Bread fermentation using synergistic activity between lactic acid bacteria (lactobacillus bulgaricus) and baker's yeast (sacchromyces cerevisae (original) (raw)
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Effect of Sourdough Bacteria on the Quality and Shelf Life of Bread
Pakistan Journal of Nutrition, 2007
Bread dough is usually fermented with yeast but in the present study sourdough lactic acid bacteria (Lactobacillus bulgaricus) alone and in combination with yeast (Saccharomyces cerevisiae) were used to determine their effect on the shelf life and sensory characteristics of bread at different intervals of storage. Lactic acid bacteria improved the sensory characteristics of bread such as volume, evenness of bake, character of crust, grain of bread, colour of bread crumb, aroma, taste and texture of bread and extended shelf life of bread by inhibiting the growth of microbes.
Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread
UMYU Journal of Microbiology Research, 2016
The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120 hours (5 days) at ambient temperature and at 33⁰ C . The average total lactic acid bacteria counts during dough fermentation were 2.0 x 107, 1.8 x 107 and 1.7 x 107 CFU/g for flour A, B and C fermented doughs respectively. A total of seven Lactobacillus species were isolated; Lactobacillus fermentum, Lactobacillus sanfransicensis, Lactobacillus casei, Lactobacillus pontis, Lactobacillus brevis, Lactobacillus plantarum and Lactoacillus acidophilus. Percentage overall acceptance of the experimental bread samples was highest (79.00%) in the bread samples with 20% fermented dough concentration. The highest minimum mould-free shelf life was 8 days in both the 15% and 20% fermented dough bread as compared to the control bread baked with yeast and commercially purchased bread. Finally, the use of fermented dough in bread production was found to improve the sensory quality and shelf life of bread. Keywords: Effect, Fermented dough, Organoleptic quality, Shelf life, Spontaneuos fermentation
International Journal of Food Microbiology, 2008
Four fermentation products (FPs) of the lactic acid bacterium Lactobacillus plantarum ITM21B were screened for their anti-Bacillus activity in vitro and in bread-making trials. Results of the storage tests performed with loaves prepared with an FP or calcium propionate demonstrated that after 3 days at 30°C, gross spoilage was evident in only the control loaves, which contained Bacillus subtilis at numbers of about 10 9 cfu/g. The highest inhibitory activity was shown by DM-FP obtained by growing L. plantarum in a defined medium (DM). Significantly, this medium contained an amino acceptor of the aminoacid transamination, namely α-ketoglutaric acid, and an aminoacid pool. With loaves prepared using the DM-acid mixture which simulated the DM-FP composition, the same reduction of ropy spoilage as with DM-FP was obtained after 3 days, while the efficacy of the mixture decreased after 7 days. This result suggests the potential involvement of some unknown metabolites in the inhibitory activity of DM-FP. In baked products made with flour based media (M1-FP, M2-FP, M3-FP), no ropy symptoms were noticeable after 3 days storage although a considerable Bacillus count was detected. DM-FP was as effective as calcium propionate (0.3% w/w, based on flour mass) in prolonging the Bacillus free-shelf life of yeast-leavened bread for 7 days.
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
Food Control, 2009
The ability of lactic acid bacteria (LAB) to inhibit Aspergillus, Fusarium, and Penicillium, the main contaminants in bread, was evaluated. Only four strains (Lactobacillus plantarum CRL 778, Lactobacillus reuteri CRL 1100, and Lactobacillus brevis CRL 772 and CRL 796) from 95 strains tested displayed antifungal activity. The major antifungal compounds were acetic and phenyllactic acids. The fermentation quotient (FQ = 2.0) and the leaven volume (80 cm 3) of doughs with LB and yeasts were higher than doughs without LB. The inclusion of antifungal LAB strains in the starter culture allowed a reduction in the concentration of calcium propionate by 50% while still attaining a shelf life similar to that of traditional bread containing 0.4% CP.
International journal of …, 2008
Four fermentation products (FPs) of the lactic acid bacterium Lactobacillus plantarum ITM21B were screened for their anti-Bacillus activity in vitro and in bread-making trials. Results of the storage tests performed with loaves prepared with an FP or calcium propionate demonstrated that after 3 days at 30°C, gross spoilage was evident in only the control loaves, which contained Bacillus subtilis at numbers of about 10 9 cfu/g. The highest inhibitory activity was shown by DM-FP obtained by growing L. plantarum in a defined medium (DM). Significantly, this medium contained an amino acceptor of the aminoacid transamination, namely α-ketoglutaric acid, and an aminoacid pool. With loaves prepared using the DM-acid mixture which simulated the DM-FP composition, the same reduction of ropy spoilage as with DM-FP was obtained after 3 days, while the efficacy of the mixture decreased after 7 days. This result suggests the potential involvement of some unknown metabolites in the inhibitory activity of DM-FP. In baked products made with flour based media (M1-FP, M2-FP, M3-FP), no ropy symptoms were noticeable after 3 days storage although a considerable Bacillus count was detected. DM-FP was as effective as calcium propionate (0.3% w/w, based on flour mass) in prolonging the Bacillus free-shelf life of yeast-leavened bread for 7 days.
2017
Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a number of pathogenic bacteria to select the best fermented-BM for application as bio-preservatives in bread crumpets, showing up to 9 μg/ml of nisin equivalent antimicrobial activity. These food ingredients could be suitable to be used in crumpet formulations, BM fermented with Lc. lactis subsp. lactis and nisin influenced the quality and shelf life of crumpets; the pH value and firmness of products with fermented BM was lower and the acidity and springiness was higher than for unfermented BM trea...
Journal of microbiology, biotechnology and food sciences, 2020
The effect of lactic acid bacteria and yeast interaction on the quality of pearl millet (PM) sourdough bread was investigated. Lactobacillus plantarum (A), Pediococcus pentosaceus (B), Lactobacillus pentosus (C), Saccharomyces cerevisiae (D) and Candida milleri (E) cultures were used singly and in combinations in sourdough fermentation. The proximate, physical and sensory properties of bread were evaluated using standard methods. The protein content ranged from 13.07% - 14.32%, ash (1.77% - 1.99%), fat (8.01% - 9.32%), crude fibre (0.77% - 1.25%), moisture (21.08% - 22.65%), carbohydrate (51.28%- 54.23%), loaf weight (75.28 g-108.32 g), loaf volume (89 cm3 – 130 cm3) and specific volume (1.0 cm3/g - 1.26 cm3/g). PMABE (Pearl Millet + Lb. plantarum + Lb. pentosus + C. milleri) was scored acceptable. The crude protein, fat, ash, fibre content and specific volume differed depending on the type of starters used in the development of sourdough bread. The use of co-cultures as starters co...
The effects of wheat bran and of a Lactobacillus brevis-based bioingredient (LbBio), obtained after growth in flourbased medium, on quality of yeast-leavened wheat bread (WWB) were investigated. Bran was used in bread formulation by substituting a part (20 g/100 g) of white wheat flour (WBB), while LbBio was used instead of the water content (WWB + LbBio and WBB + LbBio). The use of LbBio in WWB resulted in the biological acidification of the dough due to lactic, phenyllactic and OH-phenyllactic acid contents determining a high fermentation quotient value and an improved bread texture and microbiological quality. Conversely, wheat bran reduced the specific volume and crumb hardness during storage at 25°C, and affected the antibacterial ability of LbBio during 30°C storage. Our findings demonstrated that LbBio counteracted the negative effects of bran and allowed to obtain an enriched fibre bread with specific volume and soft crumb comparable to bread without bran. Industrial relevance: Bread is a perishable food with a short microbiological and physico-chemical shelf-life. The main microbiological alteration occurring into few days after baking is the "rope spoilage" caused by spore-forming bacteria originating from raw materials. This phenomenon, often misinterpreted as a sign of unsuccessful dough leavening and not visible from outside, is more common under industrial production conditions during the hot season causing large economic losses in the warm climates of Mediterranean countries, Africa and Australia. The use of sourdough often controls this alteration even if the industrial application of this traditional process is limited by the long leavening times. In this study, an innovative procedure for the preparation of yeastleavened bread comprising the addition of a fermentation product from Lactobacillus brevis grown in a flourbased medium has been applied. The resulting fermentation product (LbBio bioingredient) acts as a sourdough acidifying the dough and improving the textural, physico-chemical and microbiological properties of the resulting bread. The application of bioingredient LbBio could represent an innovative strategy in industrial bread production to obtain acidified yeast-leavened products, thus, preventing the ropy spoilage and reducing the negative effects of bran addition.
Food and Bioprocess Technology, 2014
The effect of sourdough obtained with selected exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on the sensory quality of bread during shelf life was investigated. Moreover, the relationship between sensory and instrumental data was studied. Results showed that sourdough containing EPS had a positive effect on sensory perception of bread samples. EPS+ samples showed a lighter brown crust and lighter crumb color and a more open crumb structure than EPS− samples. Only for EPS+ sample, the springiness intensity of the bread did not vary at all during the 21 days, and the hardness and chewiness of bread during storage were well preserved. In addition, EPS+ samples showed a higher acidity than EPS− samples, but no difference was perceived in terms of flavor attributes between samples. A good correlation was found between sensory and instrumental variables, and principal component analysis (PCA) was an effective instrument to classify bread samples on the base of quality changes.
Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
Foods
Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter ...