Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

Hermann, Maria; Petermeier, Hannes; Vogel, Rudi F.

doi:10.1007/s00217-015-2444-8

Cited by 15 publications

(24 citation statements)

References 31 publications

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“…Instead, the concentrations of fructose increased, likely due to its continuous release from sucrose through invertase activity or by oxidation of mannitol by a polyol oxidoreductase [ 37 , 41 ]. Furthermore, the high concentrations of acetic acid and gluconic acid showed the oxidation of ethanol and glucose, respectively [ 37 , 55 ]. The increase, followed by a decrease, in the acetic acid concentrations in the case of the A. pasteurianus IMDO 386B-initiated sourdough productions, but not in those initiated with G. oxydans IMDO A845, corresponded with the capacity for overoxidation of acetic acid to carbon dioxide and water of the former strain [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

“…Indeed, AAB are present in certain sourdoughs, indicating their potential for acetic acid production [ 32 , 52 , 53 , 54 ]. Their application as starter cultures has been examined, mainly, regarding in situ production of exopolysaccharides [ 55 , 56 , 57 ]. Only few studies report on their flavor-forming potential [ 57 , 58 ].…”

Section: Introductionmentioning

confidence: 99%

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

et al. 2020

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“…Application by Jakob et al (2012) of purified levan (1% to 2% w/w) from AAB to a wheat bread system increased the bread volume, softened the crumb, and retarded staling (Jakob et al, 2012). Furthermore, in sucrose-supplemented spelt dough, a strain of Kozakia baliensis has been shown to produce up to 49 g/kg (of flour) EPS, followed by 33 g/kg in whole wheat, and 32 to 36 g/kg in wheat and rye doughs (Hermann, Petermeier, & Vogel, 2015). Ua-Arak, Jakob, and Vogel (2016) also demonstrated their potential for in situ application and ability to grow and produce EPS in a gluten-free (buckwheat) sourdough system, with levan productivity of between 16 and 20 g/kg, in molasses-supplemented flour (Ua-Arak et al, 2016).…”

Section: Levanmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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“…Sourdough fermentations can take place spontaneously or starter culture initiated, either submerged (liquid sourdoughs, laboratory, and industrial fermentations) or in solid state (firm sourdoughs, artisan bakeries) . Functional starter cultures of both LAB and AAB, which not only acidify the flour–water mixture but also make exopolysaccharide production possible, have been applied to sourdough production . Sourdough can be used as leavening agent, acidifier, or flavor carrier in the production of breads and other baked goods .…”

Section: Introductionmentioning

confidence: 99%

Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

et al. 2018

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Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

Cited by 15 publications

References 31 publications

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

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