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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2024-12-01
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| author | Enrico Viola Giuliana Garofalo Marcella Barbera Daniela Piazzese Davide Palmieri Sabrina Di Giorgi Antonio Alfonzo Raimondo Gaglio Luca Settanni |
| author_facet | Enrico Viola Giuliana Garofalo Marcella Barbera Daniela Piazzese Davide Palmieri Sabrina Di Giorgi Antonio Alfonzo Raimondo Gaglio Luca Settanni |
| author_sort | Enrico Viola |
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| description | 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. |
| format | Article |
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| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
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| spelling | doaj-art-a7947043e66c4058bc602deeda4cf3b72025-08-20T02:00:52ZengMDPI AGApplied Sciences2076-34172024-12-0114241158110.3390/app142411581Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bread CharacteristicsEnrico Viola0Giuliana Garofalo1Marcella Barbera2Daniela Piazzese3Davide Palmieri4Sabrina Di Giorgi5Antonio Alfonzo6Raimondo Gaglio7Luca Settanni8Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Earth and Marine Sciences (DiSTeM), University of Palermo, Via Archirafi, 90123 Palermo, ItalyDepartment of Earth and Marine Sciences (DiSTeM), University of Palermo, Via Archirafi, 90123 Palermo, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via Francesco de Sanctis, 86100 Campobasso, ItalyMinistero della Salute, ex Direzione Generale per l’Igiene e la Sicurezza degli Alimenti e della Nutrizione, Viale Giorgio Ribotta, 5, 00144 Rome, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyDepartment of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Ent. C, 90128 Palermo, ItalyThe 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.https://www.mdpi.com/2076-3417/14/24/11581fermentationbreadmakingyeastslactic acid bacterianon-<i>Saccharomyces</i> yeasts<i>Saccharomyces cerevisiae</i> |
| spellingShingle | Enrico Viola Giuliana Garofalo Marcella Barbera Daniela Piazzese Davide Palmieri Sabrina Di Giorgi Antonio Alfonzo Raimondo Gaglio Luca Settanni 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 Applied Sciences fermentation breadmaking yeasts lactic acid bacteria non-<i>Saccharomyces</i> yeasts <i>Saccharomyces cerevisiae</i> |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | fermentation breadmaking yeasts lactic acid bacteria non-<i>Saccharomyces</i> yeasts <i>Saccharomyces cerevisiae</i> |
| url | https://www.mdpi.com/2076-3417/14/24/11581 |
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