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Int J Food Microbiol

Title:		Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
Author(s):		Alfonzo A; Urso V; Corona O; Francesca N; Amato G; Settanni L; Di Miceli G;
Address:		"Dipartimento Scienze Agrarie e Forestali, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Dipartimento Scienze Agrarie e Forestali, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: luca.settanni@unipa.it"
Journal Title:		Int J Food Microbiol
Year:		2016
Volume:		20160625
Issue:
Page Number:		65 - 78
DOI:		10.1016/j.ijfoodmicro.2016.06.027
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Triticum durum Desf) sourdoughs, 15 semolinas (from ten old and five modern genotypes cultivated in Sicily, southern Italy) were used to prepare the SSEs and to produce sourdoughs and finally breads. Chemical and microbiological analyses of the sourdoughs and the evaluation of the quality parameters (weight loss, height, crumb and crust colour, image analysis and volatile organic compound generation) of the resulting breads indicated that the direct addition of the liquid inocula propagated in SSE is a valuable method to stabilise the production of sourdoughs. The differences registered during the technological characterisation of the breads were underlined by the sensory tests and the multivariate analysis and are mainly imputable to the type of semolina"
Keywords:		Bread/*microbiology Fermentation/*physiology Flour/*microbiology Italy Lactic Acid/metabolism Lactobacillus/genetics/*metabolism Leuconostoc/genetics/*metabolism Polymerase Chain Reaction Triticum/*metabolism/microbiology Weissella/genetics/*metabolism Fe;
Notes:		"MedlineAlfonzo, Antonio Urso, Valeria Corona, Onofrio Francesca, Nicola Amato, Gaetano Settanni, Luca Di Miceli, Giuseppe eng Netherlands 2016/07/05 Int J Food Microbiol. 2016 Dec 19; 239:65-78. doi: 10.1016/j.ijfoodmicro.2016.06.027. Epub 2016 Jun 25"