Production of wheat bread without preservatives using sourdough starters

Abstract

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected strains Lactobacillus brevis LBRZ7, L. buchneri LBRZ6, L. plantarum X2, L. paracasei RN5, L. sanfranciscensis R and L. fermentum LBRH10 and the probiotic strain Propionibacterium freudenreichii ssp. shermanii NBIMCC 327. The starter sourdoughs that include Propionibacterium freudenreichii ssp. shermanii NBIMCC 327 had greater antimicrobial activity against saprophytic microorganisms: Bacillus subtilis, B. mesentericus, Aspergillus niger, Penicillium sp. and Rhizopus sp., but none of them inhibited the growth of bakery yeasts Saccharomyces cerevisiae. It was established that in order to prevent bacterial spoilage 10% of the selected starter sourdoughs had to be added in the breadmaking process, while for prevention of mold spoilage the necessary amount of starter sourdough had to be between 15% and 20%.The application of the developed starters for the production of wheat bread guarantees longer shelf life and no adverse alterations in the features of the final bread.

The Foodborne Strain Lactobacillus fermentum MBC2 Triggers pept-1-Dependent Pro-Longevity Effects in Caenorhabditis elegans

“…It is a natural inhabitant of the gastrointestinal tract and is often isolated from both human biological samples (i.e., human breast milk and feces) as well as from dairy and non-dairy sources. L. fermentum is one of the most common cultivable and predominant microbes in fermented dairy products and is usually employed as a starter culture during various food fermentation processes, including cheeses [7,8] or sourdough [9,10]. The uniqueness of certain strains is to survive the harsh gastrointestinal (GI) tract conditions, such as low pH and high bile concentration, transiently colonizing the host gut, where they can exert health-promoting activities.…”

Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough

“…In addition, sourdough can increase the shelf-life, by protecting bread from mold and bacterial spoilage and by retarding the staling process, probably through a modulation of the interaction between biopolymers and water (Arendt, http://dx.doi.org/10.1016/j.foodchem.2015.04.041 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved. Ryan, & Dal Bello, 2007;Cizeikiene, Juodeikiene, Paskevicius, & Bartkiene, 2013;Denkova et al, 2014). The majority of such effects have been attributed to the low pH value, caused by lactobacilli (LAB) producing lactic acid and other organic acids.…”

Controlling the Risk of Bacillus in Food Using Berries

“…Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry [1]. Functional food according to the European Commission Concerted Action on Functional Food Science in Europe (FuFoSE) and the International Life Sciences Institute (ILSI) is a food that beneficially affects one or more target functions in the body beyond adequate nutritional effects in a way that is relevant to either an improved state of health and well-being and/or reduction of a disease risk [2]. A food can be made functionally by increasing the concentration, adding, or improving the bioavailability of a particular component [3].…”