Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

被引：18
作者：
Gunduz, Cennet Pelin Boyaci [1 ,2 ]
Agirman, Bilal [1 ]
Gaglio, Raimondo [3 ]
Franciosi, Elena [4 ]
Francesca, Nicola [3 ]
Settanni, Luca [3 ]
Erten, Huseyin [1 ]
机构：
[1] Cukurova Univ, Dept Food Engn, Fac Agr, TR-01330 Adana, Turkey
[2] Adana Alparslan Turkes Sci & Technol Univ, Food Engn Dept, Fac Engn, Adana, Turkey
[3] Univ Palermo, Dipartimento Sci Agr Alimentari & Forestali, Viale Sci 4, I-90128 Palermo, Italy
[4] Fdn Edmund Mach FEM, Res & Innovat Ctr, Via E Mach 1, San Michele All Adige, Italy
来源：
FOOD CHEMISTRY-X | 2022年 / 14卷
关键词：
Turkish sourdough; Fermentation; Molecular characterization; Starter culture; Volatile organic compounds; MiSeq Illumina; LACTOBACILLUS-PLANTARUM; SACCHAROMYCES-CEREVISIAE; COMMUNITY DYNAMICS; VOLATILE COMPOUNDS; MICROBIAL ECOLOGY; STARTER CULTURES; IDENTIFICATION; EVOLUTION; YEASTS;
D O I：
10.1016/j.fochx.2022.100357
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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页数：11
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