Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation

Food Microbiology
C L GerezG Font de Valdez

Abstract

The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the environmental pH releasing glucose and fructose from sucrose hydrolysis. Glucose was used as carbon source, while fructose was mainly used as electron acceptor to produce mannitol up to 10h of fermentation. Thereafter, fructose seemed to be metabolized by the heterofermentative pathway, which determined an increase in the concentration of acetate (6 mmol l(-1)), lactate (2 mmol l(-1)) and ethanol (1 mmol l(-1)) and the lack of mannitol formation after glucose depletion. The fermentation balance of Lb. reuteri CRL 1100 during the dough fermentation resulted in lower (63%) ethanol, higher (75%) acetate production and soluble carbohydrates concentrations, like MRSs cultures. This fermentation profile would be important to obtain an optimal growth of yeast and the optimal bread flavor and taste.

Citations

Jul 10, 2010·Proceedings of the National Academy of Sciences of the United States of America·Jens WalterStefan Roos
Mar 17, 2009·Journal of Hazardous Materials·Toshinari MaedaHiroaki I Ogawa
Nov 21, 2013·Letters in Applied Microbiology·I DeniņaR Linde
Sep 19, 2012·Food Microbiology·Carla Luciana GerezGraciela Font de Valdez
Feb 5, 2015·Journal of the American College of Nutrition·Sultan ArslanUmmugulsum Gulcan
Jul 5, 2016·Frontiers in Microbiology·Enrica Pessione, Simona Cirrincione
Jul 25, 2019·Frontiers in Nutrition·Graciela C RollánJean G LeBlanc

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