| Title: | Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation |
| Author(s): | Boyaci Gunduz CP; Agirman B; Gaglio R; Franciosi E; Francesca N; Settanni L; Erten H; |
| Address: | "Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330, Adana, Turkey. Adana Alparslan Turkes Science and Technology University, Faculty of Engineering, Food Engineering Department, Adana, Turkey. Dipartimento Scienze Agrarie, Alimentari e Forestali, Universita degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy" |
| DOI: | 10.1016/j.fochx.2022.100357 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono- and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile" |
| Keywords: | Acetic acid (PubChem CID: 176) D (+) glucose monohydrate (PubChem CID: 22814120) D (-) fructose (PubChem CID: 5984) Fermentation Lactic acid (PubChem CID: 612) Maltose monohydrate (PubChem CID: 23615261) MiSeq Illumina Molecular characterization Starter c; |
| Notes: | "PubMed-not-MEDLINEBoyaci Gunduz, Cennet Pelin Agirman, Bilal Gaglio, Raimondo Franciosi, Elena Francesca, Nicola Settanni, Luca Erten, Huseyin eng Netherlands 2022/06/14 Food Chem X. 2022 Jun 3; 14:100357. doi: 10.1016/j.fochx.2022.100357. eCollection 2022 Jun 30" |
