ArticleCurrent microbiology2021
Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough.
Article in Current microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 25 citations in OpenAlex.
- Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity.BMC microbiology · 2026Article
- Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.Current research in food science · 2026Article
- Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread.Foods (Basel, Switzerland) · 2025Article
- Inhibitory effect of cell-free supernatants ofVeterinary research forum : an international quarterly journal · 2025Article
- Nutritional and sensory quality ofHeliyon · 2023Article
- Bacteriocin-ProducingFoods (Basel, Switzerland) · 2023Article
- Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs.Foods (Basel, Switzerland) · 2023Article
- Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG.Current microbiology · 2022Article
- Article
- Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs.Microorganisms · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pentosus ES124, Lactobacillus paralimentarius ES259, Lactobacillus plantarum ES137, Lactobacillus plantarum ATCC8014 and Lactobacillus plantarum ES147), three obligately heterofermentative (Lactobacillus brevis ES253, Lactobacillus fermentum ES142 and Lactobacillus fermentum ES148) and two homofermentative (Pediococcus acidilactici ES22 and Enterococcus faecium ES74) lactic acid bacteria strains were evaluated in ten single strain fermentations. Sugar profile, volatile compounds and proteolytic ability of sourdoughs were analyzed. The microbiological counts showed that facultative heterofermentative strains presented higher counts than homofermentative sourdoughs. Monosaccharides (glucose and fructose), maltose and sucrose, isomaltose and dextrin were detected in fermentations with homofermentative strains whilst in those with heterofermentative strains maltose/sucrose, isomaltose and dextrin were found. L. paralimentarius ES259 and L. pentosus ES124 showed the highest diversity of volatile compounds. L. plantarum ES137 and P. acidilactici ES22 were the strains with the highest proteolytic activity. The technological performance allowed us to select LAB as starters to develop breads with specific rheological properties and final quality.
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