Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

Collar, Concha

doi:10.1177/108201329600200601

Cited by 56 publications

(12 citation statements)

References 27 publications

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“…This indicates that bread made from rice bran sourdough with high to moderate acid content will have better textural properties. The trend of lactic acid values recorded for rice bran sourdough in this study was incongruent with that of Collar (1996).…”

Section: Organic Acids Ethanol and Sugar Contents Of The Rice Bran Scontrasting

confidence: 70%

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Hanis-Syazwani¹,

Bolarinwa²,

Lasekan³

et al. 2018

Food Res.

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The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and wheat bran for sourdough production. Rice and wheat bran sourdough and non-fermented rice and wheat bran were mixed with wheat flour at 10% substitution level for bread production. Results showed that rice bran fermented with L. plantarum had the best physicochemical properties compared to rice bran sourdough produced by other LAB or mixed culture. The specific volume of bread sample made with rice bran sourdough (4.65 cm 3 /g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm 3 /g) and nonfermented bran (3.74 -4.24 cm 3 /g), but not significantly different from the control (100% wheat) bread (4.85 cm 3 /g). The crumb colour of the rice bran and rice bran sourdough substituted bread was lighter than that of the other bread samples. Crust colour of all the bread samples was not significantly different (p > 0.05). At the end of 6 days storage period, bread samples from control and wheat bran sourdough were firmer than that from rice bran sourdough, however, crumb firmness values were highest in non-fermented bran substituted bread. Sensory analysis result revealed that rice bran sourdough bread was more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran substituted bread.

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Section: Organic Acids Ethanol and Sugar Contents Of The Rice Bran Scontrasting

confidence: 70%

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Hanis-Syazwani¹,

Bolarinwa²,

Lasekan³

et al. 2018

Food Res.

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“…If looking at the values obtained within one type of inoculum, significantly higher values were detected in samples produced at 35 °C, which was especially denoted in sample 0:100 containing only kefir grains. Since ethanol is produced by yeasts which were present in kefir grains, they could have inhibited metabolic activities of lactic acid and/or acetic acid producing strains, as Collar (1996) previously indicated. Accordingly, TA was lower in samples produced by innocula containing solely and/or higher amounts of kefir grains ( Table 1).…”

Section: Resultsmentioning

confidence: 85%

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

et al. 2017

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The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of kefir grains and starter culture received the highest scores at sensory evaluation and showed the best potential for optimizing the further use. Further investigations need to focus on examining kefir properties during the storage period, especially regarding microbiological and sensory properties, ethanol content and texture profile.

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“…Our results for kefir samples pH and their variation are well in agreement with the study of Irigoyen et al (2005) that reported no significant change in pH of kefir samples during the storage probably due to the yeasts presence. Our findings for pH during cold storage time can be discussed by the fact that lactic acid bacteria activity decrease in the presence of yeasts (Collar, 1996) resulting in less lactic and acetic acids production. In other hands, dietary fibres such as galactooligosaccharides improve the probiotic growth without significant decrease in pH (Mei, Carey, Tosh, & Kostrzynska, 2011).…”

Section: Microbial Analysesmentioning

confidence: 75%

“…It seems lactic fermentation has been completed by the day 7. This could be explained by slower fermentation of lactic acid bacteria in the presence of yeast in kefir (Collar, 1996). Our results are in agreement with the theory suggesting a symbiotic relationship between yeast and bacteria in kefir in which they can survive and propagate by using each other's bio-products as a nutrient (Viljoen, 2001).The theory suggests that lactic acid bacteria produces galactose which can be digested by yeast which in turn can produce vitamins which boost the growth of the lactic acid bacteria.…”

Section: Microbial Analysesmentioning

confidence: 99%

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

HadiNezhad¹,

Duc²,

Han³

et al. 2013

JFR

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This study investigated the capability and efficiency of flaxseed soluble dietary fibre /mucilage to enhance bacterial survival and growth in kefir as well as the antioxidant activity of the mucilage. Crude flaxseed mucilage was extracted using a microwave method, followed by enzymatic and dialysis treatments to obtain pure mucilage. The antioxidant activities of the pure and crude mucilage were measured using different assays. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, supplemented with probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and pure or crude flaxseed mucilage during 28 cold storage periodat 4 ºC. The results showed that for all kefir samples, the total bacteria counts were above7.9 log cfu/mL at the end of cold storage period. However, kefir samples supplemented with pure flaxseed mucilage enhanced significantly (P < 0.05) higher viability of bacteria (9.5 log cfu/mL) and acidity (0.78% TTA). An overall pH decline of 0.2 was observed during cold storage period. The total phenolic content (TPC) in crude mucilage was significantly (P < 0.05) higher than pure mucilage (10.5 ± 0.2 and 5.7 ± 0.1 mg Gallic acid equivalent /g flaxseed, respectively). The mucilage from crude flaxseed exhibited strong antioxidant activity; Oxygen Radical Absorbance Capacity (ORAC) value of 51.2 ± 3.3 μmol Trolox equivalent /g, 53.7 ± 2.8% discoloration for 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 68.3 ± 9.2% β-Carotene bleaching which was well in agreement with high TPC. This study demonstrated that flaxseed mucilage acts as a good source of prebiotic, enhancing lactic acid bacteria growth in kefir model in addition of their high antioxidant beneficiary.

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Cited by 56 publications

References 27 publications

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter

Flaxseed Soluble Dietary Fibre Enhances Lactic Acid Bacterial Survival and Growth in Kefir and Possesses High Antioxidant Capacity

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