Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

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Abstract

Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 andPON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters,mono-species dual strain starters, and multiple strain starter for the preparation and propagation ofsourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during thedaily sourdough refreshments indicated a correct acidification process for all trials. The concentration oflactic and acetic acid increased consistently during fermentation. The resulting molar ratios betweenthese two organic acids in the experimental trials were lower than those observed in the control trial.The microbiological investigation showed levels of approximately 109 CFU/mL in almost all sourdoughsand the comparison of the genetic polymorphisms of the dominating LAB with those of the pure culturesevidenced the persistence of the added strains over time. The resulting breads were evaluated for severalquality parameters. The breads with the greatest height were obtained with the quadruple combinationof leuconostocs and weissellas. The highest softness was registered for the breads obtained from fermentationsperformed by W. cibaria PON10032 alone and in combination. The different inocula influencedalso the color, the void fraction, the cell density and the mean cell area of the breads. Differentlevels of acids, alcohols, aldehydes, esters, hydrocarbons, ketones, terpenes, furans and phenol wereemitted by the breads. The sensory tests indicated the breads from the sourdoughs fermented with theseven LAB inocula as sweeter and less acidic than control breads and the breads from the trials with thehighest complexity of LAB inoculums were those more appreciated by tasters. A multivariate approachfound strong differences among the trials. In particular, control breads and the breads obtained withdifferent starter LAB were quite distant and a more strict relation was found among the productionscarried out by W. cibaria strains. This study proved the suitability of the selected strains of L. citreum andW. cibaria for industrial-scale level applications in sourdough bread production.
Original languageEnglish
Pages (from-to)43-56
Number of pages14
JournalFood Microbiology
Volume59
Publication statusPublished - 2016

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

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