Use of Lactobacillus from Pulque in Sourdough
Author(s)
A. Quintero Lira1,
M. G. Alvarado-Resendiz1,
S. Soto Simental2,
J. Piloni Martini2,
Ma. I. Reyes-Santamaria1,
N. Guemes-Vera1*
Affiliation(s)
1 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México. 2 Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México.
1 Area Académica de Ingeniería Agroindustrial, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México. 2 Area Academica de Medicina Veterinaria y Zootecnia, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Tulancingo Hidalgo, México.
ABSTRACT
The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.
The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.
Cite this paper
Lira, A. , Alvarado-Resendiz, M. , Simental, S. , Martini, J. , Reyes-Santamaria, M. and Guemes-Vera, N. (2014) Use of Lactobacillus from Pulque in Sourdough. Advances in Microbiology, 4, 969-977. doi: 10.4236/aim.2014.414108.
Lira, A. , Alvarado-Resendiz, M. , Simental, S. , Martini, J. , Reyes-Santamaria, M. and Guemes-Vera, N. (2014) Use of Lactobacillus from Pulque in Sourdough. Advances in Microbiology, 4, 969-977. doi: 10.4236/aim.2014.414108.
References
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gy, 36, 655-661. [16] Chung, H.C., Young, J. and Dong, H. (2012) Optimum Conditions for Combined Application of Leuconostoc sp. and Saccharomyces sp. to Sourdough. Food Science and Biotechnology, 11, 1373-1379. [17] Corsetti, A., Settanni, L., Van Sinderen, D., Felis, G.E., Dellaglio, F. and Gobbetti, M. (2005) Lactobacillus rossii sp. Nov. Isolated from Wheat Sourdough. International Journal of Systematic and Evolutionary Microbiology, 55, 35-40. [18] Moreia, R., Chenlo, F., Torres, M. and Prieto, M.D. (2012) Technological Assessment of Chesnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations. Food and Bioprocess Technology, 5, 2301-2310. [19] Esteller, M.S., Amaral, R.L. and Lannes, S.C. (2004) Effect of Sugar and Fat Replacers on the Texture of Baked Goods. Journal of Texture Studies, 35, 383-339. [20] Sánchez, M.E., Ortíz, A., Mora, R., Chanona, J. and Necoechea, H. (2008) Comparison of Crumb Microstructure from Pound Cakes Baked in a Microwave or Conventional Oven. Journal of Food Science and Technology, 41, 620-627. [21] Dendy, D.A. and Dobraszczyk, B.J. (2004) Cereales y Productos Derivados. Química y Tecnología. Editorial Acribia, Zaragoza, 223-278. [22] Gul, H., Ozcelik, S., Sagdic, O. and Certel, M. (2005) Sourdough Bread Production with Lactobacilli and S. cerevisiae Isolated from Sourdough. Process Biochemistry, 40, 691-697. [23] Eliasson, A.C. and Larsson, K. (1993) Cereals in Bread Making. Marcel Dekker, New York, 332-334. [24] Zghal, M., Scanlon, M. and Sapirstein, H. (2001) Effect of Flour Strength, Baking Absorption and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb. Cereal Chemistry, 78, 1-7. http://dx.doi.org/10.1094/CCHEM.2001.78.1.1 [25] Mnif, I., Besbes, S., Ellouze, R., Ellouze-Chaabouni, S. and Ghribi, D. (2012) Improvement of Bread Quality and Bread Shelf-Life by Bacillus subtilis Biosurfactant Addition. Food Science and Biotechnology, 21, 1105-1112. [26] Farrera, R.R., Salgado C.M., Chanona, J., Gutiérrez, G.F., Alamilla, L. and Calderon, G. (2012) Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure. Food and Bioprocess Technology, 5, 474-484. [27] Escalante, A., Giles, G.M., Hernández, G., Córdova, A., López, M.A., Goset, G. and Bolivar, F. (2008) Analysis of Bacterial Community during the Fermentation of Pulque a Traditional Mexican Alcoholic Beverage, Using a Polyphasic Approach. International Journal of Food Microbiology, 2, 126-134.
[1] Martínez-Anaya, M.A. (2003) Associations and Interactions of Microrganisms in Dough Fermentations. In: Kulp, K. and Lorenz, K., Eds., Effects on Dough and Bread Characteristics. Handbook of Dough fermentations, Marcel Dekker, Inc., New York, Vol. 1, 63-95. [2] De Vuyst, L.V., Schrijvers, S., Paramithiotis, B., Hoste, M., Vancanneyt, J., Swings, G., Kalantzopoulos, E., Tsakalidou, E. and Messens, W. (2002) The Bioversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation. Applied and Environmental Microbiology, 68, 6059-6069. [3] Corsetti, A., Gobetti, M., Baliestrieri, F., Paoletti, F., Russi, L. and Rossi, J. (1998) Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Staling. Journal of Food Science, 63, 347-351. [4] Corsetti, A., Gobetti, M., Rossi, J. and Damiami, P. (1998) Antimould Activity of Sourdough Lactic Acid Bacteria: Identification of a Mixture of Organic Acids Produced by Lactobacillus sanfrancisco CB1. Applied Microbiology and Biotechnology, 50, 253-256. [5] Hervè, R., Valèrie, G., Dominique, L., Philippe, R., Yves, V. and Fontagnè, F.C. (2006) Study of the Behaviour of Lactobacilus plantarum and Leuconostoc Starters during a Complete Wheat Sourdough Breadmaking Process. Journal of Food Science and Technology, 39, 256-265. [6] Steinkraus, K.H. (1996) Handbook of Indigenous Fermented Foods. Marcel Dekker, New York, 52-72. [7] Sánchez, I., Palop, L.L. and Ballesteros, C. (2000) Biochemical Characterization of Lactic Acid Bacteria Isolated from Spontaneous Fermentation of “Almagro” Eggplants. International Journal of Food Microbiology, 59, 9-17. http://dx.doi.org/10.1016/S0168-1605(00)00256-7 [8] AACC (1995) Approved Method of the AACC. 9th Edition, American Association of Cereal Chemists, St. Paul. [9] AOAC (1999) Official Method of Analysis of AOAC Intl. 16th Edition, Association of Official Analytical Chemists, Maryland. [10] Herreros, M.A., Arenas, R., Sandoval, M.H., Castro, J.M., Fresno, J.M. and Tornadijo, M.E. (2006) Effect of Addition of Native Cultures on Characteristics of Armada Cheese Manufactured Whit Pasteurized Milk: A Preliminary Study. International Dairy Journal, 26, 220-227. [11] Saeed, M. (2011) Isolation Characterization and Utilization of Starter Culture for the Production of Sourdough Bread. Ph.D. Dissertation, National Institute of Food Science and Technology University of Agriculture, Faisalabad. http://prr.hec.gov.pk/Thesis/134S.pdf [12] Gêlinas, O., Roy, G. and Guillet, M. (1999) Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-Live Test. Journal of Food Science, 64, 937-940. [13] Anzaldúa, M.A. (1994) La Evaluación Sensorial de los Alimentos en la teoría y la Práctica. Editorial Acribia, Zaragoza Espana, 67-113. [14] Goesaert, H., Bris, K., Veraberbeke, W.S., Courtin, C.M., Gebruers, K. and Delcour, J.A. (2005) Wheat Flour Constituents: How They Impact Bread Quality and How to Impact Their Functionality. Trends in Food Science and Technology, 16, 12-13. http://dx.doi.org/10.1016/j.tifs.2004.02.011 [15] Pinal, L., Cornejo, E. and Arellano, M. (2009) Effect of Agave Tequilana Age, Cultivation Field Location and Yeast Strain on Tequila Fermentation Process. Journal of Industrial Microbiology and Biotechnolo-
gy, 36, 655-661. [16] Chung, H.C., Young, J. and Dong, H. (2012) Optimum Conditions for Combined Application of Leuconostoc sp. and Saccharomyces sp. to Sourdough. Food Science and Biotechnology, 11, 1373-1379. [17] Corsetti, A., Settanni, L., Van Sinderen, D., Felis, G.E., Dellaglio, F. and Gobbetti, M. (2005) Lactobacillus rossii sp. Nov. Isolated from Wheat Sourdough. International Journal of Systematic and Evolutionary Microbiology, 55, 35-40. [18] Moreia, R., Chenlo, F., Torres, M. and Prieto, M.D. (2012) Technological Assessment of Chesnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations. Food and Bioprocess Technology, 5, 2301-2310. [19] Esteller, M.S., Amaral, R.L. and Lannes, S.C. (2004) Effect of Sugar and Fat Replacers on the Texture of Baked Goods. Journal of Texture Studies, 35, 383-339. [20] Sánchez, M.E., Ortíz, A., Mora, R., Chanona, J. and Necoechea, H. (2008) Comparison of Crumb Microstructure from Pound Cakes Baked in a Microwave or Conventional Oven. Journal of Food Science and Technology, 41, 620-627. [21] Dendy, D.A. and Dobraszczyk, B.J. (2004) Cereales y Productos Derivados. Química y Tecnología. Editorial Acribia, Zaragoza, 223-278. [22] Gul, H., Ozcelik, S., Sagdic, O. and Certel, M. (2005) Sourdough Bread Production with Lactobacilli and S. cerevisiae Isolated from Sourdough. Process Biochemistry, 40, 691-697. [23] Eliasson, A.C. and Larsson, K. (1993) Cereals in Bread Making. Marcel Dekker, New York, 332-334. [24] Zghal, M., Scanlon, M. and Sapirstein, H. (2001) Effect of Flour Strength, Baking Absorption and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb. Cereal Chemistry, 78, 1-7. http://dx.doi.org/10.1094/CCHEM.2001.78.1.1 [25] Mnif, I., Besbes, S., Ellouze, R., Ellouze-Chaabouni, S. and Ghribi, D. (2012) Improvement of Bread Quality and Bread Shelf-Life by Bacillus subtilis Biosurfactant Addition. Food Science and Biotechnology, 21, 1105-1112. [26] Farrera, R.R., Salgado C.M., Chanona, J., Gutiérrez, G.F., Alamilla, L. and Calderon, G. (2012) Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure. Food and Bioprocess Technology, 5, 474-484. [27] Escalante, A., Giles, G.M., Hernández, G., Córdova, A., López, M.A., Goset, G. and Bolivar, F. (2008) Analysis of Bacterial Community during the Fermentation of Pulque a Traditional Mexican Alcoholic Beverage, Using a Polyphasic Approach. International Journal of Food Microbiology, 2, 126-134.