Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet
The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plan...
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| Veröffentlicht in: | International journal of food science & technology 2021-02, Vol.56 (2), p.857-864 |
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| creator | Banwo, Kolawole Fasuyi, Temitayo O. Olojede, Ayoyinka O. |
| description | The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P |
| doi_str_mv | 10.1111/ijfs.14729 |
| format | Article |
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The selected starter cultures improved the proximate composition of the millet sourdough breads and consumer acceptability of the millet flour in sourdough fermentation.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14729</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acceptability ; Bacteria ; Bread ; Fermentation ; Flour ; Food security ; Gluten ; Gluten‐free ; Lactic acid ; Lactic acid bacteria ; Lactobacilli ; Lactobacillus plantarum ; Millet ; Pichia kudriavzevii ; Sourdough ; Specific volume ; Starter cultures ; Yeasts</subject><ispartof>International journal of food science & technology, 2021-02, Vol.56 (2), p.857-864</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2539-659b2673c080222744f71ac1590afbf8277a780b1e633b5ec2aeab586d606aee3</citedby><cites>FETCH-LOGICAL-c2539-659b2673c080222744f71ac1590afbf8277a780b1e633b5ec2aeab586d606aee3</cites><orcidid>0000-0003-4154-3688</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14729$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14729$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids></links><search><creatorcontrib>Banwo, Kolawole</creatorcontrib><creatorcontrib>Fasuyi, Temitayo O.</creatorcontrib><creatorcontrib>Olojede, Ayoyinka O.</creatorcontrib><title>Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet</title><title>International journal of food science & technology</title><description>The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten‐free millet sourdough bread can aid in food security.
The selected starter cultures improved the proximate composition of the millet sourdough breads and consumer acceptability of the millet flour in sourdough fermentation.</description><subject>Acceptability</subject><subject>Bacteria</subject><subject>Bread</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Food security</subject><subject>Gluten</subject><subject>Gluten‐free</subject><subject>Lactic acid</subject><subject>Lactic acid bacteria</subject><subject>Lactobacilli</subject><subject>Lactobacillus plantarum</subject><subject>Millet</subject><subject>Pichia kudriavzevii</subject><subject>Sourdough</subject><subject>Specific volume</subject><subject>Starter cultures</subject><subject>Yeasts</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EEqWw4QsssUNK8SO2kyWqeBRVohKwjhzHpm6TuNhJUVnxCXwjX4JLWDOb2Zw5d3QBOMdoguNc2ZUJE5wKkh-AEaacJYQTfAhGKGcoYSmhx-AkhBVCiFCRjsB64TrddlbWAToD51J1rpTK1nUf4KaWbSd930DZVnBh1dJKuO4rb-X2Q2-thbaFyn1_fhntm6iRnXXt3hNc7yvXvy6h8a6BTfTp7hQcmZijz_72GLzc3jxP75P5491sej1PFGE0TzjLS8IFVShDhBCRpkZgqTDLkTSlyYgQUmSoxJpTWjKtiNSyZBmvOOJSazoGF4N3491br0NXrOI7bYwsSJoxJDjN80hdDpTyLgSvTbHxtpF-V2BU7Mss9mUWv2VGGA_wu6317h-ymD3cPg03P0AReaM</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Banwo, Kolawole</creator><creator>Fasuyi, Temitayo O.</creator><creator>Olojede, Ayoyinka O.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4154-3688</orcidid></search><sort><creationdate>202102</creationdate><title>Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet</title><author>Banwo, Kolawole ; 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Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P < 0.05) compared to all the other samples. The protein, ash and fibre contents of the bread samples ranged from 10.1 to 11.4, 2.2 to 4.5 and 1.45 to 1.74 g/100 g, respectively. The sourdough bread samples were generally acceptable, while spontaneously fermented bread from malted flour showed the significantly highest (P < 0.05) overall acceptability of (7.90). The production of gluten‐free millet sourdough bread can aid in food security.
The selected starter cultures improved the proximate composition of the millet sourdough breads and consumer acceptability of the millet flour in sourdough fermentation.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14729</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-4154-3688</orcidid></addata></record> |
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| subjects | Acceptability Bacteria Bread Fermentation Flour Food security Gluten Gluten‐free Lactic acid Lactic acid bacteria Lactobacilli Lactobacillus plantarum Millet Pichia kudriavzevii Sourdough Specific volume Starter cultures Yeasts |
| title | Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet |
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