This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and ...sourdough starter without kombucha were identified using 1H‐NMR analysis with multivariate analysis. The physical properties, including loaf volume, specific loaf volume, firmness, and water activity were determined following standard methods. The shelf life and consumer acceptability of the bread were also being evaluated. The principal component analyses showed the presence of 15 metabolites in kombucha sourdough starter. The major compounds that contributed to the differences from sourdough starter without kombucha were alpha‐aminobutyric acid, alanine, acetic acid, riboflavin, pyridoxine, anserine, tryptophan, gluconic acid, and trehalose. The encapsulated kombucha sourdough starter increased the loaf volume (976.7 ± 25.2 mL) and specific loaf volume (4.38 ± 0.12 mL/g) compared to yeast bread. Thus, significant (P < 0.05) reduction was observed in the crumb firmness (116.07 ± 6.28 g) compared to traditional sourdough bread and yeast bread. The encapsulated kombucha sourdough starter extended the shelf life of bread by 5 to 10 days at room temperature. The sourdough bread prepared using the encapsulated kombucha sourdough starter demonstrated significantly (P < 0.05) higher taste and overall acceptability scores compared to the other bread. The findings indicate that the encapsulated kombucha sourdough starter is promising to produce functional sourdough bread with extended shelf life and improved quality.
Practical Application
Encapsulated kombucha sourdough starter culture that appropriately refreshed can be used primarily as a dough leavening agent in the bread industry without the addition of baker's yeast. This starter culture applied in sourdough bread production extended the shelf life and improved the biological function of sourdough bread.
ABSTRACT
Preservation of cheese microbiota biodiversity is central to the sensory quality of traditional and PDO cheeses. Lyophilized commercial selected starters, being advantageous in terms of ...cells concentration, are supplanting natural cultures causing important loss of microbial biodiversity in the dairy environment. Biodiversity could be recovered using natural starter cultures, however their cells concentration after propagation is lower than the commercial ones. Two autochthonous and biodiverse starter cultures (MixA and MixB) coming from scotta (residual whey from Ricotta cheese manufacture), collected in the 1960 s from Pecorino Romano PDO cheese manufactures, were revitalized in reconstituted commercial powder scotta. The aim of this study was the propagation of the microbial starter mixes increasing their bacterial concentration in the pellet, reducing nonessential scotta components by a fast and not-expensive method, without changing the microbial community balance. The behaviour of each mix inoculated in scotta was compared to that in half-concentrated, clarified, and half-concentrated-clarified scotta. Higher cells concentration in the pellets from the modified scotta was obtained, without changing technological performances and microbial fingerprint. The pellets obtained were reinoculated in commercial scotta for the preparation of the scotta-innesto (the typical starter for Pecorino Romano), and no differences were observed among the treatments after incubation. The reduction of nonessential scotta's components could help the reproduction of natural starter cultures preserving their properties.
The modified scotta, removing non-essential components, could be a fast and not-expensive method to reproduce natural starter cultures with high cells concentration, without affecting their technological performances and microbial balance.
The goal of this work was to investigate the use of selected starter cultures to obtain a spelt-based sourdough bread with improved technological, sensory and shelf-life characteristics. Two ...consortia were set up, containing a yeast strain (either a commercial Saccharomyces cerevisiae strain or a maltose-negative Kazachstania unispora strain) and two strains of Lactic Acid Bacteria (LAB), belonging to Weissella cibaria and Pediococcus pentosaceus species. The ability to grow in co-culture was investigated, and no inhibitions were recorded between the LAB and yeasts, that grew in proportions deemed desirable for sourdoughs. The performance of the two consortia was assessed in a spelt-based sourdough bread, and the leavening behavior, bread volume and crumb softness, shelf life and consumer preference were assessed. The product obtained with the consortium containing S. cerevisiae had superior crumb texture that was maintained through 5 d of storage, and was well accepted by the consumers. Furthermore, both consortia improved the mold free shelf-life when challenged with common cereal contaminants. The data showed that selected starter cultures have a good potential in improving the quality of bakery products obtained with flours that have a poor technological performance, such as spelt, but interesting nutritional properties and sustainable cultivation.
•Two novel microbial consortia for spelt based sourdough bread were set up.•The consortia were stable with no inhibitions recorded.•Strains of Weissella cibaria and Pediococcus pentosaceus improved bread texture.•The consortia improved the mold-free shelf-life.
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of fermented dry sausages and other meat-derived commodities. These cultures are generally designed to meet food ...safety, shelf-life, technological effectiveness and economic feasibility criteria. Besides all these traditional properties, novel starter cultures should take into account the risks posed by the formation of biogenic amines in food, and the development and spreading of bacterial resistance to antibiotics. Further, ‘functional starters’ could protect consumers from harmful bacteria either by a rapid acidification or by the production of antimicrobials (bacteriocins). Specially-selected cultures may also provide probiotic benefits, and, if properly modified, they may even be endorsed with nutraceutical traits. The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
Ersho, an undefined starter culture used for Ethiopian injera production, is well-known as a source of yeasts. However, there has not been negligible research done on the use of yeasts isolated from ...ersho samples for making bread. So, the present study was aimed at isolating and screening yeasts from ersho samples and evaluating their impact on the nutritional, microbial, and sensory quality of bread. A total of 55 ersho samples were collected from different locations in Ethiopia. An experimental research design was used. Three yeast isolates (4A, 14D, and 54A) were selected from a total of 220 yeast isolates. Yeast isolates 4A, 14D, 54A, 14D54A, and bakery yeast were used to make BY1, BY2, BY3, BY4, and control breads, respectively. Compared to other breads, BY4 exhibited superior qualities. Protein, TCC (total coliform count), TVC (total viable count), and TFC (total fungal count) of control bread were 13.56%, 0, 3.1, and 2.1 log cfu/g, respectively. Protein,TCC, TVC, and TFC of BY4 bread were 14.84%, 0, 2.4, and 1.6 log cfu/g, respectively. Color, texture, taste, odor, and overall acceptability mean scores of control bread were 6.6, 6.7, 6.9, 7.1, and 6.9, respectively, while those of BY4 bread were 6.8, 7.2, 7.2, 7.3, and 7.3, respectively. The shelf lives of the control and BY4 breads were 4 and 6 days, respectively. The results of the present study indicate that the wild yeasts isolated from the ersho samples can be used for the development of bakery yeast.
Ersho is an undefined starter culture used for Ethiopian injera production, and it is a good source of yeasts and lactic acid bacteria (LAB). However, few researchers have been done on the ...characterization of yeasts and LAB from ersho samples as a source of probiotics. The objective of the current work was to isolate and screen yeasts and LAB from ersho samples and in vitro characterization of their probiotic properties. An experimental research design was used. A total of 55 ersho samples were collected. Based on the ersho samples, 220 yeast colonies and 220 LAB colonies were isolated and purified. For the probiotic characterization, three yeasts (4A, 14D, 54A) and three LAB (1A, 13E, and 55A) were chosen. The isolates 4A, 14D, 54A, 1A, 13E, and 55A were identified as Saccharomyces cerevisiae KRSAN1, Saccharomyces cerevisiae JYC2577, Kazachstania humilis, Enterococcus lactis, Lactobacillus paracasei, and Lactobacillus species, respectively. All the isolates showed positive probiotic characteristics. They had very good acid resistance (percentage survival > 80%), high bile salt resistance (percentage survival > 140%), high cell surface hydrophobicity (>40%), high levels of auto-aggregation (>40%), variable co-aggregation with pathogens (ranged between 42% and 72%), variable antimicrobial activity (clear halo zone ranged from 4.0 to 31 mm), and variable antibiotic resistance responses. The results indicated that the ersho samples can be used as yeast and LAB sources for developing food and probiotic starter cultures.
Sorghum, being gluten-free, is often recommended as a safe food for celiac patients as gluten is associated with celiac disease. However, gluten absence in cereals causes technological inadequacies. ...Sourdough fermentation using functional starter cultures could produce desirable properties in gluten-free cereals. Sorghum flour was subjected to sourdough fermentation using functional lactic acid bacteria and yeast as starter cultures and their effects on the rheology, texture and nutritional properties of the sourdoughs were investigated. Pediococcus pentosaceus LD7 fermented sourdough had the highest storage modulus (G′) (3.07Pa) and loss modulus (G″) (6.23Pa), while P. pentosaceus SA8 sourdough had the least G′ (0.88Pa) and G″ (2.87Pa). Scanning electron micrograph of the sorghum sourdough breads revealed an intact and less porous cell structure in the samples containing starters in comparison to the control sample. The sourdough bread produced with P. pentosaceus SA8 and S. cerevisiae YC1 had the highest total dietary fibre (17.2%) but least protein content (4.9%). The starters modified the structure and nutrients of the sourdough where P. pentosaceus LD7 exhibited the most significant effect on the rheological properties. The study showed that the use of the selected starter cultures is useful in improving the structure and nutrient of sorghum-based gluten-free breads.
•Sorghum sourdough was produced with functional lactic acid bacteria and yeast.•Pediococcus pentosaceus LD7 fermented sourdough had the highest storage modulus.•Starter cultures improved the cell structures and nutrients of the sourdough breads.
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; ...85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of ...use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The “2002 IDF inventory” has become a de facto reference for food cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature.
► Up to date inventory of microbial species used in production of fermented foods. ► The inventory covers species of starter cultures and “natural floras”. ► Species with a documented beneficial technological purpose are included. ► We present a history of use also for newly established taxonomic units. ► The inventory consists of 195 bacterial species and 69 species of yeasts and molds.
Recent scientific research has examined the many ways probiotics have a positive effect on human health; especially lactic acid bacteria have received considerable attention due to their ability to ...produce exopolysaccharides which may be involved in probiotic activity. Lactobacillus exopolysaccharides comprise repeating mono/oligosaccharide subunits that have complicated structure and characteristics. The exopolysaccharide-producing Lactobacillus species are extensively used as starter cultures to produce fermented food products due to their excellent technological characteristics.
However, it is their immunoregulatory potential that has gained scientific attention in that it strictly correlates to the chemical structure and configuration of these bacterial exopolysaccharides. Therefore this review highlights the relationship of structure and function of lactic acid bacterial exopolysaccharides with an emphasis on the immunoregulatory potential. It summarizes the details of various in-vitro/in-vivo models used to evaluate exopolysaccharides immunomodulatory potential focusing on the exopolysaccharides structural-immunity relationship. Engineering strategies are proposed for improving production yield. The review concludes with a summary of how exopolysaccharides play a role in the food industry, using yogurt as an example.
We searched databases such as the University Network Database, PubMed, Science Direct, SciFinder, Web of Science, Scopus, MedLine, ResearchGate, and Google Scholar to identify studies on role of Lactobacillus and their metabolites especially exopolysaccharide in functional food and its immunoregulatory potential. Lactobacillus exopolysaccharides contain various functional groups (such as hydroxyl group, phosphate group, and carbonyl group) which were helpful to exert their immunomodulatory, antimicrobial, antioxidant, and anticancer activities. Collectively, the data suggest that Lactobacillus exopolysaccharides can be used as nutritional and therapeutic agents to regulate the host immune system, in turn helping to combat various disorders including cancer, diabetes, and hypertension. Overall, a huge gap in knowledge was apparent, suggesting that further in vitro and in vivo investigations are needed to document the immunomodulatory potential of Lactobacillus exopolysaccharides supplemented functional foods.
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•Lactobacillus exopolysaccharides attract a lot of scientific interest due to numerous health promoting effects.•Various models for studying immuno-regulatory effect of Lactobacillus exopolysaccharides are presented in detailed.•Lactobacillus exopolysaccharides modulate both adaptive and innate immune response.•The Lactobacillus exopolysaccharides structural immunity relationship is presented in detailed.•The Lactobacillus exopolysaccharides role in food industry are presented in detailed.
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