Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Gänzle, Michael G.; Loponen, Jussi; Gobbetti, Marco

doi:10.1016/j.tifs.2008.04.002

Cited by 297 publications

(199 citation statements)

References 63 publications

Supporting

Mentioning

192

Contrasting

Unclassified

Order By: Relevance

“…Yeast consumes amino acids during growth, and the amino acid levels increase only after the yeast growth has ended. The hydrolysis of peptides (secondary proteolysis) by sourdough lactobacilli accumulates amino acids in the dough in a strain dependent manner, whereas yeast decreases amino acid levels in dough [53,54].…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

View full text Add to dashboard Cite

The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

show abstract

Section: Resultsmentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

View full text Add to dashboard Cite

show abstract

“…Lactobacilli metabolize proteins by extracellular proteases, followed by peptide transport and intracellular hydrolysis of peptides (67)(68)(69). Lactobacilli harbor a broad array of strain-specific genes coding for intracellular peptidases (Fig.…”

Section: ϫ4mentioning

confidence: 99%

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Zheng

Ruan

Sun

et al. 2015

Appl Environ Microbiol

216

210

View full text Add to dashboard Cite

cLactobacilli are used widely in food, feed, and health applications. The taxonomy of the genus Lactobacillus, however, is confounded by the apparent lack of physiological markers for phylogenetic groups of lactobacilli and the unclear relationships between the diverse phylogenetic groups. This study used the core and pan-genomes of 174 type strains of Lactobacillus and Pediococcus to establish phylogenetic relationships and to identify metabolic properties differentiating phylogenetic groups. The core genome phylogenetic tree separated homofermentative lactobacilli and pediococci from heterofermentative lactobacilli. Aldolase and phosphofructokinase were generally present in homofermentative but not in heterofermentative lactobacilli; a twodomain alcohol dehydrogenase and mannitol dehydrogenase were present in most heterofermentative lactobacilli but absent in most homofermentative organisms. Other genes were predominantly present in homofermentative lactobacilli (pyruvate formate lyase) or heterofermentative lactobacilli (lactaldehyde dehydrogenase and glycerol dehydratase). Cluster analysis of the phylogenomic tree and the average nucleotide identity grouped the genus Lactobacillus sensu lato into 24 phylogenetic groups, including pediococci, with stable intra-and intergroup relationships. Individual groups may be differentiated by characteristic metabolic properties. The link between phylogeny and physiology that is proposed in this study facilitates future studies on the ecology, physiology, and industrial applications of lactobacilli. Lactobacilli are significant members of animal and human microbiota and of the plant phyllosphere. Owing to their stable association with humans as well as raw material for food production, lactobacilli also occur in many or most food fermentations. Lactobacilli are at the interface of aerobic and anaerobic life. Many lactobacilli retain the conditional capacity for respiration (1), but their ecology and physiology are mainly related to the fermentative conversion of sugars to organic acids (2, 3). Lactobacilli employ the Embden-Meyerhof pathway (glycolysis) and/or the phosphoketolase pathway for conversion of hexoses (2). These pathways have a low energetic efficiency; lactobacilli compensate for this disadvantage by rapid depletion of carbon sources and by accumulation of organic acids to inhibit competitors. The evolution and ecology of lactobacilli are shaped by niche adaptation and reduction of genome size (4). Many species, e.g., Lactobacillus plantarum, maintain a genetic diversity that enables occupation of diverse ecological niches (5). Other species are highly specialized and reduce their genomes more extensively. Examples include the insect-associated Lactobacillus fructivorans (6); Lactobacillus iners, a species specialized for the female human urogenital tract (7); and Lactobacillus reuteri, a host-specific intestinal symbiont of vertebrate animals (8). Lactobacillus delbrueckii has undergone a very recent reduction of genome size to adapt to dairy fermentations ...

show abstract

“…Also, all firm sourdoughs contained a higher concentration of FAA than liquid sourdoughs. Notwithstanding the contributions of cereal proteases and the metabolism of free amino acids by yeasts, secondary proteolysis by sourdough lactic acid bacteria is another metabolic activity that contributes to the development of typical sourdough baked good flavors (8,59).…”

Section: Firm-and Liquid-sourdough Fermentationmentioning

confidence: 99%

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

Self Cite

View full text Add to dashboard Cite

c Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time.

show abstract

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Cited by 297 publications

References 63 publications

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Contact Info

Product

Resources

About