European Food Research and Technology

, Volume 226, Issue 6, pp 1309–1316 | Cite as

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

Original Paper

Abstract

Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life.

References

  1. 1.
    Arbeitsgemeinschaft Getreideforschung e.V. (AGF) (1994) Standard-Methoden für Getreide, Mehl und Brot. 7. überarbeitete und erweiterte Auflage, 7th edn. Verlag Moritz Schäfer: Detmold, GermanyGoogle Scholar
  2. 2.
    Arendt EK, O’ Brien CM, Schober TJ, Gallagher E, Gormley TR (2002) Development of gluten-free cereal products. Farm Food, pp 21–27Google Scholar
  3. 3.
    Barber B, Ortolá C, Barber S, Fernández F (1992) Storage of packaged white bread III. Effects of sourdough and addition of acids on bread characteristics. Z Lebensm Unters Forsch 194:442–449CrossRefGoogle Scholar
  4. 4.
    Bleukx W, Brijs K, Torrekens S, Van Leuven F, Delcour JA (1998) Specifity of a wheat gluten aspartic proteinase. Biochem Biophys Acta 1387:317–324Google Scholar
  5. 5.
    Blom H, Mortvedt C (1999) Anti-microbial substances produced by food-associated micro-organisms. Biochem Soc Trans 19:694–698Google Scholar
  6. 6.
    Brijs K, Bleukx W, Delcour JA (1999) Proteolytic activities in dormant rye (Secale cereale L.) grain. J Agric Food Chem. 41:3572–3578CrossRefGoogle Scholar
  7. 7.
    Clarke CI, Schober TJ, Arendt EK (2002) Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem 79:640–647CrossRefGoogle Scholar
  8. 8.
    Clarke CI, Schober TJ, Dockery P, O’Sullivan K, Arendt EK (2004) Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties. Cereal Chem 81:409–417CrossRefGoogle Scholar
  9. 9.
    Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J (2000) Combined effects of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agri Food Chem 48:3044–3051CrossRefGoogle Scholar
  10. 10.
    Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J (1998) Sourdough lactic acid bacteria effects on bread firmness and staling. J Food Sci 63:347–351CrossRefGoogle Scholar
  11. 11.
    Crowley P, Schober TJ, Clarke CI, Arendt EK (2002) The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur Food Res Technol 214:489–496CrossRefGoogle Scholar
  12. 12.
    D’Appolonia LB, Morad MM (1981) Bread Staling. Cereal Chem 58:186–190Google Scholar
  13. 13.
    Dal Bello F, Clarke CI, Ryan LAM, Ulmer H, Ström K, Sjögren J, van Sinderen D, Schnürer J, Arendt EK. (2006) Improvement of the quality and shelf life of wheat bread by using the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci (in press)Google Scholar
  14. 14.
    Denil E, Ercan R (2001) Effect of added pentosans isolated from wheat and rye grain on some properties of bread. Eur Food Res Technol 212:374–376CrossRefGoogle Scholar
  15. 15.
    EriksenG.S, Alexander J (1998) Fusarium toxins in cereals—a risk assessment. Teama Nord 502. Nordic Council of Ministers, CopenhagenGoogle Scholar
  16. 16.
    Farkas J (2001) Physical methods for food preservation. In: Doyle MP, Beuchat LR, Montville TJ (eds) Food microbiology: fundamentals and frontiers. ASM press, Washington pp 567–592Google Scholar
  17. 17.
    Farrell JR, Kelly PC (2002) Celiac Sprue. N Engl J Med 346(3):180–188CrossRefGoogle Scholar
  18. 18.
    Fasano A (2005) Clinical presentation of celiac disease in the pediatric population. Gastroenterology 128:68–73CrossRefGoogle Scholar
  19. 19.
    Fasano A., Catassi C (2001) Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gastro 120:636–651CrossRefGoogle Scholar
  20. 20.
    Filtenborg O, Frisvad JC, Thrane U (1996) Moulds in food spoilage. Int J Food Microbiol 33:85–102CrossRefGoogle Scholar
  21. 21.
    Herz KO (1965) Staling of bread—a review. Food Technol 19:1828–1841Google Scholar
  22. 22.
    Kawamura Y, Yonezawa D (1982) Wheat flour proteases and their action on gluten proteins in dilute acetic acid. Agri Biol Chem 46:767–773Google Scholar
  23. 23.
    Larsson M, Sandberg AS (1991) Phytate reduction in bread containing oat flour, oat bran or rye bran. J of Cereal Sci. 14(2):141–149CrossRefGoogle Scholar
  24. 24.
    Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobetti M (2000) Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl Environ Microbiol 66: 4084–4090CrossRefGoogle Scholar
  25. 25.
    Lavermicocca P, Valerio F, Visconti A (2003) Antifungal activity of phenyllactic acid against moulds isolated from bakery products. Appl Environ Microbiol 69: 634–640CrossRefGoogle Scholar
  26. 26.
    Liljeberg H. Björck I (1994) Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur J Clin Nutr 48:151–163Google Scholar
  27. 27.
    Liljeberg HGM, Lönner CH, Björck IME (1995) Sourdough fermentation of addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 125:1503–1511Google Scholar
  28. 28.
    Maher Galal A, Varriano-Marston E, Johnson JA (1978) Rheological dough properties as affected by organic acids and salt. Cereal Chem 55:683–691Google Scholar
  29. 29.
    Mead R, Curnow RN (1983) Statistical methods in agriculture and experimental biology. Chapman & Hall, LondonGoogle Scholar
  30. 30.
    Messens W, De Vuyst L (2002) Inhibitory substances produced by Lactobacilli isolated from sourdoughs–a review. Int J Food Microbiol 72:31–43CrossRefGoogle Scholar
  31. 31.
    Moore MM, Schober TJ, Dockery P, Arendt EK (2004) Textural comparison of gluten-free and wheat based doughs, batters and breads. Cereal Chem 81:567–575CrossRefGoogle Scholar
  32. 32.
    Murray JA (1999) The widening spectrum of celiac disease. Am J Clin Nutr 69:354–365Google Scholar
  33. 33.
    Nes IF, Johnsborg O (2004) Exploration of antimicrobial potential in LAB by genomics. Curr Opinion Biotechnol 15:100–104CrossRefGoogle Scholar
  34. 34.
    Nirenberg H (1976) Untersuchungen über die morphologische Differenzierung in der Fusarium- Sektion Liseola. Mitteilungen aus der Biologischen Bundesanstalt für Land- und Forstwirtschaft. Berlin-Dahlem H 169:1–117Google Scholar
  35. 35.
    Osbourne TB (1907) The proteins of the wheat kernel. Carnegie Institute of Washington publication 84. Judd and Detweiler, Washington, DCGoogle Scholar
  36. 36.
    Salovaara H, Göransson M (1983) Nedbrytning av fytinsyra vid franställning av surt och osyrat råggbröd. Näringsforskning 27:97–101Google Scholar
  37. 37.
    Salovaara H, Spicher G (1987) Anwendung von Weizensauerteigen zur Verbesserung der Qualität des Weizenbrotes. Getreide Mehl Brot 41:116–118Google Scholar
  38. 38.
    Samson RA, Hoekstra ES, Frisvad JC, Filtenborg O (2000) Introduction to food and airborne fungi, 6th edn. Centraalbureau voor schimmelcultures. UtrechtGoogle Scholar
  39. 39.
    Schober TJ, Dockery P, Arendt EK (2003) Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride. Eur Food Res Technol 217:235–243CrossRefGoogle Scholar
  40. 40.
    Ström K, Sjörgren J, Broberg A, Schnurer J (2002) Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo (L-Phe-trans-14-OH-L-Pro) and phenyllactic acid. Appl Environ Microbiol 68:4322–4327CrossRefGoogle Scholar
  41. 41.
    Ström K, Schnurer J, Melin P (2005) Co-cultivation of antifungal Lactobacillus plantarum MiLAB 393 and Aspergillus nidulans, evaluation of effects on fungal growth and protein expression. FEMS Microbiol Lett 246:119–124CrossRefGoogle Scholar
  42. 42.
    Thiele C, Gänzle MG, Vogel RF (2002) Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chem 79:45–51CrossRefGoogle Scholar
  43. 43.
    Tomotake H, Shimaoka I, Kayashita J, Nakajoh M, Kato N (2002) Physicochemical and functional properties of buckwheat protein product. J Agric Food Chem 50:2125–2129CrossRefGoogle Scholar
  44. 44.
    Wehrle K, Grau H, Arendt EK (1997) Effects of lactic acid, and table salt on fundamental rheological properties of wheat dough. Cereal Chem 74:739–744CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  1. 1.Department of Food and Nutritional Sciences University College CorkCorkRepublic of Ireland
  2. 2.Biotransfer UnitUniversity College CorkCorkRepublic of Ireland

Personalised recommendations