New Biotechnological Approaches in Sourdough Bread Production Regarding Starter Culture Applications

The practice of sourdough bread-making is an ancient science that involves the development, maintenance, and use of a diverse and complex starter culture. The sourdough starter culture comes in many different forms and is used in bread-making at both artisanal and commercial scales, in countries all over the world. While there is ample scientific research related to sourdough, there is no standardized approach to using sourdough starters in science or the bread industry; and there are few recommendations on future directions for sourdough research. Our review highlights what is currently known about the microbial ecosystem of sourdough (including microbial succession within the starter culture), methods of maintaining sourdough (analogous to land management) on the path to bread production, and factors that influence the sensory qualities of the final baked product. We present new hypotheses for the successful management of sourdough starters and propose future directions for sourdough research and application to better support and engage the sourdough baking community.

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽

10.3390/foods6120110 ◽

2017 ◽

Vol 6 (12) ◽

pp. 110 ◽

Cited By ~ 23

Author(s):

Pasquale Russo ◽

Clara Fares ◽

Angela Longo ◽

Giuseppe Spano ◽

Vittorio Capozzi

Keyword(s):

Antifungal Activity ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Bread Production

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Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

Foods ◽

10.3390/foods9091165 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1165 ◽

Cited By ~ 1

Author(s):

Mansi Limbad ◽

Noemi Gutierrez Maddox ◽

Nazimah Hamid ◽

Kevin Kantono

Keyword(s):

Lactic Acid ◽

Shelf Life ◽

Starter Culture ◽

Physicochemical Characterization ◽

Physicochemical Analysis ◽

Starter Cultures ◽

Coconut Water ◽

Sensory Profile ◽

Sourdough Bread ◽

Water Kefir

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker’s yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.

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Application of novel starter cultures for sourdough bread production

Anaerobe ◽

10.1016/j.anaerobe.2011.03.022 ◽

2011 ◽

Vol 17 (6) ◽

pp. 486-489 ◽

Cited By ~ 20

Author(s):

S. Plessas ◽

A. Alexopoulos ◽

I. Mantzourani ◽

A. Koutinas ◽

C. Voidarou ◽

...

Keyword(s):

Starter Cultures ◽

Sourdough Bread ◽

Bread Production

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Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

Food Research International ◽

10.1016/j.foodres.2017.12.068 ◽

2018 ◽

Vol 106 ◽

pp. 254-262 ◽

Cited By ~ 9

Author(s):

Simon Van Kerrebroeck ◽

Andrea Comasio ◽

Henning Harth ◽

Luc De Vuyst

Keyword(s):

Mass Spectrometry ◽

Starter Culture ◽

Flow Tube ◽

Ion Flow ◽

Sourdough Bread ◽

Selected Ion Flow Tube

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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

PLoS ONE ◽

10.1371/journal.pone.0261677 ◽

2022 ◽

Vol 17 (1) ◽

pp. e0261677

Author(s):

Dorota Litwinek ◽

Jakub Boreczek ◽

Halina Gambuś ◽

Krzysztof Buksa ◽

Wiktor Berski ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Inositol Phosphates ◽

Starter Culture ◽

Starter Cultures ◽

Rye Bread ◽

Phenotypic Characterisation ◽

Bread Production ◽

The One

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

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The impact of lactic acid bacteria on sourdough fermentation

Hemijska industrija ◽

10.2298/hemind0510235s ◽

2005 ◽

Vol 59 (9-10) ◽

pp. 235-237

Author(s):

Dragisa Savic ◽

Natasa Jokovic

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Nutritional Value ◽

Starter Culture ◽

Bread Quality ◽

Bread Dough ◽

Sourdough Bread ◽

Biotechnological Processes ◽

The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

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Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture

Journal of Food Science ◽

10.1111/1750-3841.15302 ◽

2020 ◽

Vol 85 (8) ◽

pp. 2286-2295

Author(s):

Bizura Hasida Mohd Roby ◽

Belal J. Muhialdin ◽

Muna Mahmood Taleb Abadl ◽

Nor Arifah Mat Nor ◽

Anis Asyila Marzlan ◽

...

Keyword(s):

Physical Properties ◽

Storage Stability ◽

Starter Culture ◽

Consumer Acceptability ◽

Sourdough Bread

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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Fermentation ◽

10.3390/fermentation8010032 ◽

2022 ◽

Vol 8 (1) ◽

pp. 32

Author(s):

Ayoyinka O. Olojede ◽

Abiodun I. Sanni ◽

Kolawole Banwo ◽

Towobola Michael

Keyword(s):

Corn Starch ◽

Control Sample ◽

Gluten Free ◽

Pediococcus Pentosaceus ◽

Overall Acceptability ◽

Substitution Level ◽

Sorghum Flour ◽

Sourdough Bread ◽

Bread Production ◽

Weissella Confusa

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

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