Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

Abstract

Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.

Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

“…TR116 revealed similar behavior regarding glucose, fructose and maltose consumption during wheat sourdough fermentation and a high ability to produce mannitol [29]. Leuconostoc citreum DCM65 was also effective in mannitol and acetic acid production in wheat sourdough by fructose consumption [32]. When fava beans were inoculated with Leuconostoc citreum TR116 to obtain sourdough, glucose, fructose and sucrose were metabolized.…”

“…Leuconostoc citreum TR116 revealed similar behavior regarding glucose, fructose and maltose consumption during wheat sourdough fermentation and a high ability to produce mannitol [ 29 ]. Leuconostoc citreum DCM65 was also effective in mannitol and acetic acid production in wheat sourdough by fructose consumption [ 32 ].…”

“…For instance, inoculation of Leuconostoc citreum DCM65 in wheat flour resulted in high mannitol production, and a positive correlation between mannitol and acetic acid amounts was also found. Moreover, this strain was able to counterbalance the negative effects of sugar reduction in soft buns due to its capacity to produce both mannitol and EPS [ 32 ].…”

Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

“…Functional LAB as starter cultures used in sourdough fermentation have been researched for years [32,75]. Acidification caused by LAB in sourdough is a central aspect in activating several cereal enzymes and synthesizing microbial active metabolites, positively influencing the derived products' nutritional/functional and health-promoting benefits [1].…”

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory

“…In this study, only the cotyledons without shells were used, and the centrifugation parameters varied: 15 min at 17,000× g at 4 • C. High-performance liquid chromatography (HPLC) was performed on an HPLC system (Agilent 1260). The same columns were used as described by Müller et al (2022) [45]. Organic acids (citric acid, lactic acid, and acetic acid), saccharose, and glucose were analyzed with ROA-Organic Acid H+ column and fructose with Rezex RPM monosaccharides.…”