Abstract

Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (doughyield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days ofpropagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and aceticacids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was thehighest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains,which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevisdominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs.Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughsat all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candidahumilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identifiedin firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters wereat the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds,and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional bakedgoods, which have been manufactured under firm conditions for a long time.

Autore Pugliese

• Valerio Francesca

Tutti gli autori

• DI CAGNO R.; PONTONIO E.; BUCHIN S.; DE ANGELIS M.; LATTANZI A.; VALERIO F.; GOBBETTI M.; CALASSO M.

Titolo volume/Rivista

Applied and environmental microbiology

Anno di pubblicazione

2014

ISSN

1098-5336

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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