Subject: Agricultural biotechnology
Subject: Other agricultural sciences
Year: 2003
Type: Conference or Workshop Item
Type: PeerReviewed
Title: Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses
Author: Kovacevik, Biljana
Abstract: The desirable food is healthy, nutritious, free of pathogens, additives, preservatives, free of contaminants such as mycotoxins, and pesticides. So when it comes to bread it seems that this can be achieved using particular proceses which occure douring the sourdough (SD) fermentation which is a traditional biotechnological process that has been in use for 5,000 years to improve the properties of baked goods. Sourdough is formed by mixing of flour, water. The mixture is than leave to ferment due to the LAB and yeasts which are naturally present in the flour and surrounding environment. Sourdough is propagated during backslopping process, in which a new mixture of flour and water is fermented by using as a starter a part from the SD from a previous fermentation batch. More than 90 different LAB species have already been isolated from SD, including obligately and facultatively heterofermentative species and some homofermentative species. They co-exist synergistically with yeasts, which are well adapted to the acidic environment in sourdough and can grow to high concentrations up to 10 000 000 Cell Forming Units/g. LAB are present in much higher concentration of 100 000 000 CFU/g. Which species will prevail in this consortia depends on various factors such as temperature, the chemical and enzymatic composition of the flour, redox potential, water content, and the duration of the fermentation. During the fermentation process in SD, the microorganisms involved produce a significant quantity of intra- or extracellular metabolites, which can be potentially beneficial for the consumer. The major metabolites of SD microbiota include organic acids, EPS, amino acids, peptides, bacteriocins, Short Chain Fatty acids, some volatile and non volatile flavour compounds etc.
Publisher:
Relation: https://eprints.ugd.edu.mk/32654/
Identifier: oai:eprints.ugd.edu.mk:32654
Identifier: https://eprints.ugd.edu.mk/32654/1/2023-03-03%20BrIAS%20presentation_.pdfIdentifier: Kovacevik, Biljana (2003) Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses. In: BrIAS Workshop "Fermented Foods & Health". (Unpublished)
