Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Nionelli, Luana; Curri, Nertila; Curiel, José Antonio; Cagno, Raffaella Di; Pontonio, Erica; Cavoski, Ivana; Gobbetti, Marco; Rizzello, Carlo Giuseppe

doi:10.1016/j.fm.2014.05.011

Cited by 65 publications

(38 citation statements)

References 52 publications

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“…durum was highlighted. Studies have shown that gliadins control dough viscosity, while glutenins are responsible for the elastic properties (25). The O MAN and O LEG flours showed the highest number of gliadins, especially the S-rich subunits.…”

Section: Discussionmentioning

confidence: 98%

“…The peptide concentration was determined by the o-phthaldialdehyde (OPA) method (24). The concentrations of glucose, fructose, maltose, and sucrose were determined through HPLC analysis using an ÄKTA Purifier system (GE Healthcare) equipped with a Spherisorb column (Waters, Millford, MA) and a PerkinElmer 200a refractive index detector (25). Free amino acids were analyzed by a Biochrom 30 series amino acid analyzer (Biochrom Ltd., Cambridge Science Park, United Kingdom), as previously described by Nionelli et al (25).…”

Section: -Dementioning

confidence: 99%

“…The concentrations of glucose, fructose, maltose, and sucrose were determined through HPLC analysis using an ÄKTA Purifier system (GE Healthcare) equipped with a Spherisorb column (Waters, Millford, MA) and a PerkinElmer 200a refractive index detector (25). Free amino acids were analyzed by a Biochrom 30 series amino acid analyzer (Biochrom Ltd., Cambridge Science Park, United Kingdom), as previously described by Nionelli et al (25). 7.0]) buffer was added to 10 g of sample and homogenized for 5 min, and DNA extraction was carried out as previously described (26).…”

Section: -Dementioning

confidence: 99%

“…Free and bound phenolics were extracted and analyzed through HPLC analysis (25). The analyses of vanillic, syringic, p-coumaric, ferulic, and sinapic acids (Sigma-Aldrich, Steinheim, Germany) were carried out at UV wavelengths of 280, 310, and 320 nm.…”

Section: -Dementioning

confidence: 99%

“…The specific volume of breads was measured by the BVM-test system (TexVol Instruments). The hardness value (maximum peak force), the chromaticity coordinates of the bread crust, and the crumb characteristics of the breads evaluated after 24 h of storage were determined as previously described by Nionelli et al (25).…”

Section: -Dementioning

confidence: 99%

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Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello

Cavoski

Turk

et al. 2015

Appl Environ Microbiol

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also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with C ONV flour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to the Proteobacteria, Firmicutes, and Actinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity of Firmicutes was the highest for mature sourdoughs made with organic and, especially, NO INPUT flours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with C ONV flour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the genera Saccharomyces, Candida, Kazachstania, and Rhodotorula occurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis. O rganic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year (1). Under organic farming practices, crops grow without using chemical pesticides, herbicides, and fertilizers and the cultivation relies mainly on crop rotation, compost, and green manure (e.g., N 2 -fixing plants), organic fertilizers, and plant-based pesticides. Raw materials or foods, which are sold as organics in the European Union (EU), have to be produced strictly respecting European legislation (2). Based on these characteristics and constraints, consumers perceived organic foods as healthier and more eco-sustainable than conventional ones (3). In the period 2006 through 2010, certified organic production in Europe has increased by more than 40% (4). According to the Italian Institute for Food and Agricultural Market, organic farming in Italy contributes to over 25% of the organically cultivated products in Europe (5).Cereals represent the most important organic food category, with 18% of all EU organic land and ca. 80% of the total organic arable crop area (4). Among cereals, organic and conventional durum wheat (Triticum turgidum subsp. durum) is cultivated on over 3.7 million ha in the EU, and more than one-half of this acreage lies in the Mediterranean area, wherein Italy and Spain are the first and second top producers (6). In Italy, ca. 67% of the production of durum wheat comes from the ...

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Section: Discussionmentioning

confidence: 98%

Section: -Dementioning

confidence: 99%

Section: -Dementioning

confidence: 99%

Section: -Dementioning

confidence: 99%

Section: -Dementioning

confidence: 99%

See 3 more Smart Citations

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello

Cavoski

Turk

et al. 2015

Appl Environ Microbiol

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Isolation and identification of lactic acid bacteria with phytase activity from sourdough

Mohammadi‐Kouchesfahani

Hamidi‐Esfahani

Azizi

2019

Food Science & Nutrition

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Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread‐making. Wheat–legume sourdoughs were prepared by the back‐slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour–mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase‐active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16.3 to 53.2 (U/ml). These isolates belonged to species Weissella confusa mk.zh95 and Pediococcus pentosaceus. The highest phytase activity was found for Weissella confusa mk.zh95. Weissella confusa mk.zh95 is considered an interesting source of phytase during cereals and legumes fermentation which improves the bioavailability of minerals.

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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

Vuyst

González-Alonso

Wardhana

et al. 2023

Handbook on Sourdough Biotechnology

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Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Cited by 65 publications

References 52 publications

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Isolation and identification of lactic acid bacteria with phytase activity from sourdough

Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria

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