Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Aplevicz, Krischina Singer; Mazo, Jaciara Zarpellon; Ilha, Eunice Cassanego; Dinon, Andréia Zilio; ́Anna, Ernani Sebastião Sant

doi:10.1590/s1984-82502014000200011

Cited by 27 publications

(10 citation statements)

References 24 publications

(20 reference statements)

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“…Unlike LAB, the microbial profile for yeast is more homogeneous as there are fewer yeast species [ 93 ]. Among them, S. cerevisiae , a facultative anaerobe that metabolises glucose with and without oxygen [ 94 ] is most often isolated from several studies of sourdough [ 10 ] which included the wheat sourdough [ 14 , 56 , 64 , 74 , 79 , 95 ], rye sourdough [ 56 , 74 , 84 , 85 ], sorghum sourdough [ 59 , 89 ], corn sourdough [ 86 ], rice sourdough [ 88 ] and as well as sourdough from composite flour (wheat, rye and grapes) [ 92 ].…”

Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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“…bulgaricus. Furthermore, the research conducted by Aplevicz et al [25] demonstrates the presence of Lactobacillus paracasei and S. cerevisiae from the Brazilian sourdough. A similar research in Tunisia on raw camel milk to study the suitability of the strains for preparing of fermented dairy products, led to isolation hemofermentative and hetrofermentative L. plantarum, Lactobacillus brevis and Lactobacillus pentosus strains [14].…”

Section: Resultsmentioning

confidence: 99%

Characterization of <em>Lactobacillus, Bacillus</em> and <em>Saccharomyces</em> isolated from Iranian traditional dairy products for potential sources of starter cultures

Rahmati

2017

AIMS Microbiology

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The aim of the present study was to investigate technological properties of starter strains from traditional dairy products collected from five villages of Lorestan province in Iran. Thirty five samples were cultured on selective media (MRS broth, Nutrient Broth and YGC and then typical colonies checked for morphological features and eventually eighty two strains selected for further examination. The strains were evaluated for Hydrolysis of casein, starch and citrate, growth at 15 and 45 °C, growth in 4 and 6.5% NaCl, resistance to antibiotics (ampicillin, bacitracin, chloramphenicol, erythromycin, gentamicin, penicillin, novobiocin, nalidixic acid) proteolytic and lipolytic and acidification activities. Sixteen strains chosen according to the difference in cell morphology and were identified using API galleries and ability to metabolize various carbohydrates, which consequently, led to identifying seven Lactobacillus casei , five Lactobacillus plantarum , two Saccharomyces cerevisiae and two Bacillus subtilis. In general, two strains of L. casei AKL2, DDL2, two strains of L. plantarum SYL5, ACL4 and one strain of S. cerevisiae DDy2 was demonstrated the most important technological characterization that suitable for using as starter cultures.

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“…Para a contagem das bactérias lácticas, 25g da massa ácida foram diluídas em 250mL de solução salina (10 g/L), seguida de sucessivas diluições. As suspensões contendo as bactérias foram plaqueadas em meio de cultura seletivo para bactérias lácticas (Agar MRS NCM190, Neogen, Indaiatuba -SP, Brasil), incubadas a 30±1°C por 48 horas, ao fim das quais foi realizada a contagem das unidades formadoras de colônia (Aplevicz, Mazo, Ilha, Dinon, & Sant´Anna, 2014).…”

Section: Avaliação Da Massa áCida E Dos Pães De Formaunclassified

Utilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de forma

Neves

Gomes

Carmo

et al. 2020

RSD

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A busca por alimentos com sabor diferenciado e menor utilização de aditivos torna a elaboração de pães a partir de massas ácidas uma tecnologia pomissora. Somado a isso, a adição de frutos ao pão é uma forma de obtenção de produtos com interessantes aspectos tecnológicos, sensoriais, nutricionais e funcionais. Assim, objetivou-se nessa pesquisa, a elaboração de pães com a utilização de fermentação natural (massa ácida) e adição jabuticaba. Foram preparadas quatro massas ácidas, integral e refinada, com e sem adição de jabuticaba. As massas foram alimentadas durante 16 dias e utilizadas como inóculo para a fermentação de pães. Foram preparadas também duas formulações padrão, uma integral e outra refinada, totalizando seis formulações. As massas ácidas obtidas foram avaliadas quanto ao pH e contagem de bactérias lácticas e os pães quanto ao volume específico, umidade, acidez total, pH, textura instrumental, atividade de água, avaliação de imagem das fatias, capacidade antioxidante e avaliação sensorial. Os dados obtidos foram submetidos à ANOVA e as médias ao teste t de Tukey. Os pães com massa ácida apresentaram menores volumes específicos e maior acidez em relação às formulações padrão. A utilização de farinha integral, massa ácida e jabuticaba resultou em maiores capacidades antioxidantes. A coloração dos pães acrescidos de jabuticaba se distanciou muito da formulação padrão, o que causou um estranhamento por parte dos consumidores, que avaliaram esses pães com notas menores para coloração, aparência, impressão global e intenção de compra, embora, a partir das notas obtidas, ainda possam ser considerados como bem aceitos.

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Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Cited by 27 publications

References 24 publications

Sourdough Microbiome Comparison and Benefits

Sourdough Microbiome Comparison and Benefits

Characterization of <em>Lactobacillus, Bacillus</em> and <em>Saccharomyces</em> isolated from Iranian traditional dairy products for potential sources of starter cultures

Utilização de fermentação natural e jabuticaba (Plinia cauliflora) para melhoria das características de pães de forma

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