Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Sidari, Rossana; Martorana, Alessandra; Zappia, Clotilde; Mincione, Antonio; Giuffré, Angelo Maria

doi:10.3390/foods9091258

Cited by 23 publications

(14 citation statements)

References 111 publications

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“…It has been largely demonstrated that lactic acid fermentation improves sensory characteristics, nutritional quality, texture and safety of starch-containing vegetables including cereals [ 7 ]. Strong scientific evidence support the beneficial effects of lactic acid bacteria fermentation in cereal matrices by enhancing the content and bioavailability of phenolic compounds, γ-aminobutyric acid (GABA) and antioxidant, anti-hypertensive and anti-inflammatory activities [ 8 , 9 , 10 ]. A number of recent investigations have evidenced that cereals are good fermentable substrates for lactic acid bacteria (LAB) that can be used as raw materials for development of probiotic beverages with enhanced nutritional properties [ 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

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This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Aparicio-García¹,

Martínez‐Villaluenga²,

Frı́as³

et al. 2021

Foods

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“…commensal partner, which apparently neither elicit metabolic stress nor stimulation to F. sanfranciscensis, while the S. cerevisiae sourdough isolate rather showed competitive characteristics [23]. F. sanfranciscensis is in general nutrient competition with the S. cerevisiae, namely for maltose and sucrose, while the maltose-negative K. humilis prefers glucose [44]. Also, general mechanisms of redox-balance, e. g. thiol-metabolism, likely differ between yeast genera, and between F. sanfranciscensis strains, and may contribute to the strain-specific behavior observed [13,14].…”

Section: Discussionmentioning

confidence: 95%

Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation

Rogalski

Ehrmann

Vogel

2021

Eur Food Res Technol

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Fructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. sanfranciscensis, as well as preferences for a life with or without a specific yeast. In this study representative, differently behaving strains were studied in media with different sugars and electron acceptors, and in rye sourdough fermentations in the presence and absence of K. humilis or S. cerevisiae. Strain-specific differences were observed in sugar and organic acids spectra in media, and in sourdoughs with F. sanfranciscensis strains in combination with K. humilis or S. cerevisiae. F. sanfranciscensis TMW 1.1150 proved dominant in the presence and absence of any yeast because it most effectively used maltose. Its maltose fermentation was unaffected by electron acceptors. F. sanfranciscensis TMW 1.2138 was the weakest maltose fermenter and incapable of glucose fermentation, and evidently not competitive against the other strains. F. sanfranciscensis TMW 1.392 was the most versatile strain regarding the utilization of different carbohydrates and its ability to exploit electron acceptors like fructose and oxygen. In sourdoughs without yeasts, it outcompeted other strains. The metabolism of F. sanfranciscensis TMW 1.907 was stimulated in combination with S. cerevisiae. In competitive trials, it was assertive only with S. cerevisiae. The intra-species differences in carbohydrate metabolism can widely explain the differences in their behavior in sourdough fermentation. Interaction between F. sanfranciscensis and the yeasts was strain specific and supposedly commensal with K. humilis and rather competitive with S. cerevisiae.

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“…In addition, lactic acid bacteria present in yogurt also provide healthy bioactive compounds with antioxidant properties and act as probiotics (Zhang et al, 2011). The positive effect of lactic acid bacteria is also observed in bread made with sourdought in which Sidari et al (2020) found that lactic acid bacteria is associated with the presence of phenolic compounds with antioxidant activity. Thus, yogurt is considered a food that must be part of a balanced diet throughout all stages of life.…”

Section: Introductionmentioning

confidence: 81%

Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

et al. 2020

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The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the normal syneresis of low-fat yogurt and without increasing the protein content that happen with the addition of skim milk powder. Yogurts made with microbial transglutaminase with HTST treatment showed significantly lower whey odor than yogurt fortified with skimmed milk powder. The application of microbial transglutaminase is a useful treatment for improving textural properties of low-fat yogurt with the usual pasteurization treatment applied in the dairy industry.

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Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread

Cited by 23 publications

References 111 publications

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation

Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

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