Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bread Characteristics
The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. This study explored the interaction of <i>Leuconostoc mesenteroides</i>, <i>Saccharomyces cerevisiae</i&...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/24/11581 |
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| Summary: | The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. This study explored the interaction of <i>Leuconostoc mesenteroides</i>, <i>Saccharomyces cerevisiae</i>, and <i>Papiliotrema terrestris</i> during dough fermentation. Yeasts and LAB were monitored every three hours over a twelve-hour period. The chemical parameters and quality characteristics of both the dough and bread were analyzed. The highest level of <i>S. cerevisiae</i> was observed in the control treatment (9.30 log CFU/g, after 9 h) and in the treatment with co-inoculation of <i>S. cerevisiae</i> and <i>P. terrestris</i> (9.30 log CFU/g, after 12 h). Non-<i>Saccharomyces</i> yeasts peaked in the treatment with <i>P. terrestris</i> and <i>L. mesenteroides</i>, showing 7.77 log CFU/g after three hours. Doughs with <i>L. mesenteroides</i> achieved the fastest acidification. Treatments involving all three strains showed the highest increase in volume and CO₂ emissions. The profiles of volatile organic compounds emitted from bread varied depending on the inoculum combination. These findings underscore the need for further research into the interactions between this unconventional yeast and other microorganisms typically used in baking. |
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| ISSN: | 2076-3417 |