Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

Ventimiglia, Giusi; Alfonzo, Antonio; Galluzzo, Paola; Corona, Onofrio; Francesca, Nicola; Caracappa, Santo; Moschetti, Giancarlo; Settanni, Luca

doi:10.1016/j.fm.2015.04.011

Cited by 64 publications

(57 citation statements)

References 66 publications

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“…Thus, regarding the acidification of the doughs, the liquid starter culture behaved like a mature sourdough inoculum. Furthermore, the chemical analyses showed levels of lactic and acetic acid comparable to those reported by Ventimiglia et al (2015) for the sourdoughs produced in Sicily. The resulting FQ of all doughs reached at the end of the fermentation period was in the range considered to affect positively the aroma profile and the structure of sourdough breads (Spicher, 1983).…”

Section: Discussionsupporting

confidence: 81%

“…The values of pH and TTA registered after fermentation were comparable to those commonly found in mature durum wheat sourdoughs (Minervini et al, 2012a;Pepe et al, 2013;Rizzello et al, 2015;Ventimiglia et al, 2015). Thus, regarding the acidification of the doughs, the liquid starter culture behaved like a mature sourdough inoculum.…”

Section: Discussionsupporting

confidence: 73%

“…First of all, they can increase the FQ due to the production of high amount of lactic acid and do not contribute to the production of CO 2 and, secondly, they are provided by the Sicilian durum wheat semolina . For example, the species Lactobacillus plantarum has been recently reported to codominate with the heterofermentative species during the production of sourdough in different areas of western Sicily (Ventimiglia et al, 2015). Thus, it was not added in this study to promote the stabilization of a specific consortium of the solely obligately heterofermentative species.…”

Section: Discussionmentioning

confidence: 99%

“…The chemical determinations were carried out by high performances liquid chromatography as described by Alfonzo et al (2013) on sourdough samples (10 g) homogenised with distilled H 2 O (90 mL) with a Sorvall Omni-Mixer (Dupont Instruments, Newtown, CT) and treated as reported by Ventimiglia et al (2015). Data were acquired and processed with the PerkinElmer software specific to the HPLC instrument (TotalChrom Workstation 2008 rev.…”

Section: Analysis Of Sourdoughsmentioning

confidence: 99%

“…Although bread is generally produced with the flour from common wheat (Triticum aestivum L), for this reason also called "bread wheat", the use of semolina from durum wheat (Triticum durum Desf) in bread production is quite common in southern Italy (Corsetti et al, 2001;Quaglia, 1988). Several typical breads produced in Sicily are made with semolina applying the sourdough technology (Ventimiglia et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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Section: Discussionsupporting

confidence: 81%

Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Section: Analysis Of Sourdoughsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Messina,

Cano,

Silvio

et al. 2024

Food Science & Nutrition

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Triticale (×Triticosecale) is a hybrid between wheat (Triticum spp.) and rye (Secale cereale), producing higher grain yields than wheat in challenging environments. Triticale grain is also highly nutritious. Thus, the potential of triticale grain for an expanded range of food applications should be explored. Sourdough bread has unique functional and nutritional properties, but understanding the effects of partial substitution of triticale for wheat flour and varying levels of dough moisture content on sourdough quality requires further research. The aim of this study was to evaluate the wholegrain flour of contrasting triticale cultivars in comparison to that of a common wheat cultivar in commercial sourdough breadmaking. Two triticale cultivars (Goanna and Hawkeye, selected from a panel of Australian genotypes) and one wheat cultivar (Scout) were grown in a field trial in northern NSW, Australia. Differences in quantitative texture and color parameters of the dough and sourdough bread resulting from (1) substitution of commercial wholemeal wheat flour with different proportions of wholegrain triticale or wholegrain wheat (Scout) flour (0%, 60%, 70%, 80%, and 90%) and (2) varying the amount of water included in the dough preparation (70%, 80%, 90%, and 100 g water/100 g flour) were determined. Replacement of wholemeal wheat flour with 60% wholegrain Goanna flour (protein content 12.76%; c.f. 11.50% for Hawkeye, 12.40% for Scout), and addition of 100 g water/100 g flour in the dough preparation gave the highest quality sourdough bread based on specific volume, texture, and color parameters and had similar properties to the control made from wheat alone.

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Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

et al. 2021

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BACKGROUND Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid‐state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation. For LA production, two Lactobacillus strains were assayed and the effects of the supplementation of the hydrolysate with a nitrogen source and the mode of pH regulation of the fermentation were investigated. Moreover, a kinetic model for LA fermentation by Lactobacillus plantarum of ESBPP hydrolysates was developed. RESULTS L. plantarum produced a LA concentration 34% higher than that produced by L. casei. The highest LA concentration (30 g L−1) was obtained with L. plantarum when the hydrolysate was supplemented with 5 g L−1 yeast extract and the pH was controlled with CaCO3. The concentration of acetic acid differed depending on the concentration of CaCO3 added, producing its maximum value with 27 g L−1 CaCO3. The proposed kinetic model was able to predict the evolution of substrates and products depending on the variation of the pH in the hydrolysate, according to the amount of CaCO3 added. CONCLUSIONS ESBPP can be revalorised to produce LA. A pure LA stream or a mixture of LA and acetic acid, depending on the pH control method of the fermentation, can be produced. Thus, this control is of great interest depending on the destination of the effluent. © 2020 Society of Chemical Industry

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Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

Cited by 64 publications

References 66 publications

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Wholegrain triticale sourdough: Effects of triticale:Wheat flour ratio and hydration level on bread quality

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production

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