Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs

Abstract

The influence of lactic acid bacteria (LAB) growth on oxidation–reduction potential (ORP) of buckwheat sourdoughs was investigated. Sourdough fermentations are widely used for the production of bread and other bakery products. Until now the pH value is the most used control parameter taken into account during sourdough technology and no information is available about the influence of sourdough microbiota on the ORP or the use of redox potential (Eh7) measurements as a fermentation control parameter. The influence of growth and metabolism of lactobacilli on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs was investigated. Upon inoculation with LAB, ORP changes were observed. Each strain exhibits a different ORP time course curve. The Eh7 after 8 h using Lactobacillus plantarum, Lactobacillus sakei, Weissella cibaria and Pediococcus pentosaceus reached 89.2 ± 4, 104.5 ± 15.3, 30.2 ± 4 and 181.5 ± 2.6 mV, respectively. W. cibaria showed the highest reducing activity and P. pentosaceus the lowest one. The maximal reduction rate was neither correlated with the highest acidification rate nor with the maximal growth rate. Nevertheless, the reduction rate shows a similar trend like the acidification rate during the time course of fermentation. The ORP changes occurred concomitantly with the acidification, and the acid production decreased after 2 h from the reducing step. These results showed the possibility to carry out ORP measurements in dough system. As strains exhibit very characteristic ORP curves, this parameter can be used as real-time control tool to monitor the time course of fermentation and metabolic activity. This enables an evidence-based determination of fermentation end and/or (intermediate) harvesting point, which is especially helpful in the development of new cereal fermentation types as in gluten-free sourdoughs.