Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough
There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast–lactic acid ba...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/1/112 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549051166720000 |
|---|---|
| author | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Joanna Berłowska |
| author_facet | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Joanna Berłowska |
| author_sort | Wiktoria Liszkowska |
| collection | DOAJ |
| description | There is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast–lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C. The microorganisms were selected based on their enzymatic activity and ability to grow at low temperature. The fermentation activity of the yeast and mixed cultures was assessed enzymatically. The biosynthesis of volatile organic compounds was quantified using the HS-GC-MS technique. Samples fermented by <i>S. cerevisiae</i> D3 were characterized by the highest concentration of volatile organic compounds, especially esters. The addition of lactic acid bacteria increased not only the biosynthesis of volatile organic compounds but also the productivity of carbon dioxide during dough fermentation. Based on both dough expansion and the profile of volatile organic compounds, a mixed culture of <i>S. cerevisiae</i> D3 and <i>L. brevis</i> B46 was selected as the most effective starter for low-temperature fermentation. |
| format | Article |
| id | doaj-art-24cf6cf028df485f97b1b7d123d6f33e |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-24cf6cf028df485f97b1b7d123d6f33e2025-01-10T13:18:55ZengMDPI AGMolecules1420-30492024-12-0130111210.3390/molecules30010112Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat DoughWiktoria Liszkowska0Ilona Motyl1Katarzyna Pielech-Przybylska2Urszula Dziekońska-Kubczak3Joanna Berłowska4Department of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandDepartment of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandDepartment of Environmental Biotechnology, Lodz University of Technology, Wolczanska 171/173, 90-530 Lodz, PolandThere is growing interest in low-temperature food processing. In the baking industry, low-temperature fermentation improves the production of natural aroma compounds, which have a positive impact on the sensory profile of the final product. The aim of this study was to develop a yeast–lactic acid bacteria starter culture that effectively ferments wheat dough at a temperature of 15 °C. The microorganisms were selected based on their enzymatic activity and ability to grow at low temperature. The fermentation activity of the yeast and mixed cultures was assessed enzymatically. The biosynthesis of volatile organic compounds was quantified using the HS-GC-MS technique. Samples fermented by <i>S. cerevisiae</i> D3 were characterized by the highest concentration of volatile organic compounds, especially esters. The addition of lactic acid bacteria increased not only the biosynthesis of volatile organic compounds but also the productivity of carbon dioxide during dough fermentation. Based on both dough expansion and the profile of volatile organic compounds, a mixed culture of <i>S. cerevisiae</i> D3 and <i>L. brevis</i> B46 was selected as the most effective starter for low-temperature fermentation.https://www.mdpi.com/1420-3049/30/1/112low-temperature fermentationvolatile organic compoundssourdoughyeastlactic acid bacteria |
| spellingShingle | Wiktoria Liszkowska Ilona Motyl Katarzyna Pielech-Przybylska Urszula Dziekońska-Kubczak Joanna Berłowska Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough Molecules low-temperature fermentation volatile organic compounds sourdough yeast lactic acid bacteria |
| title | Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough |
| title_full | Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough |
| title_fullStr | Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough |
| title_full_unstemmed | Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough |
| title_short | Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough |
| title_sort | mixed culture of yeast and lactic acid bacteria for low temperature fermentation of wheat dough |
| topic | low-temperature fermentation volatile organic compounds sourdough yeast lactic acid bacteria |
| url | https://www.mdpi.com/1420-3049/30/1/112 |
| work_keys_str_mv | AT wiktorialiszkowska mixedcultureofyeastandlacticacidbacteriaforlowtemperaturefermentationofwheatdough AT ilonamotyl mixedcultureofyeastandlacticacidbacteriaforlowtemperaturefermentationofwheatdough AT katarzynapielechprzybylska mixedcultureofyeastandlacticacidbacteriaforlowtemperaturefermentationofwheatdough AT urszuladziekonskakubczak mixedcultureofyeastandlacticacidbacteriaforlowtemperaturefermentationofwheatdough AT joannaberłowska mixedcultureofyeastandlacticacidbacteriaforlowtemperaturefermentationofwheatdough |