Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 849-857

  Hüttner, Edith K ^a   Dal Bello, Fabio ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Lactic acid bacteria; Oat; Rheology; Sourdough

Indexed keywords

16S RDNA; BREAD; BREAD QUALITY; ISOLATED LAB; LACTIC ACID BACTERIA; LEUCONOSTOC; POTENTIAL EFFECTS; PROTEOLYTIC ACTIVITIES; PURE CULTURE; SEQUENCE ANALYSIS; SPECIFIC VOLUME; STARTER CULTURES;

BACTERIOLOGY; BODY FLUIDS; DIFFUSERS (OPTICAL); ELASTICITY; LACTIC ACID; PLASTICITY; RHEOLOGY; STARTERS; VISCOSITY;

ORGANIC ACIDS;

AVENA; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CORYNIFORMIS; LEUCONOSTOC; LEUCONOSTOC ARGENTINUM; SECALE CEREALE; TRITICUM AESTIVUM; WEISSELLA CIBARIA;

EID: 77950526042     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1236-4     Document Type: Article

References (38)

1. Flander L, Salmenkallio-Marttila M, Suortti T, Autio K (2007) Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT- Food Sci Technol 40: 860-870.
2. Welch RW, Brown JCW, Legge JM (2000) Interspecific and intraspecific variation in grain and groat characteristics of wild oat (Avena) species: very high groat (1-3), (1-4)-β-D-glucan in an Avena atlantica genotype. J Cereal Sci 31: 273-279.
3. Hampshire J (1998) Composition and nutritional quality of oats. Nutrition 22: 505-508.
4. Hoseney RC, Sievert D, Delcour JA (2008) Ullmanns's encyclopedia of industrial chemistry. Weinheim, Wiley-VCH.
5. Mariani P, Grazia VM, Montouri M, la Vecchia A, Cipolletta E, Calvani L, Bonamico M (1998) The gluten-free diet: a nutritional risk factor for adolescents with coeliac disease. J Pediatr Gastr Nutr 27: 519-523.
6. Hoffenberg EJ, Haas J, Drescher A, Barnhurst R, Osberg I, Bao F, Eisenbarth G (2000) A trial of oats in children with newly diagnosed celiac disease. J Pediatr 137: 361-367.
7. Janatuinen EK, Kemppainen TA, Julkunen RJK, Kosma VM, Heikkinen M, Uusitupa MIJ (2002) No harm from five year ingestion of oats in celiac disease. Gut 50: 332-335.
8. Kupper C (2005) Dietary guidelines and implementation of celiac disease. Gastroenterology 128: 121-127.
9. Peräaho M, Collin P, Kaukinen K, Kekkonen L, Miettinen S, Maki M (2004) Oats can diversify a gluten-free diet in celiac disease and dermatitis herpetiformis. J Am Diet Assoc 104: 1148-1150.
10. Arendt EK, Morrissey A, Moore MM, Dal Bello F (2008) Gluten-free breads. In: Arendt EK, Dal Bello F (eds) Gluten-free cereal products and beverages. Academic Press, Minneapolis.
11. Arendt EK, Ryan LAM, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24: 165-174.
12. Hammes WP, Gänzle MG (1998) Sourdough breads and related products. In: Wood BJB (ed) Microbiology of fermented foods. Blackie Academic & Professional, London.
13. Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt EK, Gobetti M (2004) Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl Environ Microb 70: 1088-1096.
14. Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40: 539-558.
15. Gobetti M (1998) The sourdough microflora: interactions between lactic acid bacteria and yeast. Trends Food Sci Tech 9: 267-274.
16. Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C (2009) Adaptability of lactic acid bacteria and yeasts to sourdough prepared form cereals, pseudocereals and cassava and use of competitive strains as starters. Int J Food Microbiol 130: 205-212.
17. Arbeitsgemeinschaft Getreideforschung e. V. (1994) Standardmethoden für Getreide. Mehl und Brot. Verlag Moritz Schäfer, Detmold.
18. Meroth CB, Walter J, Hertel C, Brandt J, Hammes WP (2003) Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microb 69: 475-482.
19. Altschul SF, Gish W, Miller W, Myer EW, Lipman DJ (1990) Basic local alignment search tool. J Mol Biol 215: 403-410.
20. Hüttner EK, Dal Bello F, Poutanen K, Arendt EK (2009) Fundamental evaluation of the impact of high hydrostatic pressure on oat batters. J Cereal Sci 49: 363-370.
21. Renzetti S, Behr J, Vogel RF, Arendt EK (2008) Transglutaminase polymerisation of buckwheat (Fagopyrum esculentum Moench) proteins. J Cereal Sci 48: 747-754.
22. Nunes MHB, Ryan LAM, Arendt EK (2009) Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality. Eur Food Res Technol 229: 31-41.
23. De Vuyst L, Vanvanneyt M (2007) Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol 24: 120-127.
24. Gänzle MG, Schwab C (2009) Exploitation of the metabolic potential of lactic acid bacteria for improved quality of gluten-free bread. In: Arendt EK, Dal Bello F (eds) The science of gluten-free foods and beverages. AACC International, Minneapolis.
25. Katina K (2005) In: VTT Publication 569, VTT, Finland, pp 13-41.
26. Hammes WP, Brandt MJ, Francis KL, Rosenheim J, Seitter MFH, Vogelmann SA (2005) Microbial ecology of cereal fermentations. Trends Food Sci Tech 16: 4-11.
27. Röcken W, Voysey PA (1995) Sour-dough fermentation in bread making. J Appl Bacteriol 79: 38S-48S.
28. Clarke CI, Schober TJ, Dockery P, O'Sullivan K, Arendt EK (2004) Wheat sourdough fermentation: effects of time and acidification on fundamental rheological properties. Cereal Chem 81: 409-417.
29. Hüttner EK, Dal Bello F, Arendt EK (2009b) Rheological properties and bread making performance of commercial wholegrain oat flours. Submitted for publication to J Cereal Sci.
30. Renzetti S, Courtin CM, Delcour JA, Arendt EK (2010) Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: rheological, biochemical and microstructural background. Food Chem 119: 1465-1473.
31. Clarke CI, Schober TJ, Arendt EK (2002) Effect of single strain and traditional mixed starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem 81: 409-417.
32. Corsetti A, Gobetti M, De Marco B, Balestrieri F, Paletti F, Russi L, Rossi J (2000) Combined effects of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agr Food Chem 48: 3044-3051.
33. Gobetti M, Corsetti A, Rossi J (1995) Interaction between lactic acid bacteria and yeasts in sourdough using a rheofermentometer. World J Microb Biot 11: 625-630.
34. Schober TJ, Bean SR, Boyle DL (2007) Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological and microstructural background. J Agr Food Chem 55: 5137-5146.
35. Lasztity R (1996) The chemistry of cereal proteins. CRC Press, Boca Raton.
36. Kusunose C, Fujii T, Matsumoto H (1999) Role of starch granules in controlling expansion of dough during baking. Cereal Chem 76: 920-924.
37. Barber B, Ortola C, Barber S, Fernandez F (1992) Storage of packaged white bread. Effects of sour dough and addition of acids on bread characteristics. Z Lebensm Unters For 194: 442-449.
38. Thomas DJ, Atwell WA (1997) Grain-based products. In: AACC (ed) Starches. Eagan Press Handbook Series, Minneapolis.