The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures
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Citation for Previous Publication
Gänzle, M. G., Qiao, N., Bechtner, J. (2023). The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures. International Journal of Food Microbiology, 407(16 December 2023), 110421. https://doi.org/10.1016/j.ijfoodmicro.2023.110421
Link to Related Item
http://dx.doi.org/10.1016/j.ijfoodmicro.2023.110421
Abstract
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Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large scale industrial bread production also necessitate the development of novel starter cultures. Developments in the last years also have expanded the tools that are used to assess the metabolic potential of specific strains, species or genera of the Lactobacillaceae and have identified multiple ecological and metabolic traits as clade-specific. This review aims to provide an overview on the clade-specific metabolic potential of members of the Lactobacillaceae for use in sourdough baking, and the impact of these clade-specific traits on bread quality. Emphasis is placed on carbohydrate metabolism, including the conversion of sucrose and starch to soluble polysaccharides, conversion of amino acids, and the metabolism of organic acids. The current state of knowledge to compose multi-strain starter cultures (synthetic microbial communities) that are suitable for back-slopping will also be discussed. Taken together, the communication outlines the current tools for selection of microbes for use in sourdough baking.
Item Type
http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_b1a7d7d4d402bcce http://purl.org/coar/version/c_71e4c1898caa6e32
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en