Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 75-82

  Sterr, Yasemin ^a   Weiss, Agnes ^a   Schmidt, Herbert ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Amaranth; Gluten free; Lactic acid bacteria; Sourdough fermentation; Starter culture

Indexed keywords

ALCOHOL; AMARANTH; CARBOXYLIC ACID; RIBOSOME DNA; SUGAR;

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM EXAMINATION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA SEQUENCE; DOUGH; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PH; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; STRAIN DIFFERENCE; TEMPERATURE DEPENDENCE;

AMARANTHUS; BACTERIA; BACTERIOLOGICAL TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; RNA, RIBOSOMAL, 16S;

AMARANTHUS CAUDATUS; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS PENTOSACEUS;

EID: 70350346152     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.006     Document Type: Article

References (43)

1. Araújo W.L., Marcon J., Maccheroni Jr. W., Van Elsas J.D., Van Vuurde W.L., and Azevedo J.L. Diversity of endophytic bacterial populations and their interaction with Xylella fastidiosa in citrus plants. Applied and Environmental Microbiology 16 (2002) 4906-4914
2. Becker R., Wheeler E.L., Lorenz K., Stafford A.E., Grossjean O.K., Betschart A.A., and Saunders R.M. A compositional study of amaranth grain. Journal of Food Science 46 (1981) 1175-1180
3. Cai Y., Okada H., Mori H., Benno Y., and Nakase T. Lactobacillus paralimentarius sp. nov., isolated from sourdough. International Journal of Systematic Bacteriology 49 (1999) 1451-1455
4. Chaillou S., Champomier-Vergès M.C., Cornet M., Crutz-Le Coq A.M., Dudez A.M., Martin V., Beaufils S., Darbon-Rongère E., Bossy R., Loux V., and Zagorec M. The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23 K. Nature Biotechnology 23 (2005) 1527-1533
5. Corsetti A., Gobbetti M., Rossi J., and Damiani P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Applied Microbiology and Biotechnology 50 (1998) 253-256
6. Corsetti A., Lavermicocca P., Morea M., Baruzzi F., Tostic N., and Gobbetti M. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. International Journal of Food Microbiology 64 (2001) 95-104
7. De Angelis M., Mariotti L., Rossi J., Servili M., Fox P.F., Rollán G.M., and Gobbetti M. Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. Applied and Environmental Microbiology 68 (2002) 6193-6201
8. De Vuyst L., and Neysens P. The sourdough microflora: biodiversity and metabolic interactions. Trends in Food Science and Technology 16 (2005) 43-56
9. De Vuyst L., and Vancanneyt M. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology 24 (2007) 120-127
10. Fasano A., Berti I., Gerarduzzi T., Not T., Colletti R.B., Drago S., Elitsur Y., Green P.H., Guandalini S., Hill I.D., Pietzak M., Ventura A., Thorpe M., Kryszak D., Fornaroli F., Wasserman S.S., Murray J.A., and Horvath K. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study. Archives of Internal Medicine 163 (2003) 286-292
11. Gänzle M.G. Physiologie und Biochemie der Mikroflora des Sauerteiges. In: Brandt M.J., and Gänzle M.G. (Eds). Handbuch Sauerteig. 6th ed. (2006), Behr's Verlag, Hamburg, Germany 109-183
12. Gänzle M.G., Vermeulen N., and Vogel R.F. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough. Food Microbiology 24 (2007) 128-138
13. Gerez C.L., Rollán G.C., and De Valdez G.F. Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough. Letters in Applied Microbiology 42 (2006) 459-464
14. Gobbetti M. The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology 9 (1998) 267-274
15. Gobbetti M., and Corsetti A. Co-metabolism of citrate and maltose by Lactobacillus brevis subsp lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation. Zeitschrift für Lebensmitteluntersuchung und - Forschung 203 (1996) 82-87
16. Gobbetti M., De Angelis M., Arnaut P., Tossut P., Corsetti A., and Lavermicocca P. Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria. Food Microbiology 16 (1999) 409-418
17. Gobbetti M., Lavermicocca P., Minervini F., Gobbetti M.D., Angelis M., and Corsetti A. Arabinose fermentation by L. plantarum in sourdough with added pentosans and α-l-arabinofuranosidase: a tool to increase the production of acetic acid. Journal of Applied Microbiology 88 (1999) 317-324
18. Hall T.A. BioEdit: a user-friendly biological sequence alignment editor and analysis program for Windows 95/98/NT. Nucleic Acids Symposium Series 41 (1999) 95-98
19. Hammes W.P., and Gänzle M.G. Sourdough breads and related products. In: Wood B.J.B. (Ed). Microbiology of Fermented Foods. 2nd ed. (1998), Blackie Academic and Professional, London, United Kingdom 199-216
20. Hammes W.P., Stolz P., and Gänzle M.G. Metabolism of lactobacilli in traditional sourdoughs. Advances in Food Science 18 (1996) 176-184
21. Inderlied C.B., and Sypherd P.S. Glucose metabolism and dimorphism in Mucor. Journal of Bacteriology 133 (1978) 1282-1286
22. Jung, M.J., Baek, D.H., Kims., S.D., 2004. Identification of bacteria from fermented Korean traditional foods. GenBank direct submission.
23. Kleerebezem M., Boekhorst J., van Kranenburg R., Molenaar D., Kuipers O.P., Leer R., Tarchini R., Peters S.A., Sandbrink H.M., Fiers M., Stiekema W., Lankhorst R.M.K., Bron P.A., Hoffer S.M., Groot M.N.N., Kerkhoven R., de Vries M., Using B., de Vos W.M., and Siezen R.J. Complete genome sequence of Lactobacillus plantarum WCFS1. Proceedings of the National Academy of Sciences USA 100 (2003) 1990-1995
24. Korakli M., Rossmann A., Gänzle M.G., and Vogel R.F. Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis. Journal of Agricultural and Food Chemistry 49 (2001) 5194-5200
25. Korakli M., Schwarz E., Wolf G., and Hammes W.P. Production of mannitol by Lactobacillus sanfranciscensis. Advances in Food Science 22 (2000) 1-4
26. Leroy F., and De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology 15 (2004) 67-78
27. Makarova K., Slesarev A., Wolf Y., Sorokin A., Mirkin B., Koonin E., Pavlov A., Pavlova N., Karamychev V., Polouchine N., Shakhova V., Grigoriev I., Lou Y., Rohksar D., Lucas S., Huang K., Goodstein D.M., Hawkins T., Plengvidhya V., Welker D., Hughes J., Goh Y., Benson A., Baldwin K., Lee J.-H., Díaz-Muniz I., Dosti B., Smeianov V., Wechter W., Barabote R., Lorca G., Altermann E., Barrangou R., Ganesan B., Xie Y., Rawsthorne H., Tamir D., Parker C., Breidt F., Broadbent J., Hutkins R., Sullivan D., O' Steele J., Unlu G., Saier M., Klaenhammer T., Richardson P., Kozyavkin S., Weimer B., and Mills D. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences USA 103 (2006) 15611-15616
28. Meroth C.B., Hammes W.P., and Hertel C. Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 69 (2003) 7543-7461
29. Mohammed S.I., Steenson L.R., and Kirleis A.W. Isolation and characterization of microorganisms associated with the traditional sorghum fermentation for production of Sudanese kisra. Applied and Environmental Microbiology 57 (1991) 2529-2533
30. Moore M.M., Juga B., Schober T.J., and Arendt E.K. Effect of lactic acid bacteria on properties of gluten-free sourdoughs, batters, and quality and ultrastructure of gluten-free bread. Cereal Chemistry 84 (2007) 357-364
31. Olusegun O.L. Handbook of tropical foods. In: Harvey T., and Chan Jr. (Eds). Food Science and Technology. 1st ed. (1983), Marcel Dekker, Inc., New York, N. Y. 1-28
32. Röcken W. Applied aspects of sourdough fermentation. Advances in Food Science 18 (1996) 212-216
33. Scheirlinck I., Van der Meulen R., Van Schoor A., Vancanneyt M., De Vuyst L., Vandamme P., and Huys G. Taxonomic structure and stability of the bacterial community in Belgian sourdough ecosystems as assessed by culture and population fingerprinting. Applied and Environmental Microbiology 74 (2008) 2414-2423
34. Silva-Sánchez C., Barba de la Rosa A.P., León-Galván M.F., de Lumen B.O., de León-Rodríguez A., and González de Mejía E. Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed. Journal of Agricultural and Food Chemistry 56 (2008) 1233-1240
35. Spicher G. Baked goods. In: Rehm H.J., and Reed G. (Eds). Biotechnology. 5th ed. (1983), Verlag Chemie, Weinheim, Germany 1-80
36. Spicher G. Die Mikroflora des Sauerteiges - XVII. Mitteilung: Weitere Untersuchungen über die Zusammensetzung und die Variabilität der Mikroflora handelsüblicher Sauerteig-Starter. Zeitschrift für Lebensmitteluntersuchung und -Forschung. 178 (1984) 106-109
37. Stolz, P., 1995. Untersuchungen des Maltosemetabolismus von Laktobazillen aus Sauerteig. Ph. D. thesis, University of Hohenheim, Stuttgart.
38. Stolz P., Vogel R.F., and Hammes W.P. Utilization of electron acceptors by lactobacilli isolated from sourdough. 2. Lactobacillus pontis, L. reuteri, L. amylovorus, and L. fermentum. Zeitschrift für Lebensmitteluntersuchung und - Forschung 201 (1995) 402-410
39. Torriani S., Giacomo Z., and Dellaglio F. Use of PCR-based methods for rapid differentiation of Lactobacillus delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis. Applied and Environmental Microbiology 65 (1999) 4351-4356
40. Van der Meulen R., Scheirlinck I., Van Schoor A., Huys G., Vancanneyt M., Vandamme P., and De Vuyst L. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Applied and Environmental Microbiology 73 (2007) 4741-4746
41. Vogel R.F., Knorr R., Müller M.R.A., Steudel U., Gänzle M.G., and Ehrmann M.A. Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76 (1999) 403-411
42. Vogelmann S.A., Seitter M., Singer U., Brandt M.J., and Hertel C. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. International Journal of Food Microbiology 130 (2009) 205-212
43. Wick M., Böcker G., Stolz P., and Lebault J.M. Influence of several process parameters on sourdough fermentation. Acta Biotechnologica 23 (2003) 51-61