6533b81ffe1ef96bd12772ce
RESEARCH PRODUCT
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
Luca SettanniGiuseppe Di MiceliNicola FrancescaValeria UrsoGaetano AmatoOnofrio CoronaAntonio Alfonzosubject
0301 basic medicineWeissellaFlour030106 microbiologyLactobacillus sanfranciscensisFermentation; Lactic acid bacteria; Quality parameters; Sourdough; Starter culture; Triticum durum genotypes; Volatile organic compounds; Microbiology; Food Science; Safety Risk Reliability and Qualitymedicine.disease_causePolymerase Chain ReactionMicrobiology03 medical and health sciencesStarterLeuconostoc citreumLactobacillusLactic acid bacteriamedicineLeuconostocLactic AcidFood scienceWeissella cibariaSafety Risk Reliability and QualityTriticumbiologyChemistryfood and beveragesBreadSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral MedicineVolatile organic compoundbiology.organism_classificationTriticum durum genotypeSettore AGR/02 - Agronomia E Coltivazioni ErbaceeQuality parameterLactobacillusStarter culture030104 developmental biologyItalyWeissellaSourdoughFermentationFermentationLeuconostocSettore AGR/16 - Microbiologia AgrariaFood Sciencedescription
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Triticum durum Desf) sourdoughs, 15 semolinas (from ten old and five modern genotypes cultivated in Sicily, southern Italy) were used to prepare the SSEs and to produce sourdoughs and finally breads. Chemical and microbiological analyses of the sourdoughs and the evaluation of the quality parameters (weight loss, height, crumb and crust colour, image analysis and volatile organic compound generation) of the resulting breads indicated that the direct addition of the liquid inocula propagated in SSE is a valuable method to stabilise the production of sourdoughs. The differences registered during the technological characterisation of the breads were underlined by the sensory tests and the multivariate analysis and are mainly imputable to the type of semolina.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-01-01 | International Journal of Food Microbiology |