Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/5/643 |
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| author | Bogdan Păcularu-Burada Luminița Anca Georgescu Mihaela Aida Vasile João Miguel Rocha Gabriela-Elena Bahrim |
| author_facet | Bogdan Păcularu-Burada Luminița Anca Georgescu Mihaela Aida Vasile João Miguel Rocha Gabriela-Elena Bahrim |
| author_sort | Bogdan Păcularu-Burada |
| collection | DOAJ |
| description | The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of <i>Lactobacillus</i>, <i>Leuconostoc</i>, <i>Pediococcus</i>, and <i>Streptococcus</i> were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed. |
| first_indexed | 2024-03-10T20:10:34Z |
| format | Article |
| id | doaj.art-7c42791cb10442efbd74193116035bc5 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T20:10:34Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-7c42791cb10442efbd74193116035bc52023-11-19T22:57:45ZengMDPI AGMicroorganisms2076-26072020-04-018564310.3390/microorganisms8050643Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free SourdoughsBogdan Păcularu-Burada0Luminița Anca Georgescu1Mihaela Aida Vasile2João Miguel Rocha3Gabriela-Elena Bahrim4Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, RomaniaFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, RomaniaREQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, PortugalFaculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, RomaniaThe occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of <i>Lactobacillus</i>, <i>Leuconostoc</i>, <i>Pediococcus</i>, and <i>Streptococcus</i> were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.https://www.mdpi.com/2076-2607/8/5/643lactic acid bacterianewly wild strainschickpeaquinoa and buckwheat floursgluten-free sourdoughantimicrobial activity |
| spellingShingle | Bogdan Păcularu-Burada Luminița Anca Georgescu Mihaela Aida Vasile João Miguel Rocha Gabriela-Elena Bahrim Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs Microorganisms lactic acid bacteria newly wild strains chickpea quinoa and buckwheat flours gluten-free sourdough antimicrobial activity |
| title | Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs |
| title_full | Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs |
| title_fullStr | Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs |
| title_full_unstemmed | Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs |
| title_short | Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs |
| title_sort | selection of wild lactic acid bacteria strains as promoters of postbiotics in gluten free sourdoughs |
| topic | lactic acid bacteria newly wild strains chickpea quinoa and buckwheat flours gluten-free sourdough antimicrobial activity |
| url | https://www.mdpi.com/2076-2607/8/5/643 |
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