Evaluation of the Variations in Chemical and Microbiological Properties of the Sourdoughs Produced with Selected Lactic Acid Bacteria Strains During Fermentation

Overview

Journal Food Chem X

Date 2022 Jun 13

PMID 35693452

Authors

Cennet Pelin Boyaci Gunduz

Bilal Agirman

Raimondo Gaglio

Elena Franciosi

Nicola Francesca

Luca Settanni

Huseyin Erten

Affiliations

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Abstract

This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, and strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono- and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.

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