Application of selected lactic acid bacteria isolates for bread production without baker’s yeast

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-04-27 DOI:10.1007/s10068-024-01571-7

Azhar Makambai, Aichurok Mazhitova, Aylin Korkut Altıntaş, Hakan Kuleasan

{"title":"Application of selected lactic acid bacteria isolates for bread production without baker’s yeast","authors":"Azhar Makambai, Aichurok Mazhitova, Aylin Korkut Altıntaş, Hakan Kuleasan","doi":"10.1007/s10068-024-01571-7","DOIUrl":null,"url":null,"abstract":"<div>The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread’s color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker’s yeast and highlighted the enhancement of new starter varieties.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"33 14","pages":"3279 - 3290"},"PeriodicalIF":2.4000,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01571-7","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread’s color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker’s yeast and highlighted the enhancement of new starter varieties.

Abstract Image

查看原文本刊更多论文

在不使用面包酵母的面包生产中应用精选乳酸菌分离物

研究了从传统发酵库米斯和自制干黑麦酸面团中分离出的乳酸菌（LAB），以确定它们在不使用面包酵母的情况下用于面包生产的潜力。在 20 个分离菌株中，通过 16S rRNA 基因测序鉴定出了 3 个具有卓越发酵能力和酸化能力的菌株。将口蘑中的中生白色念珠菌、48 小时活化黑麦酸面团中的酿造左旋乳酸杆菌和黑麦酸面团提取物中的柠檬白色念珠菌分别单独或混合（1:1:1）接种到液体酸面团中，并用于面包制作试验。用酿酒酵母制作的面包作为对照。在酵母菌发酵过程中用乳清代替水，可使酸面团的 pH 值降低，总滴定酸度值升高。由此产生的面包的颜色参数、质地特性和感官特征证实了所选菌株适用于生产不含面包酵母的面包，并强调了新发酵剂品种的改进。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.