Quality Characteristics of Novel Sourdough Breads Made with Functional SP5 and Prebiotic Food Matrices

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Jul 11

PMID 37430975

Authors

Stavros Kazakos

Ioanna Mantzourani

Stavros Plessas

Affiliations

Soon will be listed here.

Abstract

SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, 'trahanas' (BITR). Physicochemical characteristics, shelf-life, volatilome, phytic acid, and sensory properties of the breads were evaluated. The BITR breads had higher acidity (9.05 ± 0.14 mL of 0.1 M NaOH/10 g) and organic acid content (g/Kg; 2.90 ± 0.05 lactic, 1.04 ± 0.02 acetic), which justifies the better resistance against mould and rope spoilage (>10 days). The highest number of volatiles (35) and at higher concentration (11.14 μg/g) were also found in BITR, which is in line with the sensory (consumer) evaluation regarding flavour. Finally, higher reduction of phytate (an antinutrient) was observed in all SP5 sourdoughs (83.3-90.7%) compared to the control samples (71.4%). The results support the use of the new strain for good quality sourdough bread.

Citing Articles

Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis.

Lutter L, Kuzina A, Andreson H Microorganisms. 2024; 12(9).

PMID: 39338546 PMC: 11434513. DOI: 10.3390/microorganisms12091872.

Comprehensive Analyses of Breads Supplemented with Tannic Acids.

Guan Y, Yang X, Pan C, Kong J, Wu R, Liu X Foods. 2023; 12(20).

PMID: 37893648 PMC: 10606112. DOI: 10.3390/foods12203756.

Nutritional Improvements of Sourdough Breads Made with Freeze-Dried Functional Adjuncts Based on Probiotic subsp. and Pomegranate Juice.

Plessas S, Mantzourani I, Alexopoulos A, Alexandri M, Kopsahelis N, Adamopoulou V Antioxidants (Basel). 2023; 12(5).

PMID: 37237979 PMC: 10215117. DOI: 10.3390/antiox12051113.

Genetic and phenotypic assessment of the antimicrobial activity of three potential probiotic lactobacilli against human enteropathogenic bacteria.

Kiousi D, Efstathiou C, Tzampazlis V, Plessas S, Panopoulou M, Koffa M Front Cell Infect Microbiol. 2023; 13:1127256.

PMID: 36844407 PMC: 9944596. DOI: 10.3389/fcimb.2023.1127256.

References

Plessas S, Mantzourani I, Bekatorou A . Evaluation of SP2 as Starter Culture on Sourdough Bread Making. Foods. 2020; 9(1). PMC: 7023139. DOI: 10.3390/foods9010077. View

Mantzourani I, Plessas S, Odatzidou M, Alexopoulos A, Galanis A, Bezirtzoglou E . Effect of a novel Lactobacillus paracasei starter on sourdough bread quality. Food Chem. 2018; 271:259-265. DOI: 10.1016/j.foodchem.2018.07.183. View

Bartkiene E, Lele V, Ruzauskas M, Domig K, Starkute V, Zavistanaviciute P . Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation. Microorganisms. 2020; 8(1). PMC: 7023352. DOI: 10.3390/microorganisms8010064. View

Reale A, Mannina L, Tremonte P, Sobolev A, Succi M, Sorrentino E . Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study. J Agric Food Chem. 2004; 52(20):6300-5. DOI: 10.1021/jf049551p. View

Quattrini M, Liang N, Fortina M, Xiang S, Curtis J, Ganzle M . Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread. Int J Food Microbiol. 2018; 302:8-14. DOI: 10.1016/j.ijfoodmicro.2018.09.007. View

Gobbetti M, De Angelis M, Cagno R, Calasso M, Archetti G, Rizzello C . Novel insights on the functional/nutritional features of the sourdough fermentation. Int J Food Microbiol. 2018; 302:103-113. DOI: 10.1016/j.ijfoodmicro.2018.05.018. View

Plessas S, Kiousi D, Rathosi M, Alexopoulos A, Kourkoutas Y, Mantzourani I . Isolation of a Strain with Probiotic Attributes from Kefir Grains. Biomedicines. 2020; 8(12). PMC: 7764135. DOI: 10.3390/biomedicines8120594. View

Plessas S, Alexopoulos A, Bekatorou A, Bezirtzoglou E . Kefir immobilized on corn grains as biocatalyst for lactic acid fermentation and sourdough bread making. J Food Sci. 2012; 77(12):C1256-62. DOI: 10.1111/j.1750-3841.2012.02985.x. View

Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G . Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations. Food Microbiol. 2007; 24(6):592-600. DOI: 10.1016/j.fm.2007.01.002. View

10.

Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B . Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem. 2021; 360:130038. DOI: 10.1016/j.foodchem.2021.130038. View

11.

Romero-Luna H, Peredo-Lovillo A, Hernandez-Mendoza A, Hernandez-Sanchez H, Cauich-Sanchez P, Ribas-Aparicio R . Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos). Curr Microbiol. 2020; 77(10):2584-2592. DOI: 10.1007/s00284-020-02016-0. View

12.

Ripari V, Ganzle M, Berardi E . Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials. Int J Food Microbiol. 2016; 232:35-42. DOI: 10.1016/j.ijfoodmicro.2016.05.025. View

13.

Luti S, Mazzoli L, Ramazzotti M, Galli V, Venturi M, Marino G . Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. Food Chem. 2020; 322:126710. DOI: 10.1016/j.foodchem.2020.126710. View

14.

Dai Y, Tyl C . A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads. J Food Sci. 2021; 86(5):1583-1598. DOI: 10.1111/1750-3841.15713. View

15.

Ganzle M, Zheng J . Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?. Int J Food Microbiol. 2018; 302:15-23. DOI: 10.1016/j.ijfoodmicro.2018.08.019. View

16.

Russo P, Arena M, Fiocco D, Capozzi V, Drider D, Spano G . Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. Int J Food Microbiol. 2016; 247:48-54. DOI: 10.1016/j.ijfoodmicro.2016.04.027. View

17.

Ganzle M, Holtzel A, Walter J, Jung G, Hammes W . Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Appl Environ Microbiol. 2000; 66(10):4325-33. PMC: 92303. DOI: 10.1128/AEM.66.10.4325-4333.2000. View

18.

Ansari F, Samakkhah S, Bahadori A, Jafari S, Ziaee M, Khodayari M . Health-promoting properties of as a probiotic; characteristics, isolation, and applications in dairy products. Crit Rev Food Sci Nutr. 2021; 63(4):457-485. DOI: 10.1080/10408398.2021.1949577. View

19.

Mantzourani I, Plessas S, Saxami G, Alexopoulos A, Galanis A, Bezirtzoglou E . Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp. Food Chem. 2013; 143:17-21. DOI: 10.1016/j.foodchem.2013.07.098. View

20.

Bontsidis C, Mallouchos A, Terpou A, Nikolaou A, Batra G, Mantzourani I . Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks. Foods. 2021; 10(4). PMC: 8065681. DOI: 10.3390/foods10040768. View