Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina

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The main hypothesis of this work is that facultative and obligate heterofermentativeLactobacillus species can differently impact the final characteristics of pizza. The objectivewas to evaluate separately the behavior of the facultative heterofermentative species (FHS),such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligatethe heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis,and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The productionof the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum).The acidification process, followed by pH, total titratable acidity (TTA), and lactic acid bacteria(LAB) development indicated for all of the experimental trials kinetics is comparable to those of thecontrols. The fermentation quotient of the FHS trial was particularly higher than that of the othertrials, including the control production performed with a sourdough inoculum used in an artisanalbakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON100336, L. brevis 200571, and L. plantarum PON 100148 in the obligate–facultative heterofermentativespecies (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss,color, morphology, and a generation of volatile organic compounds (VOCs). The data showed thedifferences among trials regarding the inocula. Eight classes of VOCs were detected in the pizzasamples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributeswere significantly different for the judges and the pizzas. The multivariate statistical approach foundmarked differences among the trials. The results indicated that the application of mixed cultures ofthe facultative heterofermentative species of Lactobacillus determined high quality pizzas.
Lingua originaleEnglish
Numero di pagine17
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

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  • ???subjectarea.asjc.1300.1301???
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