Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Irene Falasconi; Alessandra Fontana; Vania Patrone; Annalisa Rebecchi; Guillermo Duserm Garrido; Laura Principato; Maria Luisa Callegari; Giorgia Spigno; Lorenzo Morelli

doi:10.3390/microorganisms8091388

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Microorganisms ◽

10.3390/microorganisms8091388 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1388 ◽

Cited By ~ 1

Author(s):

Irene Falasconi ◽

Alessandra Fontana ◽

Vania Patrone ◽

Annalisa Rebecchi ◽

Guillermo Duserm Garrido ◽

...

Keyword(s):

Wheat Flour ◽

Starter Cultures ◽

Lactobacillus Fermentum ◽

Added Value ◽

Co2 Production ◽

Bakery Products ◽

Weissella Cibaria ◽

Sorghum Flour ◽

Bakery Yeast ◽

Weissella Confusa

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.

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Development and Analysis of Sorghum Crackers

International Journal of Scientific Research in Science and Technology ◽

10.32628/ijsrst196178 ◽

2019 ◽

pp. 26-31

Author(s):

P. Ashwitha Reddy ◽

G. Pranusha ◽

G. Laxmikanth Rao ◽

A. Naveen Reddy

Keyword(s):

Shelf Life ◽

Protein Content ◽

Wheat Flour ◽

Age Groups ◽

Laboratory Evaluation ◽

Bakery Products ◽

Carbon Dioxide Gas ◽

Sorghum Flour ◽

Leaf Powder ◽

Nutritional Aspect

Bakery industry is the major food processing industry in India and stands second position in the manufacture of biscuits. Bakery products are the most popular food products consumed by all age groups. The demand for bakery products is increasing in day today life because of easy availability and ready to eat convenient products having better shelf-life. Crackers are crisp baked products, chemically leavened or fermented. These are light in weight with longer shelf life. Now a day’s millets are gaining popularity. In the development of sorghum crackers product, the main ingredients used are sorghum, refined wheat flour and basil leaf powder. Refined wheat flour is added in proportions to obtain soft, crispy, light fermented crackers as they cannot be made with whole sorghum flour because it is gluten free and posses less binding nature resulting in harder and heavier product. In general, the higher the gluten content in the wheat the higher the protein content of the flour. The higher the protein content of flour, the better is its ability to trap carbon dioxide gas giving lighter weight to biscuit. In the present study related to product development, sorghum crackers are developed by using sorghum flour and basil leaf powder in different variations. To acquire the beneficial properties of basil, the leaves are vacuum dried, powdered and incorporated in the product. On the whole, the nutritional aspect is increased by developing crackers with sorghum flour and basil leaves powder. Different variations are developed based on refined wheat flour and sorghum flour are 50(S):50(RWF), 60(S):40(RWF), 70(S):30(RWF) and basil powder is taken in same amount for all the variations. By laboratory evaluation of (chemical and sensory) 70(S):30(RWF) variant has got the highest acceptance.

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Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

Khleboproducty ◽

10.32462/0235-2508-2019-28-1-49-52 ◽

2019 ◽

Vol 28 (1) ◽

pp. 49-52

Author(s):

V.A. K. Sagi ◽

◽

G.G. Yusupova ◽

E.V. Nevskaya ◽

◽

...

Keyword(s):

Wheat Flour ◽

Bakery Products ◽

Quality Factors

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Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

Foods ◽

10.3390/foods10061203 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1203

Author(s):

Huan Zhang ◽

Jianhang Xu ◽

Qian Chen ◽

Hui Wang ◽

Baohua Kong

Keyword(s):

Oxidative Stress ◽

Electron Microscopy ◽

Antioxidant Properties ◽

Membrane Integrity ◽

Starter Cultures ◽

Lactobacillus Fermentum ◽

Fermented Foods ◽

Pediococcus Pentosaceus ◽

Cell Membrane Integrity ◽

Dry Sausages

As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H2O2 at different concentrations (0, 1, 2, and 3 mM) on the physiological, morphological, and antioxidant properties of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages. The increase in H2O2 concentration induced a significant increase in reactive oxygen species and a decrease in intracellular ATP levels (p < 0.05). Based on scanning electron microscopy, transmission electron microscopy, and electric conductivity analysis, H2O2 stress caused cell deformation, the destruction of cell membrane integrity, partial loss of the cytoplasm, and an increase in the cell conductivity of both strains. H2O2 stress with 1 mM or 2 mM concentrations could effectively improve the scavenging rates of free radicals, the activities of superoxide dismutase and glutathione peroxide, and the total antioxidant capacity of both strains (p < 0.05). In conclusion, an appropriate oxidative stress contributed to the activation of the antioxidant defense system of both strains, conferred strains a better effect in inhibiting the oxidation of fermented foods, and improved the health of the host.

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Etiology of White Spot Defect in Swiss Cheese Made from Pasteurized Milk

Journal of Food Protection ◽

10.4315/0362-028x-49.9.718 ◽

1986 ◽

Vol 49 (9) ◽

pp. 718-723 ◽

Cited By ~ 5

Author(s):

K. R. NATH ◽

B. J. KOSTAK

Keyword(s):

Eye Development ◽

Lactobacillus Fermentum ◽

White Spot ◽

Co2 Production ◽

Broth Culture ◽

Complete Dissolution ◽

Swiss Cheese ◽

Streptococcus Faecalis ◽

Pasteurized Milk ◽

White Spots

Swiss cheese made from fully pasteurized milk developed white spots during hot room stay. This cheese was bitter and eye development was generally retarded. Streptococcus faecalis subsp. liquefaciens was isolated in high numbers from the spot; it caused bitterness in milk cultures with complete dissolution of the milk clot. The isolate was inhibitory to propionibacteria and Lactobacillus fermentum; CO2 production by Propionibacterium was depressed in broth culture in the presence of the S. faecalis subsp. liquefaciens isolate.

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Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.9.2.20 ◽

2021 ◽

Vol 9 (2) ◽

pp. 570-577

Author(s):

Tasnim Farzana ◽

Jannatun Fatema ◽

Fahiza Bisrat Hossain ◽

Sadia Afrin ◽

Shaikh Shahinur Rahman

Keyword(s):

Wheat Flour ◽

Comparative Evaluation ◽

Food Industry ◽

Point Of View ◽

Composite Flour ◽

Bakery Products ◽

Food Ingredients ◽

Potential Food ◽

Sensory Tests ◽

Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

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Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sunsari Technical College Journal ◽

10.3126/stcj.v2i1.14796 ◽

2016 ◽

Vol 2 (1) ◽

pp. 33-37 ◽

Cited By ~ 1

Author(s):

Nischal Adhikari ◽

Dev Raj Acharya

Keyword(s):

Enzyme Activity ◽

Wheat Flour ◽

Technical College ◽

Proximate Analysis ◽

Crude Fiber Content ◽

Sorghum Flour ◽

Sensory Score ◽

Significant Difference ◽

Temperature Scenario

Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario of 50-55°C until moisture reaches to 23%; 70-75°C until moisture reaches to 12%; and 90-95% until moisture reaches to 3-5%. The result of enzyme activity determination showed that the sorghum germinated for 3 days has the higher enzyme activity of 27.39 units per gram dry matter. Proximate analysis of malted and unmalted flour showed significant different (p<0.05) in fat, ash, reducing sugar and crude fiber content. Likewise calcium and iron content of malted flour was significantly increased (p<0.05) than that of unmalted one with subsequent decreased (p<0.05) in their binder oxalate and phytate respectively. The sorghum of higher enzyme activity was then used to prepare the biscuit. Malted sorghum and wheat flour was blended in the following ratios: samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 0:100. The organolaptic test shows the significant difference (p<0.05) between these samples in terms of flavor and test. The mean sensory score was found to be higher for sample C. This suggests that the malted sorghum flour can be used for the preparation of biscuit upto 60% (w/w) of wheat flour without alteration in texture, crispiness, appearance and overall acceptability.Sunsari Technical College Journal 2015, 2(1):33-37

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The formation of quality and antioxidant properties of bakery products with cloudberry powder

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-138-143 ◽

2018 ◽

Vol 80 (2) ◽

pp. 138-143

Author(s):

L. P. Nilova ◽

S. M. Malyutenkova ◽

M. S. Kaigorodtseva ◽

A. A. Evgrafov

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Antioxidant Properties ◽

Free Form ◽

Simultaneous Increase ◽

Leningrad Region ◽

Bakery Products ◽

Traditional Technology ◽

Baked Goods ◽

Hydrolysis Of

This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.

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