Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs

Păcularu-Burada, Bogdan; (Cantaragiu), Alina-Mihaela Ceoromila; Vasile, Mihaela Aida; Bahrim, Gabriela-Elena

doi:10.1016/j.lwt.2022.113670

Cited by 13 publications

(12 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dominant chemical family among the fermentation was that of phenolic acids, with increasing values after 72 h, which suggests their association with microbial interactions. As mentioned above, phenolic acids are known as bioactive compounds with a wide range of applications and have been associated as end-products from lactic-acid bacteria metabolism, which could explain their relative high abundance since the beginning of the fermentation, where lactic-acid bacteria are more abundant and increase in the latest times, possibly related to the presence of yeast and acetic acid bacteria ( Păcularu-Burada et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

View full text Add to dashboard Cite

In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of Pichia membranifaciens, Acetobacter orientalis, Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Acetobacter pomorum, Lentilactobacillus buchneri, Pichia kudriavzevii, Acetobacter pasteurianus, Schleiferilactobacillus harbinensis, and Kazachstania exigua, which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed Lactobacillus and Acetobacter as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, P. membranifaciens was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and Acetobacter tropicalis). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.

show abstract

Section: Discussionmentioning

confidence: 99%

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Arrieta-Echeverri,

Fernandez,

Duarte-Riveros

et al. 2023

Front. Mol. Biosci.

View full text Add to dashboard Cite

show abstract

“…Regarding antioxidant-enriched GFB, sourdough as a potential enhancement strategy was used on white sorghum flour [54], pseudocereals flour-buckwheat, quinoa and amaranth [56], cereals-pseudocereals mixtures [152,153], yellow pea flour [64], and acorn flour [40]. Without further application in GFB, sourdoughs from refined rice flour, wholegrain quinoa, and buckwheat flour were produced [151].…”

Section: Germination As a Pre-treatment To Improve The Antioxidant Co...mentioning

confidence: 99%

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Djordjević,

Starowicz

et al. 2024

Antioxidants

View full text Add to dashboard Cite

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds’ content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds’ content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.

show abstract

“…Păcularu-Burada et al [ 18 ] used milk (MKG) and water (WKG) kefir grains as starter cultures for gluten-free sourdoughs (quinoa, chickpea, okara, and buckwheat). They formulated three artisanal starter cultures, two from water (WKG1, WKG2) and one from milk (MKG) kefir grains.…”

Section: Starter Cultures Used For Sourdoughmentioning

confidence: 99%

“…However, the ability to adapt to the sourdough ecosystem seems to be one of the essential characteristics for selecting microbial strains [ 13 ]. Several studies report the use of autochthonous isolates as starter cultures; however, microbial strains isolated from other food systems, such as yogurt, kefir, and other food sources, are also commonly used [ 9 , 14 , 15 , 16 , 17 , 18 ]. This review aims to overview sourdough fermentation, focusing on the use of different starter cultures from several food matrices.…”

Section: Introductionmentioning

confidence: 99%

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

et al. 2022

View full text Add to dashboard Cite

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process.

show abstract

Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs

Cited by 13 publications

References 62 publications

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Contact Info

Product

Resources

About