Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Xu, Dan; Zhang, Yao; Tang, Kaixing; Hu, Ying; Xu, Xueming; Gänzle, Michael G.

doi:10.3389/fmicb.2019.02113

Cited by 59 publications

(42 citation statements)

References 41 publications

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“…Strains JM1 and 2 showed a higher leavening capacity than JM5. These results were not consistent with previous studies where Saccharomyces cerevisiae exhibited higher leavening abilities than non- Saccharomyces yeasts [ 44 , 45 ]. These differences indicate that the leavening ability of yeast is strain-specific and affected by the substrate.…”

Section: Discussioncontrasting

confidence: 99%

See 1 more Smart Citation

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Xue

Liu

et al. 2020

Foods

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Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.

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Section: Discussioncontrasting

confidence: 99%

“…In addition, yeasts accumulate thiol, which is related with gluten cross-linking during fermentation. Further research is needed to investigate the relationships between CO 2 production and thiol levels [ 42 , 43 , 44 ]. We compared the fermentation ability of five sourdough yeast strains.…”

Section: Discussionmentioning

confidence: 99%

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Xue

Liu

et al. 2020

Foods

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“…Yeast strains had no effect on LAB population density, except in three cases (i.e., pairs bB5-ham/yB10F-9, bB5-kim1/yB5-AC1, and bB5-kim6/yB6-15) where LAB population density decreased. A negative effect of K. humillis and S. cerevisiae on L. sanfranciscensis in dough was also recently observed [31].…”

Section: Discussionmentioning

confidence: 60%

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

et al. 2020

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Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts´population size decreased in the presence of LAB regardless of the strain, while the LAB´s population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.Sourdough is a mixture of flour and water where fermentation occurs, leading to the leavening of dough. A microbial community composed of lactic acid bacteria (LAB) and yeast is responsible for the fermentation process [5]. These microbial communities are quite simple, usually harboring one effective yeast species and two effective LAB species [6]. However, a rather high microbial diversity has been described when considering different sourdoughs all over the world; more than 60 LAB species and 30 yeast species have been described so far [7][8][9][10][11][12][13][14][15][16]. Most described LAB species belong to the genus Lactobacillus, and most yeast species to the genera Saccharomyces, Kazachstania, Wickerhamomyces, Torulaspora, and Pichia. The most commonly found Lactobacillus species is Lactobacillus sanfranciscensis (obligately heterofermentative), but many other Lactobacillus species were also detected, such as Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus hammesii (obligately heterofermentative), Lactobacillus paralimentarius, Lactobacillus sakei, Lactobacillus kimchi, Lactobacillus pentosus, Lactobacillus curvatus Lactobacillus plantarum (facultatively heterofermentative), and less frequently Lactobacil...

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“…Soukoulis et al [ 63 ] studied the volatile profile of bread prepared with the addition of lactic acid bacteria using Solid Phase Micro Extraction- Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and identified most of the compounds present in sourdough bread found in the present study. Lastly, Xu et al [ 64 ] used a mixture of starter cultures of yeast and lactobacilli ( L. sanfranciscensis and L. sakei ) and yeasts ( Kazachstania humilis , Saccharomyces cerevisiae , and Wickerhamomyces anomalus ) starter cultures to prepare sourdough wheat bread and studied the flavor volatiles produced. The volatile profile recorded was similar to that of the present study with the exception of a more complex ester profile compared to the present study.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Katsi

Kosma

Michailidou

et al. 2021

Foods

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In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB.

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Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Cited by 59 publications

References 41 publications

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

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