Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus
Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life: Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus mixed with the lactose fermenting yeast Kluyveromyces marxianus as alternative baker’s yea...
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| Veröffentlicht in: | Food chemistry 2008-03, Vol.107 (2), p.883-889 |
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| creator | Plessas, S. Bekatorou, A. Gallanagh, J. Nigam, P. Koutinas, A.A. Psarianos, C. |
| description | Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life:
Lactobacillus delbrueckii ssp.
bulgaricus or
Lactobacillus helveticus mixed with the lactose fermenting yeast
Kluyveromyces marxianus as alternative baker’s yeast. Control sourdough breads (
K. marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC–MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC–MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with
K. marxianus and
L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests. |
| doi_str_mv | 10.1016/j.foodchem.2007.09.010 |
| format | Article |
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Lactobacillus delbrueckii ssp.
bulgaricus or
Lactobacillus helveticus mixed with the lactose fermenting yeast
Kluyveromyces marxianus as alternative baker’s yeast. Control sourdough breads (
K. marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC–MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC–MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with
K. marxianus and
L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2007.09.010</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>aromatic compounds ; Biological and medical sciences ; Bread ; Cereal and baking product industries ; Food industries ; food storage ; Fundamental and applied biological sciences. Psychology ; headspace analysis ; Kluyveromyces marxianus ; Lactobacillus delbrueckii ; Lactobacillus delbrueckii ssp. bulgaricus ; Lactobacillus delbrueckii subsp. bulgaricus ; Lactobacillus helveticus ; multiple strain starters ; Saccharomyces cerevisiae ; sensory properties ; Shelf-life ; Sourdough ; sourdough bread ; storage quality ; volatile compounds ; Volatiles</subject><ispartof>Food chemistry, 2008-03, Vol.107 (2), p.883-889</ispartof><rights>2007 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c463t-bcf871034b1ea679f2a85c274f1b250a8e77be4ea963a1aa7be740711e035a213</citedby><cites>FETCH-LOGICAL-c463t-bcf871034b1ea679f2a85c274f1b250a8e77be4ea963a1aa7be740711e035a213</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814607009272$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20163219$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Plessas, S.</creatorcontrib><creatorcontrib>Bekatorou, A.</creatorcontrib><creatorcontrib>Gallanagh, J.</creatorcontrib><creatorcontrib>Nigam, P.</creatorcontrib><creatorcontrib>Koutinas, A.A.</creatorcontrib><creatorcontrib>Psarianos, C.</creatorcontrib><title>Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus</title><title>Food chemistry</title><description>Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life:
Lactobacillus delbrueckii ssp.
bulgaricus or
Lactobacillus helveticus mixed with the lactose fermenting yeast
Kluyveromyces marxianus as alternative baker’s yeast. Control sourdough breads (
K. marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC–MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC–MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with
K. marxianus and
L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests.</description><subject>aromatic compounds</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>headspace analysis</subject><subject>Kluyveromyces marxianus</subject><subject>Lactobacillus delbrueckii</subject><subject>Lactobacillus delbrueckii ssp. bulgaricus</subject><subject>Lactobacillus delbrueckii subsp. bulgaricus</subject><subject>Lactobacillus helveticus</subject><subject>multiple strain starters</subject><subject>Saccharomyces cerevisiae</subject><subject>sensory properties</subject><subject>Shelf-life</subject><subject>Sourdough</subject><subject>sourdough bread</subject><subject>storage quality</subject><subject>volatile compounds</subject><subject>Volatiles</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqFkcGO0zAQhiMEEmXhFcAXuCWM4zRObqDVAqutxAH2bE2cSerixMWOq-2z8XI46sKBCyfL83__2DN_lr3mUHDg9ftDMTjX6z1NRQkgC2gL4PAk2_BGilyCLJ9mGxDQ5A2v6ufZixAOAFACbzbZr5uTs3ExbmZuYOjdhCxVcDGWAuujN_PIwuI8jrQSwUXfuzjuWecJ-8Am7Il1ZzaZB-qZjnaJPjkTemfj-USp41nTyvkHg3MMDOee7VAvrkNtrE2VnmznI-kfxrAQjgXroh3RG5005_-B92RPtKzay-zZgDbQq8fzKrv_dPP9-ku--_r59vrjLtdVLZa800MjOYiq44S1bIcSm60uZTXwrtwCNiRlRxVhWwvkiOkiK5CcE4gtllxcZe8ufY_e_YwUFjWZoMlanMnFoHhbthVAncD6AmrvQvA0qKM3afCz4qDWrNRB_clKrVkpaFXKKhnfPr6AQaMdPM7ahL_uFFUtSt4m7s2FG9ApHH1i7r8lVQA0ompbkYgPF4LSQk6GvAra0KypN570onpn_veZ35aVvOU</recordid><startdate>20080301</startdate><enddate>20080301</enddate><creator>Plessas, S.</creator><creator>Bekatorou, A.</creator><creator>Gallanagh, J.</creator><creator>Nigam, P.</creator><creator>Koutinas, A.A.</creator><creator>Psarianos, C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20080301</creationdate><title>Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus</title><author>Plessas, S. ; Bekatorou, A. ; Gallanagh, J. ; Nigam, P. ; Koutinas, A.A. ; Psarianos, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c463t-bcf871034b1ea679f2a85c274f1b250a8e77be4ea963a1aa7be740711e035a213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>aromatic compounds</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>headspace analysis</topic><topic>Kluyveromyces marxianus</topic><topic>Lactobacillus delbrueckii</topic><topic>Lactobacillus delbrueckii ssp. bulgaricus</topic><topic>Lactobacillus delbrueckii subsp. bulgaricus</topic><topic>Lactobacillus helveticus</topic><topic>multiple strain starters</topic><topic>Saccharomyces cerevisiae</topic><topic>sensory properties</topic><topic>Shelf-life</topic><topic>Sourdough</topic><topic>sourdough bread</topic><topic>storage quality</topic><topic>volatile compounds</topic><topic>Volatiles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Plessas, S.</creatorcontrib><creatorcontrib>Bekatorou, A.</creatorcontrib><creatorcontrib>Gallanagh, J.</creatorcontrib><creatorcontrib>Nigam, P.</creatorcontrib><creatorcontrib>Koutinas, A.A.</creatorcontrib><creatorcontrib>Psarianos, C.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Plessas, S.</au><au>Bekatorou, A.</au><au>Gallanagh, J.</au><au>Nigam, P.</au><au>Koutinas, A.A.</au><au>Psarianos, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus</atitle><jtitle>Food chemistry</jtitle><date>2008-03-01</date><risdate>2008</risdate><volume>107</volume><issue>2</issue><spage>883</spage><epage>889</epage><pages>883-889</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life:
Lactobacillus delbrueckii ssp.
bulgaricus or
Lactobacillus helveticus mixed with the lactose fermenting yeast
Kluyveromyces marxianus as alternative baker’s yeast. Control sourdough breads (
K. marxianus) without the addition of bacteria, were also prepared. The changes on the headspace aroma volatiles during storage were assessed using solid-phase microextraction (SPME) GC–MS analysis. The effect of these changes on bread flavour was evaluated by consumer preference evaluations and the results were co-evaluated with those from the GC–MS analysis. The obtained results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage. The sourdough breads made with
K. marxianus and
L. bulgaricus, had a more complex aroma profile, longer shelf-life and achieved the highest scores in the sensory tests.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2007.09.010</doi><tpages>7</tpages></addata></record> |
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| ispartof | Food chemistry, 2008-03, Vol.107 (2), p.883-889 |
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| source | Elsevier ScienceDirect Journals |
| subjects | aromatic compounds Biological and medical sciences Bread Cereal and baking product industries Food industries food storage Fundamental and applied biological sciences. Psychology headspace analysis Kluyveromyces marxianus Lactobacillus delbrueckii Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus helveticus multiple strain starters Saccharomyces cerevisiae sensory properties Shelf-life Sourdough sourdough bread storage quality volatile compounds Volatiles |
| title | Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus |
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