Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp bulgaricus or Lactobacillus helveticus

S. Plessas, A. Bekatorou, J. Gallanagh, Poonam Singh - Nee Nigam, A. A. Koutinas, C. Psarianos

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker's yeast. Control sourdough breads (K marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC-MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC-MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. (C) 2007 Elsevier Ltd. All rights reserved.
LanguageEnglish
Pages883-889
JournalFood Chemistry
Volume107
Issue number2
DOIs
Publication statusPublished - Mar 2008

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sourdough bread
Kluyveromyces marxianus
Lactobacillus helveticus
Lactobacillus delbrueckii subsp. bulgaricus
mixed culture
breads
odors
shelf life
multiple strain starters
Lactobacillus delbrueckii
bakers yeast
consumer preferences
headspace analysis
lactose
flavor
yeasts
bacteria
testing

Cite this

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title = "Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp bulgaricus or Lactobacillus helveticus",
abstract = "Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker's yeast. Control sourdough breads (K marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC-MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC-MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. (C) 2007 Elsevier Ltd. All rights reserved.",
author = "S. Plessas and A. Bekatorou and J. Gallanagh and {Singh - Nee Nigam}, Poonam and Koutinas, {A. A.} and C. Psarianos",
year = "2008",
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Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp bulgaricus or Lactobacillus helveticus. / Plessas, S.; Bekatorou, A.; Gallanagh, J.; Singh - Nee Nigam, Poonam; Koutinas, A. A.; Psarianos, C.

In: Food Chemistry, Vol. 107, No. 2, 03.2008, p. 883-889.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Plessas, S.

AU - Bekatorou, A.

AU - Gallanagh, J.

AU - Singh - Nee Nigam, Poonam

AU - Koutinas, A. A.

AU - Psarianos, C.

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N2 - Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker's yeast. Control sourdough breads (K marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC-MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC-MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. (C) 2007 Elsevier Ltd. All rights reserved.

AB - Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker's yeast. Control sourdough breads (K marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC-MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC-MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with K marxianus and L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. (C) 2007 Elsevier Ltd. All rights reserved.

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