ArticleScientific reports2020
Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- In Vitro Study of Probiotic Properties and Safety Aspects ofMolecules (Basel, Switzerland) · 2026Article
- Exploring Microbial Diversity and Yeast Typing in Traditional Sourdoughs from Villaurbana (Sardinia, Italy) Using an Integrated Approach.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Characterization of the Bioactive Profile inFoods (Basel, Switzerland) · 2026Article
- Article
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai.Microbiome research reports · 2024Article
- Toward Sourdough Microbiome Data: A Review of Science and Patents.Foods (Basel, Switzerland) · 2023Review
- Article
- Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.Frontiers in microbiology · 2022Article
- Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.Frontiers in microbiology · 2022Review
- A Review on Factors Influencing the Fermentation Process ofInternational journal of food science · 2022Review
- Novel Yeasts Producing High Levels of Conjugated Linoleic Acid and Organic Acids in Fermented Doughs.Foods (Basel, Switzerland) · 2021Article
- Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation.Molecules (Basel, Switzerland) · 2021Article
- Yeasts and Lactic Acid Bacteria forMicroorganisms · 2021Article
- History and Domestication ofFrontiers in genetics · 2020Review
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Authors and funding
9 authors.
Funding
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Abstract
The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, 139 yeasts isolated from cereal-based fermented foods were in vitro characterized for their phytase and antioxidant activities. The molecular characterization at strain level of the best 39 performing isolates showed that they did not derive from cross contamination by baker's yeast. Afterwards, the 39 isolates were in vivo analyzed for their leavening ability, phytase activity and polyphenols content using five different wholegrain flours, obtained from conventional and pigmented common wheat, emmer and hull-less barley. Combining these findings, through multivariate permutation analysis, we identified the 2 best performing strains, which resulted diverse for each flour. Doughs singly inoculated with the selected strains were further analyzed for their antioxidant capacity, phenolic acids, xanthophylls and anthocyanins content. All the selected yeasts significantly increased the total antioxidant activity, the soluble, free and conjugated, forms of phenolic acids and anthocyanins of fermented doughs. This study revealed the importance of a specific selection of yeast strains for wholegrain flours obtained from different cereals or cultivars, in order to enhance the pro-technological, nutritional and nutraceutical traits of fermented doughs.
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