European Food Research and Technology

, Volume 218, Issue 4, pp 333–338 | Cite as

Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation

  • Markus J. Brandt
  • Walter P. Hammes
  • Michael G. Gänzle
Original Paper

Abstract

The effects of temperature, pH, inoculum level, and NaCl on the growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis in rye sourdough were determined. The temperature optima for growth of C. humilis and L. sanfranciscensis were 28 and 32 °C, respectively. Yeast growth was inhibited at 35 °C. The pH did not affect yeast growth in the range 3.5–5.5, whereas growth of L. sanfranciscensis was inhibited at pH 4.0. A NaCl concentration of 4% (flour base) inhibited growth of L. sanfranciscensis but not C. humilis. The effects of the process parameters on the formation of lactate, acetate, ethanol, and CO2 by the organisms were generally in agreement with their effects on growth. However, decreased formation of acetate by L. sanfranciscensis was observed at 35 °C although lactate and ethanol formation were not affected. In conclusion, the study provides a rationale for the stable persistence of L. sanfranciscensis and C. humilis in traditional sourdoughs and will facilitate the optimisation of sourdough fermentations in traditional and new applications.

Keywords

Rye sourdough Lactobacillus sanfranciscensis Candida humilis Modelling 

References

  1. 1.
    Schieberle P (1996) Adv Food Sci 18:237–244Google Scholar
  2. 2.
    Hansen B, Hansen Ă (1994) Z Lebensm Unters Forsch 198:202–209Google Scholar
  3. 3.
    Thiele C, Gänzle MG, Vogel RF (2002) Cereal Chem 79:45–51Google Scholar
  4. 4.
    Boskov Hansen H, Andreasen MF, Nielsen MM, Larsen LM, Back Knudsen KE, Meyer AS, Christensen LP, Hansen Ă (2002) Eur Food Res Technol 214:33–42CrossRefGoogle Scholar
  5. 5.
    Korakli M, Rossmann A, Gänzle MG, Vogel RF (2001) J Agric Food Chem 49:5194–5200CrossRefPubMedGoogle Scholar
  6. 6.
    Martínez-Anaya MA, Devesa A (2000) Food Sci Tech 6:109–116Google Scholar
  7. 7.
    Thiele C, Gänzle MG, Vogel RF (2003) J Agric Food Chem 51:2745–2752CrossRefPubMedGoogle Scholar
  8. 8.
    Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M (2000) Appl Environ Microbiol 66:4084–4090CrossRefPubMedGoogle Scholar
  9. 9.
    Rosenquist H, Hansen Ă (1998) J Appl Microbiol 85:621–631CrossRefGoogle Scholar
  10. 10.
    Gänzle MG, Vogel RF (2002) Int J Food Microbiol 80:31–45Google Scholar
  11. 11.
    Hammes WP, Gänzle MG (1997) Sourdough breads and related products. In: Wood BJB (ed) Microbiology of fermented food. Chapman and Hall, London, pp199–216Google Scholar
  12. 12.
    Vogel RF, Ehrmann MA, Gänzle MG (2002) Antonie van Leeuwenhoek 81:631–638CrossRefPubMedGoogle Scholar
  13. 13.
    Gänzle MG, Ehmann M, Hammes WP (1998) Appl Environ Microbiol 64:2616–2623PubMedGoogle Scholar
  14. 14.
    Stolz P, Böcker G, Hammes WP, Vogel RF (1995) Z Lebensm Unters Forsch 201:91–96Google Scholar
  15. 15.
    Böcker G, Vogel RF, Hammes WP (1990) Getreide Mehl Brot 44:269–274Google Scholar
  16. 16.
    Anonymous (1980) L01.00–37. In: Bundesgesundheitsamt (ed) Amtliche Sammlung von Untersuchungsverfahren § 35 LMBG. Beuth, BerlinGoogle Scholar
  17. 17.
    Zwietering MH, Jongenburger I, Rombouts FM, van’t Riet K (1990) Appl Environ Microbiol 56:1875–1881Google Scholar
  18. 18.
    Hamad S, Böcker G, Vogel RF, Hammes WP (1992) Appl Microbiol Biotechnol 37:728–731Google Scholar
  19. 19.
    Anonymous (1983) Approved methods of the American Association of Cereal Chemists, 8th edn. Am Assoc Cereal Chemists, St. PaulGoogle Scholar
  20. 20.
    Simonson L, Salovaara H, Korhola M (2003) Food Microbiol 20:193–199CrossRefGoogle Scholar
  21. 21.
    Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP (2003) Appl Environ Microbiol 69:475–482CrossRefPubMedGoogle Scholar
  22. 22.
    Hammes WP, Stolz P, Gänzle MG (1996) Adv Food Sci 18:176–184Google Scholar
  23. 23.
    Stolz P, Böcker G, Vogel RF, Hammes WP (1993) FEMS Microbiol Lett 109:237–242CrossRefGoogle Scholar
  24. 24.
    Spicher G, Stephan H (1999) Handbuch Sauerteig. Behr’s, HamburgGoogle Scholar
  25. 25.
    Brandt MJ, Hammes WP (2001) Getreide Mehl Brot 55:341–345Google Scholar
  26. 26.
    Gänzle MG, Häusle S, Hammes WP (1997) Getreide Mehl Brot 51:209–215Google Scholar

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Markus J. Brandt
    • 1
  • Walter P. Hammes
    • 1
  • Michael G. Gänzle
    • 2
  1. 1.Institut für Lebensmitteltechnologie, Fachgebiet Allgemeine Lebensmitteltechnologie und -mikrobiologieUniversität HohenheimStuttgartGermany
  2. 2.Lehrstuhl für Technische MikrobiologieTechnische Universität MünchenFreisingGermany

Personalised recommendations