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Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli

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Abstract

In this study, the yields of exopolysaccharides (EPS) produced in situ during sourdough fermentations with Lactobacillus reuteri TMW 1.106 synthesizing glucan from sucrose were investigated under variation of the fermentation parameters dough yield (DY), pH, sucrose content and fermentation substrate. The obtained amounts of EPS after 1 day of fermentation were higher in softer (DY 500) than in firmer (DY 220) doughs. With the regulation of the pH to a constant value of 4.7, the optimum for EPS synthesis in liquid medium, the EPS production in dough also increased. The EPS yield could further be improved by additional sucrose fed-batch during fermentation. Fermentations with wheat flours, a rye-wheat mixture and rye bran with 10% sucrose as fermentation substrate showed, that the use of rye bran is a promising tool to get high dextran formation through L. reuteri even in the first 8 h of fermentation. Further, alternative production of oligosaccharides and organic acids from sucrose was investigated. Lactobacillus reuteri synthesized high amounts of acetic acid leading to low fermentation quotient values. In wheat doughs, the formation of maltooligosaccharides was observed. Confirmatory experiments with fructan producing Lactobacillus sanfranciscensis TMW 1.392 revealed the same trends with a few distinct differences, indicating that this approach is transferable to other EPS types and producers.

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Acknowledgment

Part of the work discussed in this study was supported by the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn, Germany), the AiF and the Ministry of Economics and Technology. Project No.: AiF-FV 14037 N.

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  1. Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350, Freising, Germany

    Susanne Kaditzky & Rudi F. Vogel

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  1. Susanne Kaditzky
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  2. Rudi F. Vogel
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Correspondence to Rudi F. Vogel.

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Kaditzky, S., Vogel, R.F. Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli. Eur Food Res Technol 228, 291–299 (2008). https://doi.org/10.1007/s00217-008-0934-7

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  • DOI: https://doi.org/10.1007/s00217-008-0934-7

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