Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

Abstract

The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behavior of the facultative heterofermentative species (FHS), such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligate the heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process, followed by pH, total titratable acidity (TTA), and lactic acid bacteria (LAB) development indicated for all of the experimental trials kinetics is comparable to those of the controls. The fermentation quotient of the FHS trial was particularly higher than that of the other trials, including the control production performed with a sourdough inoculum used in an artisanal bakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON 100336, L. brevis 200571, and L. plantarum PON 100148 in the obligate–facultative heterofermentative species (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss, color, morphology, and a generation of volatile organic compounds (VOCs). The data showed the differences among trials regarding the inocula. Eight classes of VOCs were detected in the pizza samples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributes were significantly different for the judges and the pizzas. The multivariate statistical approach found marked differences among the trials. The results indicated that the application of mixed cultures of the facultative heterofermentative species of Lactobacillus determined high quality pizzas.

Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

“…As matter of fact, flour is finer than semolina (Posner, 2000), thus, the differences in particle size between the two products indicate a different contact surface for the fermenting microorganisms with a consequent less utilization of carbohydrates and a final pH of semolina doughs higher than those registered for flour doughs. Similar behaviours were observed when the fermentation was operated by lactic acid bacteria rather than yeasts (Gaglio et al, 2018;Francesca et al, 2019). The decrease of pH was correlated to the increase of TTA in all doughs.…”

Modulation of the Gut Microbiota by Tomato Flours Obtained after Conventional and Ohmic Heating Extraction and Its Prebiotic Properties

“…In addition, according to the chemical flours profile, SFOH has a greater amount of galactose, arabinose, and uronic acids than CONV, which could promote the growth of these bacteria, as described in the literature [21,22]. The results are according to the literature, given the recognized metabolic diversity of Lactobacillus, as previous results also reported strain-specific effects of tomato flours [23,24]. Thus, these flours can also be used as a medium for probiotic growth.…”

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

“…The hydration of a sourdough starter and any subsequent sourdough bread products will closely influence the flow of the sourdough bread system, which can ultimately affect the structural and textural quality of final bread products ( Jahromi et al, 2014 ). The impact of microbial ecology on the rheology of sourdough and final bread quality is of emerging interest because there is evidence that sourdough fermentation improves the elasticity, viscosity, and extensibility of dough compared to dough leavened primarily with baker’s yeast ( Clarke et al, 2004 ; Häggman & Salovaara, 2008b ; Gänzle, Loponen & Gobbetti, 2008 ; Bender et al, 2018 ; Gaglio et al, 2018 ; Yildirim-Mavis et al, 2019 ). Like the sensory research described in section 4.1, most rheological research to date involves the use of laboratory inoculated starters.…”

“…Compared to Type I starters, Type II starters are usually fermented at higher temperatures for a quicker build, favoring bacterial organic acid production and ultimately resulting in a lower pH system ( De Vuyst & Neysens, 2005 ; De Vuyst, Van Kerrebroeck & Leroy, 2017 ; Siepmann et al, 2019 ). While Type II starters are easier to use at large scales of production because of their consistency, they impart specific flavor profiles and can produce a different crumb texture or structure, or loaf volume ( Guerzoni et al, 2007 ; Sterr, Weiss & Schmidt, 2009 ; Bender et al, 2018 ; Gaglio et al, 2018 ). Expanding on the analogy of trees in plantations, specific bacteria are added to Type II starters to achieve unique (i.e., extra sour) organoleptic properties and enhanced shelf life ( Gänzle & Zheng, 2019 ), because ultimately the dough will be supplemented with bakers’ yeast (or any other yeast which is acid-tolerant and an extreme CO 2 producer) to ensure a full, adequate rise.…”