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Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria

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Abstract

The aim of this study was to assess the mode of carbohydrate catabolism by lactic acid bacteria isolated from traditional sourdoughs, as well as to study their effect on the metabolites produced. For this purpose, single cultures of the heterofermentative lactic acid bacteria Lactobacillus sanfranciscensis, Lactobacillus brevis, Weissella cibaria, and the homofermentative Lactobacillus paralimentarius and Pediococcus pentosaceus were grown in liquid media containing glucose, fructose, maltose and sucrose, either as a single carbon source or in combination with glucose. Carbon catabolism and the production of metabolites were determined by HPLC analysis. W. cibaria could ferment all carbon sources, L. sanfranciscensis, L. paralimentarius and P. pentosaceus could not ferment sucrose, while L. brevis could only ferment maltose. The presence of glucose did not influence the utilization of fructose and maltose by L. sanfranciscensis, while it repressed the fermentation of fructose, maltose and sucrose by W. cibaria, and fructose and maltose by L. paralimentarius and P. pentosaceus. Moreover, L. sanfranciscensis and L. brevis could obtain extra ATP through the reduction of fructose to mannitol, which favored the production of acetic acid against ethanol. The utilization of fructose as an electron acceptor has a decisive effect on the prevailing of L. sanfranciscensis and L. brevis in spontaneously fermented sourdough and in the scarce appearance of the other lactic acid bacteria studied.

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Acknowledgments

This work was carried out in the framework of the FAIR-CT96-1126 project. Spiros Paramithiotis wishes to thank the State Scholarship Foundation of Greece (IKY) for financial support.

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Authors and Affiliations

  1. Laboratory of Dairy Research, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Spiros Paramithiotis, Aggeliki Sofou, Effie Tsakalidou & George Kalantzopoulos

  2. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Spiros Paramithiotis

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  1. Spiros Paramithiotis
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  2. Aggeliki Sofou
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  3. Effie Tsakalidou
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  4. George Kalantzopoulos
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Correspondence to Spiros Paramithiotis.

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Paramithiotis, S., Sofou, A., Tsakalidou, E. et al. Flour carbohydrate catabolism and metabolite production by sourdough lactic acid bacteria. World J Microbiol Biotechnol 23, 1417–1423 (2007). https://doi.org/10.1007/s11274-007-9384-9

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  • DOI: https://doi.org/10.1007/s11274-007-9384-9

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