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Physiology and Biochemistry of Lactic Acid Bacteria

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Handbook on Sourdough Biotechnology

Abstract

In the past decades, studies on the physiology and biochemistry of sourdough lactic acid bacteria provided insight into the microbial ecology of sourdough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf-life, and nutritional properties of leavened baked goods. Lactic acid bacteria are the dominant microorganisms of sourdough. Their metabolic versatility favors adaptation to the various processing conditions and the metabolic interactions with autochthonous yeasts determine mechanisms of proto-cooperation during sourdough fermentation [1–3]. Lactobacillus species are most frequently found in sourdough fermentations although species belonging to the genera Pediococcus, Enterococcus, Lactococcus, Weissella and Leuconostoc were also identified ([4–6], see Chap. 5). A large number of Lactobacillus species were first identified from sourdoughs or fermentation processes of cereals [5]. This chapter gives an overview of the general growth and stress parameters, carbohydrate and amino acid metabolism, synthesis of exopolysaccharides and antimicrobial compounds, and the conversion of phenolic compounds and lipids of lactic acid bacteria during sourdough fermentation.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada

    Michael Gänzle

  2. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy

    Marco Gobbetti

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  1. Michael Gänzle
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  2. Marco Gobbetti
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Correspondence to Michael Gänzle .

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  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Gänzle, M., Gobbetti, M. (2013). Physiology and Biochemistry of Lactic Acid Bacteria. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_7

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