Liquid sourdough fermentation: Industrial application perspectives

Carnevali, Paola; Ciati, R.; Leporati, Andrea; Paese, Marco

doi:10.1016/j.fm.2006.07.009

Cited by 66 publications

(30 citation statements)

References 11 publications

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“…Starter selection is a complex process, involving at least 3 different steps: (1) technological and functional characterization; (2) validation at laboratory level (process optimization); and (3) validation at industrial level (Carnevali and others ; Bevilacqua and others ).…”

Section: Introductionmentioning

confidence: 99%

Selection of Yeasts as Starter Cultures for Table Olives

Bevilacqua

Beneduce

Sinigaglia

et al. 2013

Journal of Food Science

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Ninety-nine yeasts were isolated from Bella di Cerignola table olives; first, the strains were studied in relation to their ability to produce biogenic amines in a laboratory medium and 49 strains were positive to this assay and cut off from the research. The remaining 50 strains were characterized for their enzymatic traits (β-glucosidase, catalase, pectolytic, xylanolytic, and lipolytic activities) and for their ability to grow at different temperatures, pHs, with salt or lactic/acetic acids added. Data were used for the evaluation of growth index and submitted to cluster and principal component analyses to choose the most promising 4 strains. In the final step of the research, the strains were inoculated as a cocktail in a model brine, containing different amounts of salt (4% to 12%) and glucose (0% to 3%), and adjusted to different pHs (4.0 to 9.0). Data analysis through a multiple regression procedure highlighted that salt, glucose, and pH acted in a different way within the storage and NaCl affected yeast growth only for few days, and then glucose and pH played a major role.

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Section: Introductionmentioning

confidence: 99%

Selection of Yeasts as Starter Cultures for Table Olives

Bevilacqua

Beneduce

Sinigaglia

et al. 2013

Journal of Food Science

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“…Management (fermentation, refreshment/ backslopping [the inoculation of flour and water with an aliquot of previously fermented dough], and storage) of type I sourdough on an industrial scale is considered somewhat time-consuming, requires qualified staff, and interferes with microbial stability and optimum performance during bread making. To overcome such limitations, liquid-sourdough fermentation was more or less recently introduced as another technology option for bakeries that used traditional type I sourdough (17)(18)(19)(20). Therefore, a large number of bakeries, especially in Italy, switched from firm-to liquid-sourdough fermentation, aiming, however, at manufacturing the same traditional/typical bread.…”

mentioning

confidence: 99%

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Cagno

Pontonio

Buchin

et al. 2014

Appl Environ Microbiol

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c Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time.

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“…Moreover, the selection of inappropriate strains may lead to negative results such as the production of undesirable metabolites or even the diversion of the process. The selection and implementation of a starter culture is a crucial and complicated process for the success of the fermentation and although, there are no specific rules for the selection, there are three main steps to be followed [32]: isolation and “in vitro” selection; isolation from the fermentation environment and characterization of the strains is an important step for the selection;validation on a laboratory scale;validation at industrial scale; their characteristics and properties shown on the laboratory scale should be validated on large-scale fermentations.…”

Section: Selection Of Starter Culturesmentioning

confidence: 99%

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

et al. 2017

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Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.

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Liquid sourdough fermentation: Industrial application perspectives

Cited by 66 publications

References 11 publications

Selection of Yeasts as Starter Cultures for Table Olives

Selection of Yeasts as Starter Cultures for Table Olives

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

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