Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 985-990

  Plessas, Stavros ^a   Fisher, Ann ^b   Koureta, Katerina ^b   Psarianos, Costas ^a   Nigam, Poonam ^b   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Bread; GC MS; Kluyveromyces marxianus; Lactobacillus delbrueckii ssp. bulgaricus; Lactobacillus helveticus; Sourdough

Indexed keywords

ACETIC ACID; LACTIC ACID;

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FOOD PROCESSING; FUNGUS CULTURE; GAS CHROMATOGRAPHY; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; MOULD; NONHUMAN; PH;

KLUYVEROMYCES MARXIANUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS;

EID: 34548507278     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.012     Document Type: Article

References (20)

1. Caballero R., Olguín P., Cruz-Guerrero A., Gallardo F., García-Garibay M., and Gómez-Ruiz L. Evaluation of Kluyveromyces marxianus as baker's yeast. Food Research International 28 1 (1995) 37-41
2. De Vuyst L., and Neysens P. The sourdough microflora: Biodiversity and metabolic interactions. Trends in Food Science and Technology. 16 1-3 (2005) 43-56
3. Ganzle M.G., Ehmann M., and Hammes W. Modelling of growth of Lactobacillus sanfranciscensis and Candida milleriin response to process parameters of sourdough fermentation. Applied and Environmental Microbiology 64 7 (1998) 2616-2623
4. Gélinas P., McKinnon C.M., and Pelletier M. Sourdough-type bread from waste bread crumb. Food Microbiology 16 1 (1999) 37-43
5. Göçmen A. The effects of using lactic cultures and sourdough on aroma development at bread making. Gida 26 1 (2001) 13-16
6. Hallen E., Ibanoglu S., and Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. Journal of Food Engineering 63 2 (2004) 177-184
7. Hansen A., and Schieberle P. Generation of aroma compounds during sourdough fermentation: Applied and fundamental aspects. Trends in Food Science Technology 16 1-3 (2005) 85-94
8. John R.P., Nampoothiri K.M., and Pandey A. Fermentative production of lactic acid from biomass: An overview on process developments and future perspectives. Applied Microbiology and Biotechnology 74 3 (2007) 524-534
9. Kargi F., and Ozmihci S. Utilization of cheese whey powder (CWP) for ethanol fermentations: Effects of operating parameters. Enzyme and Microbial Technology 38 5 (2006) 711-718
10. Katina K., Arendt E., Liukkonen K.H., Autio K., Flander L., and Poutanen K. Potential of sourdough for healthier cereal products. Trends in Food Science and Technology 16 1-3 (2005) 104-112
11. Kenny O., FitzGerald R.J., OCuinn G., Beresford T., and Jordan K. Growth phase and growth medium effects on the peptidase activities of Lactobacillus helveticus. International Dairy Journal 13 7 (2003) 509-516
12. Kirchhoff E., and Schieberle P. Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. Journal of Agriculture Food Chemistry 49 9 (2001) 4304-4311
13. Kirchhoff E., and Schieberle P. Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. Journal of Agriculture Food Chemistry 50 19 (2002) 5378-5385
14. Lonner C., and Preve-Akesson K. Effects of lactic acid bacteria on the properties of sourdough bread. Food Microbiology 6 1 (1989) 19-35
15. Maga J.A. Bread flavour. CRC Critical Reviews in Food Technology 5 (1974) 55-124
16. Meignen B., Onno B., Gélinas P., Infantes M., Guilois S., and Cahagnier B. Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiology. 18 3 (2001) 239-245
17. Robert H., Gabriel V., Lefebvre D., Rabier P., Vayssier Y., and Fontagné-Faucher C. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking. LWT - Food Science and Technology 39 3 (2006) 256-265
18. Roy D., Goulet J., and LeDuy A. Batch fermentation of whey ultrafiltrate by Lactobacillus helveticus for lactic acid production. Applied and Microbiology Biotechnology 24 2 (1986) 206-213
19. Ruas-Madiedo P., Hugenholtz J., and Zoon P. An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. International Dairy Journal 12 2-3 (2001) 163-171
20. Siso M.I.G. The biotechnological utilization of cheese whey: A review. Bioresource Technology 57 1 (1996) 1-11