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Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014

The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetab...

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Autores principales: Șerban, Larisa Rebeca, Păucean, Adriana, Chiș, Maria Simona, Pop, Carmen Rodica, Man, Simona Maria, Pușcaș, Andreea, Ranga, Floricuța, Socaci, Sonia Ancuța, Alexa, Ersilia, Berbecea, Adina, Semeniuc, Cristina Anamaria, Mureșan, Vlad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001257/
https://www.ncbi.nlm.nih.gov/pubmed/36900613
http://dx.doi.org/10.3390/foods12051096
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author Șerban, Larisa Rebeca
Păucean, Adriana
Chiș, Maria Simona
Pop, Carmen Rodica
Man, Simona Maria
Pușcaș, Andreea
Ranga, Floricuța
Socaci, Sonia Ancuța
Alexa, Ersilia
Berbecea, Adina
Semeniuc, Cristina Anamaria
Mureșan, Vlad
author_facet Șerban, Larisa Rebeca
Păucean, Adriana
Chiș, Maria Simona
Pop, Carmen Rodica
Man, Simona Maria
Pușcaș, Andreea
Ranga, Floricuța
Socaci, Sonia Ancuța
Alexa, Ersilia
Berbecea, Adina
Semeniuc, Cristina Anamaria
Mureșan, Vlad
author_sort Șerban, Larisa Rebeca
collection PubMed
description The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which—Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)—were recorded in the einkorn sourdough.
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spelling pubmed-100012572023-03-11 Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014 Șerban, Larisa Rebeca Păucean, Adriana Chiș, Maria Simona Pop, Carmen Rodica Man, Simona Maria Pușcaș, Andreea Ranga, Floricuța Socaci, Sonia Ancuța Alexa, Ersilia Berbecea, Adina Semeniuc, Cristina Anamaria Mureșan, Vlad Foods Article The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which—Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)—were recorded in the einkorn sourdough. MDPI 2023-03-04 /pmc/articles/PMC10001257/ /pubmed/36900613 http://dx.doi.org/10.3390/foods12051096 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Șerban, Larisa Rebeca
Păucean, Adriana
Chiș, Maria Simona
Pop, Carmen Rodica
Man, Simona Maria
Pușcaș, Andreea
Ranga, Floricuța
Socaci, Sonia Ancuța
Alexa, Ersilia
Berbecea, Adina
Semeniuc, Cristina Anamaria
Mureșan, Vlad
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title_full Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title_fullStr Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title_full_unstemmed Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title_short Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
title_sort metabolic profile of einkorn, spelt, emmer ancient wheat species sourdough fermented with strain of lactiplantibacillus plantarum atcc 8014
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001257/
https://www.ncbi.nlm.nih.gov/pubmed/36900613
http://dx.doi.org/10.3390/foods12051096
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