Search Results (88)

The current understanding of microbiota–flavor correlations in Chinese sourdough steamed bread is predominantly derived from the central provinces, with comparatively limited investigation in northeastern and northwestern regions. This study bridges this gap by analyzing traditional starters from Heilongjiang (HLJ) and Ningxia (TX) versus an industrial starter (JM) through integrated metagenomics and untargeted metabolomics. HLJ was dominated by Limosilactobacillus fermentum (14.75%), while TX featured a synergistic Lactiplantibacillus plantarum–Fructilactobacillus sanfranciscensis consortium. Metabolic pathway analysis revealed enhanced glycolysis, amino acid metabolism, and glycerophospholipid transformation driving flavor biosynthesis and dough rheology improvement, supported by nitrogen-metabolizing Bradyrhizobium spp. (6.00–6.61%). Core pathway enrichment established molecular foundations for region-specific flavors: HLJ generated sulfury/pungent notes via the enzymatic conversion of pentyl glucosinolate to isothiocyanates, whereas TX developed caramel–roasted aromas through stachyose/xylose-derived Maillard reactions forming 2-(methylthiomethyl)furan. Both consortia exhibited higher bitterness and lower umami than JM, with HLJ showing marginally higher umami and lower bitterness than TX. These findings elucidate the microbial mechanisms underlying regional flavor differentiation. Full article

This study focuses on the development of refrigerated doughs without chemical preservatives to obtain a clean-label product. Sourdough-based strategies were applied to replace conventional preservatives, using both spontaneous flour fermentation and a defined starter culture of Lactiplantibacillus plantarum CIDCA 8327. In parallel, a partial substitution of wheat flour with 7% amaranth flour was evaluated. To monitor fermentation, pH, titratable acidity, and viable microorganism counts were determined in the sourdoughs, along with culture-independent analyses of microbial communities in two independent spontaneously fermented trials. Dough discs prepared from these sourdoughs were analyzed for pH, titratable acidity, and viable microorganisms, and shelf life was determined based on the appearance of visible mould during refrigerated storage. No substantial differences were observed in the physicochemical parameters of the sourdoughs; however, significant differences in microbial communities were detected, influenced by both amaranth addition and wheat flour batch variability. Dough discs prepared with amaranth flour and spontaneous fermentation showed an extended shelf life and lower mould and yeast counts during refrigerated storage. The use of the starter increased shelf life compared to non-fermented doughs but was less effective than spontaneous sourdough with amaranth. Overall, these results highlight the potential of sourdough technology and amaranth flour for developing clean-label refrigerated products. Full article

The aims of this study were to evaluate the impact of probiotics (added as a starter sourdough and microcapsules) on gluten-free (GF) rice–amaranth steamed bread (SB) regarding physicochemical characteristics, sensory attributes, probiotic viability, and volatile organic compounds (VOCs). Also, probiotic viability, pH, total titratable acidity (TTA), moisture content, water activity, and texture were determined for 10 days of storage. GF-SB based on rice and amaranth was formulated and cooked at 90 ± 2 °C for 40 min. Three types of GF-SB were studied: control, with 30% sourdough fermented using Lactiplantibacillus plantarum NRRL B-4496 (GF-P), and with sourdough and encapsulated Limosilactobacillus reuteri DSM 17938 (GF-PC). The encapsulation yield was 94.9%. The viability of both probiotics was drastically reduced after steamed cooking, with losses ranging from 6 to 8 log₁₀ CFU/g. Sourdough decreased the pH (from 6.04 to 5.48–5.71) and hardness (control 46 N, sourdough ~25 N) while increasing lactic and acetic acids, moisture content (control 38%, sourdough ~46%), and water activity. Sourdough and probiotic capsules did not affect volume (~1.24 cm³/g), width-to-height ratio (~2.4), color, or sensory attributes. The VOCs revealed higher relative abundances of certain yeast-derived higher alcohols and oxidation-related carbonyl-trapping derivatives in control GF-SB, whereas bread with sourdough showed higher levels of long-chain hydrocarbons and esters, such as heptacosane and decanoic acid decyl ester. During the storage, Lpb. plantarum increased to ~3 log₁₀ CFU/g and Lim. reuteri remained steady. pH and TTA (0.03–0.04%) remained constant during storage. After 10 days of storage, hardness increased significantly (p < 0.05) in all GF-SB, doubling the initial values. Moisture content remained constant, while water activity decreased in GF-P (Δ = 0.025) and the control (Δ = 0.015). The use of sourdough in GF-SB improved texture, moisture content, and VOCs without modifying physical and sensory properties. Full article

Plant-based fermented foods are increasingly promoted for glycemic control, yet their mechanisms and clinical impact remain incompletely defined. This narrative review synthesizes mechanistic, preclinical, and human data for key matrices—kimchi and other fermented vegetables, tempeh/miso/natto, and related legume ferments, kombucha and fermented teas, plant-based kefir, and cereal/pulse sourdoughs. Across these systems, microbial β-glucosidases, esterases, tannases, and phenolic-acid decarboxylases remodel polyphenols toward more bioaccessible aglycones and phenolic acids, while lactic and acetic fermentations generate organic acids, exopolysaccharides, bacterial cellulose, γ-polyglutamic acid, γ-aminobutyric acid, and bioactive peptides. We map these postbiotic signatures onto proximal mechanisms—α-amylase/α-glucosidase inhibition, viscosity-driven slowing of starch digestion, gastric emptying and incretin signaling, intestinal-barrier reinforcement, and microbiota-dependent short-chain–fatty-acid and bile-acid pathways—and their downstream effects on AMPK/Nrf2 signaling and the gut–liver axis. Animal models consistently show improved glucose tolerance, insulin sensitivity, and hepatic steatosis under fermented vs. non-fermented diets. In humans, however, glycemic effects are modest and highly context-dependent: The most robust signal is early postprandial attenuation with γ-PGA-rich natto, strongly acidified or low-glycemic sourdough breads, and selected kombucha formulations, particularly in individuals with impaired glucose regulation. We identify major sources of heterogeneity (starters, process parameters, substrates, background diet) and safety considerations (sodium, ethanol, gastrointestinal symptoms) and propose minimum reporting standards and trial designs integrating metabolomics, microbiome, and host-omics. Overall, plant-based ferments appear best positioned as adjuncts within cardiometabolic dietary patterns and as candidates for “purpose-built” postbiotic products targeting early glycemic excursions and broader metabolic risk. Full article

Lactiplantibacillus plantarum is a versatile lactic acid bacterium (LAB) with broad ecological and metabolic adaptability, contributing to both technological and probiotic functions. The prevalence and functional diversity of locally adapted L. plantarum strains in traditional sourdough fermentations remain poorly understood. This study aimed to characterize ten L. plantarum strains isolated from traditional Estonian rye sourdoughs, focusing on safety, enzymatic and carbohydrate metabolism, fermentation performance, exopolysaccharide (EPS) production, and genotype-associated functional diversity, including interaction with aflatoxin B₁ (AFB₁). Strains were γ-hemolytic and susceptible to major antibiotics. Strong aminopeptidase and β-glucosidase activities were observed, whereas α-glucosidase and α-galactosidase activities varied among strains and genotypes. Strains efficiently utilized mono- and disaccharides, with genotype-specific patterns for complex carbohydrates. During sourdough fermentation, all strains acidified the dough (pH < 4.5) and produced lactic and acetic acids in optimal ratios, while fermentation kinetics differed in a genotype-dependent manner. EPS yields (131–225 mg/L) were stable across genotypes. All strains retained fermentative activity in the presence of AFB₁ and exhibited high binding capacity (~100%). These findings demonstrate the safety, metabolic versatility, and genotype-structured functional diversity of L. plantarum from traditional Estonian rye sourdoughs, supporting their application as robust, multifunctional starter cultures for sustainable food fermentations. Full article

This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 mL/g), indicating a satisfactory dough expansion. In contrast, acidity differed significantly (p < 0.05). Sourdough bread produced with immobilized cells (IB) exhibited the lowest pH (4.30) and the highest titratable acidity (9.13 mL NaOH N/10), followed by the sourdough bread produced with free cells (FB) and the control bread (CB), reflecting the enhanced metabolic activity of immobilized cells supported by the prebiotic matrix. The organic acid analysis revealed higher levels of lactic (2.96 g/kg) and acetic acid (0.99 g/kg) in the IB sample, along with increased minor acids. The high organic acid content contributed to a delayed rope (14.7 days) and mold spoilage (7.3 days) compared to the CB sample, enhancing microbial stability. In addition, the nutritional properties of the produced sourdough breads containing P. acidilactici ORE 5 were improved significantly. The IB sample demonstrated the highest total phenolic content (85 mg GAE/100 g), followed by the FB sample (61 mg/100 g) and the CB sample (48 mg/100 g), while phytic acid levels were markedly reduced (93% in IB and 80% in FB). A sensory evaluation confirmed the maintained overall acceptability, with enhanced flavor scores for sourdough breads containing P. acidilactici ORE 5. These findings indicate that P. acidilactici ORE 5, particularly in immobilized form, could be an effective functional starter culture for sourdough bread, highlighting its potential for applications in functional bakery products. Full article

Carob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the role of different leavening strategies: commercial baker’s yeast (LB), a selected starter culture, Lactiplantibacillus plantarum SL31 and Saccharomyces cerevisiae SY17 (LI), and a type I sourdough (LS). Dough rheology, microbial dynamics, bread quality, acceptability, and shelf-life were assessed. Results showed that the inclusion of carob pulp flour enhances the nutritional profile while maintaining satisfactory technological performance. The leavening strategy strongly influenced the final products: breads made with commercial yeast displayed high volume and softness but were less stable during storage; LS breads achieved greater microbial stability but were limited by excessive acidity and reduced sensory acceptance; breads obtained with the selected starter culture offered the most balanced outcome, combining moderate structure with enhanced flavor and consumer preference. Overall, the findings demonstrate the feasibility of incorporating carob pulp flour into bakery products and highlight the potential of tailored starter cultures as a promising compromise between technological performance, sensory quality, and shelf-life. Future work should optimize fermentation approaches to further enhance consumer appeal and support industrial application. Full article

This study aimed to identify and evaluate yeasts and lactic acid bacteria (LAB) isolated from Mexican cocoa mucilage (Theobroma cacao) and coffee pulp (Coffea arabica) for their potential use as sourdough starter co-cultures to improve bread quality. Functional screens included assessments of amylolytic, proteolytic, and phytase activities, CO₂ production, acidification capacity, and exopolysaccharide (EPS) synthesis. Saccharomyces cerevisiae YCTA13 exhibited the highest fermentative performance, surpassing commercial baker’s yeast by 52.24%. Leuconostoc mesenteroides LABCTA3 showed a high acidification capacity and EPS production, while Lactiplantibacillus plantarum 20B3HB had the highest phytase activity. Six yeast–LAB combinations were formulated as mixed starter co-cultures and evaluated in sourdough breadmaking. The B3Y14 co-culture (LABCTA3 + YCTA14) significantly improved the bread volume and height by 35.61% and 17.18%, respectively, compared to the commercial sourdough starter, and reduced crumb firmness by 59.66%. Image analysis of the bread crumb revealed that B3Y14 enhanced the crumb structure, resulting in greater alveolar uniformity and a balanced gas cell geometry. Specifically, B3Y14 showed low alveolar regularity (1.16 ± 0.03) and circularity (0.40 ± 0.01), indicating a fine and homogeneous crumb structure. These findings highlight the synergistic potential of selected allochthonous yeast and LAB strains in optimizing sourdough performance, positively impacting bread texture, structure, and quality. Full article

This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent “inside-out” enzymatic pathways—corn starch exhibited a 38.21% reduced particle size through pore expansion, with long amylopectin chain degradation forming thermally stable gels, establishing it as an ideal base for anti-staling sauces and frozen dough. Buckwheat starch demonstrated a 44% increased amylose content facilitated by porous structures, where post digestion double helix formation elevated the resistant starch (RS) content by 7%, achieving a significant 28.19% GI (Glycemic Index) reduction. Conversely, fissure-dominant starches (oat/barley) experienced “surface-inward” limited erosion—oat starch, constrained by surface cracks, showed amorphous region degradation and short-chain proliferation, accelerating glucose release and adapting it for rapid digestion products like energy bars. Barley starch primarily underwent amorphous zone modification, enhancing the pasting efficiency to provide raw materials for instant meal replacement powders. Full article

The aim of this study is to evaluate the effects of different types of sourdough (I to IV), developed with a specific starter culture (including Lactiplantibacillus plantarum, Levilactobacillus brevis, and Candida famata), on bread fermentation performance and shelf-life. Real-time tracking of multiple parameters (pH, dough rising, ethanol release, and total titratable acidity) was monitored by a smart fermentation oven. The impact of the different treatments on the lactic acid, acetic acid, and ethanol content of the breads were quantified by high performance liquid chromatography analysis. In addition, the bio-preservation capacity of the breads contaminated with fungi was analyzed. The results show that liquid sourdough (D3: Type 2) and backslopped sourdough (D4: Type 3) increased significantly (p < 0.05) in dough rise, dough acidification (lower pH, higher titratable acidity), production of organic acids (lactic and acetic), and presented the optimal fermentation quotient. These findings were substantiated by chemometric analysis, which successfully clustered the starters based on performance and revealed a strong positive correlation between acetic acid production and dough-rise, highlighting the superior heterofermentative profile of D3 and D4. These types of sourdough also stood out for their antifungal capacity, preventing the visible growth of Aspergillus niger and Penicillium commune for up to 10 days after inoculation. Full article

Humulus lupulus L. (common hop) is a herbaceous plant whose female inflorescences, commonly called hop “cones”, are traditionally used in Bulgaria to prepare sourdough starters or “kvass”. Drawing from a review of historical and linguistic sources and ethnographic information collected by the authors, this study aims to define the traditional preparation of bread with hop sourdough, starting from the preparation of the hop cone decoction. Archival materials and early cookbooks attest to a rich tradition where hop-infused bread was valued for its distinctive flavor and preservative qualities. Fieldwork conducted in Bulgaria and among Bulgarian diasporas in Moldova provided insights into the continuity of these practices, underscoring the persistence of these traditional preparations despite modern industrial pressures. Ethnographic interviews and participant observations highlighted the ritualistic preparation of hop kvass and its role in community identity. The effect of hops on dough’s rheological properties and the quality features of bread were also reviewed. An increase in dough stability and resistance to elongation were generally reported, with a reduction in bread volume and porosity, especially with hop sourdough levels above 30%, but the incorporation of bioactive molecules was responsible for antioxidant, antimicrobial, and flavoring properties. Possible prospects for using hops in the food industry, based on the biological properties of this resource-rich plant, are outlined with a multidisciplinary approach. Full article

This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity. This constraint hinders the development of new food formulations and the replacement of conventional additives. To address this gap, 343 LAB strains were analyzed, including 69 Lpb plantarum strains, isolated from five minimally processed, spontaneously fermented matrices: fermented millet, kombucha, and sourdough (plant-based), wild fermented mountain milk, and natural whey starter (animal-based). Whole-genome sequencing was performed to assess phylogenetic relationships and to annotate genes encoding carbohydrate-active enzymes (CAZymes) and antimicrobial compounds. The results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 and GH1 were widely distributed, while GH25 and GH32 showed variable presence across clusters. Strains grouped into clusters enriched with plant-based isolates exhibited distinct CAZyme profiles adapted to complex carbohydrates. Clusters with animal-based strains exhibited a broader gene repertoire related to bacteriocin biosynthesis. These findings highlight the untapped potential of wild fermented food environments as reservoirs of Lpb. plantarum with unique genomic traits. Harnessing this diversity can expand the functional capabilities of starter cultures, promoting more sustainable, adaptive, and innovative fermentation systems. This study underscores the strategic value of underexploited microbial niches in meeting the evolving demands of modern food production. Full article

Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum (SC1), and Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products. Full article

Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Fructilactobacillus sanfranciscensis, and Lactobacillus helveticus) and three yeast species (Saccharomyces cerevisiae, Kazachstania humilis, and Torulaspora delbrueckii). The sourdoughs underwent six consecutive refreshment cycles and were analyzed to determine their pH, microbial and biochemical composition, gassing power, and volatile organic compounds (VOCs). The carob–wheat sourdough exhibited faster acidification and higher lactic acid bacteria (LAB) activity, resulting in a 90–98% reduction in the sugar content, compared to 60% in the carob sourdough. Microbial sequencing revealed that L. plantarum was the dominant species in all samples, while K. humilis and S. cerevisiae were enriched in carob and carob–wheat sourdough, respectively. Both types of sourdough demonstrated effective leavening in bread dough without the addition of commercial yeast. Fermentation also modified the VOC profiles, increasing esters and alcohols while reducing acids, aldehydes, ketones, and furans. While the antioxidant activity showed a slight decline, the pinitol content remained unchanged. These findings suggest that extended sourdough fermentation, supported by multiple refreshments, enhances the baking suitability of roasted carob flour and supports its application as a functional, sustainable ingredient. Full article

This study aimed at producing a sourdough bread supplemented with two marine algae powders of Ulva lactuca and Gelidium corneum at 2.5, 5, 7.5, and 10% (w/w, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bacteria (LAB) combinations (LCS1, LCS2, and LCS3). The phytochemical composition, nutritional value, organoleptic properties, and acceptability of algae bread by consumers were then assessed. Good results were obtained for enriched bread with Gelidium at 2.5% (GB1) with a reducing sugar of 0.77 ± 0.1%, total sugar of 36.90 ± 3.15, and protein content of 8.3 ± 0.2%. While total phenolic content was 8.32 ± 1.20 mg GAE/g DW, total flavonoids was 225.00 ± 11.31 mgQE/g DW, and the antioxidant activity ranged from 71.05 ± 3.71 to 82.93 ± 3.61%. Regarding enriched bread with Ulva at 10% (UB12), reducing sugar was 0.48 ± 0.03%, total sugar was 45.45 ± 5.75%, and protein content was 3.7 ± 0.07%. The total phenolic content value was 6.45 ± 1.19 mg GAE/g DW, total flavonoids was 191.20 ± 12.52 mgQE/g DW, while the antioxidant activity values ranged from 52.06 ± 6.21 to 80.51 ± 1.72%. Microbiological analysis showed that all pathogenic bacteria were not detected in algae bread. The consumer acceptability test revealed that bread enriched at the level of 10% of algae powder was significant for the five selected criteria (general appearance, crumb color, odor, taste, and texture). Traditional bread supplemented with Gelidium powder at 2.5% and Ulva powder at 10%, prepared with combined sourdough (LCS1), showed good antioxidant and nutritional properties and consumer acceptance. Full article