Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

Meignen, Bruno; Onno, Bernard; Gélinas, Pierre; Infantes, M.; Guilois, Sophie; Cahagnier, B.

doi:10.1006/fmic.2000.0395

Cited by 108 publications

(47 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several compounds, whose presence is associated with the metabolism of LAB, are able to affect the final bread since may provide unique flavours that contribute to a pleasant aroma and taste (Hansen & Hansen, 1996). Most of the compounds identified in the experimental sourdoughs are reported to be relevant for the breads processed with this technology (Hansen & Lund, 1987;Seitz, Chung, & Rengarajan, 1998), even though not all volatile compounds detected by instrumental analysis have a perceptible aroma (Meignen et al, 2001). The compounds that strongly affect bread flavour are mainly organic acids, alcohols, esters and carbonyls (Czerny & Schieberle, 2002;Kirchhoff & Schieberle, 2002).…”

Section: Chemical Analysis Of Sourdoughsmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Section: Chemical Analysis Of Sourdoughsmentioning

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

View full text Add to dashboard Cite

show abstract

“…These beneficial effects result from the appropriate balance between the metabolism of yeast strains and strains of hetero-and homofermentative lactic acid bacteria, which are the predominant microorganisms in natural sourdough. The metabolism of lactic acid bacteria is responsible for the production of organic acids and contributes, together with yeasts, to the production of aromatic components [144,145,146].…”

Section: Probiotic Bacteria In the Composition Of Bread Sourdoughmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

View full text Add to dashboard Cite

“…The activity of the starter culture in the fermented bran could be seen also from the pH of sourdough: in these samples it decreased significantly, the changes (∆pH) were 0.7 to 1.25 in contrast with the control, where these changes were 0.29 to 0.8, and naturally the pH values also were much less in the samples with fermented bran. The pH in the sourdoughs contain fermented bran was lower than others reported about spontaneously fermented sourdough [23,24], however Meignen et al [25] reported similar results with Lb. brevis starter culture.…”

Section: Fig 2 Changes Of the Number Of Natural Flora Of The Wheat mentioning

confidence: 53%

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zalán¹

2015

IJNFS

View full text Add to dashboard Cite

Abstract:The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker's yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

show abstract

Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

Cited by 108 publications

References 11 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 New Products: Probiotics and Probiotic Foods

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Contact Info

Product

Resources

About