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Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough

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Abstract

The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pentosus ES124, Lactobacillus paralimentarius ES259, Lactobacillus plantarum ES137, Lactobacillus plantarum ATCC8014 and Lactobacillus plantarum ES147), three obligately heterofermentative (Lactobacillus brevis ES253, Lactobacillus fermentum ES142 and Lactobacillus fermentum ES148) and two homofermentative (Pediococcus acidilactici ES22 and Enterococcus faecium ES74) lactic acid bacteria strains were evaluated in ten single strain fermentations. Sugar profile, volatile compounds and proteolytic ability of sourdoughs were analyzed. The microbiological counts showed that facultative heterofermentative strains presented higher counts than homofermentative sourdoughs. Monosaccharides (glucose and fructose), maltose and sucrose, isomaltose and dextrin were detected in fermentations with homofermentative strains whilst in those with heterofermentative strains maltose/sucrose, isomaltose and dextrin were found. L. paralimentarius ES259 and L. pentosus ES124 showed the highest diversity of volatile compounds. L. plantarum ES137 and P. acidilactici ES22 were the strains with the highest proteolytic activity. The technological performance allowed us to select LAB as starters to develop breads with specific rheological properties and final quality.

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Acknowledgements

The authors acknowledge Dr. Pablo Yunes for the technical assistance and Prof. Brenda Burgos for providing useful suggestions to improve the English in this manuscript. Authors would like to thanks CONICET and the Agencia Nacional de Promoción Científica y Tecnológica (Grant PICT 2015-3803) for their financial support.

Funding

Funding was provided by Fondo para la Investigación Científica y Tecnológica (Grant No. 2015-3803).

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Authors and Affiliations

  1. Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina

    Romina Lancetti, Lorena Sciarini, Gabriela T. Pérez & Emiliano Salvucci

  2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina

    Romina Lancetti, Lorena Sciarini, Gabriela T. Pérez & Emiliano Salvucci

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  1. Romina Lancetti
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Lancetti, R., Sciarini, L., Pérez, G.T. et al. Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough. Curr Microbiol 78, 255–264 (2021). https://doi.org/10.1007/s00284-020-02250-6

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