Abstract
In the present study the effect of innovative biocatalysts as starter cultures in sourdough bread making was explored. The biocatalysts consisted of Lactobacillus paracasei K5 and Lactobacillus bulgaricus ATCC 11842 (in single and mixed form), immobilized on delignified wheat bran (DWB), and freeze dried without cryoprotectants. The parameters monitored were physicochemical characteristics, mold and rope spoilage appearance, volatile composition, and organoleptic characteristics. Results obtained showed that both biocatalysts exhibit good fermentative activity. However, the best results were achieved when freeze-dried immobilized L. paracasei K5 was applied as a single culture. In particular, the produced bread had a higher acidity (8.67 mL 0.1 N NaOH) and higher organic load (2.90 g/kg lactic acid and 1.11 g/kg acetic acid). This outcome was the main reason why this bread was preserved more regarding mold spoilage (14 days) and rope spoilage (12 days), respectively. In addition, the employment of freeze-dried immobilized L. paracasei K5 led to bread with better aromatic profile in terms of concentrations and number of volatile compounds produced as gas chromatography/mass spectrometry (GC/MS) analysis proved. Finally, no significant differences were observed through sensorial tests. Last but not least, it should be highlighted that the used microorganisms were cultured in cheese whey, minimizing the cost of the proposed biotechnological procedure.
Highlights
Nowadays, consumers are very interested in selecting novel or traditional foods containing less or no chemical preservatives [1,2,3]
Freeze-dried immobilized L. paracasei K5 and L. bulgaricus ATCC 11842 as single and mixed cultures were employed for sourdoughs preparations and assessed in sourdough bread making
Sourdough breads were analyzed for pH, titratable acidity (TTA) and specific loaf volume, lactic, acetic acid and other organic acids (Table 2), mold and rope spoilage (Figure 2), and aroma volatile compounds (Table 3)
Summary
Consumers are very interested in selecting novel or traditional foods containing less or no chemical preservatives [1,2,3]. Likewise, this new trend has been recently developed in the bread industry, through sourdough applications [4]. The use of sourdough covers these consumers’ demands since it is free of preservatives and offers significant advantages such as higher preservation times, enhanced aromatic profile, increased nutritional value, and health benefits [7,8,9,10,11]. The different fermentation processes along with the variable microbiota of sourdough, make it a complex matrix that occasionally prohibits
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