| Literature DB >> 35693452 |
Cennet Pelin Boyaci Gunduz1,2, Bilal Agirman1, Raimondo Gaglio3, Elena Franciosi4, Nicola Francesca3, Luca Settanni3, Huseyin Erten1.
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. Lactobacillus 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, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum 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.Entities:
Keywords: Acetic acid (PubChem CID: 176); D (+) glucose monohydrate (PubChem CID: 22814120); D (-) fructose (PubChem CID: 5984); Fermentation; Lactic acid (PubChem CID: 612); Maltose monohydrate (PubChem CID: 23615261); MiSeq Illumina; Molecular characterization; Starter culture; Turkish sourdough; Volatile organic compounds
Year: 2022 PMID： 35693452 PMCID： PMC9178471 DOI： 10.1016/j.fochx.2022.100357
Source DB: PubMed Journal: Food Chem X ISSN： 2590-1575