title: Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
abstract: Despite its potential health benefits, the integration of wheat bran into the food sector is difficult due to several adverse technological and sensory properties such as bitterness and grittiness. Sourdough fermentation is a promising strategy to improve the sensory quality of bran without inducing severe changes to the bran matrix. Therefore, identification of species/strains with potential for industrial sourdough fermentations is important. We compared the effects of different representatives of species of lactic acid bacteria (LAB) on wheat bran. Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Lactobacillus sanfranciscensis and Fructobacillus fructosus produced highly individual fermentation patterns as judged from carbohydrate consumption and organic acid production. Interestingly, fructose was released during all bran fermentations and possibly influenced the fermentation profiles of obligately heterofermentative species to varying degrees. Except for the reduction of ferulic acid by L. plantarum and L. pentosus, analyses of phenolic compounds and alkylresorcinols suggested that only minor changes thereof were induced by the LAB metabolism. Sensory analysis of breads baked with fermented bran did not reveal significant differences regarding perceived bitterness and aftertaste. We conclude that in addition to more traditionally used sourdough species such as L. sanfranciscensis and L. brevis, also facultatively heterofermentative species such as L. plantarum and L. pentosus possess potential for industrial wheat bran fermentations and should be considered in further investigations.
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria. Electronic address: michael.prueckler@boku.ac.at.
authors.forename: Michael
authors.initials: M
authors.lastname: Prückler
authors.affiliation: Food Biotechnology Laboratory, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Cindy
authors.initials: C
authors.lastname: Lorenz
authors.affiliation: Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, Japan.
authors.forename: Akihito
authors.initials: A
authors.lastname: Endo
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Manuel
authors.initials: M
authors.lastname: Kraler
authors.affiliation: Food Sensory Science, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Klaus
authors.initials: K
authors.lastname: Dürrschmid
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Karel
authors.initials: K
authors.lastname: Hendriks
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Francisco
authors.initials: F
authors.lastname: Soares da Silva
authors.affiliation: GoodMills Austria, Schwechat, Austria.
authors.forename: Eric
authors.initials: E
authors.lastname: Auterith
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Kneifel
authors.affiliation: Christian Doppler Laboratory for Innovative Bran Biorefinery, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria; Department of Applied Genetics and Cell Biology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria.
authors.forename: Herbert
authors.initials: H
authors.lastname: Michlmayr
mesh_terms: D001939:Bread / Q000382:microbiology*; D004043:Dietary Fiber / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D006801:Humans; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D013649:Taste; D014908:Triticum / Q000378:metabolism / Q000382:microbiology*
chemical_list: D004043:Dietary Fiber; D019344:Lactic Acid
keywords: Bread; Fermentation; Fructobacillus; Lactobacillus; Sourdough; Wheat bran