Application of selected lactic acid bacteria isolates for bread production without baker’s yeast

• Published in: Food science and biotechnology 2024, 33(14), , pp.3279-3290
• Main Authors: Makambai, Azhar, Mazhitova, Aichurok, Altıntaş, Aylin Korkut, Kuleasan, Hakan
• Format: Article
• Language: English
• Subjects: Acidification; Acidity; Bacteria; Bread; breadmaking; breads; Chemistry; Chemistry and Materials Science; color; Fermentation; Food Science; Gene sequencing; genes; koumiss; Lactic acid; Lactic acid bacteria; Leuconostoc citreum; Leuconostoc mesenteroides; liquids; New varieties; Nutrition; Research Article; rRNA 16S; Rye; Saccharomyces cerevisiae; Sensory properties; Sourdough; titratable acidity; whey; Yeast; Yeasts; 식품과학
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-024-01571-7

The isolates of lactic acid bacteria (LAB) from traditional fermented koumiss and homemade dry rye sourdough were examined for their potential to be used in bread production without baker’s yeast. Among twenty isolates, three with superior fermentation ability and acidification capability were identified by 16S rRNA gene sequencing. Leuconostoc mesenteroides from koumiss, Levilactobacillus brevis from 48 h activated rye sourdough, and Leuconostoc citreum from rye sourdough extract were singly and mixed (1:1:1) inoculated into liquid sourdoughs and used for bread-making tests. Bread prepared with Saccharomyces cerevisiae was used as the control. The substitution of water with whey in LAB fermentation demonstrated lower pH and higher total titratable acidity values in the sourdough. The resulting bread’s color parameters, textural properties, and sensory characteristics confirmed the suitability of the selected strains to produce bread without baker’s yeast and highlighted the enhancement of new starter varieties.