Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

International Journal of Food Science and Technology

Volumn 46, Issue 8, 2011, Pages 1724-1733

  Bartkiene, Elena ^a   Juodeikiene, Grazina ^b   Vidmantiene, Daiva ^b   Viskelis, Pranas ^c   Urbonaviciene, Dalia ^c  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^c INSTITUTE OF AGRICULTURE   (Lithuania)

Author keywords

Biogenic amine; Lactic acid fermentation; Lupine; Protein digestibility; Wheat bread

Indexed keywords

BIOGENIC AMINES; LACTIC ACID FERMENTATION; LUPINE; PROTEIN DIGESTIBILITY; WHEAT BREAD;

AMINES; HEALTH RISKS; LACTIC ACID; PROTEINS;

FOOD PRODUCTS;

GLYCINE MAX; LUPINUS ANGUSTIFOLIUS; LUPINUS LUTEUS; PEDIOCOCCUS ACIDILACTICI; TRITICUM AESTIVUM;

EID: 79959920272     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02668.x     Document Type: Article

References (51)

1. AACC (2003). Approved Methods of AACC, 10th Edn. St Paul, MN: American Association of Cereal Chemists.
2. Altuntas, E.G., Cosansu, S. & Ayhan, K. (2010). Some growth parameters and antimicrobial activity of a bacteriocin-producing strain Pediococcus acidilactici 13. International Journal of Food Microbiology, 141, 28-31.
3. Ben-Gigirey, B., Vieites Baptista de Sousa, J.M., Villa, T.G. & Barros-Velazquez, J. (1999). Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). Journal of Food Protection, 62, 933-939.
4. Bodmer, S., Imark, C. & Kneubühl, M. (1999). Biogenic amines in foods: histamine and food processing. Inflammation Research, 48, 296-300.
5. Campos, J.E. & El-Dash, A.A. (1978). Effect of addition of full fat sweet lupine flour on rheological properties of dough and baking quality of bread. Cereal Chemistry, 55, 619-627.
6. Capline, E. & Fitzgerald, G.F. (1999). Food fermentations: role of microorganisms in food production and preservation. International Journal of Food Microbiology, 50, 131-149.
7. Clarke, C.I., Schober, T.J. & Arendt, E.K. (2002). Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chemistry, 79, 640-647.
8. Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N. & Gobbetti, M. (2001). 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, 95-104.
9. De las Rivas, B., Marcobal, A. & Muñoz, R. (2005). Improved multiplex-PCR method for the simultaneous detection of food bacteria producing biogenic amines. FEMS Microbiology Letters, 244, 367-372.
10. Di Cagno, R., De Angelis, M., Lavermicocca, P. et al. (2002). Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Applied and Environmental Microbiology, 68, 623-633.
11. Digaitiene, A., Hansen, A., Juodeikiene, G. & Josephsen, J. (2005). Microbial population in Lithuanian spontaneous rye sourdoughs. Ekologia i Technika, 5, 193-198.
12. Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. & Tananaki, C. (2002). Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry, 77, 219-227.
13. Duranti, M. & Cerletti, P. (1979). Amino acid composition of seed proteins of Lupinus albus. Journal of Food Chemistry, 27, 977-978.
14. Fadda, S., Vignolo, G. & Oliver, G. (2001). Tyramine degradation and tyramine/histamine production by lactic acid bacteria and Kocuria strains. Biotechnology Letters, 23, 2015-2019.
15. Fuller, R. (1989). Probiotics in man and animals. Journal of Applied Bacteriology, 66, 365-378.
16. Gobbetti, M. (1998). The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends in Food Science and Technology, 9, 267-274.
17. Gobbetti, M., De Angelis, M., Corsetti, A. & Di Cagno, R. (2005). Biochemistry and physiology of sourdough lactic acid bacteria. Trends in Food Science and Technology, 16, 57-69.
18. Hansen, Å. & Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science and Technology, 16, 85-94.
19. Hernandez-Jover, T., Izquierdo-Pulido, M., Veciana-Nogues, M.T., Marine-Font, A. & Vidal-Carou, M.C. (1997). Biogenic amines and polyamine contents in meat and meat products. Journal of Agricultural Food Chemistry, 45, 2098-2102.
20. Hughes, M.C., Kerry, J.P., Arendt, E.K., Kenneally, P.M., McSweeney, P.L.H. & O'Neill, E.E. (2002). Characterization of proteolysis during the ripening of semi-dry fermented sausages. Meat Science, 62, 205-216.
21. ISO. (1993). Sensory Analysis. General Guidance for Selection, Training and Monitoring of Assessors. Part 1: Selected Assessors. Approved method 8586-1. Geneva, Switzerland: International Organization for Standardization.
22. Juodeikiene, G., Šalomskiene, J., Bašinskiene, L., Vidmantiene, D., Narbutaite, V. & Kasnauskyte, N. (2009). The influence of novel fermented products on wheat bread spoilage and staling. Food Chemistry and Technology, 43, 36-46.
23. Kalač, P., Šavel, J., Križek, M., Pelikánová, T. & Prokopová, M. (2002). Biogenic amine formation in bottled beer. Food Chemistry, 79, 431-434.
24. Katina, K., Sauri, M., Alakom, L. & Sandholm, M.T. (2002). Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensmittel-Wissenschaft und-Technologie, 35, 38-45.
25. Katina, K., Arendt, E., Liukkonen, K.H., Autio, K., Flander, L. & Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science and Technology, 16, 104-112.
26. Kirschbaum, J., Rebscher, K. & Brückner, H. (2000). Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3, 5-dinitrobenzoyl chloride. Journal of Chromatography A, 881, 517-530.
27. Ladero, V., Calles-Enríquez, M., Fernández, M. & Alvarez, M.A. (2010). Toxicological effects of dietary biogenic amines. Current Nutrition and Food Science, 6, 145-156.
28. Lampart-Szczapa, E., Korczak, J., Nogala-Kalucka, M. & Zawirska-Wojtasiak, R. (2003). Antioxidant properties of lupin seed products. Food Chemistry, 83, 279-285.
29. Lampart-Szczapa, E., Konieczny, P., Nogala-Kałucka, M., Walczak, S., Kossowska, I. & Malinowska, M. (2006). Some functional properties of lupin proteins modified by lactic fermentation and extrusion. Food Chemistry, 96, 290-296.
30. Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A. & Gobbetti, M. (2000). Purification and characterization of novel antifungal compounds by sourdough Lactobacillus plantarum 21B. Applied and Environment Microbiology, 66, 4084-4090.
31. Lowry, O.H., Rosebrough, N.J., Farr, A.L. & Randall, R.S. (1951). Protein measurement with the Folin Phenol reagent. Journal of Biological Chemistry, 193, 265-275.
32. Lqari, H., Vioque, J., Pedroche, J. & Millan, F. (2002). Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization. Food Chemistry, 76, 349-356.
33. Martínez-Anaya, M.A. (2003). Associations and interactions of micro-organisms in dough fermentations: effects on dough and bread characteristics. In: Handbook of Dough Fermentations (edited by K. Kulp & K. Lorenz). Pp. 63-195. New York, NY, USA: Marcel Dekker Inc.
34. Meroth, C.B., Walter, J., Hertel, C., Brandt, J.M. & Hammes, W.P. (2003). Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology, 69, 475-482.
35. Narbutaite, V., Fernandez, A., Horn, N., Juodeikiene, G. & Narbad, A. (2008). Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs. Letters in Applied Microbiology, 47, 555-560.
36. Parente, E., Matuscelli, M., Gadrini, F., Grieco, S., Crudele, M.A. & Suzzi, G. (2001). Evolution of microbial populations and biogenic amines production in dry sausages produced in southern Italy. Journal of Applied Microbiology, 90, 882-891.
37. Petterson, D.S. (2000). The use of lupins in feeding system. Asian Journal of Animal Science, 13, 861-882.
38. Riebroy, S., Benjakul, S., Visessanguan, W., Kijrongrojana, K. & Tanaka, M. (2004). Some characteristics of commercial Som-fug produced in Thailand. Food Chemistry, 88, 527-535.
39. Saaid, M., Saad, B., Hashim, N.H., Ali, A.S.M. & Saleh, M.I. (2009). Determination of biogenic amines in selected Malaysian food. Food Chemistry, 113, 1356-1362.
40. Sadeghi, A. (2008). The secrets of sourdough: a review of miraculous potentials of sourdough in bread shelf life. Biotechnology, 7, 413-417.
41. Saeed, M., Anjum, F.M., Zahoor, T., Nawaz, H. & Rehman, S.U. (2009). Isolation and characterization of starter culture from spontaneous fermentation of sourdough. International Journal of Agriculture and Biology, 11, 329-332.
42. Salovaara, H. (2004). Lactic acid bacteria in cereal-based products. In: Lactic Acid Bacteria: Microbiological and Functional Aspects (edited by S. Salminen, A. von Wright & A. Ouwehand), 3rd edn. Pp. 443-446. New York, NY, USA: Marcel Dekker Inc.
43. Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29, 675-690.
44. Silla Santos, M.H. (1996). Biogenic amines: their importance in foods. International Journal of Food Microbiology, 29, 213-231.
45. Simsek, Ö., Con, A.H. & Tulumoglu, S. (2006). Isolating lactic starter cultures with antimicrobial activity for sourdough processes. Food Control, 17, 263-270.
46. Stratton, J.E., Hutkins, R.W. & Taylor, S.L. (1991). Biogenic amines in cheese and other fermented food: A review. Journal of Food Protection, 54, 460-470.
47. Straub, B., Kicherer, M., Schilcher, S. & Hammes, W.P. (1995). The formation of biogenic amines by fermentation organisms. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 201, 79-82.
48. Vaughan, A., Eijsink, V.G.H., O'Sullivan, T.F., O'Hanlon, K. & van Sinderen, D. (2001). An analysis of bacteriocins produced by lactic acid bacteria isolated from malted barley. Journal of Applied Microbiology, 91, 131-138.
49. Wasche, A., Muller, K. & Knauf, U. (2001). New processing of lupin protein isolates and functional properties. Nahrung/Food, 45, 393-395.
50. Xu, J. & Mohamed, A.A. (2003). The thermal and rheological properties of Lupinus albus flour. Journal of the American Oil Chemists' Society, 80, 763-766.
51. Yousif, N.E. & El Tinay, A.H. (2001). Effect of fermentation on sorghum protein fractions and in vitro protein digestibility. Plant Foods for Human Nutrition, 56, 175-182.