Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
The bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/9/1322 |
| _version_ | 1797553192816345088 |
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| author | Viola Galli Manuel Venturi Niccolò Pini Lisa Granchi |
| author_facet | Viola Galli Manuel Venturi Niccolò Pini Lisa Granchi |
| author_sort | Viola Galli |
| collection | DOAJ |
| description | The bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: <i>Latilactobacillus curvatus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Latilactobacillus sakei</i>, <i>Lactococcus garvieae</i>, <i>Weissella confusa</i>, and <i>Enterococcus durans</i>. The strains were characterized and selected according to different technological properties. <i>L. plantarum</i> CR L1 and <i>L. curvatus</i> CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value. |
| first_indexed | 2024-03-10T16:12:57Z |
| format | Article |
| id | doaj.art-ba9e4daf32814eaeb6b5bc8826a3eaf6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T16:12:57Z |
| publishDate | 2020-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ba9e4daf32814eaeb6b5bc8826a3eaf62023-11-20T14:21:04ZengMDPI AGFoods2304-81582020-09-0199132210.3390/foods9091322Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread ProductionViola Galli0Manuel Venturi1Niccolò Pini2Lisa Granchi3Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, ItalyFoodMicroTeam s.r.l., Via di Santo Spirito n. 14, 50125 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, ItalyThe bacterial community profile of cricket powder highlighted the presence of four main genera: <i>Bacteroides</i> spp., <i>Parabacteroides</i> spp., <i>Lactococcus</i> spp., and <i>Enterococcus</i> spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: <i>Latilactobacillus curvatus</i>, <i>Lactiplantibacillus plantarum</i>, <i>Latilactobacillus sakei</i>, <i>Lactococcus garvieae</i>, <i>Weissella confusa</i>, and <i>Enterococcus durans</i>. The strains were characterized and selected according to different technological properties. <i>L. plantarum</i> CR L1 and <i>L. curvatus</i> CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.https://www.mdpi.com/2304-8158/9/9/1322edible insectssourdoughnutritional valuelactobacillibaked productsspontaneous fermentation |
| spellingShingle | Viola Galli Manuel Venturi Niccolò Pini Lisa Granchi Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production Foods edible insects sourdough nutritional value lactobacilli baked products spontaneous fermentation |
| title | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production |
| title_full | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production |
| title_fullStr | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production |
| title_full_unstemmed | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production |
| title_short | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production |
| title_sort | technological feature assessment of lactic acid bacteria isolated from cricket powder s spontaneous fermentation as potential starters for cricket wheat bread production |
| topic | edible insects sourdough nutritional value lactobacilli baked products spontaneous fermentation |
| url | https://www.mdpi.com/2304-8158/9/9/1322 |
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