Production of wheat bread without preservatives using sourdough starters

References

• Arendt E, Ryan L, Dal Bello F. Impact of sourdough on the texture of bread. Food Microbiol. 2007;24:165–174.
   PubMed Web of Science ®Google Scholar
• Mentes O, Ercan R, Akcelik M. Inhibitor activities of two Lactobacillus strains, isolated from sourdough, against rope-forming Bacillus strains. Food Control. 2007;18:359–363. Available from: http://dx.doi.org/10.1016/j.foodcont.2005.10.020
   Web of Science ®Google Scholar
• Plessas S, Alexopoulos A, Mantzourani I, Koutinas A, Voidarou C, Stavropoulou E, Bezirtzoglou E. Application of novel starter cultures for sourdough bread production. Anaerobe. 2011;17:486–489. Available from: http://dx.doi.org/10.1016/j.anaerobe.2011.03.022
   PubMed Web of Science ®Google Scholar
• Heenan S, Dufour J, Hamid N, Harvey W, Delahunty C. The sensory quality of fresh bread: descriptive attributes and consumer perceptions. Food Res Int. 2008;41:989–997. Available from: http://dx.doi.org/10.1016/j.foodres.2008.08.002
   Web of Science ®Google Scholar
• Farkas J. Physical methods for food preservation. In: Doyle M, Beuchat L, Mntville T, editors. Food microbiology: fundamentals and frontiers. Washington (DC): ASM Press; 2001. p. 67–592.
   Google Scholar
• Brock M, Buckel W. On the mechanism of action of the antifungal agent propionate Propionyl-CoA inhibits glucose metabolism in Aspergillus nidulans. Eur J Biochem. 2004;271:3227–3241.
   PubMedGoogle Scholar
• Corsetti A, Settanni L. Lactobacilli in sourdough fermentation. Food Res Int. 2007;40:539–558. Available from: http://dx.doi.org/10.1016/j.foodres.2006.11.001
   Web of Science ®Google Scholar
• Guynot M, Marin S, Sanchis V, Ramos A. An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth. Int J Food Microbiol. 2005;101:169–177.
   PubMed Web of Science ®Google Scholar
• De Vuyst L, Neysen P. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci Technol. 2005;16:43–56. Available from: http://dx.doi.org/10.1016/j.tifs.2004.02.012
   Web of Science ®Google Scholar
• Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem. 2000;48:3044–3051. doi:10.1021/jf990853e
   PubMed Web of Science ®Google Scholar
• Crowley P, Schober T, Clarke C, Arendt E. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur Food Res Technol. 2002;214:489–496.
   Web of Science ®Google Scholar
• Thiele C, Ganzle M, Vogel R. Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chem. 2002;79:45–51. Available from: http://dx.doi.org/10.1094/CCHEM.2002.79.1.45
   Web of Science ®Google Scholar
• Liljeberg H, Bjorck I. Bioavailability of starch in bread products: postprandial glucose and insulin responses in health subjects and in vitro resistant starch content. Eur J Clin Nutr. 1994;48:151–164.
   PubMed Web of Science ®Google Scholar
• Liljeberg H, Lonner C, Bjorck I. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr. 1995;125:1503–1511.
   PubMed Web of Science ®Google Scholar
• Corsetti A, Gobbetti M, Rossi J, Damiani P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl Microbiol Biotechnol. 1998;50:253–256.
   PubMed Web of Science ®Google Scholar
• Dal Bello F, Clarke C, Ryan L, Ulmer H, Schober T, Strom K, Sjogren J, van Sinderen D, Schnurer J, Arendt E. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci. 2007;45:309–318. Available from: http://dx.doi.org/10.1016/j.jcs.2006.09.004
   Web of Science ®Google Scholar
• Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl Environ Microbiol. 2000;66:4084–4090. doi:10.1128/AEM.66.9.4084-4090.2000
   PubMed Web of Science ®Google Scholar
• Lavermicocca P, Valerio F, Visconti A. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microbiol. 2003;69:634–640. doi:10.1128/AEM.69.1.634-640.2003
   PubMed Web of Science ®Google Scholar
• De Vuyst L, Vancanneyt M. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 2007;24:120–127.
   PubMed Web of Science ®Google Scholar
• Gobbetti M, De Angelis M, Di Cagno R, Rizzello C. Sourdough lactic/acid bacteria. In: Arendt E., Dal Bello F, editors. Gluten-free cereals products and beverages. Elsevier; 2008. p. 267–288.
   Google Scholar
• Moroni A, Dal Bello F, Arendt E. Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue? Food Microbiol. 2009;26:676–684. Available from: http://dx.doi.org/10.1016/j.fm.2009.07.001
   PubMed Web of Science ®Google Scholar
• Poutanen K, Flander L, Katina K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 2009;26:693–699.
   PubMed Web of Science ®Google Scholar
• De Vuyst L. Technology aspects related to the application of functional starter cultures. Food Technol Biotechnol. 2000;38:105–112.
   Web of Science ®Google Scholar
• Neysens P, De Vuyst L. Kinetics and modelling of sourdough lactic acid bacteria. Trends Food Sci Technol. 2005;16:95–103. doi:10.1016/j.tifs.2004.02.016
   Web of Science ®Google Scholar
• Pepe O, Blaiotta G, Anastasio M, Moschetti G, Ercolini D, Villani F. Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs. System Appl Microbiol. 2004;27:443–453. Available from: http://dx.doi.org/10.1078/0723202041438446
   PubMed Web of Science ®Google Scholar
• Wiese B, Strohmar W, Rainey A, Diekmann H. Lactobacillus panis sp. nov., from sourdough with a long fermentation period. Int J Syst Bacteriol. 1996;46:449–453. doi:10.1099/00207713-46-2-449
   PubMedGoogle Scholar
• Edema M, Sanni A. Functional properties of selected starter cultures for sour maize bread. Food Microbiol. 2008;25:616–625. doi:10.1016/j.fm.2007.12.006
   PubMed Web of Science ®Google Scholar
• Holzapfel W. Int J Food Microbiol. 2002;75:197–212.
   PubMed Web of Science ®Google Scholar
• Denkova R, Ilieva S, Nikolova D, Denkova Z, Yanakieva V. Identification and examination of some probiotic properties of the strain Lactobacillus LBRZ12. Food Environ Saf. 2012;9:60–65.
   Google Scholar
• Denkova R, Georgieva L, Denkova Z, Urshev Z, Yanakieva V. Biochemical and technological properties of Lactobacillus plantarum X2 from naturally fermented sourdough. J Food Package Sci Tech Technol. 2012;1:59–64.
   Google Scholar
• AACC. Cereal laboratory methods. In: Method 44–15A. St. Paul (MN): American Association of Cereal Chemistry.St. PaulMN; 1975.
   Google Scholar
• Denkova R, Ilieva S, Denkova Z, Georgieva L, Krastanov A. Examination of the technological properties of newly isolated strains of the genus Lactobacillus and possibilities for their application in the composition of starters. Biotechnol Biotechnol Equipment. 2014. doi:10.1080/13102818.2014.918701
   Web of Science ®Google Scholar
• Cabo M, Braber A, Koenraad P. Apparent antifungal activity of several lactic acid bacteria against Penicillium disolor is due to acetic acid in the medium. J Food Prot. 2002;65:1309–1316.
   PubMed Web of Science ®Google Scholar
• Clarke C, Schober T, Arendt E. Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality. Cereal Chem. 2002;79:640–647. Available from: http://dx.doi.org/10.1094/CCHEM.2002.79.5.640
   Web of Science ®Google Scholar
• Corsetti A, Gobbetti M, Smacchi E. Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfranciscensis C57. Food Microbiol. 1996;13:447–456. Available from: http://dx.doi.org/10.1006/fmic.1996.0051
   Web of Science ®Google Scholar
• Clarke C, Arendt E. A review of the application of sourdough technology to wheat breads. Adv Food Nutr Res. 2005;49:137–161.
   PubMedGoogle Scholar
• Collar C, Benedito de Barber C, Martinez-Anaya M. Microbial sourdough influence acidification properties and bread making potential of wheat dough. J Food Sci. 1994;59:629–33. doi:10.1111/j.1365-2621.1994.tb05579.x
   Web of Science ®Google Scholar
• Pepe O, Blaiotta G, Moschetti G, Greco T, Villani F. Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria. Appl Environ Microbiol. 2003;69:2321–2329. doi:10.1128/AEM.69.4.2321-2329.2003
   PubMed Web of Science ®Google Scholar