Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

Galli, Viola; Venturi, Manuel; Coda, Rossana; Maina, Ndegwa Henry; Granchi, Lisa

doi:10.1016/j.foodres.2020.109785

Cited by 45 publications

(44 citation statements)

References 43 publications

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“…Microbial and flour EPS in sourdough were analysed as described by Galli et al [ 34 ] with the following modifications. A defined sourdough aliquot was centrifuged (11,000× g , 4 °C, 10 min), the supernatant was mixed with a double volume of cold ethanol and stored at 4 °C overnight.…”

Section: Methodsmentioning

confidence: 99%

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

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In this study, the potential of Leuconostoc as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high suppression of bakery-relevant moulds in nine strains of Leuconostoc with activities against Penicillium sp., Aspergillus sp., and Cladosporium sp. Mannitol production was determined in 49 Leuconostoc strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysaccharides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive Leuconostoc strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional Lc. citreum strains (DCM49, DCM65, MA079, and MA113) were finally applied in lab-scale sourdough fermentations (30 °C, 24 h). Lc. citreum was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g. Due to the observed multifunctionalities and the competitiveness in the natural flour microbiota present in sourdoughs, non-conventional LAB genera such as Leuconostoc seem promising for application in sourdough-based bakery products.

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Section: Methodsmentioning

confidence: 99%

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

et al. 2021

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“…Since the substrates in non-conventionally used flours are different in terms of composition and forms, the fermented sourdough products possess a more diverse and complex mixture of LAB, and that include their metabolites [ 97 ]. For instance, chickpea sourdough was studied by Corsetti et al [ 62 ] and Galli et al [ 98 ], while Jagelaviciute and Cizeikiene [ 97 ] claimed that quinoa, hemp and chia flours are qualified ingredients for sourdough fermentation as Lb. sanfranciscensis with sufficiently high final LAB counts were detected.…”

Section: Microbial Communities In Different Sourdough Startersmentioning

confidence: 99%

Sourdough Microbiome Comparison and Benefits

et al. 2021

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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“…This has increased significantly the research efforts for alternative, cheaper, and more sustainable sources of protein. In this context, insects and legumes seem to be the best opportunities in breadmaking [48][49][50][51][52][53][54][55][56].…”

Section: Use Of Alternative Sources Of Protein In Breadmakingmentioning

confidence: 99%

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Cappelli

Cini

2021

Sustainability

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Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

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Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough

Cited by 45 publications

References 43 publications

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations

Sourdough Microbiome Comparison and Benefits

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

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