Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/14826 |
Resumo: | Natural yeast (sourdough) is a mixture composed of wheat flour and water being fermented by the action of lactic acid bacteria (LAB) and yeasts, used to make some bakery products, such as panettone. Panettone is a product typically marketed in the Christmas period and has a long shelf life, in part due to the pH characteristics and the type of fermentation to which the dough is subjected. The microorganisms involved in the natural fermentation are diverse, with predominant microbiota composed of yeasts and lactic acid bacteria. During their multiplication, these microorganisms produce metabolites able to imprint peculiar sensorial characteristics to the products, as well as to modify physical-chemical characteristics and of stability to the fungal deterioration. The identification of these microorganisms is fundamental to enable studies of interaction between microbial communities, and their isolation and conservation are fundamental for their industrial use as starter yeasts. This doctoral thesis aimed to evaluate the influence of a sourdough composed of lactic acid bacteria and yeasts on the microbiological stability of panettones, aiming to increase the shelf life without the addition of chemical preservatives. To that end, initially the predominant microorganisms in the raw materials (refined wheat flour, wholewheat flour) and sourdough were isolated in the media from Man, Rogosa and Sharpe (MRS) and Sabourand Dextrose Agar (SDA) and were identified through sequencing. Subsequently, some species of microorganisms were selected, based on scientific literature, to evaluate their potential for use in the elaboration of panettones. One of the constraints for large-scale use of these microorganisms is the maintenance of their viability and characteristics over time. Thus, studies were conducted by freeze-drying some isolated microorganisms with different cryoprotectants (sucrose, trehalose, skim milk and sodium glutamate) and evaluated their viability throughout the storage at room temperature. Finally, different formulations were prepared and panettones were elaborated with these freeze-dried microorganisms, which were characterized physicochemistry (instrumental firmness, specific volume, color, moisture, water activity, pH and titratable total acidity), sensorial (check- all-that-apply - CATA, acceptability and purchase intent) and microbiologically (enumeration of molds and yeasts). The predominant microorganisms recovered and identified from the raw materials and freeze-dried sourdough were Saccharomyces cerevisiae, Wickerhamomyces anomalus (Syn. Pichia anomala), Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus fermentum. The addition of trehalose promoted a cryoprotective effect on the microorganisms and was more significant for the yeasts. Trehalose provided satisfactory viability rates only for W. anomalus during one year of storage at room temperature. On the other hand, the solutions with 10% of skimmed milk plus 5% of sodium glutamate maintained the highest indexes of cellular stability for Lb. fermentum and W. anomalus during the storage period. The preparation of panettones from selected strains and without artificial preservatives proved to be a more natural and promising alternative in view of the fact that it was well accepted in the sensory field. The panettone made with 50% Lb. fermentum and 50% of W. anomalus presented the best physico-chemical and microbiological characteristics. By the CATA test it was possible to observe a clear distinction between the panettones elaborated with sourdough of those made with commercial yeast. The artisanal panettones proved to be very competitive in comparison to the control and commercial panettones showing more soft throughout the useful shelf life. The commercial panettone showed higher marks in the acceptance test, however it remained stable for only 30 days. Panettones made with sourdough, although presenting conditions susceptible to fungal growth, such as high water activity, did not mold until the 126 days of storage. The use of Lb. fermentum IAL 4541 and W. anomalus IAL 4533 as starters in the production of panettones without artificial preservatives can be considered a promising technological alternative that meets the strong demand of consumers for more natural products. |
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Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizadoPanetone production using lactic acid bacteria and isolated yeasts of liofilized sourdoughAceitaçãoCrioprotetorFermento naturalVida útilCriodessecaçãoPão doceAcceptanceCryoprotectantSourdoughShelf lifeCriodessectionSweet breadCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSNatural yeast (sourdough) is a mixture composed of wheat flour and water being fermented by the action of lactic acid bacteria (LAB) and yeasts, used to make some bakery products, such as panettone. Panettone is a product typically marketed in the Christmas period and has a long shelf life, in part due to the pH characteristics and the type of fermentation to which the dough is subjected. The microorganisms involved in the natural fermentation are diverse, with predominant microbiota composed of yeasts and lactic acid bacteria. During their multiplication, these microorganisms produce metabolites able to imprint peculiar sensorial characteristics to the products, as well as to modify physical-chemical characteristics and of stability to the fungal deterioration. The identification of these microorganisms is fundamental to enable studies of interaction between microbial communities, and their isolation and conservation are fundamental for their industrial use as starter yeasts. This doctoral thesis aimed to evaluate the influence of a sourdough composed of lactic acid bacteria and yeasts on the microbiological stability of panettones, aiming to increase the shelf life without the addition of chemical preservatives. To that end, initially the predominant microorganisms in the raw materials (refined wheat flour, wholewheat flour) and sourdough were isolated in the media from Man, Rogosa and Sharpe (MRS) and Sabourand Dextrose Agar (SDA) and were identified through sequencing. Subsequently, some species of microorganisms were selected, based on scientific literature, to evaluate their potential for use in the elaboration of panettones. One of the constraints for large-scale use of these microorganisms is the maintenance of their viability and characteristics over time. Thus, studies were conducted by freeze-drying some isolated microorganisms with different cryoprotectants (sucrose, trehalose, skim milk and sodium glutamate) and evaluated their viability throughout the storage at room temperature. Finally, different formulations were prepared and panettones were elaborated with these freeze-dried microorganisms, which were characterized physicochemistry (instrumental firmness, specific volume, color, moisture, water activity, pH and titratable total acidity), sensorial (check- all-that-apply - CATA, acceptability and purchase intent) and microbiologically (enumeration of molds and yeasts). The predominant microorganisms recovered and identified from the raw materials and freeze-dried sourdough were Saccharomyces cerevisiae, Wickerhamomyces anomalus (Syn. Pichia anomala), Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus fermentum. The addition of trehalose promoted a cryoprotective effect on the microorganisms and was more significant for the yeasts. Trehalose provided satisfactory viability rates only for W. anomalus during one year of storage at room temperature. On the other hand, the solutions with 10% of skimmed milk plus 5% of sodium glutamate maintained the highest indexes of cellular stability for Lb. fermentum and W. anomalus during the storage period. The preparation of panettones from selected strains and without artificial preservatives proved to be a more natural and promising alternative in view of the fact that it was well accepted in the sensory field. The panettone made with 50% Lb. fermentum and 50% of W. anomalus presented the best physico-chemical and microbiological characteristics. By the CATA test it was possible to observe a clear distinction between the panettones elaborated with sourdough of those made with commercial yeast. The artisanal panettones proved to be very competitive in comparison to the control and commercial panettones showing more soft throughout the useful shelf life. The commercial panettone showed higher marks in the acceptance test, however it remained stable for only 30 days. Panettones made with sourdough, although presenting conditions susceptible to fungal growth, such as high water activity, did not mold until the 126 days of storage. The use of Lb. fermentum IAL 4541 and W. anomalus IAL 4533 as starters in the production of panettones without artificial preservatives can be considered a promising technological alternative that meets the strong demand of consumers for more natural products.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO fermento natural (sourdough) é uma mistura composta por farinha de trigo e água sendo fermentada pela ação de bactérias ácido láticas (BAL) e leveduras, utilizado para elaboração de alguns produtos de panificação, como o panetone. O panetone é um produto tipicamente comercializado no período natalino e apresenta uma longa vida útil, em parte devido às características de pH e tipo de fermentação à que a massa é submetida. Os microorganismos envolvidos na fermentação natural são diversos, com microbiota predominante composta por leveduras e bactérias ácido láticas. Durante sua multiplicação, estes microorganismos produzem metabólitos capazes de imprimir características sensoriais peculiares aos produtos, bem como modificar características físico-químicas e de estabilidade à deterioração fúngica. A identificação destes micro-organismos é fundamental para possibilitar estudos de interação entre as comunidades microbianas, e seu isolamento e conservação são fundamentais para utilização industrial dos mesmos como fermentos iniciadores. Esta tese de doutorado objetivou avaliar a influência de um sourdough composto por bactérias ácido láticas e leveduras na estabilidade microbiológica de panetones, visando o aumento da vida útil sem a adição de conservantes químicos. Para tanto, inicialmente os micro-organimsmos predominantes nas matérias-primas (farinha de trigo refinada, farinha de trigo integral) e sourdough foram isolados nos meios de Man, Rogosa e Sharpe (MRS) e Sabourand Dextrose Agar (DAS) e foram identificados através de sequenciamento molecular. Posteriormente, algumas espécies micro-organismos foram selecionadas, com base em literatura científica, para avaliação de seu potencial para uso na elaboração de panetones. Um dos limitantes para uso em larga escala destes micro-organismos é a manutenção de sua viabilidade e características ao longo do tempo. Assim, foram conduzidos estudos liofilizando-se alguns micro-organismos isolados com diferentes agentes crioprotetores (sacarose, trealose, leite desnatado e glutamamto de sódio) e avaliou-se sua viabilidade ao longo da estocagem em temperatura ambiente. Por fim foram testadas diferentes formulações e foram elaborados panetones com estes micro-organismos liofilizados, os quais foram caracterizados físicoquímica (firmeza instrumental, volume específico, cor, umidade, atividade de água, pH e acidez total titulável), sensorial (check-all-that-apply - CATA, aceitabilidade e intenção de compra) e microbiologicamente (enumeração de bolores e leveduras). Os micro-organismos predominantes recuperados e identificados a partir das matérias primas e do sourdough liofilizado foram Saccharomyces cerevisiae, Wickerhamomyces anomalus (Syn. Pichia anomala), Pediococcus pentosaceus, Lactobacillus plantarum e Lactobacillus fermentum. A adição de trealose promoveu um efeito crioprotetor nos micro-organismos e foi mais significativa para as leveduras. Trehalose proporciou taxas de viabilidade satisfatórias apenas para W. anomalus durante um ano de armazenamento a temperatura ambiente. Já as soluções com 10% de leite desnatado mais 5% de glutamato de sódio mantiveram os maiores índices de estabilidade celular para Lb. fermentum e W. anomalus durante o período de armazenamento. O preparo de panetones a partir de cepas selecionadas e sem conservantes artificiais, mostrou-se como uma alternativa mais natural e promissora tendo em vista que foi bem aceito sensorialmente. O panetone elaborado com 50% de Lb. fermentum e 50% de W. anomalus foi o que apresentou as melhores características físico-químicas e microbiológicas. Pelo teste CATA foi possível observar uma clara distinção entre os panetones elaborados com sourdough dos elaborados com fermento comercial. Os panetones artesanais mostraram-se bastante competitivos frente aos panetones controle e comercial mostrando-se mais macios durante todo o período de vida útil. O panetone comercial apresentou notas mais altas no teste de aceitação, no entanto manteve-se estável por apenas 30 dias. Os panetones elaborados com sourdough embora apresentassem condições suscetíveis ao crescimento fúngico, como a alta atividade de água, não mofaram até os 126 dias de armazenamento. A utilização de Lb. fermentum IAL 4541 e W. anomalus IAL 4533 como starters na produção de panetones sem conservantes artificiais pode ser considerada uma alternativa tecnológica promissora e que atende à forte demanda de consumidores por produtos mais naturais.Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências RuraisFries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Copetti, Marina Venturinihttp://lattes.cnpq.br/1341499646322200Miranda, Martha Zavariz dehttp://lattes.cnpq.br/7585862684904921Costa, Paula Fernanda Pinto dahttp://lattes.cnpq.br/5777314663131583Lovatto, Marlene Terezinhahttp://lattes.cnpq.br/2474286543685866Ries, Edi Francielehttp://lattes.cnpq.br/5252782576561685Stefanello, Raquel Facco2018-11-13T18:11:30Z2018-11-13T18:11:30Z2018-05-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://repositorio.ufsm.br/handle/1/14826porAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM2022-05-18T17:24:51Zoai:repositorio.ufsm.br:1/14826Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-05-18T17:24:51Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.none.fl_str_mv |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado Panetone production using lactic acid bacteria and isolated yeasts of liofilized sourdough |
title |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
spellingShingle |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado Stefanello, Raquel Facco Aceitação Crioprotetor Fermento natural Vida útil Criodessecação Pão doce Acceptance Cryoprotectant Sourdough Shelf life Criodessection Sweet bread CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
title_full |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
title_fullStr |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
title_full_unstemmed |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
title_sort |
Produção de panetone utilizando bactérias ácido láticas e leveduras isoladas de fermento natural liofilizado |
author |
Stefanello, Raquel Facco |
author_facet |
Stefanello, Raquel Facco |
author_role |
author |
dc.contributor.none.fl_str_mv |
Fries, Leadir Lucy Martins http://lattes.cnpq.br/5099404254254292 Copetti, Marina Venturini http://lattes.cnpq.br/1341499646322200 Miranda, Martha Zavariz de http://lattes.cnpq.br/7585862684904921 Costa, Paula Fernanda Pinto da http://lattes.cnpq.br/5777314663131583 Lovatto, Marlene Terezinha http://lattes.cnpq.br/2474286543685866 Ries, Edi Franciele http://lattes.cnpq.br/5252782576561685 |
dc.contributor.author.fl_str_mv |
Stefanello, Raquel Facco |
dc.subject.por.fl_str_mv |
Aceitação Crioprotetor Fermento natural Vida útil Criodessecação Pão doce Acceptance Cryoprotectant Sourdough Shelf life Criodessection Sweet bread CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Aceitação Crioprotetor Fermento natural Vida útil Criodessecação Pão doce Acceptance Cryoprotectant Sourdough Shelf life Criodessection Sweet bread CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Natural yeast (sourdough) is a mixture composed of wheat flour and water being fermented by the action of lactic acid bacteria (LAB) and yeasts, used to make some bakery products, such as panettone. Panettone is a product typically marketed in the Christmas period and has a long shelf life, in part due to the pH characteristics and the type of fermentation to which the dough is subjected. The microorganisms involved in the natural fermentation are diverse, with predominant microbiota composed of yeasts and lactic acid bacteria. During their multiplication, these microorganisms produce metabolites able to imprint peculiar sensorial characteristics to the products, as well as to modify physical-chemical characteristics and of stability to the fungal deterioration. The identification of these microorganisms is fundamental to enable studies of interaction between microbial communities, and their isolation and conservation are fundamental for their industrial use as starter yeasts. This doctoral thesis aimed to evaluate the influence of a sourdough composed of lactic acid bacteria and yeasts on the microbiological stability of panettones, aiming to increase the shelf life without the addition of chemical preservatives. To that end, initially the predominant microorganisms in the raw materials (refined wheat flour, wholewheat flour) and sourdough were isolated in the media from Man, Rogosa and Sharpe (MRS) and Sabourand Dextrose Agar (SDA) and were identified through sequencing. Subsequently, some species of microorganisms were selected, based on scientific literature, to evaluate their potential for use in the elaboration of panettones. One of the constraints for large-scale use of these microorganisms is the maintenance of their viability and characteristics over time. Thus, studies were conducted by freeze-drying some isolated microorganisms with different cryoprotectants (sucrose, trehalose, skim milk and sodium glutamate) and evaluated their viability throughout the storage at room temperature. Finally, different formulations were prepared and panettones were elaborated with these freeze-dried microorganisms, which were characterized physicochemistry (instrumental firmness, specific volume, color, moisture, water activity, pH and titratable total acidity), sensorial (check- all-that-apply - CATA, acceptability and purchase intent) and microbiologically (enumeration of molds and yeasts). The predominant microorganisms recovered and identified from the raw materials and freeze-dried sourdough were Saccharomyces cerevisiae, Wickerhamomyces anomalus (Syn. Pichia anomala), Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus fermentum. The addition of trehalose promoted a cryoprotective effect on the microorganisms and was more significant for the yeasts. Trehalose provided satisfactory viability rates only for W. anomalus during one year of storage at room temperature. On the other hand, the solutions with 10% of skimmed milk plus 5% of sodium glutamate maintained the highest indexes of cellular stability for Lb. fermentum and W. anomalus during the storage period. The preparation of panettones from selected strains and without artificial preservatives proved to be a more natural and promising alternative in view of the fact that it was well accepted in the sensory field. The panettone made with 50% Lb. fermentum and 50% of W. anomalus presented the best physico-chemical and microbiological characteristics. By the CATA test it was possible to observe a clear distinction between the panettones elaborated with sourdough of those made with commercial yeast. The artisanal panettones proved to be very competitive in comparison to the control and commercial panettones showing more soft throughout the useful shelf life. The commercial panettone showed higher marks in the acceptance test, however it remained stable for only 30 days. Panettones made with sourdough, although presenting conditions susceptible to fungal growth, such as high water activity, did not mold until the 126 days of storage. The use of Lb. fermentum IAL 4541 and W. anomalus IAL 4533 as starters in the production of panettones without artificial preservatives can be considered a promising technological alternative that meets the strong demand of consumers for more natural products. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-11-13T18:11:30Z 2018-11-13T18:11:30Z 2018-05-30 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/14826 |
url |
http://repositorio.ufsm.br/handle/1/14826 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Brasil Ciência e Tecnologia dos Alimentos UFSM Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Manancial - Repositório Digital da UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Manancial - Repositório Digital da UFSM |
collection |
Manancial - Repositório Digital da UFSM |
repository.name.fl_str_mv |
Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
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1805922163498156032 |