Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

Comasio, Andrea; Kerrebroeck, Simon Van; Vuyst, Luc De

doi:10.1016/j.ijfoodmicro.2020.109020

Cited by 17 publications

(10 citation statements)

References 58 publications

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“…On the other hand, unlike cereals, some ingredients like fermented apple juice, yoghurt and grape may contain insufficient substrates to sustain self-fermentation. Therefore, they are often incorporated into sourdough as an additional inoculum to form composite sourdough and have shown an enhanced microbial diversity [ 91 , 96 ]. Lb.…”

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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“…In addition to the above factors, mixing practices, grain/flour milling practices, other storage practices, the starter’s immediate environment, the scale of bread production, and the use of adjuncts can also influence the microbial ecology of a sourdough starter ( De Vuyst et al, 2014 ; Michel et al, 2019 ). Adjuncts, such as fruit juice, honey, and macerated fruit can influence the microorganisms in sourdough and result in a different metabolic potential of the starter ( Minervini et al, 2016 ; Comasio, Van Kerrebroeck & De Vuyst, 2021 ). However, the effects of adjuncts on the sensory properties of Type I starters is minimally understood.…”

Section: Sourdough Starter Maintenance As “Land Management”mentioning

confidence: 99%

“…The relative abundance of LAB in sourdough starters, compared to other bacterial taxa, has also been observed to influence flavor ( Reese et al, 2020 ), and some specific bacterial species have been linked to sour, roasty, and generally “improved” flavors ( Thiele, Gänzle & Vogel, 2002 ; De Vuyst & Neysens, 2005 ; Ravyts & De Vuyst, 2011 ). There is also evidence to suggest that bacteria such as Leuconostoc mesenteroides and other LAB species can produce dextrans and diacetyl, contributing enhanced bread texture and buttery flavors, respectively ( Decock & Cappelle, 2005 ; Lacaze, Wick & Cappelle, 2007 ; Chen, Levy & Gänzle, 2016 ; Comasio et al, 2019 ; Comasio, Van Kerrebroeck & De Vuyst, 2021 ).…”

Section: Sourdough Sensory Qualitymentioning

confidence: 99%

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

Calvert

Madden

Nichols

et al. 2021

PeerJ

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The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.

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“…The one and only spontaneous step that may or may not have been used to start the backslopping cycle is insignificant in this respect, as long as the mature sourdough is robust enough to withstand new refreshments, either to maintain the sourdough or to switch to other flour and/or non-flour ingredients, DYs, etc. (Di Cagno et al 2014;Lhomme et al 2014;Comasio, Van Kerrebroeck, and De Vuyst 2021). Yet, ingredients, environmental conditions, fermentation strategies, sourdough maintenance practices, and (multi)species interactions can impact the taxonomic structure of the microbial communities involved (Van Kerrebroeck, Maes, and De Vuyst 2017;Landis et al 2021).…”

Section: Sourdough Productions With Added Non-flour Ingredientsmentioning

confidence: 99%

“…The addition of citrate in the presence of a citrate-positive LAB strain, for instance the homofermentative Coml. crustorum LMG 23699, enables the production of not only acetic acid and lactic acid, but also acetoin and diacetyl (Figures 4 and 6;Van Kerrebroeck et al 2018a, 2018bComasio et al 2019;Comasio, Van Kerrebroeck, and De Vuyst 2021). In particular, diacetyl, which is responsible for a buttery aroma, may have interesting applications in bread products, at least when it can be produced in concentrations that are higher than those present naturally and above the flavor threshold.…”

Section: Citratementioning

confidence: 99%

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

Vuyst

Comasio

Kerrebroeck

2021

Critical Reviews in Food Science and Nutrition

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Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). in traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.

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Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

Cited by 17 publications

References 58 publications

Sourdough Microbiome Comparison and Benefits

Sourdough Microbiome Comparison and Benefits

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

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