Abstract
In this study we investigated the suitability of commercial starters for the production of gluten free sourdoughs. For this purpose, four different laboratory scale sourdoughs were developed from the flours buckwheat or teff. Two different starters (SA, SB) were used to start the fermentations, which were carried out under two technological conditions. Sourdoughs were propagated by back-slopping until the stability was reached. The composition of the stable sourdoughs was investigated by culture dependent techniques and the development of the dominant biota was monitored by PCR-DGGE. Unique and complex LAB and yeasts communities were detected in each sourdough, comprising strains which originated from the flours. The competitiveness of the starter LAB varied according to the substrate and the fermentation conditions applied. Among the LAB present in both SA and SB, L. helveticus and L. paracasei strains did not persist in buckwheat or teff sourdoughs. Lc. argentinum was competitive only in buckwheat sourdoughs, whereas L. reuteri persisted only in teff sourdough. L. fermentum and L. helveticus present in both starters dominated only the sourdoughs fermented at the higher temperature. Remarkably, the starter yeasts were outcompe...Continue Reading
Citations
Nov 19, 2011·Applied Microbiology and Biotechnology·Emanuele ZanniniElke K Arendt
Nov 16, 2013·Food Microbiology·L De VuystS Weckx
Oct 26, 2011·Microbial Cell Factories·Elke K ArendtEmanuele Zannini
Jul 6, 2014·International Journal of Food Microbiology·Alessandro CapuaniRudi F Vogel
Mar 6, 2012·Annual Review of Food Science and Technology·Emanuele ZanniniElke K Arendt
Mar 2, 2011·Food Microbiology·Alice V MoroniFabio Dal Bello
Oct 23, 2012·Journal of Applied Microbiology·E ViiardI Sarand
Apr 19, 2016·International Journal of Food Microbiology·Henning HarthLuc De Vuyst
Jul 23, 2013·Food Chemistry·M AponteA Romano
Mar 10, 2015·Critical Reviews in Food Science and Nutrition·Christelle Schaffer-LequartFrederic Robin
Feb 7, 2014·Critical Reviews in Food Science and Nutrition·Sandra Galle, Elke K Arendt
Jun 21, 2016·International Journal of Food Microbiology·Martina FoschiaEmanuele Zannini
Jul 30, 2016·International Journal of Food Microbiology·Luc De VuystFrédéric Leroy
Jul 2, 2019·Critical Reviews in Food Science and Nutrition·Marco GobbettiCarlo Giuseppe Rizzello
Sep 28, 2018·Food Science & Nutrition·Henning HarthLuc De Vuyst
May 18, 2016·Amino Acids·Lucilla ScarnatoRosalba Lanciotti
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Fatma BoukidBarbara Prandi
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Francesca MeliniMaurizio Ruzzi
Jul 3, 2021·Foods·Laura RamosJorge R Mujico
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck