Dataset Information

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

ABSTRACT: The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo analyzed for their leavening ability, phytase activity and polyphenols content using five different wholegrain flours, obtained from conventional and pigmented common wheat, emmer and hull-less barley. Combining these findings, through multivariate permutation analysis, we identified the 2 best performing strains, which resulted diverse for each flour. Doughs singly inoculated with the selected strains were further analyzed for their antioxidant capacity, phenolic acids, xanthophylls and anthocyanins content. All the selected yeasts significantly increased the total antioxidant activity, the soluble, free and conjugated, forms of phenolic acids and anthocyanins of fermented doughs. This study revealed the importance of a specific selection of yeast strains for wholegrain flours obtained from different cereals or cultivars, in order to enhance the pro-technological, nutritional and nutraceutical traits of fermented doughs.

SUBMITTER: Palla M

PROVIDER: S-EPMC7393511 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature

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Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Palla Michela M Blandino Massimo M Grassi Arianna A Giordano Debora D Sgherri Cristina C Quartacci Mike Frank MF Reyneri Amedeo A Agnolucci Monica M Giovannetti Manuela M

Scientific reports 20200730 1

The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo ana ...[more]

PMID: 32732890

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Project description:BACKGROUND: Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana is dried or frozen for long term storage. In this study, to improve the nutritional benefits of tarhana, whole wheat and chickpea flours were used as the sole source of flour. The changes in the phytic acid content, proteins and fermentation products were investigated in addition to some microbiological and chemical characteristics. RESULTS: The effect of flour type on the phytic acid content was significant. No differences were observed in the glutenin band patterns of the wheat and whole wheat flours and their tarhana samples. Conversely, for the gliadin fractions, the bands of the wheat and whole wheat flours were more intense than their tarhana samples. The changes in the glutelin and prolamin fractions of the chickpea flour and the resultant tarhana dough were similar to the glutenin and gliadin fractions of wheat and whole wheat flours and their tarhana samples. In all samples, the yeasts displayed an undulant growth pattern and the effect of flour type and fermentation time on yeast growth was significant (P < 0.01). The effect of flour type (P < 0.01) and fermentation time (P < 0.05) on mesophilic LAB was significant. Similar behaviours were observed with the mesophilic LAB in all samples and their numbers remained closed to their initial numbers. The growth of thermophilic LAB was not influenced by the flour type, but the effect of fermentation time was significant (P < 0.01). CONCLUSIONS: The whole wheat and chickpea tarhana are found to be good alternatives to classical tarhana with their higher nutritional benefits but further investigations are needed for the assessment of their sensory properties.

Dataset Information

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Publications

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Similar Datasets

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