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Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters i...

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Autores principales: De Bellis, Palmira, Rizzello, Carlo Giuseppe, Sisto, Angelo, Valerio, Francesca, Lonigro, Stella Lisa, Conte, Amalia, Lorusso, Valeria, Lavermicocca, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406974/
https://www.ncbi.nlm.nih.gov/pubmed/30781845
http://dx.doi.org/10.3390/foods8020070
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author De Bellis, Palmira
Rizzello, Carlo Giuseppe
Sisto, Angelo
Valerio, Francesca
Lonigro, Stella Lisa
Conte, Amalia
Lorusso, Valeria
Lavermicocca, Paola
author_facet De Bellis, Palmira
Rizzello, Carlo Giuseppe
Sisto, Angelo
Valerio, Francesca
Lonigro, Stella Lisa
Conte, Amalia
Lorusso, Valeria
Lavermicocca, Paola
author_sort De Bellis, Palmira
collection PubMed
description The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, “puccia”, and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker’s yeast and salt, was similar in appearance to the conventional product containing baker’s yeast and was judged positively by a sensory analysis.
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spelling pubmed-64069742019-03-19 Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread De Bellis, Palmira Rizzello, Carlo Giuseppe Sisto, Angelo Valerio, Francesca Lonigro, Stella Lisa Conte, Amalia Lorusso, Valeria Lavermicocca, Paola Foods Article The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, “puccia”, and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker’s yeast and salt, was similar in appearance to the conventional product containing baker’s yeast and was judged positively by a sensory analysis. MDPI 2019-02-13 /pmc/articles/PMC6406974/ /pubmed/30781845 http://dx.doi.org/10.3390/foods8020070 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
De Bellis, Palmira
Rizzello, Carlo Giuseppe
Sisto, Angelo
Valerio, Francesca
Lonigro, Stella Lisa
Conte, Amalia
Lorusso, Valeria
Lavermicocca, Paola
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title_full Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title_fullStr Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title_full_unstemmed Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title_short Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread
title_sort use of a selected leuconostoc citreum strain as a starter for making a “yeast-free” bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406974/
https://www.ncbi.nlm.nih.gov/pubmed/30781845
http://dx.doi.org/10.3390/foods8020070
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