Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
International Journal of Nutrition and Food Sciences
Volume 4, Issue 4, July 2015, Pages: 409-419
Received: Apr. 30, 2015;
Accepted: May 11, 2015;
Published: Jun. 1, 2015
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Zsolt Zalán, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Ferenc Hegyi, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erika Erzsébet Szabó, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Anita Maczó, Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erzsébet Baka, Department of Environmental and Applied Microbiology, National Agricultural Research and Innovation Centre-Agro-Environmental Research Institute, Budapest, Hungary
Muying Du, College of Food Science, Southwest University, Chongqing, P.R. China
Yuting Liao, College of Food Science, Southwest University, Chongqing, P.R. China
Kan Jianquan, College of Food Science, Southwest University, Chongqing, P.R. China
The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
Erika Erzsébet Szabó,
Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 4,
2015, pp. 409-419.
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