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

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

doi:10.3390/microorganisms8101534

Cited by 11 publications

(11 citation statements)

References 85 publications

(161 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, in all these cases, a continuous agitation was applied to provide oxygen for the AAB growth. Also, AAB may contribute to the coloration of the bread crumb, likely by the production of dihydroxy acetone, hence enabling to produce brown wheat breads (Comasio et al 2020b).…”

Section: Acetic Acid Bacteriamentioning

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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Acetic Acid Bacteriamentioning

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

Self Cite

View full text Add to dashboard Cite

show abstract

“…Recently, AAB have also been considered useful starters for the production of desired metabolites [7]. Accordingly, Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans 3 of 13 IMDO A845 strains were tested for type II sourdough production processes and the latter, in particular, had an attractive impact on the production of volatile organic compounds [7].…”

Section: Sourdough Technologymentioning

confidence: 99%

“…In addition to these microorganisms, Proteobacteria may also be present, specially at the beginning of fermentation [5,6]. Among them, acetic acid bacteria (AAB), such as those belonging to Gluconobacter sp., Acetobacter sp., and Komagataeibacter sp., allow faster acidification of the dough and influence the volatile attributes of the final product [7][8][9][10]. The indigenous microflora of sourdough is the result of the microbial interaction among microorganisms coming from the flour, the bakery environment, and the vegetable matrices, such as fruits, must, or vinegar, which can be added to the original mixture to accelerate the start-up of fermentation [11].…”

Section: Introductionmentioning

confidence: 99%

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

et al. 2021

View full text Add to dashboard Cite

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

show abstract

“…For the determination of the total titratable acidity (TTA), 10 g of freeze-dried sourdough was mixed with 90 mL of distilled water. TTA was evaluated using an automatic titrator (TitroLine Easy, Schott Instruments, Mainz, Germany) and the results were expressed as the volume of NaOH 0.1N (mL) required to reach the pH value of 8.5 [53,54].…”

Section: Materials Microorganisms and Culture Conditionsmentioning

confidence: 99%

“…Our results suggested that an extension of the incubation time up to 96 h could result in higher levels of TTA, depending on the LAB strains used as inoculum. In a work from Comasio et al [54], the TTA values above 10.0 mL NaOH 0.1N were obtained with some selected Lactobacillus spp. strains, after 72 h of fermentation at 30 • C of a wheat-based sourdough.…”

Section: Selection Of the Most Important Fermentation Parameters By Plackett-burman Design (Pbd)mentioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

View full text Add to dashboard Cite

Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

show abstract

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

Cited by 11 publications

References 85 publications

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

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

Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

Contact Info

Product

Resources

About