Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Jonkuvienė, D.; Vaičiulytė-Funk, Lina; Šalomskienė, Joana; Alenčikienė, Gitana; Mieželienė, Aldona

doi:10.17113/ftb.54.03.16.4143

Cited by 22 publications

(18 citation statements)

References 25 publications

(21 reference statements)

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“…These values are in excellent agreement with those of the present study regarding yeast leavened bread. Jonkuvienė et al [ 29 ] identified LAB naturally occurring in spontaneous sourdough and used them for quality improvement and prolonging the shelf life of rye, wheat + rye, and wheat bread. The identification of isolates from spontaneous sourdough by the pyrosequencing assay showed that Lactobacillus reuteri was the dominant lactic acid bacterium.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Katsi

Kosma

Michailidou

et al. 2021

Foods

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In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were higher than those of YLB. The aroma profile of SDB was similar to that of YLB, including classes of compounds such as alcohols, aldehydes, ketones, esters, organic acids, terpenes, and sulfur compounds; however, the concentrations between the two were different. Aroma deterioration of bread during storage was partly related to the loss of several volatiles. Texture and sensory analysis showed that SDB was harder, less elastic, but richer in aroma and light sour taste than YLB. Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g. This yeast/mold count was reached on days 4–5 for YLB and day 18 + for SDB. A 16S amplicon meta-barcoding analysis showed that the bacterial profile of SDB was dominated by a single genus, (Lactobacillus). Analysis of the eukaryotic load showed that at the genus level, Saccharomyces and Alternaria were the most abundant genera, independently of the gene sequenced (18S or ITS). Based primarily on mold growth and texture data, which proved to be the most sensitive quality parameters, the shelf life was ca. 4–5 days for YLB and 10 days for SDB.

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Section: Resultsmentioning

confidence: 99%

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Katsi

Kosma

Michailidou

et al. 2021

Foods

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“…Lactic acid bacteria (LAB) are used as starter cultures in food processing to induce changes in their properties such as texture modification, aroma, nutritional improvement , or food preservation. The main applications are as lactic starters in dairy and bakery products , but also in alcoholic drinks . In tannery, LAB could be use to achieve the required lowering pH by lactic acid fermentation, under controlled conditions.…”

Section: Introductionmentioning

confidence: 99%

Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria

et al. 2018

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In artisanal tanneries, the skins are immersed in cereals fermented by natural microbial flora in order to reduce the pH of the skin, an essential condition for carrying out the final step. The environmental thermal variation alters the fermentation process and affects the quality of the final product. The aim of this work was to isolate lactic acid bacteria from cereals mixture fermented in an artisanal tannery and to evaluate in vitro the acidifying activity of the strains as a first step for the formulation of a starter culture. In most samples, a prevalence of cocci (95%) was observed with respect to bacilli. The best acidifying strains were identified by phenotypic and genotypic techniques as Enterococcus faecium CRL 1943 (rapid acidification at 37 °C) and Leuconostoc citreum CRL 1945 (high acidifying activity at 18 °C). In addition, the biomass production of the selected strains was analyzed at free and controlled pH (bioreactors 1.5 L). The production of biomass was optimal at controlled pH, with a higher growth (0.5-1.1 log units). Both strains were compatible, allowing their inclusion in a mixed culture. These lactic strains could contribute to the systematization of the tanning process.

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“…The antifungal capability of postbiotics was investigated in bread by spraying postbiotics on the surfaces of bread loaves. The postbiotics from Lactobacillus reuteri prevented the mold contamination for 15 days stored at 25 °C and improved the texture of the bread (Jonkuviene, Vaiciulyte‐Funk, Salomskiene, Alencikiene, & Miezeliene, 2016). The ability of postbiotics from an antifungal‐producing Lactobacillus to act on aflatoxin producer Aspergillus in wheat grains was investigated (Shehata, Badr, El Sohaimy, Asker, & Awad, 2019).…”

Section: Food Applications Of Postbioticsmentioning

confidence: 99%

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Moradi

Kousheh

Almasi

et al. 2020

Comp Rev Food Sci Food Safe

180

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There are many critical challenges in the use of primary and secondary cultures and their biological compounds in food commodities. An alternative is the application of postbiotics from the starter and protective lactic acid bacteria (LAB). The concept of postbiotics is relatively new and there is still not a recognized definition for this term. The word "postbiotics" is currently used to refer to bioactive compounds, which did not fit to the traditional definitions of probiotics, prebiotics, and paraprobiotics. Therefore, the postbiotics may be presently defined as bioactive soluble factors (products or metabolic byproducts), produced by some food-grade microorganisms during the growth and fermentation in complex microbiological culture (in this case named cell-free supernatant), food, or gut, which exert some benefits to the food or the consumer. Many LAB are considered probiotic and their postbiotic compounds present similar or additional health benefits to the consumer; however, this review aimed to address the most recent applications of the postbiotics with food safety purposes. The potential applications of postbiotics in food biopreservation, food packaging, and biofilm control were reviewed. The current uses of postbiotics in the reduction and biodegradation of some food safety-related chemical contaminants (e.g., biogenic amines) were considered. We also discussed the safety aspects, the obstacles, and future perspectives of using postbiotics in the food industry. This work will open up new insights for food applications of postbiotics prepared from LAB.

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Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Cited by 22 publications

References 25 publications

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria

Postbiotics produced by lactic acid bacteria: The next frontier in food safety

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