The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

International Journal of Food Microbiology
Andrea ComasioL De Vuyst

Abstract

In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture. This may accentuate the aroma and taste of the baked products produced from such sourdoughs. This is made possible, for instance, by stimulating certain microbial activities during fermentation. This study examined the effects of the addition of citrate (a food-grade organic acid present in milk and lemons) on wheat sourdough fermentation in the presence of a citrate-positive, homofermentative, lactic acid bacterial starter culture strain, namely Lactobacillus crustorum LMG 23699. Both liquid and firm wheat sourdoughs were produced. The starter culture strain was able to steer all wheat sourdough fermentations performed, as it always prevailed due to its competitiveness, as shown through culture-dependent microbiological plating and culture-independent bacterial community profiling. Moreover, it possessed all enzyme-encoding genes (as unraveled through genome mining) necessary to convert citrate into desirable compounds such as lactic acid, acetic acid, succinate, acetoin, diacetyl, and 2,3-butanediol. Indeed, citrate addition to the wheat flour-water mixture had an impact on the sourdough fermentatio...Continue Reading

References

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Jan 5, 2006·Applied and Environmental Microbiology·Frederik VaningelgemLuc De Vuyst
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Jul 25, 2017·Advances in Applied Microbiology·Luc De VuystFrédéric Leroy

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Citations

Oct 1, 2019·FEMS Microbiology Letters·Paula Katharina Nogueira da SilvaMarcos Antonio de Morais
Aug 8, 2020·Frontiers in Microbiology·Andrea ComasioLuc De Vuyst
Oct 8, 2020·Foods·José Rafael Linares-MoralesGuadalupe Virginia Nevárez-Moorillón
Sep 16, 2021·Critical Reviews in Food Science and Nutrition·Luc De VuystSimon Van Kerrebroeck

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