| Title: | Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums |
| Author(s): | Francesca N; Gaglio R; Alfonzo A; Corona O; Moschetti G; Settanni L; |
| Address: | "Dipartimento Scienze Agrarie Alimentari e Forestali, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Dipartimento Scienze Agrarie Alimentari e Forestali, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: luca.settanni@unipa.it" |
| DOI: | 10.1016/j.ijfoodmicro.2019.01.009 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indicated that the acidification process was almost comparable among trials. The fermentation quotient of FHS trials was above 4.0. All trials were dominated by the added LAB and for the trials with the multiple strain starter inoculums, the species found at the highest cell densities were L. sanfranciscensis, L. brevis and L. plantarum. Significant differences among pizzas were found for weight loss, colour, morphology and volatile organic compounds (VOCs). The last analysis revealed the presence of eight chemical classes with aldehydes, esters, alcohols and acids as major compounds and allowed the separation of the trials FHS and OHS. Sensory attributes were significantly different for judges and pizzas and the most relevant differences were found for crust colour, presence of bubbles, resistance to tearing, crispness and chewiness. The overall assessment reached the highest scores for the mixed culture of OHS and FHS together" |
| Keywords: | Adult Bread/*microbiology Female *Fermentation *Food Microbiology Humans Hydrogen-Ion Concentration Lactobacillus/isolation & purification Male Middle Aged Taste Volatile Organic Compounds/analysis Young Adult Heterofermentative metabolism Lactic acid bac; |
| Notes: | "MedlineFrancesca, Nicola Gaglio, Raimondo Alfonzo, Antonio Corona, Onofrio Moschetti, Giancarlo Settanni, Luca eng Netherlands 2019/01/27 Int J Food Microbiol. 2019 Mar 16; 293:114-123. doi: 10.1016/j.ijfoodmicro.2019.01.009. Epub 2019 Jan 21" |
