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Jussi Loponen, Michael G Gänzle
A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dietary fiber. Applying sourdoughs—with specific FODMAP-targeting metabolic properties—to wholegrain bread making can help to remarkably reduce the content of FODMAPs in bread without affecting the content of the slowly fermented and well-tolerated dietary fiber...
June 22, 2018: Foods (Basel, Switzerland)
Jie Yu, Jie Zhao, Yuqin Song, Jiachao Zhang, Zhongjie Yu, Heping Zhang, Zhihong Sun
Lactobacillus reuteri is a catalase-negative, Gram-positive, non-motile, obligately heterofermentative bacterial species that has been used as a model to describe the ecology and evolution of vertebrate gut symbionts. However, the genetic features and evolutionary strategies of L. reuteri from the gastrointestinal tract of herbivores remain unknown. Therefore, 16 L. reuteri strains isolated from goat, sheep, cow, and horse in Inner Mongolia, China were sequenced in this study. A comparative genomic approach was used to assess genetic diversity and gain insight into the distinguishing features related to the different hosts based on 21 published genomic sequences...
2018: Frontiers in Microbiology
Guohua Zhang, Yurong Sun, Faizan Ahmed Sadiq, Hafiz Arbab Sakandar, Guoqing He
The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker's yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker's yeast fermentation...
June 2018: Journal of Food Science and Technology
Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Maria Calasso, Gabriele Archetti, Carlo Giuseppe Rizzello
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on rheology, sensory and shelf life attributes of baked goods. The most recent literature has also highlighted the effects of sourdough fermentations on several functional/nutritional features of baked goods. While some aspects such as the potential to lower glycemic index, increase mineral bioavailability and decrease the gluten content have been proven almost definitively, others potentialities are emerging, which deserve novel insights...
May 18, 2018: International Journal of Food Microbiology
Ying Hu, Michael G Gänzle
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10 M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10 M was determined and the expression and activity of cell-associated dextransucrase from W...
May 8, 2018: International Journal of Food Microbiology
Marko Verce, Luc De Vuyst, Stefan Weckx
Lactobacillus fermentum is a species of lactic acid bacteria that is frequently found in sourdough, a fermented flour-water mixture used in the production of bread and other baked goods. Here, we present the complete genome sequence of L. fermentum IMDO 130101, a candidate sourdough starter culture strain isolated from a backslopped rye sourdough.
May 10, 2018: Genome Announcements
Luana Nionelli, Marco Montemurro, Erica Pontonio, Michela Verni, Marco Gobbetti, Carlo Giuseppe Rizzello
Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation...
August 20, 2018: International Journal of Food Microbiology
Yao Zhang, Lunan Guo, Dan Xu, Dandan Li, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu
This research aimed at investigating the effects of different weight-average molecular weights (Mw : T10, T70, T250, T750, T2000) of dextran (α-(1 → 6)-linked linear backbone, α-(1 → 3)-linked branching) on wheat sourdough bread qualities. Texture analyzer showed that dextran contributed to a significant inhibition of bread staling, particularly dextran T2000. Pasting profiles (Rapid visco-analysis) and steady rheological properties (steady shear measurements) of samples indicated that dextran T2000 suppressed the swelling and gelatinization of wheat starch granules and bound a great amount of water, thus retarding the aging process...
August 1, 2018: Food Chemistry
Héliciane Clément, Carole Prost, Hubert Chiron, Maren Bonnand Ducasse, Guy Della Valle, Philippe Courcoux, Bernard Onno
In this study, we determined the effect of organic (i) flour ash content (1%-1.4%) and (ii) flour by-product addition (bran, shorts and germ) on sourdough performances. After five consecutive back-sloppings, sourdough was used for bread-making and its bread-related properties were assessed. No effect of flour composition factors (i & ii) on sourdough lactic acid bacteria and yeasts were highlighted. Nonetheless, they greatly altered lactic acid and acetic acid sourdough contents from 6.9 to 17.4 g/kg and from 0...
April 2018: Food Research International
Simon Van Kerrebroeck, Andrea Comasio, Henning Harth, Luc De Vuyst
This study deals with the detection of volatile compounds originating from the crumb of breads made with sourdoughs obtained through starter culture-initiated fermentations, which differed in flour type (wheat and teff), ingredients (citrate and malate), fermentation time (24h or 72h), and starter culture strains (homo- and heterofermentative lactic acid bacteria species and acetic acid bacteria species) applied. Therefore, selected ion flow tube-mass spectrometry (SIFT-MS) was used. SIFT-MS is an easy-to-use and promising technique in the field of food and flavor analysis...
April 2018: Food Research International
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day...
December 2017: Food Technology and Biotechnology
Beatriz Del Rio, Patricia Alvarez-Sieiro, Begoña Redruello, María Cruz Martin, María Fernandez, Victor Ladero, Miguel A Alvarez
This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced. These genes respectively encode ornithine decarboxylase (Odc), which participates in the decarboxylation of ornithine to putrescine, and the ornithine/putrescine exchanger (PotE), which exchanges ornithine for putrescine...
March 5, 2018: Scientific Reports
Xin Zhao, Michael G Gänzle
Lactobacilli derive metabolic energy mainly from carbohydrate fermentation. Homofermentative and heterofermentative lactobacilli exhibit characteristic differences in carbohydrate transport and regulation of metabolism, however, enzymes for carbohydrate transport in heterofermentative lactobacilli are poorly characterized. This study aimed to identify carbohydrate active enzymes in the L. reuteri strains LTH2584, LTH5448, TMW1.656, TMW1.112, 100-23, mlc3, and lpuph by phenotypic analysis and comparative genomics...
May 2, 2018: International Journal of Food Microbiology
Barbara Polese, Emanuele Nicolai, Daniela Genovese, Viviana Verlezza, Carmine N La Sala, Marco Aiello, Marianna Inglese, Mariarosaria Incoronato, Giovanni Sarnelli, Tiziana De Rosa, Alfio Schiatti, Francesco Mondelli, Danilo Ercolini, Rosario Cuomo
Background: Europeans consume large quantities of bakery products, although these are known as one of the food categories that potentially leads to postprandial symptoms (such as fullness and bloating). Objective: The aim of this study was to evaluate the effects of sourdough baked goods on gastric emptying and gastrointestinal fermentation and symptoms in healthy people. Methods: In a double-blind, randomized crossover study, 2 sourdough croissants (SCs) or 2 brewer's yeast croissants (BCs) were served as single meals to 17 healthy adults [9 women; age range: 18-40 y; body mass index range (in kg/m2): 18-24]...
February 1, 2018: Journal of Nutrition
S Longoria-García, M A Cruz-Hernández, M I M Flores-Verástegui, J C Contreras-Esquivel, J C Montañez-Sáenz, R E Belmares-Cerda
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them...
March 2018: Journal of Food Science and Technology
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Celiac disease is triggered by the ingestion of gluten from wheat, barley, rye, and possibly oats. Gluten is quantitated by DNA-based methods or enzyme-linked immunosorbent assays (ELISAs). ELISAs mostly detect the prolamin fraction and potentially over- or underestimate gluten contents. Therefore, a new independent method is required to comprehensively detect gluten. A targeted liquid chromatography-tandem mass spectrometry method was developed to quantitate seven barley, seven rye, and three oat marker peptides derived from each gluten protein fraction (prolamin and glutelin) and type (barley, B-, C-, D-, and γ-hordeins; rye, γ-75k-, γ-40k-, ω-, and HMW-secalins)...
April 4, 2018: Journal of Agricultural and Food Chemistry
M Hayta, M Hendek Ertop
The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g-1 for sourdough, 1.10 g 100 g-1 for dry yeast and 1.58 g 100 g-1 for wheat bran and for F2 6.99 g 100 g-1 for sourdough, 1...
January 2018: Journal of Food Science and Technology
Jasmine Kaur, Anshul Sharma, Sulhee Lee, Young-Seo Park
Lactobacillus brevis is a part of a large family of lactic acid bacteria that are present in cheese, sauerkraut, sourdough, silage, cow manure, feces, and the intestinal tract of humans and rats. It finds its use in food fermentation, and so is considered a "generally regarded as safe" organism. L. brevis strains are extensively used as probiotics and hence, there is a need for identifying and characterizing these strains. For identification and discrimination of the bacterial species at the subspecific level, repetitive element-polymerase chain reaction method is a reliable genomic fingerprinting tool...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Simon Van Kerrebroeck, Henning Harth, Andrea Comasio, Luc De Vuyst
BACKGROUND: Selected ion flow tube-mass spectrometry (SIFT-MS) is a direct-injection mass spectrometric technique that has been introduced recently into the field of food and flavor analysis. It also shows potential for use in the monitoring of food fermentations. Therefore, this study aimed at the online monitoring of different volatile compounds produced during starter culture-initiated liquid sourdough fermentations by SIFT-MS, for which a new workflow was developed. RESULTS: The online monitoring of the volatile sample compounds acetoin and ethyl acetate, diacetyl, and ethanol was made possible during the production of sourdoughs obtained through fermentation with several interesting strains belonging to the species Lactobacillus crustorum, Lactobacillus fermentum, Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus sakei, and Gluconobacter oxydans...
January 4, 2018: Journal of the Science of Food and Agriculture
Luana Nionelli, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello
Aiming at meeting the consumers' demand in terms of bio-preservation, the potential of the combination of the lactic acid bacteria fermentation and the addition of hop extract as natural preservative in breadmaking, was exploited. The antifungal properties of a hop (Humulus lupulus) extract were investigated, showing a significant inhibition of the hyphal growth of Aspergillus parasiticus, Penicillium carneum, Penicillium polonicum, Penicillium paneum, Penicillium chermesinum, Aspergillus niger, Penicillium roqueforti...
February 2, 2018: International Journal of Food Microbiology
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