The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality
Main Article Content
Keywords
lactic acid bacteria, exopolysaccharide, sourdough, L. plantarum, bread
Abstract
The effect of addition of exopolysaccharide (EPS) producing Lactobacillus plantarum strains on sourdough and wheat bread quality was determined in this study. The exopolysaccharide production of 40 different L. plantarum isolated from sourdough has been examined. Three different levels (high, mid and low) of EPS producer isolates were selected as additive to sourdough. Two types of flour with different quality properties were used for bread making and commercial yeast and selected EPS producer strains. Ten different dough and bread samples were prepared under controlled conditions. Chemical, physical, microbiological, textural, colour and sensory analyses were performed in dough and bread samples. The pH values of bread dough decreased during the fermentation period and at the end of fermentation the titratable acidity (TTA) value was found to be in the range of 0.29-0.50%. Statistical analysis showed that pH value, TTA value, moisture content (37.95-42.0%), firmness (8.00-13.23 N), bread volume (370-433 ml), specific volume (2.74-3.28 ml/g), bread crumb L (72.61-74.92), and b (14.87-16.39) colour values, bread crust L (42.39-58.29), a (5.64-9.04) and b (13.04-19.64) colour values, organic acid (lactic, acetic and propionic acid) contents of bread crumb and crust differed significantly (P<0.05) according to different treatments. In the sensory evaluation, sourdough and EPS forming strains added breads were preferred by panellists. The best sensory evaluation scores have been obtained with sourdough bread containing a high-EPS producing strain (BioLp57) and flour type A. Consequently, the use of EPS producing L. plantarum and sourdough has contributed positive effects on bread quality criteria, except for bread volume.
References
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American Association of Cereal Chemists International (AACCI), 2000. Approved methods. Standards No: 26.41, 44.01, 46.12. AACCI, St. Paul, MN, USA.
Arendt, E.K., Ryan, L.A. and Dal Bello, F., 2007. Impact of sourdough on the texture of bread. Food Microbiology 24: 165-174.
Chavan, R.S. and Chavan, S.R., 2011. Sourdough technology – a traditional way for wholesome foods: a review. Food Science and Food Safety 10: 170-183.
Clarke, C.I., Schober, T.J. and Arendt, E.K., 2002. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and bread quality. Cereal Chemistry 79: 640-647.
Corsetti, A., 2013. Technology of sourdough fermentation and sourdough applications. In: Gobbetti, M. and Gänzle, M. (eds.) Handbook on sourdough biotechnology. Springer, New York, NY, USA, pp. 85-104.
Crowley, P., Schober, T.J., Clarke, C.I. and Arendt, E.K., 2002. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 214: 489-496.
Dertli, E., Mercan, E., Ar?c?, M., Y?lmaz, M.T. and Sagd?ç, O., 2016. Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT – Food Science and Technology 71: 116-124.
Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., Gänzle, M., Ciati, R. and Gobbetti, M., 2006. Glucan and fructan production by sourdough Weissella cibariaand Lactobacillus plantarum. Journal of Agricultural and Food Chemistry 54: 9873-9881.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28: 350-352.
Edeghor, U., Lennox, J., Agbo, B.E. and Aminadokiari, D., 2016. Bread fermentation using synergistic activity between lactic acid bacteria (Lactobacillus bulgaricus) and baker’s yeast (Sacchromyces cerevisae). Pakistan Journal of Food Science 26: 46-53.
Elgün, A., Certel, M., Ertugay, Z. and Kotanc?lar, H.G., 1998. Laboratory handbook for analytical quality control for cereal and its products. University of Atatürk, Erzurum, Turkey, 238 pp.
Gezginc, Y., Topcal, F., Comertpay, S. and Akyol, I., 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. Journal of Dairy Science 98: 1426-1434.
Gül, H., Özçelik, S., Sagd?ç, O. and Certel, M., 2005. Sourdough bread production with lactobacilliand S. cerevisiae isolated from sourdoughs. Process Biochemistry 40: 691-697.
Hematian, S.A., Tabatabaei, Y.F., Davoodi, G.M., Mortazavi, S.A., Karimi, M., Razavizadegan, J.S.H., and Pourfarzad, A., 2010. Staling and quality of Iranian flat bread stored at modified atmosphere in different packaging. World Academy of Science, Engineering and Technology 41: 422-427.
International Association for Cereal Science and Technology (ICC), 1976. Determination of the moisture content of cereals and cereal products. Practical method No: 110/1. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1984. Working method for the determination of wet gluten in wheat flour. Generic method No: 106/2. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1990. Determination of ash in cereals and cereal products. Generic method No: 104/1. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1994. Determination of crude protein in cereals and cereal products for food and for feed. Generic method No: 105/2. ICC, Vienna, Austria.
Katina, K., Maina, N.H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., Tenkanen, M. and Laitila, A., 2009. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology 26: 734-743.
Küçükçuban, A., 2012. Determination of proper lactic acid bacteria combination for liquid sourdough system. MSc-thesis, University of Pamukkale, Pamukkale, Turkey, 96 pp.
Kunduhoglu, B., Elcioglu, O., Gezginc, Y., Akyol, I., Pilatin, S., Cetinkaya, A., 2012. Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi tulum cheese. African Journal of Biotechnology 11: 7218-7226.
Lattanzi, A., Minervini, F., Di Cagno, R., Diviccaro, A., Antonielli, L., Cardinali, G., Cappelle, S., De Angelis, M. and Gobbetti, M., 2013. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology 163: 71-79.
Lefebvre, D., Gabriel, V., Vayssier, Y. and Fontagne ?-Faucher, C., 2002. Simultaneous HPLC determination of sugars, organic acids and ethanol in sourdough process. Lebensmittel-Wissenschaft und Technologie 35: 407-414.
Mariotti, M., Garofalo, C., Aquilanti, L., Osimani, A., Fongaro, L., Tavoletti, S., Hager, A. and Clementi, F., 2014. Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. LWT – Food Science and Technology 59: 973-980.
Naessens, M., Cerdobbel, A., Soetaert, W. and Vandamme, E.J., 2005. Leuconostoc dextransucrase and dextran: production, properties and applications. Journal of Chemical Technology and Biotechnology 80: 845-860.
Ozturk, S., Koksel, H. and Ng, P.K.W., 2009. Farinograph properties and bread quality of flours supplemented with resistant starch. International Journal of Food Science and Nutrition 60: 449-457.
Palomba, S., Cavella, S., Torrieri, E., Piccolo, A., Mazzei, P., Blaiotta, G., Ventorino, V. and Pepe, O., 2012. Wheat sourdough from Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture: polyphasic screening, homopolysaccharide composition and viscoelastic behavior. Applied and Environmental Microbiology 78: 2737-2747.
Paramithiotis, S., Gioulatos, S., Tsakalidou, E. and Kalantzopoulos, G., 2006. Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochemistry 41: 2429-2433.
Pepe, O., Ventorino, V., Cavella, M., Fagnano, M. and Brugno, R., 2013. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Applied and Environmental Microbiology 79: 3779-3785.
Poutanen, K., Flander, L. and Katina, K., 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 26: 693-699.
Rinaldi, M., Paciulli, M., Caligiani, A. and Sgarbi, E., 2015. Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of Food Science and Technology 52: 6254-6265.
Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y. and Fontagne’-Faucher, C., 2006. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT – Food Science and Technology 39: 256-265.
Sandra, G., Schwab, C., Bello, F.D., Coffey, A., Gänzle, M. and Arendt, E., 2012. Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread. Journal of Cereal Science 56: 531-537.
Shahid, M., Zalib-Un-Nisa, Salim-Ur-Rehman and Huma N., 2016. Impact of mixed lactic acid bacterial (LAB) culture on flavoring profile and quality attributes of spring wheat sourdough bread. Pakistan Journal of Agricultral Sciences 53: 225-231.
?im?ek, Ö., Çon, A.H. and Tulumo?lu, ?., 2006. Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control 17: 263-270.
Sisto, A., Bellis, P., Visconti, A., Morelli, L. and Lavermicocca, P., 2009. Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1. International Journal of Food Microbiology 136: 59-65.
Sit, N. and Saikia, D., 2014. Effect of using sourdough and frozen dough for preparation of breads on quality, shelf life and staling. American Journal of Food Technology 9: 223-230.
Tabasco, R., Paarup, T., Janer, C., Peláez, C. and Requena, T., 2007. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. International Dairy Journal 17: 1107-1114.
Therdthai, N. and Jitrakbumrung, S., 2014. Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread. Kasetsart Journal Natural Science 48: 964-969.
Tieking, M. and Gänzle, M.G., 2005. Exopolysaccharides from cereal associated Lactobacilli. Trends in Food Science and Technology16: 1-6.
Tieking, M., Korakli, M., Ehrmann, M.A., Gänzle, M.G. and Vogel, R.F., 2003. In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied and Environmental Microbiology 69: 945-952.
Torrieri, E.A., Pepe, O., Ventorino, V., Masi, P. and Cavella, S., 2014. Effect of sourdough at different concentrations on quality and shelf life of bread. LWT – Food Science and Technology 56: 508-516.
Valerie, M.M. and Rawson, H.L., 1999. Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology 34: 137-143.
Walter, J., Tannock, G.W., Tilsala-Timisjarvi, A., Rodtong, S., Loach, D.M., Munro, K. and Alatossava, T., 2000. Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers. Applied Environmental Microbiology 66: 297-303.
Zeinab, A.M.E, Warda, S.A.G. and Hamid A.D., 2008. Isolation and identification of lactic acid bacteria and yeast from raw milk in Khortum State (Sudan). Research Journal of Microbiology 3: 163-168.
American Association of Cereal Chemists International (AACCI), 2000. Approved methods. Standards No: 26.41, 44.01, 46.12. AACCI, St. Paul, MN, USA.
Arendt, E.K., Ryan, L.A. and Dal Bello, F., 2007. Impact of sourdough on the texture of bread. Food Microbiology 24: 165-174.
Chavan, R.S. and Chavan, S.R., 2011. Sourdough technology – a traditional way for wholesome foods: a review. Food Science and Food Safety 10: 170-183.
Clarke, C.I., Schober, T.J. and Arendt, E.K., 2002. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and bread quality. Cereal Chemistry 79: 640-647.
Corsetti, A., 2013. Technology of sourdough fermentation and sourdough applications. In: Gobbetti, M. and Gänzle, M. (eds.) Handbook on sourdough biotechnology. Springer, New York, NY, USA, pp. 85-104.
Crowley, P., Schober, T.J., Clarke, C.I. and Arendt, E.K., 2002. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 214: 489-496.
Dertli, E., Mercan, E., Ar?c?, M., Y?lmaz, M.T. and Sagd?ç, O., 2016. Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT – Food Science and Technology 71: 116-124.
Di Cagno, R., De Angelis, M., Limitone, A., Minervini, F., Carnevali, P., Corsetti, A., Gänzle, M., Ciati, R. and Gobbetti, M., 2006. Glucan and fructan production by sourdough Weissella cibariaand Lactobacillus plantarum. Journal of Agricultural and Food Chemistry 54: 9873-9881.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F., 1956. Colorimetric method for determination of sugars and related substances. Analytical Chemistry 28: 350-352.
Edeghor, U., Lennox, J., Agbo, B.E. and Aminadokiari, D., 2016. Bread fermentation using synergistic activity between lactic acid bacteria (Lactobacillus bulgaricus) and baker’s yeast (Sacchromyces cerevisae). Pakistan Journal of Food Science 26: 46-53.
Elgün, A., Certel, M., Ertugay, Z. and Kotanc?lar, H.G., 1998. Laboratory handbook for analytical quality control for cereal and its products. University of Atatürk, Erzurum, Turkey, 238 pp.
Gezginc, Y., Topcal, F., Comertpay, S. and Akyol, I., 2015. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC. Journal of Dairy Science 98: 1426-1434.
Gül, H., Özçelik, S., Sagd?ç, O. and Certel, M., 2005. Sourdough bread production with lactobacilliand S. cerevisiae isolated from sourdoughs. Process Biochemistry 40: 691-697.
Hematian, S.A., Tabatabaei, Y.F., Davoodi, G.M., Mortazavi, S.A., Karimi, M., Razavizadegan, J.S.H., and Pourfarzad, A., 2010. Staling and quality of Iranian flat bread stored at modified atmosphere in different packaging. World Academy of Science, Engineering and Technology 41: 422-427.
International Association for Cereal Science and Technology (ICC), 1976. Determination of the moisture content of cereals and cereal products. Practical method No: 110/1. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1984. Working method for the determination of wet gluten in wheat flour. Generic method No: 106/2. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1990. Determination of ash in cereals and cereal products. Generic method No: 104/1. ICC, Vienna, Austria.
International Association for Cereal Science and Technology (ICC), 1994. Determination of crude protein in cereals and cereal products for food and for feed. Generic method No: 105/2. ICC, Vienna, Austria.
Katina, K., Maina, N.H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., Tenkanen, M. and Laitila, A., 2009. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology 26: 734-743.
Küçükçuban, A., 2012. Determination of proper lactic acid bacteria combination for liquid sourdough system. MSc-thesis, University of Pamukkale, Pamukkale, Turkey, 96 pp.
Kunduhoglu, B., Elcioglu, O., Gezginc, Y., Akyol, I., Pilatin, S., Cetinkaya, A., 2012. Genotypic identification and technological characterization of lactic acid bacteria isolated from traditional Turkish Kargi tulum cheese. African Journal of Biotechnology 11: 7218-7226.
Lattanzi, A., Minervini, F., Di Cagno, R., Diviccaro, A., Antonielli, L., Cardinali, G., Cappelle, S., De Angelis, M. and Gobbetti, M., 2013. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. International Journal of Food Microbiology 163: 71-79.
Lefebvre, D., Gabriel, V., Vayssier, Y. and Fontagne ?-Faucher, C., 2002. Simultaneous HPLC determination of sugars, organic acids and ethanol in sourdough process. Lebensmittel-Wissenschaft und Technologie 35: 407-414.
Mariotti, M., Garofalo, C., Aquilanti, L., Osimani, A., Fongaro, L., Tavoletti, S., Hager, A. and Clementi, F., 2014. Barley flour exploitation in sourdough bread-making: a technological, nutritional and sensory evaluation. LWT – Food Science and Technology 59: 973-980.
Naessens, M., Cerdobbel, A., Soetaert, W. and Vandamme, E.J., 2005. Leuconostoc dextransucrase and dextran: production, properties and applications. Journal of Chemical Technology and Biotechnology 80: 845-860.
Ozturk, S., Koksel, H. and Ng, P.K.W., 2009. Farinograph properties and bread quality of flours supplemented with resistant starch. International Journal of Food Science and Nutrition 60: 449-457.
Palomba, S., Cavella, S., Torrieri, E., Piccolo, A., Mazzei, P., Blaiotta, G., Ventorino, V. and Pepe, O., 2012. Wheat sourdough from Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture: polyphasic screening, homopolysaccharide composition and viscoelastic behavior. Applied and Environmental Microbiology 78: 2737-2747.
Paramithiotis, S., Gioulatos, S., Tsakalidou, E. and Kalantzopoulos, G., 2006. Interactions between Saccharomyces cerevisiae and lactic acid bacteria in sourdough. Process Biochemistry 41: 2429-2433.
Pepe, O., Ventorino, V., Cavella, M., Fagnano, M. and Brugno, R., 2013. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. Applied and Environmental Microbiology 79: 3779-3785.
Poutanen, K., Flander, L. and Katina, K., 2009. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 26: 693-699.
Rinaldi, M., Paciulli, M., Caligiani, A. and Sgarbi, E., 2015. Durum and soft wheat flours in sourdough and straight-dough bread-making. Journal of Food Science and Technology 52: 6254-6265.
Robert, H., Gabriel, V., Lefebvre, D., Rabier, P., Vayssier, Y. and Fontagne’-Faucher, C., 2006. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT – Food Science and Technology 39: 256-265.
Sandra, G., Schwab, C., Bello, F.D., Coffey, A., Gänzle, M. and Arendt, E., 2012. Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread. Journal of Cereal Science 56: 531-537.
Shahid, M., Zalib-Un-Nisa, Salim-Ur-Rehman and Huma N., 2016. Impact of mixed lactic acid bacterial (LAB) culture on flavoring profile and quality attributes of spring wheat sourdough bread. Pakistan Journal of Agricultral Sciences 53: 225-231.
?im?ek, Ö., Çon, A.H. and Tulumo?lu, ?., 2006. Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control 17: 263-270.
Sisto, A., Bellis, P., Visconti, A., Morelli, L. and Lavermicocca, P., 2009. Development of a PCR assay for the strain-specific identification of probiotic strain Lactobacillus paracasei IMPC2.1. International Journal of Food Microbiology 136: 59-65.
Sit, N. and Saikia, D., 2014. Effect of using sourdough and frozen dough for preparation of breads on quality, shelf life and staling. American Journal of Food Technology 9: 223-230.
Tabasco, R., Paarup, T., Janer, C., Peláez, C. and Requena, T., 2007. Selective enumeration and identification of mixed cultures of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. paracasei subsp. paracasei and Bifidobacterium lactis in fermented milk. International Dairy Journal 17: 1107-1114.
Therdthai, N. and Jitrakbumrung, S., 2014. Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread. Kasetsart Journal Natural Science 48: 964-969.
Tieking, M. and Gänzle, M.G., 2005. Exopolysaccharides from cereal associated Lactobacilli. Trends in Food Science and Technology16: 1-6.
Tieking, M., Korakli, M., Ehrmann, M.A., Gänzle, M.G. and Vogel, R.F., 2003. In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Applied and Environmental Microbiology 69: 945-952.
Torrieri, E.A., Pepe, O., Ventorino, V., Masi, P. and Cavella, S., 2014. Effect of sourdough at different concentrations on quality and shelf life of bread. LWT – Food Science and Technology 56: 508-516.
Valerie, M.M. and Rawson, H.L., 1999. Effects of exopolysaccharide-producing strains of thermophilic lactic acid bacteria on the texture of stirred yoghurt. International Journal of Food Science and Technology 34: 137-143.
Walter, J., Tannock, G.W., Tilsala-Timisjarvi, A., Rodtong, S., Loach, D.M., Munro, K. and Alatossava, T., 2000. Detection and identification of gastrointestinal Lactobacillus species by using denaturing gradient gel electrophoresis and species-specific PCR primers. Applied Environmental Microbiology 66: 297-303.
Zeinab, A.M.E, Warda, S.A.G. and Hamid A.D., 2008. Isolation and identification of lactic acid bacteria and yeast from raw milk in Khortum State (Sudan). Research Journal of Microbiology 3: 163-168.
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Jan 3, 2019
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