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Foods

Title:		"Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014"
Author(s):		Serban LR; Paucean A; Chis MS; Pop CR; Man SM; Puscas A; Ranga F; Socaci SA; Alexa E; Berbecea A; Semeniuc CA; Muresan V;
Address:		"Department of Food Engineering, Faculty of Food Sciences and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania. Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5, Manastur Street, 400372 Cluj-Napoca, Romania. Faculty of Food Science and Technology, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania. Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences 'King Michael I of Romania', 119 Aradului Avenue, 300641 Timisoara, Romania. Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences 'King Michael I of Romania', 119 Aradului Avenue, 300641 Timisoara, Romania"
Journal Title:		Foods
Year:		2023
Volume:		20230304
Issue:		5
Page Number:		-
DOI:		10.3390/foods12051096
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which-Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)-were recorded in the einkorn sourdough"
Keywords:		Lactiplantibacillus plantarum ancient einkorn emmer metabolic sourdough spelt;
Notes:		"PubMed-not-MEDLINESerban, Larisa Rebeca Paucean, Adriana Chis, Maria Simona Pop, Carmen Rodica Man, Simona Maria Puscas, Andreea Ranga, Floricuta Socaci, Sonia Ancuta Alexa, Ersilia Berbecea, Adina Semeniuc, Cristina Anamaria Muresan, Vlad eng Switzerland 2023/03/12 Foods. 2023 Mar 4; 12(5):1096. doi: 10.3390/foods12051096"