Review
Chemistry, Multidisciplinary
Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti
Summary: Sourdough is a composite ecosystem characterized by yeasts and lactic acid bacteria, with potential for technological and nutritional benefits. Research has shown that sourdough can improve the properties of baked products and offer high value-added options for the food industry. Utilizing the beneficial microorganisms and compounds in sourdough can positively impact human health.
APPLIED SCIENCES-BASEL
(2021)
Review
Food Science & Technology
Paulo E. S. Munekata, Clemencia Chaves-Lopez, Juana Fernandez-Lopez, Manuel Viuda-Martos, Maria Estrella Sayas-Barbera, Jose Angel Perez-Alvarez, Jose M. Lorenzo
Summary: This review examines recent studies on the use of indigenous cheese microorganisms to improve processing, functionality, and safety of cheeses. It also discusses the positive impact of new processing technologies on autochthonous cheese starter cultures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Wilson J. F. Lemos, Renato L. Binati, Nicolo Bersani, Sandra Torriani
Summary: The study evaluated the ability of different non-Saccharomyces yeasts to produce glutathione, with Metschnikowia spp. showing the highest concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Bogdan Pacularu-Burada, Alina-Mihaela Ceoromila Cantaragiu, Mihaela Aida Vasile, Gabriela-Elena Bahrim
Summary: This study aimed to select the best water and milk kefir grains as starter cultures for gluten-free sourdough production. The addition of freeze-dried WKG2 as a starter culture and okara in the fermentation substrate improved the concentration of organic acids and bioactive compounds in the sourdough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dea Korcari, Riccardo Secchiero, Monica Laureati, Alessandra Marti, Gaetano Cardone, Noemi Sofia Rabitti, Giovanni Ricci, Maria Grazia Fortina
Summary: This study aimed to investigate the use of selected starter cultures in producing spelt-based sourdough bread with improved characteristics. The consortia containing yeast and Lactic Acid Bacteria were found to enhance the quality and shelf-life of the bread, with S. cerevisiae consortium showing superior crumb texture and consumer acceptance. Selected starter cultures have a potential in improving bakery products made with flours like spelt, which have poor technological performance but interesting nutritional properties and sustainable cultivation methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shadi Pakroo, Armin Tarrah, Rohit Takur, Manyu Wu, Viviana Corich, Alessio Giacomini
Summary: Lactic acid bacteria have gained attention for their safety and potential benefits in human health and food production. In this study, a strain of Limosilactobacillus fermentum ING8 was isolated and evaluated for its exopolysaccharide production and genomic properties. The results showed that this strain has valuable technological properties and can be considered for use in different types of dairy productions.
Article
Food Science & Technology
Ines Maria Ramos, Susana Sesena, Justa Maria Poveda, Maria Llanos Palop
Summary: This study aimed to screen lactic acid bacteria strains for their ability to produce exopolysaccharides (EPS) suitable for non-fat set yogurt manufacture. Three strains, Levilactobacillus brevis UCLM-Lb47, Leuconostoc mesenteroides subsp. mesenteroides 6F6-12, and Leuconostoc mesenteroides subsp. mesenteroides 2F6-9, showed the highest EPS production and were used to make yogurt. These yogurts exhibited improved water-holding capacity, viscosity, and sensory characteristics compared to the control yogurt, suggesting that the selected strains could be used to replace hydrocolloids in non-fat yogurt formulation.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Nuanyi Liang, Zheng Zhao, Jonathan M. Curtis, Michael G. Ganzle
Summary: This study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy matrices and identifies strains with antifungal activity. Metabolite analysis and genomic study reveal possible antifungal metabolites and related genes. These findings provide new perspectives on the selection of antifungal strains, the characterization of antifungal metabolites, and the exploration of antifungal mechanisms among different species.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Review
Microbiology
Natali Hernandez-Parada, Oscar Gonzalez-Rios, Mirna Leonor Suarez-Quiroz, Zorba Josue Hernandez-Estrada, Claudia Yuritzi Figueroa-Hernandez, Juan de Dios Figueroa-Cardenas, Patricia Rayas-Duarte, Maria Cruz Figueroa-Espinoza
Summary: The use of sourdough in bread production involves fermentation dominated by lactic acid bacteria (LAB) and yeast. Different starter cultures from various food sources can be used to initiate sourdough fermentation, enhancing the aroma and flavor profile of bread. However, the influence of microorganisms from different food products and by-products on sourdough fermentation is not well documented. This review focuses on exploring the use of various starter cultures in sourdough fermentation, discussing sourdough types, the fermentation process, and biochemical transformations.
Article
Food Science & Technology
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, Jong-Dae Park
Summary: This study aimed to investigate and utilize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various gluten-free sourdoughs to improve the quality and gas production of gluten-free sourdough.
Article
Food Science & Technology
Michael G. Ganzle, Nanzhen Qiao, Julia Bechtner
Summary: Sourdough fermentation, an ancient unit operation in food production, is making a comeback in household, artisanal, and industrial bread production. This review provides an overview of the metabolic potential of Lactobacillaceae members for sourdough baking and their impact on bread quality, with a focus on carbohydrate metabolism and organic acid metabolism. The article also discusses the development of multi-strain starter cultures for back-slopping.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Microbiology
Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu
Summary: This study investigated the yeast species and dynamics during spontaneous fermentations in Yuma vineyard in Ningxia, China. The results showed that the distribution and abundance of yeast species were influenced by grape varieties, fermentation stage, and SO2 treatment. Grape varieties played a more significant role than fermentation stage and SO2 treatment in shaping the genetic divergence of S. cerevisiae in the vineyard. Some indigenous S. cerevisiae strains produced more desirable aroma compounds compared to commercial strains, indicating their potential as starters for wine fermentation.
Article
Food Science & Technology
Constanza M. Lopez, Gabriele Rocchetti, Alessandra Fontana, Luigi Lucini, Annalisa Rebecchi
Summary: This study found that lactic acid bacteria (LAB) could enhance the functional properties of bread as a starter culture. Different LAB strains showed distinct metabolic activities, and the commercial Weissella cibaria exhibited a unique amino acid metabolism.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Multidisciplinary Sciences
Dorota Litwinek, Jakub Boreczek, Halina Gambus, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk
Summary: Starter cultures composed of lactic acid bacteria (LAB) were developed for wholemeal rye bread production. The use of these cultures resulted in better quality bread compared to commercial culture. The addition of yeast during fermentation improved the organoleptic properties of the bread and increased its volume and moisture. Fermentation also improved the bioavailability of minerals.
Article
Microbiology
Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, Juergen Wendland
Summary: Kveik isolates were found to be suitable for co-fermentations with certain non-conventional yeasts (NCY) to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
Review
Food Science & Technology
D. Bender, R. Schoenlechner
Summary: Pseudocereals such as amaranth, buckwheat, quinoa, and canihua are important due to their high nutritional value and unique properties for food processing. Research on these pseudocereals has increased, focusing on technological advancements and the development of new food products. Their botanical classification as dicotyledonous plants leads to significant differences in their chemical, physical, and processing characteristics compared to traditional cereals.
Article
Food Science & Technology
Omotade Richard Ogunremi, Susette Freimueller Leischtfeld, Susanne Miescher Schwenninger
Summary: MALDI-TOF MS combined with 16S rRNA gene sequencing was used to identify LAB species composition in Kunu-zaki, and it was found that certain strains of LAB are capable of producing dextran and/or fructan, which can influence the rheological properties of Kunu-zaki.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Monika Wojcik, Renata Rozylo, Regine Schoenlechner, Arkadiusz Matwijczuk, Dariusz Dziki
Summary: This study investigated the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. The results showed that the addition of PF improved the viscosity of the dough and the nutritional composition of the bread without affecting the quality of the dough. This research is important for the development of low-carbohydrate bread suitable for diabetics.
Article
Food Science & Technology
Omotade Richard Ogunremi, Susette Freimueller Leischtfeld, Sandra Mischler, Susanne Miescher Schwenninger
Summary: This study aimed to select antifungal lactic acid bacteria from Kunu-zaki, a Nigerian fermented beverage, to control fungal deterioration. The selected LAB strains showed strong antifungal activity against various mold species, and the antifungal activity was mainly attributed to acidic compounds in their cell-free supernatants.
Article
Food Science & Technology
Ampaka Mafu, Sunantha Ketnawa, Suphat Phongthai, Regine Schoenlechner, Saroat Rawdkuen
Summary: This study aimed to enrich protein content and indispensable amino acids in whole wheat bread by using cricket powder and investigated their physico-chemical properties, consumers' acceptance, and shelf-life. The results showed that bread enriched with cricket powder had higher protein and ash content, darker crumb color, and harder texture compared to the control bread. The bread enriched with 20% cricket powder had the best consumers' acceptance score and contained high levels of indispensable amino acids. Therefore, cricket powder could be a novel alternative protein source for enhancing the nutritional value of whole wheat bread.
Article
Food Science & Technology
Saroat Rawdkuen, Stefano D'Amico, Regine Schoenlechner
Summary: Protein isolates from Thai and Peru Sacha inchi showed significant differences in physical and techno-functional properties, suggesting their high potential as plant-based protein additives for future non-animal-based protein-rich foods.
Article
Multidisciplinary Sciences
Stefanie Streule, Susette Freimuller Leischtfeld, Martina Galler, Susanne Miescher Schwenninger
Summary: Monitoring of cocoa post-harvest practices in Ecuador revealed inconsistencies and variability in processing due to different fermentation devices, pre-drying methods, fermentation duration, and drying processes. Utilizing jute bags for fermentation and turning at the appropriate time were identified as key factors for achieving well-fermented cocoa beans.
Article
Food Science & Technology
Elok Waziiroh, Denisse Bender, Henry Jaeger, Regine Schoenlechner
Summary: This study assessed the influence of non-gluten protein from different sources (plant and animal) on the rheological behavior of gluten-free batter and the quality of bread after baking. The results showed that egg albumin and potato proteins exhibited the best functionality in gluten-free bread, with potato protein having the potential to replace egg albumin. Protein solubility was found to be important for foam stability and emulsification properties, thus improving the quality of gluten-free bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rossella Caporizzi, Regine Schoenlechner, Stefano D'amico, Carla Severini, Antonio Derossi
Summary: This study investigated the effects of teff enrichment and process parameters on the physical, microstructural, and nutritional properties of extruded gluten-free breakfast cereals. The incorporation of teff flour affected the sensory properties and increased the total phenolic content, antioxidant capacity, and insoluble dietary fibre of the cereals. By optimizing the extrusion cooking process, teff flour shows promise for producing gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
Article
Plant Sciences
Rubina Rumler, Denisse Bender, Regine Schoenlechner
Summary: Due to climate change, wheat flour with extremely high dough extensibility or dough strength is more common, affecting the production of selected wheat products. This study investigated the impact of adding sorghum, millet, amaranth, or buckwheat to high-gluten wheat flour on its properties. Chemical and physical analyses were conducted, and rheological and baking properties were evaluated. Adding small amounts of sorghum and millet improved dough stability, while larger additions of sorghum, millet, or amaranth were needed for optimum dough extensibility. Gluten-free grains increased bread volume and decreased crumb firmness in sweet milk breads. Cereal blending can mitigate the effects of climate change and enhance biodiversity and nutrition.
Article
Food Science & Technology
Saban Thongkong, Wannaporn Klangpetch, Kridsada Unban, Pipat Tangjaidee, Yuthana Phimolsiripol, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Regine Schoenlechner, Parichat Thipchai, Suphat Phongthai
Summary: The application of pulsed electric field (PEF) can improve the extraction yield and properties of rice bran proteins from two rice varieties. Compared to conventional alkaline extraction, PEF treatment increased protein extraction efficiency by 20.71-22.8% (p < 0.05). The PEF treatment influenced changes in the secondary structures of rice bran proteins and significantly improved their functional properties.
Article
Food Science & Technology
Regine Schoenlechner, Denisse Bender, Stefano D'Amico, Mathias Kinner, Sandor Tomoskozi, Ram Yamsaengsung
Summary: This study investigated the roller milling of sorghum and quinoa seeds into flour fractions and their application in gluten-free sourdough bread baking. The different gap settings for the roller milling resulted in clear separation of fractions with high protein, total dietary fibre, and insoluble dietary fibre contents in the coarse fraction. The fine fraction had high starch content and significant amounts of soluble dietary fibre, which contributes to good health.
Article
Chemistry, Applied
Renata Rozylo, Regine Schonlechner, Eleonora Charlotte Pichler, Dariusz Dziki, Arkadiusz Matwijczuk, Beata Biernacka, Michal Swieca
Summary: Micronized oat husk and Plantago ovata husk were added to wheat bread as dietary fiber sources. The addition of 20% micronized oat husk improved dough yield but resulted in negative effects on bread crumb color, loaf volume, and texture. In contrast, 5% P. ovata husk improved the springiness and cohesiveness of the crumb due to increased interaction via hydrogen or glycosidic bonds. The bread enriched with 10% micronized oat husk and 5% P. ovata husk had increased fiber content, decreased protein and carbohydrate content, and lower calorific value.
Article
Biotechnology & Applied Microbiology
Denise C. Mueller, Stefanie Schipali, Patrick Naef, Mathias Kinner, Susanne Miescher Schwenninger, Regine Schoenlechner
Summary: This study evaluated the potential of two lactic acid bacteria strains as starter cultures in sourdough fermentation. The results showed that both strains had high effectiveness in sourdough buns with reduced sugar content. One strain produced acetic acid and mannitol, while the other strain influenced the volume and texture of the buns.
FERMENTATION-BASEL
(2022)