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Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production
The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865925/ https://www.ncbi.nlm.nih.gov/pubmed/36677402 http://dx.doi.org/10.3390/microorganisms11010109 |
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author | Hernández-Parada, Natali González-Ríos, Oscar Suárez-Quiroz, Mirna Leonor Hernández-Estrada, Zorba Josué Figueroa-Hernández, Claudia Yuritzi Figueroa-Cárdenas, Juan de Dios Rayas-Duarte, Patricia Figueroa-Espinoza, María Cruz |
author_facet | Hernández-Parada, Natali González-Ríos, Oscar Suárez-Quiroz, Mirna Leonor Hernández-Estrada, Zorba Josué Figueroa-Hernández, Claudia Yuritzi Figueroa-Cárdenas, Juan de Dios Rayas-Duarte, Patricia Figueroa-Espinoza, María Cruz |
author_sort | Hernández-Parada, Natali |
collection | PubMed |
description | The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process. |
format | Online Article Text |
id | pubmed-9865925 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-98659252023-01-22 Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production Hernández-Parada, Natali González-Ríos, Oscar Suárez-Quiroz, Mirna Leonor Hernández-Estrada, Zorba Josué Figueroa-Hernández, Claudia Yuritzi Figueroa-Cárdenas, Juan de Dios Rayas-Duarte, Patricia Figueroa-Espinoza, María Cruz Microorganisms Review The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process. MDPI 2022-12-31 /pmc/articles/PMC9865925/ /pubmed/36677402 http://dx.doi.org/10.3390/microorganisms11010109 Text en © 2022 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 | Review Hernández-Parada, Natali González-Ríos, Oscar Suárez-Quiroz, Mirna Leonor Hernández-Estrada, Zorba Josué Figueroa-Hernández, Claudia Yuritzi Figueroa-Cárdenas, Juan de Dios Rayas-Duarte, Patricia Figueroa-Espinoza, María Cruz Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title | Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title_full | Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title_fullStr | Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title_full_unstemmed | Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title_short | Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production |
title_sort | exploiting the native microorganisms from different food matrices to formulate starter cultures for sourdough bread production |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9865925/ https://www.ncbi.nlm.nih.gov/pubmed/36677402 http://dx.doi.org/10.3390/microorganisms11010109 |
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