Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a 'Yeast-Free' Bread
| Autor: | Angelo Sisto, Stella Lisa Lonigro, Palmira De Bellis, Valeria Lorusso, Amalia Conte, Paola Lavermicocca, Carlo Giuseppe Rizzello, Francesca Valerio |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Health (social science)
Weissella confusa Plant Science medicine.disease_cause lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Sensory analysis Article Leuconostoc citreum 03 medical and health sciences 0404 agricultural biotechnology Starter medicine lcsh:TP1-1185 selected starter Food science “yeast-free” bread Leavening agent 2. Zero hunger 0303 health sciences Strain (chemistry) biology 030306 microbiology Chemistry food and beverages liquid sourdough 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Yeast Fermentation Bacteria Food Science |
| Zdroj: | Foods Volume 8 Issue 2 Foods, Vol 8, Iss 2, p 70 (2019) Foods 8 (2019). doi:10.3390/foods8020070 info:cnr-pdr/source/autori:De Bellis P.; Rizzello C.G.; Sisto A.; Valerio F.; Lonigro S.L.; Conte A.; Lorusso V.; Lavermicocca P./titolo:Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread/doi:10.3390%2Ffoods8020070/rivista:Foods/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume:8 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods8020070 |
| Popis: | The aim of this study was the characterization and selection of bacterial strains suitable for the production of a &ldquo yeast-free&rdquo bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker&rsquo s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, &ldquo puccia&rdquo and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker&rsquo s yeast and salt, was similar in appearance to the conventional product containing baker&rsquo s yeast and was judged positively by a sensory analysis. |
| Databáze: | OpenAIRE |
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