dough yield [DY or (dough mass/flour mass) x 100], which reflects the flour to water ratio and thus the sourdough consistency} and limited mixing.…”

Section: Flour Fermentation For Sourdough Productionmentioning

confidence: 99%

“…sanfranciscensis and K. humilis as LAB and yeast species, respectively (Gänzle and Zheng 2019). Indeed, these sourdough-specific microorganisms require well-controlled production and maintenance conditions (Venturi, Guerrini, and Vincenzini 2012;Van Kerrebroeck et al 2018b). Other microorganisms involved are, for instance, Coml.…”

Section: Inoculum-based Classificationmentioning

confidence: 99%

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Vuyst

Comasio

Kerrebroeck

2021

Critical Reviews in Food Science and Nutrition

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Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). in traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.

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“…In liquid fermentation, the parameters are easy to monitor due to the availability of various sensors. Therefore, several studies on liquid fermentation exist in literature (Dujardin et al, 2014;Van Kerrebroeck, Harth, Comasio, & De Vuyst, 2018). However, monitoring the bacteria growth in solid-state fermentation is still rare.…”

Section: Introductionmentioning

confidence: 99%

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

Zheng

Jiang

et al. 2019

Journal of Food Safety

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The main objective of this research was to monitor variety in the content of Bacillus subtilis 10160 during solid‐state fermentation (SSF) of rapeseed meal by near infrared (NIR) spectroscopy and chemometrics. Observations showed the coefficient of determination (R2) value was 0.9401 and root‐mean‐square deviation was 0.639 log (CFU/g) for viable cell content by synergies between four intervals 5,203.003–5,600.267, 5,604.124–6,001.388, 6,807.487–7,204.751 and 8,411.972–8,809.235 cm−1. The determination coefficient of prediction (Rp2) and root‐mean‐square deviation of prediction in an external validation set could reach 0.9532 and 0.628 log (CFU/g) by the viable B. subtilis model. These findings suggest that rapid detection of B. subtilis in SSF is achieved by the combination of synergy interval partial least squares and NIR spectroscopy.

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Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

Cited by 17 publications

References 50 publications

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

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