Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Abstract

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

“…Interestingly, cakes are essential for celebrating various types of occasions, favored for children, serving consumers with wide age-grouping, used as a snack between diets, or as desserts post meals during dine-out. However, to help customers fulfill their nutritional requirements, food fortification is a helpful and valuable technique [ 38 , 39 , 40 , 59 ]. Fortification is not materializing as one single issue to that purpose, but also coexists for dietary diversification and supplementation approaches.…”

“…Particular attention needs to be paid to the milling process (both for wheat and for BPF) [ 37 ], dough rheology [ 4 , 5 ], and final cake characteristics [ 4 , 5 ]. Moreover, to the best of the authors’ knowledge, the literature review mainly highlighted the substitution of WF with interesting alternative flours like insects [ 38 , 39 ], legumes [ 40 ], and other by-products [ 41 ], but only a few studies considered substitutions with BPF flours, which need further investigation, thus motivating this work. Therefore, this study aimed to investigate the effects of WF substitution with 5%, 10%, and 15% of BPF on the chemical composition, minerals, and amino acids content, total phenolic content (TPC), and antioxidant activity (AOA); rheological parameters of different substituted flour and sensory evaluation of baked cakes were performed as well.…”

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

“…This has increased significantly the research efforts for alternative, cheaper, and more sustainable sources of protein. In this context, insects and legumes seem to be the best opportunities in breadmaking [48][49][50][51][52][53][54][55][56].…”

“…In relation to the use of chickpea in breadmaking, the literature review did not highlight only positive effects on the environment. Galli et al (2020) [51] highlighted the interesting capacity of indigenous Weissella confusa, isolated from chickpea sourdough, to produce, in situ, bacterial exopolysaccharides. Moreover, [50] found that the substitution with 5% of chickpea flour proved to be an excellent technological improver for ancient wheat flour.…”

Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their by-products as carbon source

“…The use of lactic acid bacteria (LAB) in the agri-food industry has evolved exponentially over the years as they possess technological properties that can be exploited at the industrial level. These include proteolytic, cellulolytic, flavoring, amylolytic, texturizing, but also their ability to produce lactic acid ( Elmaged et al., 2015 ; Herdian et al., 2018 ; Galli et al., 2020 ). Indeed, lactic acid (LA) is an organic compound that plays a role in multiple biochemical processes; it has various applications cosmetic, pharmaceutical, chemical and food industries ( Mohan et al., 2015 ; Battula et al., 2018 ; Abedi and Hashemi, 2020 ).…”