Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and L. helveticus for sourdough bread making

Stavros Plessas, Ann Fisher, Katerina Koureta, Costas Psarianos, Poonam Singh - Nee Nigam, Athanasios A. Koutinas

Research output: Contribution to journalArticle

57 Citations (Scopus)

Abstract

The application of Khtyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) as starter cultures for sourdough bread making was examined. Production of lactic and acetic acids, bread rising, volatile composition, shelf-life and organoleptic quality of the sourdough breads were evaluated. The amount of starter culture added to the flour, the dough fermentation temperature and the amount of sourdough used were examined in order to optimise the bread making process. The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made breads. Highest acidity (3.41 g lactic acid/kg of bread) and highest resistance to mould spoilage were observed when bread was made using 50% sourdough containing 1% K marxianus and 4% L. delbrueckii ssp. bulgaricus. The use of these cultures also improved the aroma of sourdough breads, as shown by sensory evaluations and as revealed by GC-MS analysis. (C) 2007 Elsevier Ltd. All rights reserved.
LanguageEnglish
Pages985-990
JournalFood Chemistry
Volume106
Issue number3
DOIs
Publication statusPublished - Feb 2008

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sourdough bread
Kluyveromyces marxianus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. bulgaricus
breads
Lactobacillus delbrueckii
sourdough
starter cultures
lactic acid
acetic acids
mixed culture
spoilage
dough
titratable acidity
sensory evaluation
acidity
flour
shelf life
odors
fermentation

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Plessas, Stavros ; Fisher, Ann ; Koureta, Katerina ; Psarianos, Costas ; Singh - Nee Nigam, Poonam ; Koutinas, Athanasios A. / Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and L. helveticus for sourdough bread making. 2008 ; Vol. 106, No. 3. pp. 985-990.
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abstract = "The application of Khtyveromyces marxianus (IFO 288), Lactobacillus delbrueckii ssp. bulgaricus (ATCC 11842) and Lactobacillus helveticus (ATCC 15009) as starter cultures for sourdough bread making was examined. Production of lactic and acetic acids, bread rising, volatile composition, shelf-life and organoleptic quality of the sourdough breads were evaluated. The amount of starter culture added to the flour, the dough fermentation temperature and the amount of sourdough used were examined in order to optimise the bread making process. The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made breads. Highest acidity (3.41 g lactic acid/kg of bread) and highest resistance to mould spoilage were observed when bread was made using 50{\%} sourdough containing 1{\%} K marxianus and 4{\%} L. delbrueckii ssp. bulgaricus. The use of these cultures also improved the aroma of sourdough breads, as shown by sensory evaluations and as revealed by GC-MS analysis. (C) 2007 Elsevier Ltd. All rights reserved.",
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Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp bulgaricus and L. helveticus for sourdough bread making. / Plessas, Stavros; Fisher, Ann; Koureta, Katerina; Psarianos, Costas; Singh - Nee Nigam, Poonam; Koutinas, Athanasios A.

Vol. 106, No. 3, 02.2008, p. 985-990.

Research output: Contribution to journalArticle

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