Potentials of Lactobacillus plantarum and Pichia kudriavzevii in co‐fermentation of sourdough from millet

The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plan...

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Bibliographic Details
Published in:International journal of food science & technology 2021-02, Vol.56 (2), p.857-864
Main Authors: Banwo, Kolawole, Fasuyi, Temitayo O., Olojede, Ayoyinka O.
Format: Article
Language:English
Subjects:
Acceptability
Bacteria
Bread
Fermentation
Flour
Food security
Gluten
Gluten‐free
Lactic acid
Lactic acid bacteria
Lactobacilli
Lactobacillus plantarum
Millet
Pichia kudriavzevii
Sourdough
Specific volume
Starter cultures
Yeasts
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Summary:The use of millet in the production of gluten‐free sourdough has significant benefits such as its suitability for individuals with gluten sensitivity. Lactic acid bacteria and yeasts were screened for functional properties from unmalted and malted millet for sourdough preparation. Lactobacillus plantarum MLd27 and Pichia kudriavzevii MYd23 were selected, used individually and mixed starter cultures to produce sourdough. The specific volume (3.07 ± 0.06 cm3 g−1) of the bread made with unmalted flour and Pichia kudriavzevii MYd23 was significantly higher (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14729