Characterization of sourdough bread ferments made in the laboratory by traditional methods

Faïd, M.; Boraam, F.; Zyani, Ilham; Larpent, J. P.

doi:10.1007/bf01193176

Cited by 24 publications

(12 citation statements)

References 4 publications

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“…), others are slow acid‐producers, and others are able to survive in high acidic environments – thus emerging at the end of the dough fermentation process (Faid et al . ; Röcken and Voysey ; Corsetti and Settanni ; de Vuyst et al . ).…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, while further studies are needed, it is thought that lactic acid cocci play important roles within distinct stages of dough fermentation: some are expected mainly to be present at the first stage of dough fermentation (e.g., Leuconostoc spp. ), others are slow acid-producers, and others are able to survive in high acidic environments -thus emerging at the end of the dough fermentation process (Faid et al 1994;Röcken and Voysey 1995;Corsetti and Settanni 2007;de Vuyst et al 2009).…”

Section: Gram + Coccimentioning

confidence: 99%

“…It is wellestablished that they are typically complex microecosystems, in which a set of compatible strains of yeasts and LAB predominate, and thus play major roles, via both alcoholic and lactic fermentations (Corsetti et al 1998). Growth of these microorganisms is favored by the environmental conditions prevailing during the fermentation of dough, i.e., relative low temperature and high water-activity (Faid et al 1994), and their synergistic interactions contribute to the development of unique flavor and texture in the final product (Bennion 1967;Barber et al 1983;Boraam et al 1993;Collar et al 1994a,b;Almeida and Pais 1996a,b;Corsetti et al 1998).…”

Section: Introductionmentioning

confidence: 99%

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Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

Rocha

Malcata

2015

Journal of Food Quality

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Besides water, maize and rye flour are the main constituents of broa -a unique sourdough bread, manufactured following traditional protocols at the farm level in Portugal. Mother-dough, i.e., a piece of leavened dough kept aside from batch to batch under refrigeration conditions, constitutes the only starter culture used throughout breadmaking. Maize and rye flour, as well as mother-dough, were accordingly assayed for their microbiological profiles throughout storage time, to characterize the evolution in viability of the adventitious microorganisms: total viable counts, as well as viable yeasts, molds, gram-negative rods, gram-positive rods (endospore-forming and nonsporing) and gram-positive cocci (catalase + and catalase − ). In general, all microbial groups exhibited an outstanding resistance to storage, so use of mother-dough appears technologically effective in this form of breadmaking, and an appropriate storage of flour does not convey any important changes to their microbiological profile. PRACTICAL APPLICATIONSBroa is a traditional sourdough bread made of maize (Zea mays) and rye (Secale cereale) flour. It is widely manufactured at farm level in Northern Portugal following ancient manufacturing procedures, and has earned the food specialty status (with an Appellation d'Origine Protégée label already granted). This research is expected to contribute to a better understanding of its microbiological dynamics (and related chemistry), thus effectively supporting health claims associated with its consumption and rational optimization of its technological process -both of which, in turn, will help to expand its market and economic value. The practical purpose of this research is to study the behavior of microflora during the storage period of mother-dough and flour samples for broa. To date, no research work had specifically tackled on this topic, yet the importance of this traditional specialty bread in the Portuguese economy fully justifies allocation of resources to elucidate the effects of processing on the final product.

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Section: Resultsmentioning

confidence: 99%

Section: Gram + Coccimentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

Rocha

Malcata

2015

Journal of Food Quality

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“…The dominant microbiota of various sourdoughs has been thus comprehensively studied, being typically complex micro‐ecosystems with growth of microorganisms favored by low temperatures and high water activity prevailing during fermentation of dough (Faid et al . ; Corsetti et al . ; Arendt et al .…”

Section: Introductionmentioning

confidence: 99%

“…The vast literature regarding sourdough fermentation has consistently emphasized the importance of sourdough toward improvement of volume and crumb structure, flavor, nutritional attributes and shelf-life of bread. The dominant microbiota of various sourdoughs has been thus comprehensively studied, being typically complex micro-ecosystems with growth of microorganisms favored by low temperatures and high water activity prevailing during fermentation of dough (Faid et al 1994;Corsetti et al 1998;Arendt et al 2007). Nevertheless, the literature on this topic has mainly focused on wheat sourdough fermentations, and specifically on yeasts and Lactobacillus (and less frequently on other lactic acid bacteria [LAB]) as dominant microbial flora (Corsetti et al 1998;Arendt et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Microbial Ecology Dynamics in Portuguese Broa Sourdough

Rocha

Malcata

2016

Journal of Food Quality

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This research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram‐negative rods, endospore‐(non)forming Gram‐positive rods and catalase‐positive/negative Gram‐positive cocci. This less conventional approach unveiled the ubiquitous Bacillus genus throughout spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus and Bacillus were found to low levels after kneading, but became dominant by the end of regular (no aeration) fermentation. They apparently inhibit undesired rods and Staphylococcus, which were found to relatively high numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted for an important fraction of biodiversity, and pH decreased significantly reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of total viable counts, such a long‐term fermentation appeared to reach a quasi‐stationary state. Practical Applications Microbial studies encompassing a large set of culture media and incubation conditions were previously undertaken in samples of maize and rye flours, and sourdoughs for broa obtained from 14 artisanal producers and in two seasons. Microbial counts and identification unfolded a complex wild microbiota, and fermentation played a major effect upon all microbial groups. Flours and mother‐dough microbiota were characterized during storage afterward. A similar approach was followed here to ascertain the microbiological profile of a wide range of microorganisms throughout long‐term sourdough fermentation, in attempts to answer the questions: how microorganisms evolve, and how they respond to increasing aeration. These studies provide an innovative way to look at sourdough systems and microbial dynamics therein. Results showed the importance of increasing fermentation time to take full advantage of ecological competition against undesirable microorganisms, and emphasized the need for further studies to reveal the role of Bacillus in sourdough fermentations.

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Sourdough

Diowksz¹,

Ambroziak²

2006

Bakery Products

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Characterization of sourdough bread ferments made in the laboratory by traditional methods

Cited by 24 publications

References 4 publications

Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

Behavior of the Complex Micro‐Ecology in Maize and Rye Flour and Mother‐Dough for Broa Throughout Storage

Microbial Ecology Dynamics in Portuguese Broa Sourdough

Sourdough

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