| Title: | Metabolism of phenolic acids in whole wheat and rye malt sourdoughs |
| Author(s): | Ripari V; Bai Y; Ganzle MG; |
| Address: | "Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; Universita Politecnica delle Marche, Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Ancona, Italy. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, PR China. Electronic address: mgaenzle@ualberta.ca" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were screened for phenolic acid decarboxylase gene pdc and EPS production. Ferulic acid metabolism of the 18 pdc positive strains was evaluated in mMRS; all pcd positive strains converted ferulic acid by decarboxylation and/or reduction. Single whole wheat and rye malt dough fermentation fermented with lactobacilli or yeasts were characterized with respect to free, conjugated, or bound phenolic acids. Concentrations of free, conjugated, or bound phenolic acids were not altered substantially in chemically acidified sourdoughs, or in yeast fermented doughs. L. plantarum metabolized free ferulic acid in wheat and rye malt sourdoughs; L. hammesii DSM 16381 metabolized syringic and vanillic acids and reduced levels of bound ferulic acid in wheat sourdoughs. Co-fermentation of L. hammesii and L. plantarum achieved release of bound ferulic acid and conversion of the resultant free ferulic acid to dihydroferulic acid and volatile metabolites. Phenolic acid metabolism in sourdoughs was enhanced by co-fermentation with strains exhibiting complementary metabolic activities. Results may enable improvement of bread quality by targeted conversion of phenolic acids during sourdough fermentation" |
| Keywords: | Bread/*microbiology Carboxy-Lyases/genetics Coculture Techniques Coumaric Acids/metabolism Edible Grain/*microbiology Fermentation Fermented Foods/analysis/microbiology Flour/microbiology Food Microbiology Food Quality Gallic Acid/analogs & derivatives/me; |
| Notes: | "MedlineRipari, Valery Bai, Yunpeng Ganzle, Michael G eng England 2018/10/10 Food Microbiol. 2019 Feb; 77:43-51. doi: 10.1016/j.fm.2018.08.009. Epub 2018 Aug 21" |
