title: Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
abstract: Six Albanian soft and durum wheat cultivars were characterized based on chemical and technological features, showing different attitudes for bread making. Gliadin and glutenin fractions were selectively extracted from flours, and subjected to two-dimensional electrophoresis. Linja 7 and LVS flours showed the best characteristics, and abundance of high molecular weight (HMW)-glutenins. Type I sourdoughs were prepared through back slopping procedure, and the lactic acid bacteria were typed and identified. Lactobacillus plantarum and Leuconostoc mesenteroides were the predominant species. Thirty-eight representative isolates were singly used for sourdough fermentation of soft and durum wheat Albanian flours and their selection was carried out based on growth and acidification, quotient of fermentation, and proteolytic activity. Two different pools of lactic acid bacteria were designed to ferment soft or durum wheat flours. Sourdough fermentation with mixed and selected starters positively affected the quotient of fermentation, concentration of free amino acids, profile of phenolic acids, and antioxidant and phytase activities. This study provided the basis to exploit the potential of wheat Albanian flours based on an integrated approach, which considered the characterization of the flours and the processing conditions.
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Luana
authors.initials: L
authors.lastname: Nionelli
authors.affiliation: CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy.
authors.forename: Nertila
authors.initials: N
authors.lastname: Curri
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Curiel
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Erica
authors.initials: E
authors.lastname: Pontonio
authors.affiliation: CIHEAM-MAIB, Mediterranean Agronomic Institute of Bari, 70010 Valenzano, Bari, Italy.
authors.forename: Ivana
authors.initials: I
authors.lastname: Cavoski
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. Electronic address: carlogiuseppe.rizzello@uniba.it.
authors.forename: Carlo Giuseppe
authors.initials: CG
authors.lastname: Rizzello
mesh_terms: D001939:Bread / Q000032:analysis / Q000382:microbiology; D005285:Fermentation; D005433:Flour / Q000032:analysis / Q000382:microbiology*; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D064307:Microbiota; D008969:Molecular Sequence Data; D010802:Phylogeny; D014908:Triticum / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology*
chemical_list: D019344:Lactic Acid
keywords: Albanian wheat cultivars; Lactic acid bacteria; Sourdough