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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

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Published on: October 24, 2016

Emerging fermentation technologies: development of novel sourdoughs.

G Lacaze¹, M Wick, S Cappelle

¹Puratos Group, BU Bioflavors, Industrialaan, 25, 1702 Groot-bijgaarden, Belgium.

Food Microbiology

|September 30, 2006

Summary

New sourdough fermentation processes enhance baked goods. A novel method uses lactic acid bacteria (LAB) to produce dextran-rich sourdough, improving bread volume, texture, and freshness.

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Area of Science:

Food Science
Microbiology
Biotechnology

Background:

Sourdough fermentation offers new bakery opportunities.
Dextrans, bacterial polysaccharides from lactic acid bacteria (LAB), have specific properties for industrial use.
Dextran's application in baking is limited despite its potential impact on bread quality.

Purpose of the Study:

To develop a novel sourdough fermentation process.
To produce a sourdough rich in high-molecular-weight (HMW) dextran.
To create an innovative functional ingredient for the bakery industry.

Main Methods:

Utilizing a specific LAB strain for dextran production.
Optimizing fermentation conditions to yield HMW dextran.
Incorporating the dextran-rich sourdough into various baked goods.

Main Results:

A new process successfully produced dextran-rich sourdough.
The sourdough significantly improved bread volume.
Enhanced freshness, crumb structure, mouthfeel, and softness were observed in baked products.

Conclusions:

Fundamental research on dextran technology led to a new fermentation process.
The developed sourdough serves as a functional ingredient for the bakery industry.
This innovation broadens the application of dextran in baked goods.