Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains

Detalhes bibliográficos
Autor(a) principal: Siepmann, Francieli Begnini
Data de Publicação: 2022
Outros Autores: Almeida, Beatriz Sousa de, Gomes, Tatiane Aparecida, Waszczynskyj, Nina, Spier, Michele Rigon
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44375
Resumo: The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains of lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 and 24h for analyses of microbial growth, pH, titratable acidity and CO2 production. During the first 12h, the LABs entered the stationary phase, and the formation of organic and carboxyl acids, alcohols, and esters were observed. Although acidity is an important characteristic of sourdough, in this work increasing the acetic acid content decreased yeast growth and the CO2 retention capacity of the doughs. The main carbohydrate consumed by autochthonous yeast was influenced by the LAB added (homo-or heterofermentative), as observed by correlation analysis. Maltose and glucose showed a strong and negative correlation with the yeast cell density in the dough fermented by homo and heterofermentative LAB, respectively. Moreover, LAB had an important effect on the aromatic profile, being the alcohols, aldehydes, alkanes, organics acids and esters mainly groups characterized. Altogether, 100 different volatile compounds were identified; however, each dough had a different volatile profile. This study shows, for the first time, the influence of a single strain of LAB on the characteristics of type II sourdough.
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spelling Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strainsCaracterísticas bioquímicas, microbiológicas e tecnológicas de sourdoughs tipo II produzidos com uma única cepa de bactéria ácido láticaHS-SPMEVolatile compoundsStarter cultureLactobacillus reuteri.HS-SPMECompostos voláteisCulturas iniciadorasLactobacillus reuteri.The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains of lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 and 24h for analyses of microbial growth, pH, titratable acidity and CO2 production. During the first 12h, the LABs entered the stationary phase, and the formation of organic and carboxyl acids, alcohols, and esters were observed. Although acidity is an important characteristic of sourdough, in this work increasing the acetic acid content decreased yeast growth and the CO2 retention capacity of the doughs. The main carbohydrate consumed by autochthonous yeast was influenced by the LAB added (homo-or heterofermentative), as observed by correlation analysis. Maltose and glucose showed a strong and negative correlation with the yeast cell density in the dough fermented by homo and heterofermentative LAB, respectively. Moreover, LAB had an important effect on the aromatic profile, being the alcohols, aldehydes, alkanes, organics acids and esters mainly groups characterized. Altogether, 100 different volatile compounds were identified; however, each dough had a different volatile profile. This study shows, for the first time, the influence of a single strain of LAB on the characteristics of type II sourdough.As características bioquímicas e a produção de compostos voláteis em 11 diferentes sourdough tipo II produzido com uma única cepa de bactérias do ácido láctico (BAL) em foi estudada. As amostras foram coletadas às 0, 6, 9, 12, 15, 18 e 24 h para análises de crescimento microbiano, pH, acidez titulável e produção de CO2. Durante as primeiras 12 h, as BAL entraram em fase estacionária, sendo observada a formação de ácidos orgânicos e carboxílicos, álcoois e ésteres. Embora a acidez seja uma característica importante do sourdough, neste trabalho o aumento do teor de ácido acético diminuiu o crescimento das leveduras e a capacidade de retenção de CO2 nas massas. Também foi observado que o principal carboidrato consumido pelas leveduras autóctones foi influenciado pela BAL adicionada (homo ou heterofermentativas), conforme observado pela análise de correlação. A maltose e a glicose apresentaram uma correlação forte e negativa com a densidade celular de levedura na massa fermentada por BAL homo e heterofermentativas, respectivamente. Além disso, a BAL teve efeito importante no perfil aromático, sendo os álcoois, aldeídos, alcanos, ácidos orgânicos e ésteres os principais compostos caracterizados. Ao todo, foram identificados 100 compostos voláteis diferentes; no entanto, cada massa apresentou um perfil volátil diferente. Este estudo mostra, pela primeira vez, a influência de uma única cepa de BAL nas características de sourdough tipo II.UEL2022-02-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa Empírica de Campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4437510.5433/1679-0359.2022v43n2p693Semina: Ciências Agrárias; Vol. 43 No. 2 (2022); 693-712Semina: Ciências Agrárias; v. 43 n. 2 (2022); 693-7121679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44375/30735Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSiepmann, Francieli BegniniAlmeida, Beatriz Sousa deGomes, Tatiane AparecidaWaszczynskyj, NinaSpier, Michele Rigon2022-09-20T20:35:28Zoai:ojs.pkp.sfu.ca:article/44375Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-09-20T20:35:28Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
Características bioquímicas, microbiológicas e tecnológicas de sourdoughs tipo II produzidos com uma única cepa de bactéria ácido lática
title Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
spellingShingle Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
Siepmann, Francieli Begnini
HS-SPME
Volatile compounds
Starter culture
Lactobacillus reuteri.
HS-SPME
Compostos voláteis
Culturas iniciadoras
Lactobacillus reuteri.
title_short Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
title_full Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
title_fullStr Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
title_full_unstemmed Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
title_sort Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains
author Siepmann, Francieli Begnini
author_facet Siepmann, Francieli Begnini
Almeida, Beatriz Sousa de
Gomes, Tatiane Aparecida
Waszczynskyj, Nina
Spier, Michele Rigon
author_role author
author2 Almeida, Beatriz Sousa de
Gomes, Tatiane Aparecida
Waszczynskyj, Nina
Spier, Michele Rigon
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Siepmann, Francieli Begnini
Almeida, Beatriz Sousa de
Gomes, Tatiane Aparecida
Waszczynskyj, Nina
Spier, Michele Rigon
dc.subject.por.fl_str_mv HS-SPME
Volatile compounds
Starter culture
Lactobacillus reuteri.
HS-SPME
Compostos voláteis
Culturas iniciadoras
Lactobacillus reuteri.
topic HS-SPME
Volatile compounds
Starter culture
Lactobacillus reuteri.
HS-SPME
Compostos voláteis
Culturas iniciadoras
Lactobacillus reuteri.
description The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains of lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 and 24h for analyses of microbial growth, pH, titratable acidity and CO2 production. During the first 12h, the LABs entered the stationary phase, and the formation of organic and carboxyl acids, alcohols, and esters were observed. Although acidity is an important characteristic of sourdough, in this work increasing the acetic acid content decreased yeast growth and the CO2 retention capacity of the doughs. The main carbohydrate consumed by autochthonous yeast was influenced by the LAB added (homo-or heterofermentative), as observed by correlation analysis. Maltose and glucose showed a strong and negative correlation with the yeast cell density in the dough fermented by homo and heterofermentative LAB, respectively. Moreover, LAB had an important effect on the aromatic profile, being the alcohols, aldehydes, alkanes, organics acids and esters mainly groups characterized. Altogether, 100 different volatile compounds were identified; however, each dough had a different volatile profile. This study shows, for the first time, the influence of a single strain of LAB on the characteristics of type II sourdough.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa Empírica de Campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44375
10.5433/1679-0359.2022v43n2p693
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44375
identifier_str_mv 10.5433/1679-0359.2022v43n2p693
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/44375/30735
dc.rights.driver.fl_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 43 No. 2 (2022); 693-712
Semina: Ciências Agrárias; v. 43 n. 2 (2022); 693-712
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
_version_ 1799306085971001344

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