Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Gül, Latife Betül; Gül, Osman; Çon, Ahmet Hilmi

doi:10.1007/s11694-022-01493-0

Cited by 7 publications

(7 citation statements)

References 38 publications

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“…Loss of baking quality in frozen dough has been ascribed to dough weakening and a reduction in both yeast viability and activity (Steffolani et al, 2012), and the quality of steamed bread fermented by frozen starter also decreased, particularly for the LMH starter. The L * , a * , and b * values indicate lightness ranging from 0 to 100, hue on a red (+) to green (-), and hue on a yellow (+) to blue (-), respectively (Gül et al, 2022). The L * of LMH steamed bread is larger; however, the difference in b * among the different steamed pieces of bread is not significant.…”

Section: Tablementioning

confidence: 98%

Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage

Li,

Lv,

Zhang

et al. 2024

Front. Microbiol.

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PurposeThis study aims to investigate the effects of frozen storage on the stability of traditional dough starters in China.MethodsThe microbial community structure and abundance of related metabolic genes in different fermented sourdough prepared by Jiaozi (JZ) and Laomian (LM) starters before and after frozen storage at −20°C for half a year were analyzed using the shotgun metagenomic sequencing method, and differences in characteristics of texture in steamed bread were also compared by formal methods.ResultsThe fermentation ability (FA) and metabolic activities of yeast in the JZH sourdough (started by JZ which was stored at −20°C for half a year) were better than those of LMH sourdough (started by LM which was stored at −20°C for half a year). The dominant genera of Acetobacter were found to be increased in the JZH0 sourdough (started by JZH and fermented for 0 h) and those of Lactobacillus were found to be decreased. Lactobacillus (98.72%), Pediococcus (0.37%), Saccharomyces (0.27%), and Acetobacter (0.01%), were dominant in sourdough LMH0 (started by LMH and fermented for 0 h). The abundances of “oxidative phosphorylation-related enzymes” and the “biosynthesis of glutamate”-related enzymes and genes related to “biosynthesis of glutamate” and “unsaturated fatty acid” were higher in JZH0 than in the JZ0 sourdough (started by JZ without being frozen and fermented for 0 h). The good FA of yeast, the acid production capacity of bacteria in the sourdough, and the quality of the JZH steamed bread (made by the JZH starter) indicated the better freezing tolerance of the microorganisms in JZ than in LM.ConclusionThe conclusion of this study suggests the better application potential of the JZ as the fermentation starter in actual production.

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Section: Tablementioning

confidence: 98%

Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage

Li,

Lv,

Zhang

et al. 2024

Front. Microbiol.

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“…The variety of LAB and yeast isolates, variations in metabolic activity (Stavros et al, 2020), and variations in the kind and quantity of metabolite production (Deshpande et al, 2019) could all be contributing factors. By utilising starters that produce exopolysaccharides (Fashogbon et al, 2022), diverse flavour molecules (Lei et al, 2020), and high flavour molecule concentrations (Latife et al, 2022), the sensory qualities of breads were improved.…”

Section: Sensory Properties Of Breadsmentioning

confidence: 99%

Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production

Dessalegn,

Andualem

2023

Int J of Food Sci Tech

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SummaryErsho is a well‐known as a source of lactic acid bacteria (LAB) and yeasts in Ethiopia. However, the utilisation of yeasts and LAB for bread production has not been previously studied. Therefore, the objective of the current study was to screen yeasts and LAB from ersho samples and determination of their bread production efficiency using a laboratory based experiment. Three LAB (1A, 13E, and 55A) and three yeasts (4A, 14D, and 54A) were screened and used to develop sourdough starters (4A13E, 14D55A, 54A1A, and 54A13E). The properties of BS4 bread made with 54A13E sourdough starter had more improved. The protein, TVC (total viable count), TFC (total fungal count), and shelf life of control bread were 13.38%, 3.1, 2.1 log cfu g−1, and 4 days, respectively. The protein, TVC, TFC, and shelf life of BS4 bread were 15.52%, 2.0, 1.4 log cfu g−1, and 7 days, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of control bread were 6.6, 6.7, 6.9, 7.1, and 6.9, respectively. Colour, texture, taste, odour, and overall acceptability mean scores of BS4 bread were 8.6, 8.6, 6.4, 8.1, and 7.7, respectively. The results suggest that the use of sourdough starter in place of bakery yeast would be preferable when baking bread.

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“…The diversity of LAB in sourdough is an important factor in distinguishing it from bread fermented solely by Saccharomyces cerevisiae . LAB produces organic acids [ 2 , 3 ] and exopolysaccharides (EPS) with bioactive properties, in addition to acting as emulsifying and stabilizing agents to influence the technological and sensory characteristics of bread [ 2 , 4 , 5 ]. LAB, such as Lactiplantibacillus pentosus and Limosilactobacillus fermentum, are commonly associated with EPS production [ 3 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

“…Natural sourdough fermentation without strict control of temperature, pH, and incubation time results in pronounced variability in the microbial community forming the sourdough ecosystem, which impacts the quality of the obtained products [ 7 , 8 ]. The high costs associated with standard sourdough maintenance and the absence of standardized production protocols impose significant challenges for the bakery industry [ 2 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…The application of cryoprotectants during freeze-drying helps to maintain the viability of beneficial dough microorganisms and keeps the production of desired metabolites [ 20 ]. Previous investigations have evaluated using skimmed milk, whey protein, disaccharides, and fructooligosaccharides (FOS) to decrease the damage of starter culture cells and produce standard powdered sourdoughs [ 2 , 10 , 16 , 21 ]. Especially, FOS have been shown to be effective in protecting bacterial cell membranes [ 22 ] and acting as a stabilizing agent during freeze-drying of bacterial cultures and storage [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

Santos,

de Souza,

de Souza Couto

et al. 2024

Microorganisms

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Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These strains were selected based on their better performance considering acidification and exopolysaccharide production capacity. Sourdough with Lp and Lf were propagated until the 10th day, when physicochemical and microbiological parameters were determined. The produced sourdoughs were freeze-dried, and bread samples were produced. The freeze-drying process resulted in high survival rates and few impacts on the metabolic activity of Lp and Lf until 60 days of storage. Incorporating Lp and Lf improved the microbiological and physicochemical properties of sourdough and long-fermentation breads. Tested freeze-dried sourdoughs led to reduced bread aging (higher specific volume and decreased starch retrogradation) and increased digestibility. The results show the potential of the freeze-dried sourdoughs produced with Lp and Lf as innovative strategies for standardizing production protocols for the bakery industry, especially for producing long-term fermentation bread.

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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

Cited by 7 publications

References 38 publications

Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage

Fermentation properties and functional stability of dough starter Jiaozi and Laomian after frozen storage

Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production

Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread

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