Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

Gündüz, Cennet Pelin Boyacı; Ağırman, Bilal; Gaglio, Raimondo; Franciosi, Elena; Francesca, Nicola; Settanni, Luca; Erten, Hüseyin

doi:10.1016/j.fochx.2022.100357

Cited by 15 publications

(7 citation statements)

References 50 publications

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“…The significant changes in pH and TTA during the first 12 h was due to the accelerated growth of LAB (Fig. 1(B)) and the production of acids, such as lactic acid and acetic acid 30‐32 . The insignificant change in pH and TTA during the late fermentation stage reflected the decrease in LAB (Fig.…”

Section: Resultsmentioning

confidence: 94%

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Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Wei

Regenstein

2023

J Sci Food Agric

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BACKGROUND: Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS: One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes.CONCLUSION: The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB.

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Section: Resultsmentioning

confidence: 94%

“…1(B)) and the production of acids, such as lactic acid and acetic acid. [30][31][32] The insignificant change in pH and TTA during the late fermentation stage reflected the decrease in LAB (Fig. 1(B)) and the synthesis of aroma substances from acids, such as esters.…”

Section: Resultsmentioning

confidence: 99%

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Wei

Regenstein

2023

J Sci Food Agric

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“…In addition, on average, a 56.5% lower concentration of D(−) lactic acid was found in 48 h fermented AW L.pc244 samples in comparison with AW L.pl135 after the same fermentation duration. LAB strains during fermentation have a tendency to have a post-acidification effect on the substrate, which results in higher TA and lower pH values [90,93]. LAB also metabolizes carbohydrates into organic acids (in our case, lactose from AW to L(+) lactic acid and D(−) lactic acid isomers), which increases the acidity of the substrate [47,94,95].…”

Section: Changes In Lactic Acid Bacteria Count and Acidity Parameters...mentioning

confidence: 95%

Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves

Zavistanaviciute,

Ruzauskas,

Antanaitis

et al. 2023

Animals

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The aim of this study was to evaluate the influence of in acid whey (AW) multiplied Lactiplantibacillus plantarum LUHS135 (L.pl135), Lacticaseibacillus paracasei LUHS244 (L.pc244), and their biomass combination on newborn calves’ feces and blood parameters. Additionally, the antimicrobial and mycotoxin-reducing properties and the resistance to antibiotics of the tested lactic acid bacteria (LAB) strains were analyzed. In order to ensure effective biomass growth in AW, technological parameters for the supplement preparation were selected. Control calves were fed with a standard milk replacer (SMR) and treated groups (from the 2nd day of life until the 14th day) were supplemented with 50 mL of AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 (25 mL AWL.pl135 + 25 mL AWL.pc244) in addition to SMR. It was established that L.pl135 and L.pc244 possess broad antimicrobial activities, are non-resistant to the tested antibiotics, and reduce mycotoxin concentrations in vitro. The optimal duration established for biomass growth was 48 h (LAB count higher than 7.00 log10 CFU mL−1 was found after 48 h of AW fermentation). It was established that additional feeding of newborn calves with AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 increased lactobacilli (on average by 7.4%), and AWL.pl135 and AWL.pc244 reduced the numbers of Enterobacteriaceae in calves’ feces. The tested supplements also reduced the lactate concentration (on average, by 42.5%) in calves’ blood. Finally, the tested supplements had a positive influence on certain health parameters of newborn calves; however, further research is needed to validate the mechanisms of the beneficial effects.

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“…In addition, the fermentation process conducted with yeasts and also, lactic acid bacteria can reduce acrylamide content in bread at higher ratios related to a decrease in pH [ 30 ]. Sourdough bread is produced with a mixture of flour and water that is fermented by lactic acid bacteria and yeasts [ 31 ] and the use of sourdough in bread production improves the functional properties of the dough and final bread due to the metabolites that are produced during sourdough fermentation as a result of the activities of the microbial flora [ 32 ]. Breads fermented by appropriate lactic acid bacteria strains together with yeast can decrease acrylamide levels compared to bread fermented only by yeast [ 33 ].…”

Section: Processing and Formulation Strategies To Mitigate Acrylamide...mentioning

confidence: 99%

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

Gündüz

2023

IJERPH

Self Cite

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Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the population to acrylamide are very well investigated. Commonly consumed foods in the daily diet of individuals such as bakery products, potato products and coffee are major dietary sources of acrylamide. In recent years, dietary exposure levels of the population and mitigation measures for reducing acrylamide in different food products have gained importance to decrease the public’s exposure to acrylamide. Since the complete elimination of acrylamide in foods is not possible, various mitigation measures to reduce acrylamide to levels as low as reasonably achievable have been developed and applied in the food industry. Mitigation strategies should be applied according to the different product categories during agricultural production, formulation, processing and final consumer preparation stages. The aim of this review is to evaluate formulation and processing strategies to reduce acrylamide in various cereal-based food products and to discuss the applicability of mitigation measures in the food industry by taking into consideration the organoleptic properties, nutritional value, cost and regulations in the light of current knowledge.

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Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

Cited by 15 publications

References 50 publications

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods

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