Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe

doi:10.1016/j.ijfoodmicro.2016.03.004

Cited by 43 publications

(29 citation statements)

References 45 publications

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“…Furthermore, a high negative correlation (r = -0.953) between the pH and TTA values was found after fermentation. These findings are in agreement with the results of Mamhoud et al (2016). Concerning the analysis of reducing sugars, a significant (p<0.05) increase of their concentration (from 612 ± 38 to 966 ± 21 mg/100g dry weight (d.w.) and from 266 ± 48 to 563 ± 12 mg/100g d.w. for glucose and fructose, respectively) was shown after 16 h of fermentation.…”

Section: Physico-chemical Analysis Of Sourdoughsupporting

confidence: 92%

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Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Nachi¹,

Fhoula

Smida

et al. 2018

LWT

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Four isolated lactic acid bacteria LAB strains Lactobacillus brevis, Lactobacillus plantarum, Pediococcus pentoseus, and Pediococcus acidilactici were selected and used to inoculate sourdough in order to reduce acrylamide content. After fermentation for 16 h, all of the inoculated sourdoughs showed lower pH values compared to the spontaneous sourdough. This acidification was accompanied by a significant (p<0.05) increase in the concentration of reducing sugars. The baked bread samples made with the tested LAB strains showed significantly reduced acrylamide content, in particular for the sample inoculated with P.acidilactici (5.64 µg/kg), compared to the bread sample prepared with baker's yeast (35.6 µg/kg). The resulting breads were also evaluated for several other quality parameters. The highest softness was registered for the breads obtained from the fermentation by P.acidilactici (2704 g). The different tested strains also influenced the color, the void fraction, and the cell density of the breads. The sensory evaluation indicated that the crust color, crumb aeration, as well as the salty and acidic tastes were not significantly affected by sourdough incorporation. However, breads made from LAB sourdoughs were more appreciated by the tasters. This study proved the suitability use of the selected P.acidilactici strain for industrial-scale bread production.

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Section: Physico-chemical Analysis Of Sourdoughsupporting

confidence: 92%

“…10 could be explained by the proteolytic activity of the selected starters (Bartkiene et al, 2013, Mamhoud et al, 2016).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Nachi¹,

Fhoula

Smida

et al. 2018

LWT

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“…It was a traditional sourdough, refreshed by bakery since 2 years, and used for everyday bread production. It was made and propagated through traditional protocols, without using starter cultures or baker's yeast (Mamhoud et al ., ). Due to its peculiarities, this leavening agent was kept vital through a series of dough samples.…”

Section: Methodsmentioning

confidence: 97%

Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties

Lomolino

Morari

Ferro

et al. 2017

Int J of Food Sci Tech

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Einkorn wheat (Tm, Triticum monococcum L.) has nutritional characteristics that clearly distinguish it from common wheat (Ta, Triticum aestivum L.) although its rheological dough properties may be lessperforming. Therefore, to better understand the potential of Tm for human consumption and food preparation, we compared the quality of bread baked with ancient einkorn and common wheat leavened with brewer's yeast and sourdough. Results showed that Tm had generally higher firmness (21.6 N vs. 10.5 N), and lower (65.6% vs. 71.2%) and less homogeneous porosity than Ta. These results suggest a minor potential in bread-making regardless of the Tm high total protein content and underline a weaker gluten ability to expand and retain the fermentation gas. The selection of best-performing einkorn varieties and leavening agents (e.g. fresh sourdough) can lead to bread products with acceptable texture features, meeting consumer demand for organic, natural and ancient products.

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“…Numerous studies have reported positive eff ects of wheat and rye sourdough addition on bread quality (fl avour, crumb structure, dough volume) and shelf life (7)(8)(9)(10). Additionally, LAB fermentation can improve macromolecule hydrolysis, thus enhancing the digestibility and nutritional quality of bread (11,12).…”

Section: Introductionmentioning

confidence: 99%

Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

Bustos¹,

Gerez

Mohtar

et al. 2017

Food Technol. Biotechnol.

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SummaryIn this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidifi cation and proteolytic activity. Strain no. C8, identifi ed as Lactobacillus plantarum C8, was selected and used as start er to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 μg per kg of dough respectively), and antioxidant activities, which increased by approx. 33-40 % compared to unfermented chia fl our dough. In addition, total phenolic content increased 25 % and its composition was strongly modifi ed aft er 24 h of fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32 % higher in chia sourdough (5.6 mg/g). The use of fermented chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25 % on average), compared to the white bread. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant properties of wheat bread. In addition, this work has shown, for the fi rst time, that lactic acid bacterium is able to ferment chia dough, improving its overall characteristics.

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Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

Cited by 43 publications

References 45 publications

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties

Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough

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