title: Defined multi-species semi-liquid ready-to-use sourdough starter.
abstract: This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25-37 degrees C), NaCl (2%, w/w, of wheat flour), initial cell number (10(7)-10(9) cfu g(-1)), dough yield (150-180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2l batch fermentation bioreactor (12 h at 37 degrees C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries.
authors.affiliation: Department of Plant Protection and Applied Microbiology, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Gaggiano
authors.forename: R
authors.initials: R
authors.lastname: Di Cagno
authors.forename: M
authors.initials: M
authors.lastname: De Angelis
authors.forename: P
authors.initials: P
authors.lastname: Arnault
authors.forename: P
authors.initials: P
authors.lastname: Tossut
authors.forename: P F
authors.initials: PF
authors.lastname: Fox
authors.forename: M
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D019149:Bioreactors; D001939:Bread / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods*; D007778:Lactobacillus / Q000145:classification* / Q000254:growth & development* / Q000378:metabolism; D010802:Phylogeny; D013045:Species Specificity; D013696:Temperature; D013997:Time Factors