European Food Research and Technology

, Volume 226, Issue 6, pp 1495–1502

Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation

  • Herbert Wieser
  • Nicoline Vermeulen
  • Felizitas Gaertner
  • Rudi F. Vogel
Original Paper

DOI: 10.1007/s00217-007-0681-1

Cite this article as:
Wieser, H., Vermeulen, N., Gaertner, F. et al. Eur Food Res Technol (2008) 226: 1495. doi:10.1007/s00217-007-0681-1


Dough quality and baking performance of wheat dough are significantly affected by the qualitative and quantitative composition of the gluten. Therefore, the degradation was studied of specific fractions of gluten proteins in sourdough as affected by starter cultures. Doughs were fermented for 0, 5, and 24 h at 30 °C after addition of Lactobacillus sakei, L. plantarum, L. sanfranciscensis or Enterococcus faecalis. Chemically acidified doughs were used as controls. All doughs were analyzed quantitatively for their content of albumins, globulins, gliadins, glutenins, and glutenin macropolymer by means of a combined extraction/HPLC procedure. Protein degradation during sourdough fermentation was primarily due to acidic proteases present in flour. While L. sakei, L. plantarum and L. sanfranciscensis were mostly non-proteolytic, E. faecalis clearly contributed to gluten proteolysis. Single gluten protein types were clearly different in their resistance to proteolytic activities of the dough system and E. faecalis, and, in contrast to total glutenins, the amounts of gluten macropolymer were significantly reduced already after 5 h of incubation. When longer fermentation times were applied, gluten was substantially degraded. The strongest decrease was found for the glutenin fraction leading to an increase of alcohol soluble oligomeric proteins in the gliadin fraction. The extent of the decrease of monomeric gliadins was strongest for the γ-type followed by the α- and the ω-types. This indicates that dough properties residing in specific types of gluten fractions can be influenced by the duration of fermentation and the application of proteolytic strains.


Sourdough Lactobacilli Gluten proteins 









Glutenin macropolymer




High-performance liquid chromatography





Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  • Herbert Wieser
    • 1
  • Nicoline Vermeulen
    • 2
  • Felizitas Gaertner
    • 2
  • Rudi F. Vogel
    • 2
  1. 1.Deutsche Forschungsanstalt für Lebensmittelchemie and Hans-Dieter-Belitz-Institut für Mehl- und EiweißforschungGarchingGermany
  2. 2.Lehrstuhl für Technische MikrobiologieTechnische Universität MünchenFreising-WeihenstephanGermany

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