Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

Choi, Hae Woon; Kim, Yeo-Won; Hwang, Inyoung; Kim, Jeongho; Yoon, Seok Hwa

doi:10.1016/j.foodchem.2012.04.047

Cited by 51 publications

(55 citation statements)

References 42 publications

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“…Although other studies carried out to evaluate the ability of different LAB strains to act as starter cultures for sourdough products (Choi, Kim, Hwang, Kim, & Yoon, 2012;Plessas et al, 2007Plessas et al, , 2008 tested the performances of the bacteria in untreated flour, since our study was focused on the selection of LAB, we started the screening of the strains with a sterile flour, in order to follow each culture without interference from the native microbiota within the flour.…”

Section: Resultsmentioning

confidence: 99%

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Settanni

Ventimiglia

Alfonzo

et al. 2013

Food Research International

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Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei, Lactobacillus sanfranciscensis, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides and Weissella cibaria. LAB were used, in individual inocula, to carry out the fermentation of γ-ray treated (sterile) flour and untreated commercial flour, in order to evaluate their performances both in the absence and presence of the native microbiota of flour. The pH and total titratable acidity (TTA) showed a strong and fast acidification of the experimental sourdough determined by W. cibaria and Ln. citreum strains. All strains were followed during fermentation by plate count. Randomly amplified polymorphic DNA (RAPD)-PCR analysis applied on the colonies isolated from the highest dilution of samples confirmed the dominance of the added strains in all sourdoughs prepared with sterile and non-sterile flour. The analysis of organic acids, performed by high-performance liquid chromatography (HPLC), confirmed that some W. cibaria and Ln. citreum strains showed an optimal fermentation quotient. The volatile organic compound (VOC) composition resulting from the gas chromatography coupled with mass spectrometry (GC/MS) analysis of sourdough headspace recognised 51 chemical compounds including acids, alcohols, aldehydes, esters, ketones, lactones, acetate, alkane, and phenol, most of which are of LAB origin and are relevant for the final bread. After baking, the breads were evaluated for the height of the central slices, colour of crust and crumb, hardness and number and distribution of alveolus. The combination of these results indicated that strains Ln. citreum PON10079 and PON10080 and W. cibaria PON10030 and PON10032 are suitable cultures to use in industrial production.

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Section: Resultsmentioning

confidence: 99%

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Settanni

Ventimiglia

Alfonzo

et al. 2013

Food Research International

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“…Data within a column followed by the same letter are not significantly different according to Tukey's test. P value: ***, P b 0.001. , are commonly present in the sourdough ecosystems produced in different countries (Choi et al, 2012;Coppola et al, 1996;De Vuyst et al, 2002;Iacumin et al, 2009;Robert et al, 2006Robert et al, , 2009Valmorri et al, 2006) and might also contribute to the structure of the final dough by exopolysaccharides (Choi et al, 2012;Di Cagno et al, 2006;Galle et al, 2010;Maina et al, 2008). Specifically, the strains Lb.…”

Section: Discussionmentioning

confidence: 99%

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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“…Bread staling, leads to degradation of the overall quality and especially of the flavor, followed by the growth of molds [6]. Therefore, several methods have been proposed to deal with this problem such as the use of chemical additives, application of aseptic technologies or employment of new sourdough starter cultures [7][8][9][10]. In making bread, fermentation is a vital step for quality, since it depends on several characteristics of the final product, such as bread volume and crumb's alveoli [11].…”

Section: Introductionmentioning

confidence: 99%

“…Non volatile components provide basic tastes such as sweet, sour, salty, bitter, etc. While volatile compounds, despite being in very low concentrations, contribute to the overall flavour of the bread [8,10].…”

Section: Introductionmentioning

confidence: 99%

“…It is essential that the amount of acid be in optimal proportions, the lactic/acetic ratio should be 3/1 to provide to the dough acidity greater than that obtained with the use of commercial yeast [11,25]. The advantages of using natural yeast with respect to the commercial are: a) better preservation of the product due to the greater acidity of the mass that retards the development of fungi, b) the flavour and aroma accentuated by the formation of volatile organic compounds and aromatic products which are formed during cooking between amino acids and sugars and c) the consumption of bread made with natural yeast brings a nutritional benefit because of the acidic mass makes decrease postprandial glucose response and increase the bioavailability of minerals of bread [10,26].…”

Section: Introductionmentioning

confidence: 99%

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Mother Dough in Bread Making

Bot¹

2014

JFNS

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Abstract:The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.

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Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

Cited by 51 publications

References 42 publications

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

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

Mother Dough in Bread Making

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