| Title: | Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder |
| Author(s): | Gaglio R; Alfonzo A; Barbera M; Franciosi E; Francesca N; Moschetti G; Settanni L; |
| Address: | "Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Universita Degli Studi di Palermo, Viale Delle Scienze, 90128, Palermo, Italy. Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy. Dipartimento Scienze Agrarie, Alimentari e Forestali, Ed. 5, Universita Degli Studi di Palermo, Viale Delle Scienze, 90128, Palermo, Italy. Electronic address: luca.settanni@unipa.it" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21?ª+h) and showed levels of LAB around 10(9)?ª+CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution of LAB species among the trials with Lactobacillus as major LAB group in almost all sourdoughs. Physicochemical parameters were comparable among the trials. After baking, pistachio powder was found not to influence the height of the breads, but pistachio breads were more firm than control breads. Color of the breads, void fraction and cell density, were influenced by pistachio powder. The amount of lysine increased consistently thanks to pistachio supplementation which also determined a higher presence of o-xylene, p-cymene and limonene and the appearance of alpha-pinene and 1-octen-3-ol in breads. Sensory tests showed the best appreciation scores for the breads produced with flour and pistachio powder" |
| Keywords: | "Bread/*analysis/microbiology Fermentation Flour/analysis Food Additives/*analysis/metabolism Food, Fortified/analysis/microbiology Humans Lactobacillus/*metabolism Leuconostoc/*metabolism Lysine/*analysis/metabolism Pistacia/*chemistry Taste Weissella/*me;" |
| Notes: | "MedlineGaglio, Raimondo Alfonzo, Antonio Barbera, Marcella Franciosi, Elena Francesca, Nicola Moschetti, Giancarlo Settanni, Luca eng England 2019/11/11 Food Microbiol. 2020 Apr; 86:103349. doi: 10.1016/j.fm.2019.103349. Epub 2019 Oct 17" |
