Effects of freeze-dried pure strains to replace type II sourdough in bread production

Gu, Yi; Luo, Xiaohu; Qian, Haifeng; Li, Yan; Fan, Mingcong; Wang, Li

doi:10.1016/j.fbio.2023.102752

Cited by 7 publications

(2 citation statements)

References 45 publications

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“…It has also been demonstrated that the pure freeze-dried strain retained the aroma characteristics of sourdough and could give bread proper acidity, improving viscoelasticity and the gluten network structure, enhancing the bread quality. S. cerevisiae XZFM15F1, L. plantarum (L.P) 2979, L.P3355, and Lactococcus lactis were tested [72]. Several authors have reported the influence of different cryoprotectants in the freeze-drying process and the survival rate of some microbial starters used in sourdough.…”

Section: Freeze-dryingmentioning

confidence: 99%

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

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The required processes and steps for making bread include technological and innovative concepts. The current trend is the use of less toxic compounds and green methods. Besides lactic acid bacteria and yeast, other microorganisms with unique properties, such as enzymes, new aromas and flavors, exopolysaccharides, and vitamins, among other compounds with beneficial properties, could be added to bread manufacture, improving bread quality and health effects for the consumers. The preservation of microbial cultures and starters is crucial in bread-making. New encapsulation methods, cryoprotectants, spray-drying, fluidized bed drying, and vacuum drying are employed for microorganism cultures that will be used as starters or biological additives in fermentation. A development is observed in the antimicrobial methods used as bread preservatives, and studies with plant extracts and essential oils have been proposed and introduced, replacing chemical agents, such as propionate, within the clean-label bread formulations concept. Baking science is a growing research line that incorporates innovative methods, biological additives, new methods, and processes focusing on microbiological protection.

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Section: Freeze-dryingmentioning

confidence: 99%

Microbial Preservation and Contamination Control in the Baking Industry

Vermelho,

Moreira,

Junior

et al. 2024

Fermentation

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“…Starter cultures have emerged as alternatives to sourdough processes [ 11 , 12 ], and drying techniques, such as freeze-drying and spray-drying, have been used to preserve these cultures [ 13 , 14 ]. A previous study showed that incorporating freeze-dried-specific strains of Lactipantibacillus plantarum and Lactococcus lactis improved the dough viscoelasticity, aroma, and bread acidity [ 15 ]. Several studies have evaluated the use of dried sourdough inoculated with different LAB species [ 16 , 17 , 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

Santos,

de Souza,

de Souza Couto

et al. 2024

Microorganisms

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Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.

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