Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria

World Journal of Microbiology and Biotechnology

Volumn 23, Issue 10, 2007, Pages 1417-1423

  Paramithiotis, Spiros ^a   Sofou, Aggeliki ^a   Tsakalidou, Effie ^a   Kalantzopoulos, George ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Carbohydrate metabolism; Lactic acid bacteria; Lactobacillus; Pediococcus; Sourdough; Weissella

Indexed keywords

CARBOHYDRATES; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METABOLITES;

CARBOHYDRATE METABOLISM; CATABOLISM; LACTIC ACID BACTERIA; LACTOBACILLUS; PEDIOCOCCUS; SOURDOUGH; WEISSELLA;

BACTERIA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS SANFRANCISCENSIS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; WEISSELLA; WEISSELLA CIBARIA;

EID: 34548572744     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-007-9384-9     Document Type: Article

References (24)

1. Collar C, Andreu P, Martinez-Anaya MA (1998) Interactive effects of flour, starter and enzyme on bread dough machinability. Z Lebensm Unters Forsch 207:133-139
2. Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J (1998a) Sourdough lactic acid bacteria effects on bread firmness and staling. J Food Sci 63:347-351
3. Corsetti A, Gobbetti M, Rossi J, Damiani P (1998b) Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl Microbiol Biotechnol 50:253-256
4. Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J (2000) Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 48:3044-3051
5. Damiani P, Gobbeti M, Cossignani L, Corsetti A, Simonetti MS, Rossi J (1996) The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Lebens-Wiss u-Tecnhol 29:63-70
6. De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W (2002) The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environm Microbiol 68:6059-6069
7. Gobbetti M (1998) The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci Technol 9:267-274
8. Gobbetti M, Corsetti A (1997) Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review. Food Microbiol 14:175-187
9. Gobbetti M, Corsetti A, Rossi J (1995) Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain. Appl Microbiol Biotechnol 42:939-944
10. Hammes WP, Stolz P, Gaenzle M (1996) Metabolism of lactobacilli in traditional sourdoughs. Adv Food Sci 18:176-184
11. Hansen A, Hansen B (1996) Flavour of sourdough wheat bread crumb. Z Lebensm Unters Forsch 202:244-249
12. Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M (2000) Purification and characterisation of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl Environm Microbiol 66:4084-4090
13. Liljeberg HGM, Lonner CH, Bjorck IME (1995) Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 125:1503-1511
14. Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C (2001) Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. J Agric Food Chem 49:2657-2662
15. Martinez-Anaya MA, Pitarch B, Bayarri P, Benedito de Barber C (1990) Microflora of the sourdoughs of wheat flour bread. X Interactions between yeasts and lactic acid bacteria in wheat doughs and their effects on bread quality. Cereal Chem 67:85-91
16. Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994) Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco. J Bacteriol 176:3007-3012
17. Paramithiotis S (2001) Study on the symbiosis of wild yeast and lactic acid bacteria strains in sourdough. Greece, Agricultural University of Athens, PhD Thesis, pp. 54-88
18. Paramithiotis S, Mueller MRA, Ehrmann MA, Tsakalidou E, Seiler H, Vogel R, Kalantzopoulos G (2000) Polyphasic identification of wild yeast strains isolated from Greek sourdoughs. Systemat Appl Microbiol 23:156-164
19. Roecken W (1996) Applied aspects of sourdough fermentation. Adv Food Sci 18:212-216
20. Roecken W, Voysey PA (1995) Sourdough fermentation in bread making. J Appl Bacteriol Symposium Supplement 79:38S-48S
21. Stolz P, Boecker G, Hammes WP, Vogel RF (1995a) Utilization of electron acceptors by lactobacilli isolated from sourdough I. Lactobacillus sanfrancisco. Z Lebensm Unters Forsch 201:91-96
22. Stolz P, Vogel RF, Hammes WP (1995b) Utilization of electron acceptors by lactobacilli isolated from sourdough I. Lactobacillus pontis, L. reuteri, L. amylovorus and L. fermentum. Z Lebensm Unters Forsch 201:402-410
23. Stolz P, Boecker G, Vogel RF, Hammes P (1993) Utilization of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiol Lett 109:237-242
24. Vogel R, Knorr R, Mueller MRA, Steudel U, Gaenzle MG, Ehrmann MA (1999) Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76:403-411