Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2014-03

AUTHORS

Alessandro Capuani, Simone Werner, Jürgen Behr, Rudi F. Vogel

ABSTRACT

The aim of this study was to keep constant the extracellular oxidation–reduction potential (ORP) and to observe the microbial activity changes in gluten-free (GF) sourdough fermentations with lactic acid bacteria (Weissella cibaria, Pediococcus pentosaceus and coculture of both microorganisms). ORP (Eh7) was held constant at ca. +350 and −300 mV by gas sparging with air and N2/H2, respectively, to achieve oxidizing or reducing conditions during buckwheat sourdough fermentations. Microbial metabolism, free thiols, proteolysis and volatile compounds were monitored. Oxidizing conditions increased the acidification rate of W. cibaria and mixed culture (mix), which contains P. pentosaceus and W. cibaria. Reducing conditions exhibited a slow acidification rate and low microbial cell density upon fermentation. Oxidizing conditions changed lactic to acetic acid ratio of W. cibaria and mix culture from 7.9 ± 1.3 and 16.0 ± 0.6 (control conditions) to 0.5 ± 0.1 and 1.2 ± 0.2 (oxidizing conditions). A release of glucose and fructose was observed by W. cibaria and P. pentosaceus under oxidizing conditions. Free thiols content was increased by reducing conditions in fermentations with P. pentosaceus. Free amino nitrogen and free amino acid content were highly increased by reducing conditions in fermentations with W. cibaria. Free amino acid release was mainly influenced by low ORP and low pH values. Extracellular redox potential changes exhibited profile modifications of volatile compounds. Oxidizing conditions promoted a higher variety in volatile compounds as compared to the profile obtained under reducing conditions. It has been demonstrated that the extracellular ORP control has an influence on the microbial activity in buckwheat sourdoughs. Oxidizing and reducing conditions can influence the microbial activity differently and thus the final quality of GF sourdough. This is a new alternative approach for GF sourdough production and it could provide an improvement of raw materials, which can be used for GF bread production. More... »

PAGES

425-434

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-013-2120-9

DOI

http://dx.doi.org/10.1007/s00217-013-2120-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1028715667


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49 schema:description The aim of this study was to keep constant the extracellular oxidation–reduction potential (ORP) and to observe the microbial activity changes in gluten-free (GF) sourdough fermentations with lactic acid bacteria (Weissella cibaria, Pediococcus pentosaceus and coculture of both microorganisms). ORP (Eh7) was held constant at ca. +350 and −300 mV by gas sparging with air and N2/H2, respectively, to achieve oxidizing or reducing conditions during buckwheat sourdough fermentations. Microbial metabolism, free thiols, proteolysis and volatile compounds were monitored. Oxidizing conditions increased the acidification rate of W. cibaria and mixed culture (mix), which contains P. pentosaceus and W. cibaria. Reducing conditions exhibited a slow acidification rate and low microbial cell density upon fermentation. Oxidizing conditions changed lactic to acetic acid ratio of W. cibaria and mix culture from 7.9 ± 1.3 and 16.0 ± 0.6 (control conditions) to 0.5 ± 0.1 and 1.2 ± 0.2 (oxidizing conditions). A release of glucose and fructose was observed by W. cibaria and P. pentosaceus under oxidizing conditions. Free thiols content was increased by reducing conditions in fermentations with P. pentosaceus. Free amino nitrogen and free amino acid content were highly increased by reducing conditions in fermentations with W. cibaria. Free amino acid release was mainly influenced by low ORP and low pH values. Extracellular redox potential changes exhibited profile modifications of volatile compounds. Oxidizing conditions promoted a higher variety in volatile compounds as compared to the profile obtained under reducing conditions. It has been demonstrated that the extracellular ORP control has an influence on the microbial activity in buckwheat sourdoughs. Oxidizing and reducing conditions can influence the microbial activity differently and thus the final quality of GF sourdough. This is a new alternative approach for GF sourdough production and it could provide an improvement of raw materials, which can be used for GF bread production.
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