Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
International Journal of Nutrition and Food Sciences
Volume 4, Issue 4, July 2015, Pages: 409-419
Received: Apr. 30, 2015;
Accepted: May 11, 2015;
Published: Jun. 1, 2015
Views 5920 Downloads 261
Zsolt Zalán, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Ferenc Hegyi, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erika Erzsébet Szabó, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Anita Maczó, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erzsébet Baka, Department of Environmental and Applied Microbiology, National Agricultural Research and Innovation Centre-Agro-Environmental Research Institute, Budapest, Hungary
Muying Du, College of Food Science, Southwest University, Chongqing, P.R. China
Yuting Liao, College of Food Science, Southwest University, Chongqing, P.R. China
Kan Jianquan, College of Food Science, Southwest University, Chongqing, P.R. China
The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
Erika Erzsébet Szabó,
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 4,
2015, pp. 409-419.
J. Wanga, B. Sun, Y. Cao, C. Wang. In vitro fermentation of xylooligosaccharides from wheat bran insoluble dietary fiber by Bifidobacteria, Carbohydrate Polymers 2010, 82:419–423.
R. Coda, K. Katina, C. G. Rizzello. Bran bioprocessing for enhanced functional properties. Current Opinion in Food Science 2015, 1:50–55.
K. Poutanen, L. Flander, K. Katina. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiology 2009, 26:693–699.
K. Katina, R. Juvonen, A. Laitila, L. Flander, E. Nordlund, S. Kariluoto, V. Piironen, K. Poutanen. Fermented wheat bran as a functional ingredient in baking. Cereal Chem. 2012, 89(2):126–134.
O. I. Savolainen, R. Coda, K. Suomi, K. Katina, R. Juvonen, K. Hanhineva, K. Poutanen. “The role of oxygen in the liquid fermentation of wheat bran” Food Chemistry 2014, 153:424–431.
N. Rosa-Sibakov, K. Poutanen, V. Micard. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends in Food Science & Technology 2014, 1-17.
H.-R. Park, H.-J. Ahn, S.-H. Kim, C.-H. Lee, M.-W. Byun, G.-W. Lee. Determination of the phytic acid levels in infant foods using different analytical methods Food Control 2006, 17:727–732.
C. I. Febles, A. Arias, A. Hardisson, C. Rodríguez-Alvarez, A. Sierra. Phytic acid level in wheat flours Journal of Cereal Science 2002, 36:19–23.
N. M. Anson, E. Selinheimo, R. Havenaar, A.-M. Aura, I. Mattila, P. Lehtinen, A. Bast, K. Poutanen, G. R. M. M. Haenen. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. J. Agric. Food Chem. 2009, 57:6148–6155.
D. Ercolini, E. Pontonio, F. De Filippis, F. Minervini, A. La Storia, M. Gobbetti, R. Di Cagno. Microbial ecology dynamics during rye and wheat sourdough preparation. Applied and Environmental Microbiology 2013, 79 (24):7827–7836.
L. De Vuyst, M. Vancanneyt. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology 2007, 24:120–127.
L. De Vuyst, P. Neysens. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science & Technology 2005, 16: 43–56.
K. Kulp and K. Lorenz (Eds.). Handbook of dough fermentations. 2003, Marcel Dekker, Inc. pp. 1-303. ISBN: 0-8247-4264-8.
R. S. Chavan, S. R. Chavan. Sourdough technology-A traditional way for wholesome foods: A review. Comprehensive Reviews in Food Science and Food Safety 2011, 10:170-183.
S. Plessas, A. Fisher, K. Koureta, C. Psarianos, P. Nigam, A. A. Koutinas. Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making. Food Chemistry 2008, 106:985–990.
B. Bot, H. Sanchez, M. de la Torre, C. Osella. Mother dough in bread making. Journal of Food and Nutrition Sciences 2014, 2 (2):24-29.
F. M. Anjum, I. Pasha, K. Ghafoor, M. I. Khan, M. A. Raza. Preparation of sourdough bread using a blend of bacterial culture and baker's yeast. Nutrition & Food Science 2008, 38 (2):146 -153.
I. Scheirlinck, R. Van der Meulen, A. Van Schoor, M. Vancanneyt, L. De Vuyst, P. Vandamme, G. Huys. Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs. Applied and Environmental Microbiology 2007, 73 (19):6262–6269.
J. D. Legan. Mould spoilage of bread: The problem and some solutions. International Biodeterioration & Biodegradation 1993, 32:33-53.
D. K. Komlenić, V. Slačanac, M. Jukić. Influence of acidification on dough rheological properties. In: Rheology. J. De Vicente (Ed.), 2012, ISBN: 978-953-51-0187-1, InTech, Available from: http://www.intechopen.com/books/rheology/influence-of-acidification-on-dough rheological-properties
M. Salmenkallio-Marttila, K. Katina, K. Autio. Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chem. 78(4):429–435.
C. Thiele, S. Grassl, M. Gänzle. Gluten hydrolysis and depolymerization during sourdough fermentation. J. Agric. Food Chem. 2004, 52:1307-1314.
R. Di Cagno, M. De Angelis, P. Lavermicocca, M. De Vincenzi, C. Giovannini, M. Faccia, M. Gobbetti. Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied and Environmental Microbiology, 2002, 68 (2):623–633.
H. Robert, V. Gabriel, D. Lefebvre, P. Rabier, Y. Vayssier, C. Fontagné-Faucher. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT 2006, 39:256–265.
B. Meignen, B. Onno. Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiology 2001, 18:239-245.
D. J. Lane. 16S/23S rRNA sequencing. In: Stackebrandt E, Goodfellow M. (Eds.) Nucleic Acid Techniques in Bacterial Systematics. NewYork, Wiley. 1991, p. 115–149.
M. R. A. Müller, M. A. Ehrmann, R. F. Vogel. Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period. International Journal of Systematic and Evolutionary Microbiology 2000, 50:2127–2133.
K. Katina, A. Laitila, R. Juvonen, K.-H. Liukkonen, S. Kariluoto, V. Piironen, R. Landberg, P. Åman, K. Poutanen. Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology 2007, 24:175–186.
P. Decock, S. Cappelle. Bread technology and sourdough technology. Trends in Food Science & Technology 2005 16:113–120.