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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Defined multi-species semi-liquid ready-to-use sourdough starter
M Gaggiano1, R Di Cagno, M De Angelis
1Department of Plant Protection and Applied Microbiology, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy.
Food Microbiology
|September 1, 2006
Summary
A new protocol for a ready-to-use sourdough starter was developed using selected lactic acid bacteria (LAB). This defined starter maintains microbial stability and acidifying activity for 21 days, aiding bakery applications.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Sourdough fermentation relies on lactic acid bacteria (LAB) for desirable dough properties.
- Developing stable, ready-to-use sourdough starters requires careful selection and optimization of LAB strains and fermentation conditions.
- Existing sourdough starters may lack consistency or have limited shelf-life, impacting industrial bakery processes.
Purpose of the Study:
- To establish a protocol for manufacturing a defined, multi-species, semi-liquid sourdough starter.
- To select LAB strains based on rapid acidification and technological adaptability for sourdough production.
- To evaluate the stability and performance of the developed starter during storage and subsequent dough fermentation.
Main Methods:
- Screening of 56 sourdough LAB strains for acidification kinetics.
- Investigating the impact of temperature, NaCl, initial cell count, dough yield, cultivation media, and growth phase on acidification.
- Production of a defined starter using selected strains (Lactobacillus casei, Weissella confusa, Lactobacillus fructivorans) in a bioreactor.
- Storage of the starter for 30 days and its use in dough fermentation.
Main Results:
- Selected strains (L. casei DPPMA27, W. confusa DPPMA20, L. fructivorans DPPMA8) demonstrated optimal acidification properties.
- The defined multi-species starter maintained consistent microbial composition, acidifying activity, and fermentation end-products for 21 days under storage.
- The starter was successfully used in dough fermentation, indicating its practical applicability.
Conclusions:
- A robust protocol for a defined, multi-species, semi-liquid sourdough starter has been successfully developed.
- The starter exhibits excellent stability and consistent performance, making it suitable for industrial bakery use.
- This research provides a foundation for wider adoption of consistent sourdough starters in the baking industry.
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