Selection of mixed starters for the preparation of traditional Moroccan bread
The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeasts strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fer...
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| Format: | Article |
| Language: | English |
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PAGEPress Publications
2023-03-01
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| Series: | Journal of Biological Research |
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| Online Access: | https://pagepressjournals.org/index.php/jbr/article/view/10697 |
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| author | Khaoula El Khaider Ibtissam Chafik Allal Hamouda Mohammed Afechtal Mustapha Ismaili Alaoui Majid Mounir |
| author_facet | Khaoula El Khaider Ibtissam Chafik Allal Hamouda Mohammed Afechtal Mustapha Ismaili Alaoui Majid Mounir |
| author_sort | Khaoula El Khaider |
| collection | DOAJ |
| description |
The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeasts strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fermentation were assessed by monitoring physicochemical parameters including, titratable acidity, decrease of pH and lactic acid, ethanol and CO2 production. A total of six yeasts and four LAB were selected for their technological performances. Morphological, physiological and biochemical identification performed using API identification kits confirmed that these strains belonged to Saccharomyes cerevisiae, Candida humilis and Saccharomyces exiguus species, and Lactobacillus plantarum and Lactobacillus casei species for yeasts and LAB respectively. The yeast S3-L2 and the LAB OD-BL5 strains exhibited the best performances among the selected ones; S3-L2 yeast strain were able to produce ΔV=23mL of CO2 and showed the highest values of ethanol and biomass production (2.87 g/L and 1.25 10^9 UFC/mL, respectively). Whereas OD-BL5 LAB strains produced 13.9 g/L of lactate in dough. These findings lead to consider these two strains very good candidates for the formulation of an effective mixed starter for bread preparation. Subsequently, sensorial analysis results showed that bread prepared using mixed starter No. 24 composed of the two selected species exhibited better exterior appearance, golden and crispy crust, large volume and honeycomb crumb, compared to the control.
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| first_indexed | 2024-04-10T05:26:19Z |
| format | Article |
| id | doaj.art-e4805ebc0e2743bc83237f7a72a0ccc3 |
| institution | Directory Open Access Journal |
| issn | 1826-8838 2284-0230 |
| language | English |
| last_indexed | 2024-04-10T05:26:19Z |
| publishDate | 2023-03-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Journal of Biological Research |
| spelling | doaj.art-e4805ebc0e2743bc83237f7a72a0ccc32023-03-07T22:43:28ZengPAGEPress PublicationsJournal of Biological Research1826-88382284-02302023-03-0110.4081/jbr.2023.10697Selection of mixed starters for the preparation of traditional Moroccan breadKhaoula El Khaider0Ibtissam Chafik1Allal Hamouda2Mohammed Afechtal3Mustapha Ismaili Alaoui4Majid Mounir5Biotechnologyand Biotransformations Laboratory, Department of Food Science and Nutrition, Hassan II Institute of Agronomy and Veterinary Medicine, RabatBiotechnologyand Biotransformations Laboratory, Department of Food Science and Nutrition, Hassan II Institute of Agronomy and Veterinary Medicine, RabatDepartment of Applied Statistics, Hassan II Institute of Agronomy and Veterinary Medicine, RabatNational Institute of Agronomic Research (INRA), Regional center of Kenitra, KenitraBiotechnologyand Biotransformations Laboratory, Department of Food Science and Nutrition, Hassan II Institute of Agronomy and Veterinary Medicine, RabatBiotechnologyand Biotransformations Laboratory, Department of Food Science and Nutrition, Hassan II Institute of Agronomy and Veterinary Medicine, Rabat The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeasts strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fermentation were assessed by monitoring physicochemical parameters including, titratable acidity, decrease of pH and lactic acid, ethanol and CO2 production. A total of six yeasts and four LAB were selected for their technological performances. Morphological, physiological and biochemical identification performed using API identification kits confirmed that these strains belonged to Saccharomyes cerevisiae, Candida humilis and Saccharomyces exiguus species, and Lactobacillus plantarum and Lactobacillus casei species for yeasts and LAB respectively. The yeast S3-L2 and the LAB OD-BL5 strains exhibited the best performances among the selected ones; S3-L2 yeast strain were able to produce ΔV=23mL of CO2 and showed the highest values of ethanol and biomass production (2.87 g/L and 1.25 10^9 UFC/mL, respectively). Whereas OD-BL5 LAB strains produced 13.9 g/L of lactate in dough. These findings lead to consider these two strains very good candidates for the formulation of an effective mixed starter for bread preparation. Subsequently, sensorial analysis results showed that bread prepared using mixed starter No. 24 composed of the two selected species exhibited better exterior appearance, golden and crispy crust, large volume and honeycomb crumb, compared to the control. https://pagepressjournals.org/index.php/jbr/article/view/10697Mixed startersbread sourdoughlactic acid bacteriayeastbakery fermentation |
| spellingShingle | Khaoula El Khaider Ibtissam Chafik Allal Hamouda Mohammed Afechtal Mustapha Ismaili Alaoui Majid Mounir Selection of mixed starters for the preparation of traditional Moroccan bread Journal of Biological Research Mixed starters bread sourdough lactic acid bacteria yeast bakery fermentation |
| title | Selection of mixed starters for the preparation of traditional Moroccan bread |
| title_full | Selection of mixed starters for the preparation of traditional Moroccan bread |
| title_fullStr | Selection of mixed starters for the preparation of traditional Moroccan bread |
| title_full_unstemmed | Selection of mixed starters for the preparation of traditional Moroccan bread |
| title_short | Selection of mixed starters for the preparation of traditional Moroccan bread |
| title_sort | selection of mixed starters for the preparation of traditional moroccan bread |
| topic | Mixed starters bread sourdough lactic acid bacteria yeast bakery fermentation |
| url | https://pagepressjournals.org/index.php/jbr/article/view/10697 |
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