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1
De Luca, Lucia, Alessandra Aiello, Fabiana Pizzolongo, Giuseppe Blaiotta, Maria Aponte, and Raffaele Romano. "Volatile Organic Compounds in Breads Prepared with Different Sourdoughs." Applied Sciences 11, no. 3 (2021): 1330. http://dx.doi.org/10.3390/app11031330.
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Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
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Sevgili, Ayşe, Osman Erkmen, and Sinem Koçaslan. "Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment." Czech Journal of Food Sciences 39, No. 4 (2021): 312–18. http://dx.doi.org/10.17221/56/2021-cjfs.
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The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g<sup>–1 </sup>to 9.12 log CFU g<sup>–1</sup> and from 6.12 log CFU g<sup>–1</sup> to 7.88 log CFU g<sup>–1</sup>, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.
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Rogalski, Esther, Matthias A. Ehrmann, and Rudi F. Vogel. "Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation." European Food Research and Technology 247, no. 6 (2021): 1437–47. http://dx.doi.org/10.1007/s00217-021-03722-0.
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AbstractFructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. sanfranciscensis, as well as preferences for a life with or without a specific yeast. In this study representative, differently behaving strains were studied in media with different sugars and electron acceptors, and in rye sourdough fermentations in the presence and absence of K. humilis or S. cerevisiae. Strain-specific differences were observed in sugar and organic acids spectra in media, and in sourdoughs with F. sanfranciscensis strains in combination with K. humilis or S. cerevisiae. F. sanfranciscensis TMW 1.1150 proved dominant in the presence and absence of any yeast because it most effectively used maltose. Its maltose fermentation was unaffected by electron acceptors. F. sanfranciscensis TMW 1.2138 was the weakest maltose fermenter and incapable of glucose fermentation, and evidently not competitive against the other strains. F. sanfranciscensis TMW 1.392 was the most versatile strain regarding the utilization of different carbohydrates and its ability to exploit electron acceptors like fructose and oxygen. In sourdoughs without yeasts, it outcompeted other strains. The metabolism of F. sanfranciscensis TMW 1.907 was stimulated in combination with S. cerevisiae. In competitive trials, it was assertive only with S. cerevisiae. The intra-species differences in carbohydrate metabolism can widely explain the differences in their behavior in sourdough fermentation. Interaction between F. sanfranciscensis and the yeasts was strain specific and supposedly commensal with K. humilis and rather competitive with S. cerevisiae.
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Carbonetto, Belén, Thibault Nidelet, Stéphane Guezenec, Marc Perez, Diego Segond, and Delphine Sicard. "Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough." Microorganisms 8, no. 2 (2020): 240. http://dx.doi.org/10.3390/microorganisms8020240.
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Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts´ population size decreased in the presence of LAB regardless of the strain, while the LAB´s population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.
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Meroth, Christiane B., Walter P. Hammes, and Christian Hertel. "Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis." Applied and Environmental Microbiology 69, no. 12 (2003): 7453–61. http://dx.doi.org/10.1128/aem.69.12.7453-7461.2003.
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ABSTRACT Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of the yeast biota. The analysis of the starter mixture revealed the presence of Candida humilis, Debaryomyces hansenii, Saccharomyces cerevisiae, and Saccharomyces uvarum. In sourdough A (traditional process with rye flour), C. humilis dominated under the prevailing fermentation conditions. In rye flour sourdoughs B and C, fermented at 30 and 40°C, respectively, S. cerevisiae became predominant in sourdough B, whereas in sourdough C the yeast counts decreased within a few propagation steps below the detection limit. In sourdough D, which corresponded to sourdough C in temperature but was produced with rye bran, Candida krusei became dominant. Isolates identified as C. humilis and S. cerevisiae were shown by randomly amplified polymorphic DNA-PCR analysis to originate from the commercial starters and the baker's yeast, respectively. The yeast species isolated from the sourdoughs were also detected by PCR-DGGE. However, in the gel, additional bands were visible. Because sequencing of these PCR fragments from the gel failed, cloning experiments with 28S rRNA amplicons obtained from rye flour were performed, which revealed Cladosporium sp., Saccharomyces servazii, S. uvarum, an unculturable ascomycete, Dekkera bruxellensis, Epicoccum nigrum, and S. cerevisiae. The last four species were also detected in sourdoughs A, B, and C.
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Chaoui, A., M. Faid, and R. Belhcen. "Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation." Eastern Mediterranean Health Journal 9, no. 1-2 (2003): 141–47. http://dx.doi.org/10.26719/2003.9.1-2.141.
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Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides
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Peñalver, Rocío, Waldo Díaz-Vásquez, Mario Maulén, and Gema Nieto. "Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough." Sustainability 16, no. 8 (2024): 3297. http://dx.doi.org/10.3390/su16083297.
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The industry predominantly depends on synthetic or artificial additives, occasionally permitting the inclusion of natural molecules sourced from plants or replicated from their original counterparts. The production of bakery products increasingly uses sourdough to improve the quality of bread or to obtain “clean label” products (free of artificial additives). The additive production sector contributes to this concern through the synthesis of potentially harmful compounds, the utilization of hazardous chemicals and solvents, the management of resulting by-products, and reliance on non-renewable resources for manufacturing. One percent of the world’s population suffers from celiac disease. Celiac disease is treated by excluding gluten from the diet. Most gluten-free bakery products have low nutritional and sensory quality. Therefore, sourdough is being used to replace chemical yeast to improve the sensory and nutritional quality and increase the shelf life of gluten-free bakery products. Three gluten-free sourdoughs were prepared with different flours: brown rice, quinoa and amaranth, in order to compare them with traditional sourdough (wheat) and optimize the most suitable temperature for the conservation of sourdoughs. Physicochemical analysis (pH, titratable acidity and color), antioxidant activity (FRAP, ORAC and ABTS), total phenolic compound content (Folin–Ciocalteu), total aflatoxin content, lactic and acetic acid content and microbiological analysis (mold and yeast content and bacterial and fungal composition (microbiota composition)) were carried out during the elaboration process and at different storage temperatures. A higher microbiological quantity of molds and yeasts (7.97 log CFU/mL), non-Saccharomyces yeasts (7.78 log CFU/mL) and lactic acid bacteria (8.10 log CFU/mL) and fungal composition were observed in the amaranth sourdough. The wheat sourdough obtained a higher total content of phenolic compounds (33.03 mg GAE g−1) and antioxidant capacity in ABTS and FRAP, but the quinoa sourdough had the highest ORAC content. In addition, it was observed that the adequate temperature for the conservation of the doughs is 25 °C, due to the predominance of Lactobacillus spp. and Pediococcus spp. bacteria in the sourdough. Therefore, pseudocereal sourdoughs (quinoa and amaranth) could be an alternative to incorporate into the preparation of gluten-free bread, since their microbial composition, physicochemical composition, antioxidant activity and total phenolic compounds would contribute to gluten-free bread and thus produce health benefits for people with celiac disease.
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Petkova, Mariana, Petya Stefanova, Velitchka Gotcheva, and Angel Angelov. "Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs." Microorganisms 9, no. 7 (2021): 1346. http://dx.doi.org/10.3390/microorganisms9071346.
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Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.
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HONCHAR, Ye R. "YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES." Biotechnologia Acta 17, no. 3 (2024): 5–15. http://dx.doi.org/10.15407/biotech17.03.005.
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Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Ssearching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products.
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De Vero, Luciana, Giovanna Iosca, Maria Gullo, and Andrea Pulvirenti. "Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs." Applied Sciences 11, no. 8 (2021): 3694. http://dx.doi.org/10.3390/app11083694.
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Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.
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Prasev, Ivan, Rositsa Denkova-Kostova, Bogdan Goranov, et al. "Development of symbiotic starters of lactic acid bacteria, propionic acid bacteria and yeast for sourdough for bread and bakery products and their probation in industrial conditions." BIO Web of Conferences 102 (2024): 02004. http://dx.doi.org/10.1051/bioconf/202410202004.
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Sourdough starter development includes examination of potential strains of lactic acid bacteria (LAB), propionic acid bacteria and yeasts, selection of suitable strains, development of combinations and examination of the relationships between the strains in each combination, selection of symbiotic combinations and their industrial probation to determine their qualities. Three sourdough starter combinations from selected lactobacilli (homo- and heterofermentative species) or selected lactobacilli and propionic acid bacteria were developed. The dynamics of the concentration of viable cells of the strains and the sourdough acidity in the back-slopping process up to the 96th hour were monitored. The rheological properties of the starter sourdoughs were characterized. The main dough obtained with sourdough was stronger, more elastic, the pieces of bread were taller. The developed sourdough starters were tested in the production of wheat, wheat-rye, spelt and spelled bread. The finished bread loaves had softer and lighter crumb, and pleasant and characteristic lactic acid aroma. It has been shown that the different bread types obtained with symbiotic starter sourdoughs had longer shelf life and increased microbiological safety. The best starter combination as well as the optimum concentration of starter sourdough for prevention of bacterial and fungal spoilage for each bread type has been determined.
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Syrokou, Maria K., Christina Themeli, Spiros Paramithiotis, et al. "Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach." Foods 9, no. 11 (2020): 1603. http://dx.doi.org/10.3390/foods9111603.
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The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification by PCR species-specific for Lactiplantibacillus plantarum, and sequencing of the 16S-rRNA and 26S-rRNA gene, for Lactic Acid Bacteria (LAB) and yeasts, respectively) and independent approaches [DNA- and RNA-based PCR-Denaturing Gradient Gel Electrophoresis (DGGE)]. The pH and Total Titratable Acidity (TTA) values ranged from 3.64–5.05 and from 0.50–1.59% lactic acid, respectively. Yeast and lactic acid bacteria populations ranged within 4.60–6.32 and 6.28–9.20 log CFU/g, respectively. The yeast: LAB ratio varied from 1:23–1:10,000. A total of 207 bacterial and 195 yeast isolates were obtained and a culture-dependent assessment of their taxonomic affiliation revealed dominance of Lb. plantarum in three sourdoughs, Levilactobacillus brevis in four sourdoughs and co-dominance of these species in two sourdoughs. In addition, Companilactobacillusparalimentarius dominated in two sourdoughs and Fructilactobacillussanfranciscensis and Latilactobacillus sakei in one sourdough each. Lactococcus lactis, Lb. curvatus, Leuconostoc citreum, Ln. mesenteroides and Lb. zymae were also recovered from some samples. Regarding the yeast microbiota, it was dominated by Saccharomyces cerevisiae in 11 sourdoughs and Pichia membranifaciens and P. fermentans in one sourdough each. Wickerhamomyces anomalus and Kazachstania humilis were also recovered from one sample. RNA-based PCR-DGGE provided with nearly identical results with DNA-based one; in only one sample the latter provided an additional band. In general, the limitations of this approach, namely co-migration of amplicons from different species to the same electrophoretic position and multiband profile of specific isolates, greatly reduced resolution capacity, which resulted in only partial verification of the microbial ecology detected by culture-dependent approach in the majority of sourdough samples. Our knowledge regarding the microecosystem of spontaneously fermented Greek wheat-based sourdoughs was expanded, through the study of sourdoughs originating from regions of Greece that were not previously assessed.
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Kezer, Gizem. "Functional Perspective on Sourdough Bread." Turkish Journal of Agriculture - Food Science and Technology 10, no. 8 (2022): 1410–14. http://dx.doi.org/10.24925/turjaf.v10i8.1410-1414.4860.
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In recent years, with the awareness of people, the interest in natural and functional foods has increased. Sourdough is a dough piece in which industrial culture yeasts (Saccharomyces cerevisiae), endogenous yeasts, lactic and acetic bacteria from the air and the ingredients used (flour, water, etc.) are active. In sourdough fermentation, yeast and lactic acid bacteria work together to form the natural flora. It has been proven by studies that breads prepared from sourdough have many advantages such as greater volume increase, stronger aroma, better crumb structure and long shelf life. In addition, sourdough fermentation has very important positive effects on human health. Various additives (malt flours, emulsifiers, microbial enzymes, dairy products, soy flour and potato flour) are used to delay the staling of bread. In the production of sourdough bread, high quality and long shelf-life breads can be obtained without the need for these additives. Thus, both natural and additive-free and functional breads are produced. In this review, it is aimed to raise awareness by giving information about the advantages of using sourdough in bread production. In the study, the concept of sourdough was discussed and information was given about the content of bread prepared using sourdough and its benefits on health.
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Martín-Garcia, Alba, Montserrat Riu-Aumatell, and Elvira López-Tamames. "Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation." Fermentation 8, no. 3 (2022): 133. http://dx.doi.org/10.3390/fermentation8030133.
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Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except for yeast growth in rye, which stopped at day 3 of fermentation. Moreover, sourdough with lees achieved lower pH values as well as higher concentrations of organic acids, especially lactic and acetic acids (p < 0.05). To sum up, the use of cava lees in sourdough formulation promotes the growth and survival of microorganisms, which, in consequence, promotes a lower pH and greater amounts of organic acids. This could lead to microbial stability as well as changes in bread flavor.
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Banwo, K., O. Osagbemi, O. Ajao, and A. Sanni. "Sourdough Bread from the Blend of Cassava, Sweet Potato, and Soybean Flours Using Lactobacillus Plantarum and Pichia Kudriavzevii." Acta Alimentaria 49, no. 4 (2020): 441–50. http://dx.doi.org/10.1556/066.2020.49.4.10.
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Sourdough is specialty bread made from a combination of flour, lactic acid bacteria, and yeasts. Composite flour of cassava, sweet potato, and soybean was used for the production of sourdough bread employing autochthonous lactic acid bacteria and yeasts isolated from the composite dough. The flour samples were assessed for functional properties, while the sourdough breads were evaluated for nutritional composition and organoleptic properties. The flour samples possessed good proximate profiles and phenolic contents. The lactic acid bacterium and yeast with the most desirable properties were identified as Lactobacillus plantarum and Pichia kurdriazevii. Fermentation improved the nutritional indices of the composite sourdough bread samples. Lactobacillus plantarum SLC21 and P. kudriavzevii SYD17 bread had a shelf life of 7 days, while the control bread lasted for at least 4 days. Lactobacillus plantarum SLC21 and Pichia kudriavzevii SYD17 bread had the best overall acceptability. Utilisation of these local crops in a composite blend for sourdough will increase commercial profit for local farmers and developing economy. The composite blend will be of great importance in the preparation of pastries that do not require high gluten content. The strains exhibited great potentials for a better nutritional composition of the composite sourdough bread.
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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.
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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.
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Aplevicz, Krischina Singer, Jaciara Zarpellon Mazo, Eunice Cassanego Ilha, Andréia Zilio Dinon, and Ernani Sebastião Sant´Anna. "Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough." Brazilian Journal of Pharmaceutical Sciences 50, no. 2 (2014): 321–27. http://dx.doi.org/10.1590/s1984-82502014000200011.
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Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.
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Dobre, Alina Alexandra, Elena Mirela Cucu, and Nastasia Belc. "Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours." Applied Sciences 14, no. 11 (2024): 4955. http://dx.doi.org/10.3390/app14114955.
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One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the traditional type I sourdough scheme. In total, 14 different sourdoughs were produced, and microbiology, pH, and total titration acidity for 96 h were determined. Optimal pH values for the samples determined that the optimal fermentation period was 48 h. The acidification rate of the dough was faster at 35 °C than at 25 °C. This fact became evident via the pH values obtained in the first 24 h. However, from this point, the pH values were lower in the samples kept at 25 °C, showing that a cooler fermentation temperature allows the acidification activity of the microorganisms to be prolonged for a longer time. In the study carried out, the ideal fermentation time for the population of LAB and yeasts is 72 h at a temperature of 25 °C, and the most productive sourdoughs were the dough with 100% Einkorn wheat flour and the dough obtained from the 1:1 combination of flour rye and corn flours.
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Savic, Dragisa, and Natasa Jokovic. "The impact of lactic acid bacteria on sourdough fermentation." Chemical Industry 59, no. 9-10 (2005): 235–37. http://dx.doi.org/10.2298/hemind0510235s.
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The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.
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Rizzello, Carlo Giuseppe, Ivana Cavoski, Jelena Turk, et al. "Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis." Applied and Environmental Microbiology 81, no. 9 (2015): 3192–204. http://dx.doi.org/10.1128/aem.04161-14.
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ABSTRACTTriticum turgidumsubsp.durumwas grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONVand organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMANand OLEGflours showed the highest number of gliadins, and OMANflour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourdough preparation was described by 16S rRNA gene pyrosequencing. Before fermentation, the dough made with CONVflour showed the highest bacterial diversity. Flours were variously contaminated by genera belonging to theProteobacteria,Firmicutes, andActinobacteria. Mature sourdoughs were completely and stably dominated by lactic acid bacteria. The diversity ofFirmicuteswas the highest for mature sourdoughs made with organic and, especially, NOINPUTflours. Beta diversity analysis based on the weighted UniFrac distance showed differences between doughs and sourdoughs. Those made with CONVflour were separated from the other with organic flours. Lactic acid bacterium microbiota structure was qualitatively confirmed through the culturing method. As shown by PCR-denaturing gradient gel electrophoresis (DGGE) analysis, yeasts belonging to the generaSaccharomyces,Candida,Kazachstania, andRhodotorulaoccurred in all sourdoughs. Levels of bound phenolic acids and phytase and antioxidant activities differed depending on the farming system. Mature sourdoughs were used for bread making. Technological characteristics were superior in the breads made with organic sourdoughs. The farming system is another determinant affecting the sourdough microbiota. The organic cultivation of durum wheat was reflected along the flour-sourdough fermentation-bread axis.
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Carbó, Rosa, Elena Gordún, Antía Fernández, and Marta Ginovart. "Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH." Food Science and Technology International 26, no. 4 (2019): 344–52. http://dx.doi.org/10.1177/1082013219895357.
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Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non- Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.
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Minervini, Fabio, Anna Lattanzi, Maria De Angelis, Raffaella Di Cagno, and Marco Gobbetti. "Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas." Applied and Environmental Microbiology 78, no. 15 (2012): 5328–40. http://dx.doi.org/10.1128/aem.00572-12.
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ABSTRACTSeven mature type I sourdoughs were comparatively back-slopped (80 days) at artisan bakery and laboratory levels under constant technology parameters. The cell density of presumptive lactic acid bacteria and related biochemical features were not affected by the environment of propagation. On the contrary, the number of yeasts markedly decreased from artisan bakery to laboratory propagation. During late laboratory propagation, denaturing gradient gel electrophoresis (DGGE) showed that the DNA band corresponding toSaccharomyces cerevisiaewas no longer detectable in several sourdoughs. Twelve species of lactic acid bacteria were variously identified through a culture-dependent approach. All sourdoughs harbored a certain number of species and strains, which were dominant throughout time and, in several cases, varied depending on the environment of propagation. As shown by statistical permutation analysis, the lactic acid bacterium populations differed among sourdoughs propagated at artisan bakery and laboratory levels.Lactobacillus plantarum,Lactobacillus sakei, andWeissella cibariadominated in only some sourdoughs back-slopped at artisan bakeries, andLeuconostoc citreumseemed to be more persistent under laboratory conditions. Strains ofLactobacillus sanfranciscensiswere indifferently found in some sourdoughs. Together with the other stable species and strains, other lactic acid bacteria temporarily contaminated the sourdoughs and largely differed between artisan bakery and laboratory levels. The environment of propagation has an undoubted influence on the composition of sourdough yeast and lactic acid bacterium microbiotas.
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De Vero, Luciana, Giovanna Iosca, Salvatore La China, Fabio Licciardello, Maria Gullo, and Andrea Pulvirenti. "Yeasts and Lactic Acid Bacteria for Panettone Production: An Assessment of Candidate Strains." Microorganisms 9, no. 5 (2021): 1093. http://dx.doi.org/10.3390/microorganisms9051093.
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The recovery of yeasts and lactic acid bacteria (LAB) involved in sourdough fermentation is the first step in the selection of starters with suitable technological aptitude and capable of producing desired aromas and/or aromatic precursors. In this work, two sourdoughs samples (MA and MB) and the derived doughs (samples A and B) were collected from a bakery during artisanal Panettone manufacture. Yeasts and bacteria were isolated at different fermentation steps on selective agar media. A total of 77 isolates were obtained and characterized. Representative strains of yeasts and LAB were identified by sequencing the D1/D2 domain of the 26S rRNA and the 16S rRNA genes, respectively. Moreover, the volatile organic compounds (VOCs) produced in the collected samples were detected and correlated to the species found in the same samples. The results highlighted the occurrence of Kazachstania humilis in both samples A and B, while Saccharomyces cerevisiae strains were detected only in samples B. Among LAB, Fructilactobacillus sanfranciscensis was the main species detected in both sourdoughs. Furthermore, strains belonging to the species Lactiplantibacillus plantarum, Furfurilactobacillus rossiae, Lactobacillus parabuchneri, Leuconostoc citreum, and Leuconostoc mesenteroides were assessed in the dough samples.
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Ercolini, Danilo, Erica Pontonio, Francesca De Filippis, et al. "Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation." Applied and Environmental Microbiology 79, no. 24 (2013): 7827–36. http://dx.doi.org/10.1128/aem.02955-13.
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ABSTRACTThe bacterial ecology during rye and wheat sourdough preparation was described by 16S rRNA gene pyrosequencing. Viable plate counts of presumptive lactic acid bacteria, the ratio between lactic acid bacteria and yeasts, the rate of acidification, a permutation analysis based on biochemical and microbial features, the number of operational taxonomic units (OTUs), and diversity indices all together demonstrated the maturity of the sourdoughs during 5 to 7 days of propagation. Flours were mainly contaminated by metabolically active genera (Acinetobacter,Pantoea,Pseudomonas,Comamonas,Enterobacter,Erwinia, andSphingomonas) belonging to the phylumProteobacteriaorBacteroidetes(genusChryseobacterium). Their relative abundances varied with the flour. Soon after 1 day of propagation, this population was almost completely inhibited except for theEnterobacteriaceae. Although members of the phylumFirmicuteswere present at very low or intermediate relative abundances in the flours, they became dominant soon after 1 day of propagation. Lactic acid bacteria were almost exclusively representative of theFirmicutesby this time.Weissellaspp. were already dominant in rye flour and stably persisted, though they were later flanked by theLactobacillus sakeigroup. There was a succession of species during 10 days of propagation of wheat sourdoughs. The fluctuation between dominating and subdominating populations ofL. sakeigroup,Leuconostocspp.,Weissellaspp., andLactococcus lactiswas demonstrated. Other subdominant species such asLactobacillus plantarumwere detectable throughout propagation. As shown by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) analysis,Saccharomyces cerevisiaedominated throughout the sourdough propagation. Notwithstanding variations due to environmental and technology determinants, the results of this study represent a clear example of how the microbial ecology evolves during sourdough preparation.
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Savkina, Olesia, Lina Kuznetsova, Marina Lokachuk, Olga Parakhina, Elena Pavlovskaya, and Natalia Lavrenteva. "The way of old bread recycling in the bread making." E3S Web of Conferences 161 (2020): 01082. http://dx.doi.org/10.1051/e3sconf/202016101082.
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The recycling of non-standard bread (with cracked crust, unsatisfactory mass or non-standard shape) saves natural food resources and provides economic benefits for bakers. The objective of this study was to investigate the impact of recycled old bread on the quality of sourdough and bread. An increase in the bread dosage in the rye dense sourdough more than 25% instead of flour negatively affected sourdough quality. The deterioration of the sourdough quality was not associated with a nutrient deficiency. When 25% of recycling old bread was in the sourdough, the quality of the bread was comparable to the control, but the crumbliness was 1.5 times less compared to the control, which indicates a slowing down of the staling process in bread made with recycled bread in sourdough. Bread fermentation in sourdough allowed getting bread with a good smell and taste. Old recycled bread did not significantly affect the microbial contamination of new bread, especially in terms of moulds and yeasts.
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Hansen, Birgit, and �se Hansen. "Volatile compounds in wheat sourdoughs produced by lactic acid bacteria and sourdough yeasts." Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 198, no. 3 (1994): 202–9. http://dx.doi.org/10.1007/bf01192596.
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Pino, Alessandra, Nunziatina Russo, Lisa Solieri, Laura Sola, Cinzia Caggia, and Cinzia Lucia Randazzo. "Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations." Microorganisms 10, no. 2 (2022): 283. http://dx.doi.org/10.3390/microorganisms10020283.
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Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Triticum vulgare Host. var. albidum Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that Lactiplantibacillus plantarum and Levilactobacillus brevis unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. Saccharomyces cerevisiae and Wickerhamomyces anomalus were the most frequently isolated species. In addition, Torulaspora delbrueckii, Pichia kluyveri, Candida boidinii, and Candida diddensiae were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.
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Fu, Wenhui, Wentong Xue, Chenglong Liu, Yang Tian, Ke Zhang, and Zibo Zhu. "Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products." Foods 9, no. 6 (2020): 751. http://dx.doi.org/10.3390/foods9060751.
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Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.
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Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt, and Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential." Foods 13, no. 11 (2024): 1732. http://dx.doi.org/10.3390/foods13111732.
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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shelf life is achieved. In addition, sourdough bread has a low glycemic index value, high protein digestibility, high mineral and antioxidant content, and improved dietary fiber composition, making it more attractive for human nutrition compared to regular bread. When the sourdough process is applied, the chemical and physical properties of fibers vary according to the degree of fermentation, revealing the physiological importance of dietary fiber and its importance to humans’ large intestine microbiota. Therefore, taking these approach frameworks into consideration, this review highlights the benefits of sourdough fermentation in increasing nutrient availability and contributing positively to support human health.
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Arena, Mattia Pia, Pasquale Russo, Giuseppe Spano, and Vittorio Capozzi. "Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage." Fermentation 5, no. 4 (2019): 97. http://dx.doi.org/10.3390/fermentation5040097.
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In this study, we explored the diversity of yeasts and lactic acid bacteria (LAB) associated with six spontaneous sourdough fermentations from the northern part of the Apulian region (Italy). Bacterial and yeast isolates from sourdough were investigated by amplified ribosomal DNA restriction analysis (ARDRA) and restriction fragment length polymorphism (RFLP) analysis, respectively. The identification of the isolates was confirmed by sequencing bacterial 16S gene and yeast ITS1–5.8S–ITS2 rRNA gene amplicons. Microbiological analysis of all sourdough samples revealed that LAB and yeast counts ranged between 1.7 × 105 and 6.5 × 108 cfu/g, and 7.7 × 105 and 2.5 × 107 cfu/g, respectively. The molecular identification at species level revealed the occurrence of Lactobacillus plantarum as the dominant LAB and Saccharomyces cerevisiae as the dominant yeast species in all different sourdough samples. Then, the ability of all isolated strains to inhibit and/or reduce the growth of several selected fungi was valued through the overlay method. In light of their antifungal performances, ten LAB strains were inoculated, singularly and in combination, in subsequent bread-making trials. Overall, we confirmed the potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, we observed a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains. Our findings suggest the exploration of a LAB-based approach in order to extend the shelf life of bread, reducing, at the same time, the use of chemical agents for food preservation.
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De Bellis, Palmira, Carlo Rizzello, Angelo Sisto, et al. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread." Foods 8, no. 2 (2019): 70. http://dx.doi.org/10.3390/foods8020070.
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The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, “puccia”, and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker’s yeast and salt, was similar in appearance to the conventional product containing baker’s yeast and was judged positively by a sensory analysis.
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Djukic, Dragutin, Milorad Radovic, Leka Mandic, and Slavica Veskovic-Moracanin. "Effect of bread dough mixing method on rye bread quality." Acta Periodica Technologica, no. 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.
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The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.
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Rossi, Samantha, Maria Maares, Helena Kieserling, et al. "Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry." Fermentation 9, no. 6 (2023): 521. http://dx.doi.org/10.3390/fermentation9060521.
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In order to address human zinc deficiency, fortifying staple foods with zinc is a safe and cost-effective solution. To ensure the nutritional properties and quality of a final product, zinc tolerance of the microorganisms involved in the fermentation is necessary. Bread, which is widely consumed, occupies a substantial place in many people’s diets, and is often based on a sourdough making process; thus, it might be an important headlining product. This study investigated the zinc tolerance of yeasts and lactic acid bacteria that are specifically suited to produce sourdough bread made with cricket powder hydrolysate and wheat flour. Amongst the yeasts, Kazachstania servazzii KAZ2 and Kazachstania unispora FM2 were only slightly affected in regard to cell growth and colony-forming ability when cultured in YPD broth spiked with 0.5 or 1 mM ZnSO4, respectively. Yarrowia lipolytica RO25 showed a higher tolerance for up to 2.5 mM zinc (ZnSO4). All the yeast strains were capable of accumulating zinc in the range between 200 and 400 fg/cell. The heterofermentative lactic acid bacterium Fructilactobacillus sanfranciscensis DG1 appeared to have a moderate zinc requirement and was homeostatically balanced, even under a high 20 mM extracellular ZnSO4 load. A better understanding of zinc homeostasis in yeast and lactic acid bacteria for food industry applications may lead to improvements in zinc fortification, which might contribute to diminishing Zn deficiencies, especially in vulnerable population groups.
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Palla, Michela, Caterina Cristani, Manuela Giovannetti, and Monica Agnolucci. "Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough." Applied Sciences 10, no. 3 (2020): 1043. http://dx.doi.org/10.3390/app10031043.
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The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) and yeast strains, as the result of their genetic intraspecific diversity. Therefore, the molecular and functional strain-level characterization of sourdough microbiota is crucial to valorize traditional or origin protected baked end-products, develop innovative starter cultures and design functional cereal-based foods. To this aim, the genetic intraspecific diversity of 96 Lactobacillus sanfranciscensis, 65 Kazachstania humilis and three Saccharomyces cerevisiae characterizing Protected Designation of Origin (PDO) Tuscan bread sourdough, was investigated, using P4, P7 and M13 random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), (GTG)5 repetitive element sequence-based (rep)-PCR and inter-delta region analyses, respectively. Regarding LAB, the combination of P4, P7 and M13 RAPD-PCR analyses revealed a huge degree of intraspecific variability, discriminating 43 biotypes out of 96 isolates of L. sanfranciscensis. (GTG)5 rep-PCR showed a discriminatory index of 0.95, grouping the 65 K. humilis isolated from PDO Tuscan bread sourdough in 9 biotypes. The high polymorphism among both LAB and yeast isolates of PDO Tuscan bread sourdough outlines a highly complex microbial community structure, whose relative composition and specific physiological characteristics could be responsible for the peculiar organoleptic, rheological, nutritional and potentially nutraceutical features of PDO Tuscan bread.
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AMANGELDI¹, A. A., J. MOUNIER³ та Ye A. OLEINIKOVA. "ВЫДЕЛЕНИЕ МОЛОЧНОКИСЛЫХ БАКТЕРИЙ, АНТАГОНИСТИЧЕСКИ АКТИВНЫХ ПРОТИВ ВОЗБУДИТЕЛЕЙ ПОРЧИ ХЛЕБА". МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, № 3(46) (17 вересня 2024): 306–20. http://dx.doi.org/10.53729/mv-as.202.03.19.
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Sourdough bread produced using lactic acid bacteria (LAB) and yeasts offers numerous advantages. Such bread may exhibit prebiotic effects, positively affecting the gut microbiota and conferring a health benefit to the host. Furthermore, the use of LAB sourdoughs for breadmaking can improve product shelf life, flavour and nutritional properties as compared to the exclusive use of baker's yeast. In this context, as a first step to develop such a starter culture, we isolated spoilage bacteria and fungi from spoiled products and screened a large collection of LAB isolates (n=136) from various sources for their antagonistic activities against bread spoilage microorganisms. Хлебполученный на основе закваски из молочнокислых бактерий (МКБ) обладает множеством преимуществ, о чем свидетельствуют различные исследования. Такой хлеб обладает пребиотическим действием, модулируя микробиоту и увеличивая количество полезных бактерий. Кроме того, использование закваски в хлебопекарном производстве может улучшить срок хранения, вкус и питательные качества по сравнению с использованием исключительно пекарских дрожжей. С целю создания такой закваски нами проведены исследования по выделению изолятов (n=136) молочнокислых бактерий. Для предварительного отбора выделенные микроорганизмы были проверены на антагонистическую активость против возбудителей порчи хлеба.
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Parakhina, Olga, Lina Kuznetsova, Olesia Savkina, et al. "Development of gluten-free bread biotechnology using fermented scald." BIO Web of Conferences 64 (2023): 01009. http://dx.doi.org/10.1051/bioconf/20236401009.
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The article is devoted to the development of gluten-free bread technology with scalded flour, fermented by lactic acid bacteria and yeast isolated previously from samples of good quality gluten-free sourdough. The species affiliation of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures was established. The antagonistic and acid-forming activity of lactic acid bacteria and the fermentation activity of yeasts were investigated. An increase in the content of volatile acids in fermented scald and the acidity of finished products was established when using scald fermented with a heterofermentative strain L.brevis E139. As a result of the research, a biotechnology of fermented scald was developed, which makes it possible to obtain gluten-free bread with increased physical, chemical, organoleptic quality indicators and safety for diet therapy for celiac disease. The influence of the sourdough with a new microbial composition on the physico-chemical, organoleptic quality indicators of finished products and their resistance to mold and potato disease was studied.
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Reidzane, Sanita, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, and Dace Klava. "Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley." Foods 10, no. 10 (2021): 2253. http://dx.doi.org/10.3390/foods10102253.
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The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough.
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Galli, Viola, Manuel Venturi, Simona Guerrini, et al. "Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer." Foods 12, no. 18 (2023): 3354. http://dx.doi.org/10.3390/foods12183354.
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Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.
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Ramos, Laura, Alicia Alonso-Hernando, Miriam Martínez-Castro, et al. "Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition." Foods 10, no. 7 (2021): 1498. http://dx.doi.org/10.3390/foods10071498.
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Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Aplevicz, Krischina Singer, Paulo José Ogliari, and Ernani Sebastião Sant'Anna. "Influence of fermentation time on characteristics of sourdough bread." Brazilian Journal of Pharmaceutical Sciences 49, no. 2 (2013): 233–39. http://dx.doi.org/10.1590/s1984-82502013000200005.
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Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, titratable acidity and plate counts and samples of resulting bread were analyzed for pH, titratable acidity and specific volume. The samples were analyzed every 2 h, between 4 and 10 h of fermentation. After 10 hours of fermentation, the lowest values of pH were for dough with LC2 and bread with SC1. Titratable acidity values increased over time, with the highest levels of acidity were found in the dough and bread with yeasts. Lactic acid bacteria showed the highest microbial counts over time. With the exception of SC2, the greatest microbial increases occurred at 10 hours of fermentation. LC1 showed the lowest volume across all time points (p < 0.05). The largest volumes were found in breads after 6 hours of fermentation. SC1 showed the best specific volume values across all times tested.
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ROCHA, J. MIGUEL, and F. XAVIER MALCATA. "On the Microbiological Profile of Traditional Portuguese Sourdough." Journal of Food Protection 62, no. 12 (1999): 1416–29. http://dx.doi.org/10.4315/0362-028x-62.12.1416.
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Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.
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Limbad, Mansi, Noemi Gutierrez Maddox, Nazimah Hamid, Kevin Kantono, and Colleen Higgins. "Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing." Microorganisms 12, no. 5 (2024): 919. http://dx.doi.org/10.3390/microorganisms12050919.
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The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough throughout the fermentation process using the MiSeq Illumina sequencing method. The phenotypic characterisation based on morphology identified ten isolates of LAB, five AAB and seven yeasts from kefir (K), CWK and CWK-fermented sourdough (CWKS). The results confirm the presence of the LAB species Limosilactobacillus fermentum, Lactobacillus. plantarum, L. fusant, L. reuteri and L. kunkeei; the AAB species Acetobacter aceti, A. lovaniensis and A. pasteurianus; and the yeast species Candida kefyr, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, C. guilliermondii and C. colliculosa. To the best of our knowledge, the identification of Rhodotorula from kefir is being reported for the first time. This study provides important insights into the relative abundances of the microorganisms in CWKS. A decrease in pH and an increase in the titratable acidity for CWK- and CWK-fermented sourdough corresponded to the increase in D- and L-lactic acid production after 96 h of fermentation. Significant reductions in the pHs of CWK and CWKS were observed between 48 and 96 h of fermentation, indicating that the kefir microorganisms were able to sustain highly acidic environments. There was also increased production of L-lactic acid with fermentation, which was almost twice that of D-lactic acid in CWK.
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Palla, Michela, Monica Agnolucci, Antonella Calzone, et al. "Exploitation of autochthonous Tuscan sourdough yeasts as potential starters." International Journal of Food Microbiology 302 (August 2019): 59–68. http://dx.doi.org/10.1016/j.ijfoodmicro.2018.08.004.
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Vrancken, Gino, Luc De Vuyst, Tom Rimaux, Joke Allemeersch, and Stefan Weckx. "Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression." Applied and Environmental Microbiology 77, no. 10 (2011): 3406–12. http://dx.doi.org/10.1128/aem.02668-10.
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ABSTRACTSourdough is a very competitive and challenging environment for microorganisms. Usually, a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this ecosystem. Although sourdough is rich in carbohydrates, thus providing an ideal environment for microorganisms to grow, its low pH presents a particular challenge. The nature of the adaptation to this low pH was investigated forLactobacillus plantarumIMDO 130201, an isolate from a laboratory wheat sourdough fermentation. Batch fermentations were carried out in wheat sourdough simulation medium, and total RNA was isolated from mid-exponential-growth-phase cultures, followed by differential gene expression analysis using a LAB functional gene microarray. At low pH values, an increased expression of genes involved in peptide and amino acid metabolism was found as well as that of genes involved in plantaricin production and lipoteichoic acid biosynthesis. The results highlight cellular mechanisms that allowL. plantarumto function at a low environmental pH.
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Alkay, Zühal, and Muhammed Durak. "THE EFFECT OF COMBINATIONS OF SOURDOUGH LACTIC ACID BACTERIA AND YEASTS ON WHEAT BREAD QUALITY: EVALUATION IN TERMS OF MICROBIOLOGICAL, RHEOLOGICAL, TEXTURAL AND VOLATILE COMPONENTS." Latin American Applied Research - An international journal 54, no. 1 (2024): 31–38. http://dx.doi.org/10.52292/j.laar.2024.1054.
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In this study, co-cultivation of lactic acid bacteria (Lb. plantarum 45MK-30, Lb. fermentum 29GT-19) and yeasts (Saccharomyces cerevisiae 06B-39, Kazachstania humilis KCO-60 and Pichia membranifaciens 11G-11) on the quality of sourdough bread the effect was studied. Two different fermentation conditions were used for this (I and II fermentation). While cell density and pH value of microorganisms were close to each other in I fermentation, a decrease in these values was observed in II fermentation. Also, all doughs exhibited elastic behavior. It can be said that the textural feature of sourdough breads is softer compared to both controlled acidified (CA) bread and non-sourdough (flat dough, CY) bread. Another parameter examined in breads was the evaluation of volatile components by HS-GC / MS. It was observed that breads produced by co-cultivation had more volatile components than plain dough bread.
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Fraberger, Vera, Lisa-Maria Call, Konrad Domig, and Stefano D’Amico. "Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs." Nutrients 10, no. 9 (2018): 1247. http://dx.doi.org/10.3390/nu10091247.
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A diet low in fermentable oligosaccharides, disaccharides, monosaccharides and, polyols (FODMAPs) is recommended for people affected by irritable bowel syndrome (IBS) and non-coeliac wheat sensitivity (NCWS) in order to reduce symptoms. Therefore, the aim of this study was to evaluate the impact of 13 sourdough-related yeasts on FODMAP degradation, especially fructans. First, a model system containing a typical wheat carbohydrate profile was applied to evaluate the growth rate of each yeast strain. Additionally, changes in the sugar composition, for up to four days, were monitored by high-pressure anion-exchange chromatography (HPAEC). A more realistic approach with a wheat flour suspension was used to characterize CO2 production according to the Einhorn method. The reduction of the total fructans was analyzed using an enzymatic method. Furthermore, a fingerprint of the present fructans with different degrees of polymerization was analyzed by HPAEC. The results revealed strong differences in the examined yeast strains’ ability to degrade fructans, in both the model system and wheat flour. Overall, Saccharomyces cerevisiae isolated from Austrian traditional sourdough showed the highest degree of degradation of the total fructan content and the highest gas building capacity, followed by Torulaspora delbrueckii. Hence, this study provides novel knowledge about the FODMAP conversion of yeast strains.
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Akamine, Ingrid Teixeira, Felipe R. P. Mansoldo, and Alane Beatriz Vermelho. "Probiotics in the Sourdough Bread Fermentation: Current Status." Fermentation 9, no. 2 (2023): 90. http://dx.doi.org/10.3390/fermentation9020090.
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Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts. During fermentation, the production of metabolites and chemical reactions occur, giving the product unique characteristics and a high sensory quality. Mastery of fermentation allows adjustment of gluten levels, delaying starch digestibility, and increasing the bio-accessibility of vitamins and minerals. This review focuses on the main steps of sourdough fermentation, the microorganisms involved, and advances in bread production with functional properties. The impact of probiotics on human health, the metabolites produced, and the main microbial enzymes used in the bakery industry are also discussed.
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Nankova, Nadezhda Dimitrova, Emiliya Ivanova Pisareva, Ventsislava Yankova Petrova, and Anna Atanasova Tomova. "DIVERSITY AND PHYTATE-DEGRADING POTENTIAL OF YEAST MICROORGANISMS ISOLATED FROM SOURDOUGH." Journal of Chemical Technology and Metallurgy 59, no. 3 (2024): 575–84. http://dx.doi.org/10.59957/jctm.v59.i3.2024.10.
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Phytases, which perform the stepwise hydrolysis of phytic acid to myo-inositol and inorganic phosphate, are used worldwide to reduce phosphorus pollution and improve nutrition in monogastric animals and humans. Yeasts isolated from their natural environments represent rich and still underexplored sources of industrially valuable enzymes, including phytases; therefore, they are widely studied for the production of these enzymes. In this regard, thirteen yeast pure cultures were isolated from the microbial consortium of four types of sourdough obtained during the natural fermentation of different grain-based flours. Ten of the newly isolated yeast strains were selected as potential phytase producers based on their growth in liquid culture media with sodium phytate as the sole source of phosphorus. Using 18S rDNA and D1/D2 26S rDNA analyses, the species affiliation of the selected isolates was established. They referred to seven yeast species from 3 families, with the most significant representation of the family Saccharomycetaceae.Intracellular phytate-degrading activity was found in 8 isolates, the highest being in Nakaseomyces glabratus strain 7-4. The highest level of extracellular phytase was measured in Pichia membranifaciens strain 5-2. Both isolates showed significant antioxidant capacity higher than those of ascorbic acid.
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Postlethwaite, Rosa. "“Solos” with Sourdough and Drying, Cracking: Dramaturgy with Other-Than-Human Species." Nordic Theatre Studies 35, no. 2 (2024): 44–60. http://dx.doi.org/10.7146/nts.v35i2.149658.
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The interest guiding this text is: how to articulate an ethics of dramaturgy with other-than-human species on the basis of current theoretical developments within post-humanist thinking and experiences of dramaturging with sourdough? This research is in dialogue with post-humanist theorist Karen Barad (2003, 2007), dehumanist theorist Julietta Singh (2018), and recent post-humanist perspectives on dramaturgy from Bleeker (2020), Woynarski (2020), and Žeželj (2022).By understanding practical experiments, through reading post-humanist literature, ethical questions become condensed and articulated, not as a set of rules or points of evaluation/reflection, but as a “diffraction grating” to share with the research community. My practice research PhD, ”Dramaturgy with other-than-human species”, consists of live art projects that explore dramaturgy practice with sourdough, a microbiome of yeasts and bacteria which is commonly used in bread making. For the projects, I was guided by Robbrecht’s definition of dramaturgy as “the web of talks, thoughts, images and sensualities that brings us towards the conceptualization of what we are actually doing (‘the work’), and often resembles an ‘unidentifiable object’ during an artistic process”. Over two projects “Solos” with sourdough (“Solos”) and Drying, Cracking (Cracking) I attempted to do dramaturgical conversation with sourdough.
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Mascia, Ilaria, Costantino Fadda, Marcel Karabín, Pavel Dostálek, and Alessandra Del Caro. "Aging of craft durum wheat beer fermented with sourdough yeasts." LWT - Food Science and Technology 65 (January 2016): 487–94. http://dx.doi.org/10.1016/j.lwt.2015.08.026.
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