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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production

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dc.contributor.authorParakhina, O.
dc.contributor.authorLokachuk, M.
dc.contributor.authorKuznetsova, L.
dc.contributor.authorSavkina, O.
dc.contributor.authorPavlovskaya, E.
dc.contributor.authorGavrilova, T.
dc.date.accessioned2021-05-19T18:33:35Z
dc.date.available2021-05-19T18:33:35Z
dc.date.issued2021
dc.descriptionReceived: January 30th, 2021 ; Accepted: April 8th, 2021 ; Published: May 19th, 2021 ; Correspondence: 1103savkina@mail.rueng
dc.description.abstractSourdough is one of the most promising technologies for gluten-free bread. The selection of appropriate starter cultures for the production of gluten-free sourdoughs is of a great importance, since not all microorganisms can adapt equally to the same raw material. The aim was to create a new starter microbial composition for gluten-free sourdough preparation, allowing improving the quality and the microbiological safety of gluten-free bread. Screening was conducted on 8 strains of lactic acid bacteria (LAB) and 5 strains of yeast previously isolated from spontaneously fermenting rice and buckwheat sourdoughs. The strain S. cerevisiae Y205 had the highest fermentative activity and alcohols content. The lactic acid bacteria L. brevis E139 and L. plantarum Е138 were also experimentally selected for new gluten-free sourdoughs on the basis of acidity and volatile acids production and antagonistic activity. Two types of microbial composition were created and its influence on sourdough biotechnological indicators was studied. Sourdough with L. plantarum Е138 had in 1.2 times lower titratable acidity, in 3.4 times lower volatile acids content compared to sourdough with L. brevis E139. Alcohol content was the same in both sourdoughs similarly to yeast cells amount. Sourdough dough proofing time increased in 1.2–1.3 times compared to the control. Sourdough did not affect the specific volume, porosity and compressibility of gluten-free bread, but its sensory characteristics were improved. Bread made with sourdoughs had more pronounced taste and flavor, brighter crust color and better texture compared bread without sourdough. The microbiological safety of sourdough gluten-free bread was also increased, especially when L. brevis E139 was used.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2021, vol. 19, Special Issue 3, pp. 1260–1272eng
dc.identifier.urihttp://hdl.handle.net/10492/6548
dc.identifier.urihttps://doi.org/10.15159/ar.21.087
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) ; openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectceliac diseaseeng
dc.subjectbiotechnologyeng
dc.subjectsourdougheng
dc.subjectlactic acid bacteriaeng
dc.subjectyeastseng
dc.subjectgluten-free breadeng
dc.subjectarticleseng
dc.titleEvaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread productioneng
dc.typeArticleeng

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2021, Vol. 19, Special Issue 3