Abstract
The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread’s color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker’s yeast and highlighted the enhancement of new starter varieties.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
AACC. Approved Method of the AACC. 11th ed. Method 02-31.01. Titratable Acidity. American Association of Cereal Chemists, St. Paul, MN, USA (2010) https://doi.org/10.1094/AACCIntMethod-02-31.01
AACC. Approved method of the AACC. 11th ed. Method 10-05.01. Guidelines for measurement of volume by rapeseed displacement. American Association of Cereal Chemists, St. Paul, MN, USA (2010) https://doi.org/10.1094/AACCIntMethod-10-05.01
Aboud C, Zamaria N, Cannistrà C. Treatment of hidradenitis suppurativa: Surgery and yeast (Saccharomyces cerevisiae)–exclusion diet. The results after 6 years. Surgery. 167: 1012-1015 (2020) https://doi.org/10.1016/j.surg.2019.12.015
AOAC. Official method of analysis of AOAC Intl. 17th ed. Method 943.02. Association of Official Analytical Chemists, Gaithersburg, MD, USA (2000)
Bartkiene E, Lele V, Ruzauskas M, Domig KJ, Starkute V, Zavistanaviciute P, Bartkevics V, Pugajeva I, Klupsaite D, Juodeikiene G, Mickiene R, Rocha JM. Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation. Microorganisms. 8(1): 64 (2019) https://doi.org/10.3390/microorganisms8010064
Brunner B, Scheurer U, Seibold F. Differences in yeast intolerance between patients with crohn’s disease and ulcerative colitis. Diseases of the Colon and Rectum. 50(1): 83-88 (2007) https://doi.org/10.1007/s10350-006-0749-1
Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production. Food Microbiology 59: 43-56 (2016) https://doi.org/10.1016/j.fm.2016.05.006
De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P. Use of a selected Leuconostoc citreum strain as a starter for making a “yeast-free” bread. Foods. 8: 70 (2019) https://doi.org/10.3390/foods8020070
De Man JC, Rogosa D, Sharpe ME. A medium for the cultivation of lactobacilli, Journal of Applied Bacteriology. 23: 130-135 (1960) https://doi.org/10.1111/j.1365-2672.1960.tb00188.x
Digaitiene A, Hansen ÅS, Juodeikiene G, Eidukonyte D, Josephsen J. Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi. Journal of Applied Microbiology 112: 732-742 (2012) https://doi.org/10.1111/j.1365-2672.2012.05249.x
Ferreyra LS, Verdini RA, Soazo M, Piccirilli GN. Impact of whey protein addition on wheat bread fermented with a spontaneous sourdough. International Journal of Food Science and Technology. 56: 4738-4745 (2021) https://doi.org/10.1111/ijfs.15052
Gül H, Özçelik S, Sagdiç O, Certel M. Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry 40: 691-697 (2005)
Gül LB, Gül O, Çon AH. Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking. Journal of Food Measurement and Characterization 16: 3998-4008 (2022) https://doi.org/10.1007/s11694-022-01493-0
Hutkins RW, Nannen NL. pH homeostasis in lactic acid bacteria. Journal of Dairy Science 76: 2354-2365 (1993) https://doi.org/10.3168/jds.s0022-0302(93)77573-6
Ispirli H, Demirbaş F, Yüzer MO, Dertli E. Identification of lactic acid bacteria from spontaneous rye sourdough and determination of their functional characteristics. Food Biotechnology. 32: 222-235 (2018) https://doi.org/10.1080/08905436.2018.1507913
Kotoki D, Deka SC. Baking loss of bread with special emphasis on increasing water holding capacity. Journal of Food Science and Technology 47(1): 128-131 (2010) https://doi.org/10.1007/s13197-010-0008-2
Li H, Hu S, Fu J. Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread. Oil and Gas Science and Technology 5(1): 13-21 (2022) https://doi.org/10.1016/j.gaost.2021.11.003
Liu W, Bao Q, Jirimutu, Qing M, Siriguleng, Chen X, Sun T, Li M, Zhang J, Yu J, Bilige M, Sun T, Zhang H. Isolation and identification of lactic acid bacteria from Tarag in Eastern Inner Mongolia of China by 16S rRNA sequences and DGGE analysis. Microbiology Research 167: 110-115 (2012) https://doi.org/10.1016/j.micres.2011.05.001
Martin-Garcia, A., Riu-Aumatell, M., & Lopez-Tamames, E. Influence of process parameters on sourdough microbiota, physical properties and sensory profile. Food Reviews International. 39: 334-348 (2023) https://doi.org/10.1080/87559129.2021.1906698
Melayah S, Mankaï A, Jemni M, Chaben AB, Ghozzi M, Ben Abdelkrim A, Ach K, Ghariani N, Denguezli M, Benzarti W, Benzarti M, Melayah S, Naija W, Ghedira I. Anti-Saccharomyces cerevisiae antibodies in patients with COVID-19. Arab Journal of Gastroenterology. 23: 241-245 (2022) https://doi.org/10.1016/j.ajg.2022.07.001
Mohd Adnan AF, Tan IKP. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresource Technology 98: 1380-1385 (2007) https://doi.org/10.1016/j.biortech.2006.05.034
Muhammad S, Iqra Y, Khan MI, Imran P, Khan MR, Asim S, Khan WA. Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation. Pakistan Journal of Food Sciences. 24: 211-217 (2014)
Nissen L, Rollini M, Picozzi C, Musatti A, Foschino R, Gianotti A. Yeast-free doughs by Zymomonas mobilis: evaluation of technological and fermentation performances by using a metabolomic approach. Microorganisms. 8: 792 (2020) https://doi.org/10.3390/microorganisms8060792
Olojede AO, Sanni AI, Banwo K, Michael T. Improvement of texture, nutritional qualities, and consumers’ perceptions of sorghum-based sourdough bread made with Pediococcus pentosaceus and Weissella confusa strains. Fermentation. 8(1): 32 (2022) https://doi.org/10.3390/fermentation8010032
Rakhmanova A, Wang T, Xing G, Ma L, Hong Y, Lu Y, Xin L, Xin W, Zhu Q, Lü X. Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss. Journal of Dairy Science. 104: 151-166 (2021) https://doi.org/10.3168/jds.2020-18527
Reese GE, Constantinides VA, Simillis C, Darzi AW, Orchard TR, Fazio VW, Tekkis PP. Diagnostic precision of anti-Saccharomyces cerevisiae antibodies and perinuclear antineutrophil cytoplasmic antibodies in inflammatory bowel disease. The American Journal of Gastroenterology. 101: 2410-2422 (2006) https://doi.org/10.1111/j.1572-0241.2006.00840.x
Rinaldi M, Perricone R, Blank M, Perricone C, Shoenfeld Y. Anti-Saccharomyces cerevisiae autoantibodies in autoimmune diseases: from bread baking to autoimmunity. Clinical Reviews in Allergy and Immunology. 45: 152-161 (2013) https://doi.org/10.1007/s12016-012-8344-9
Robert H, Gabriel V, Lefebvre D, Rabier P, Vayssier Y, Fontagné-Faucher C. Study of the behavior of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process. LWT - Food Science and Technology 39: 256-265 (2006) https://doi.org/10.1016/j.lwt.2005.01.013
Ruttarattanamongkol K, Wagner ME, Rizvi SSH. Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking. Innovative Food Science and Emerging Technologies. 12: 542-550 (2011) https://doi.org/10.1016/j.ifset.2011.07.006
Sakly W, Mankaï A, Sakly N, Thabet Y, Achour A, Ghedira-Besbes L, Jeddi M, Ghedira I. Anti-Saccharomyces cerevisiae antibodies are frequent in type 1 diabetes. Endocrine Pathology. 21: 108-114 (2010) https://doi.org/10.1007/s12022-010-9118-7
Tang H, Ma H, Hou Q, Li W, Xu H, Liu W, Sun Z, Haobisi H, Menghe B. Profiling of koumiss microbiota and organic acids and their effects on koumiss taste. BMC Microbiology 20(1): 20-85 (2020) https://doi.org/10.1186/s12866-020-01773-z
Tegin RAA, Gonulalan Z, Deidiev A. Lactic acid bacteria diversity of koumiss samples. Bozok Veterinary Sciences. 1: 1-6 (2020)
Teleky BE, Martău AG, Ranga F, Chețan F, Vodnar DC. Exploitation of lactic acid bacteria and baker’s yeast as single or multiple starter cultures of wheat flour dough enriched with soy flour. Biomolecules. 10: 778 (2020) https://doi.org/10.3390/biom10050778
Tsanasidou C, Kosma I, Badeka A, Kontominas M. Quality parameters of wheat bread with the addition of untreated cheese whey. Molecules 26: 7518 (2021) https://doi.org/10.3390/molecules26247518
Zhou J, Liu J, Tang X. Effects of whey and soy protein addition on bread rheological property of wheat flour. Journal of Texture Studies. 49(1): 38–46 (2017) https://doi.org/10.1111/jtxs.12275
Zielińska D, Kamińska A, Kołożyn-Krajewska D. Development of tofu production method with probiotic bacteria addition, Journal of microbiology, biotechnology and food sciences 4: 485–490 (2015) https://doi.org/10.15414/jmbfs.2015.4.6.485-490.
Acknowledgements
This paper is produced from the MSc thesis of Azhar Makambai kyzy, and she would like to thank the Turkish National Agency for their support under the Erasmus+ Non-European Exchange Program (KA107 International Credit Mobility-ICM) during her thesis term. Thanks to @almira.bakirova for providing dry rye sourdough.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
On behalf of all authors, the corresponding author states that there is no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Makambai, A., Mazhitova, A., Altıntaş, A.K. et al. Application of selected lactic acid bacteria isolates for bread production without baker’s yeast. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01571-7
Received:
Revised:
Accepted:
Published:
DOI: https://doi.org/10.1007/s10068-024-01571-7