Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life
Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzym...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007454 |
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| author | Yining Dong Elham Chidar Salwa Karboune |
| author_facet | Yining Dong Elham Chidar Salwa Karboune |
| author_sort | Yining Dong |
| collection | DOAJ |
| description | Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates. Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, in situ enrichment with Lb. rhamnosus led to a mere 12.5–35.4 % hardness change and 13.8–20.7 % overall texture change. Furthermore, sourdough bread with live LAB cell supplementation displayed a more diverse and intense flavor profile, with high concentration of bread key odorants maintained during shelf-life, including 2,3-butanedione, 2-acetyl-1-pyrroline, and 3-methylbutanal. Meanwhile, no significant improvement was found in bread enriched with LAB cell lysates during shelf-life. |
| format | Article |
| id | doaj-art-c66ff62084de4291bd28cb310f215acf |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-c66ff62084de4291bd28cb310f215acf2025-08-20T02:38:15ZengElsevierFood Chemistry: X2590-15752024-12-012410185710.1016/j.fochx.2024.101857Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-lifeYining Dong0Elham Chidar1Salwa Karboune2Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, St-Anne de Belle Vue, Québec H9X 3V9, CanadaDepartment of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, St-Anne de Belle Vue, Québec H9X 3V9, CanadaCorresponding author.; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, St-Anne de Belle Vue, Québec H9X 3V9, CanadaLactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, and Lb. rhamnosus were evaluated for their efficiencies in preserving bread texture and flavor during shelf-life. The investigated LABs exhibited efficiency during preliminary screening in expressing selected enzymes (protease, xylanase, α-amylase, laccase, and glucose oxidase) and producing exopolysaccharide (EPS). Dough samples were supplemented with either sourdough starters containing live LAB cells or LAB cell lysates. Prolonged fermentation further enhanced the protective advantage of sourdough starter incorporation. During the 5-day shelf-life period, in situ enrichment with Lb. rhamnosus led to a mere 12.5–35.4 % hardness change and 13.8–20.7 % overall texture change. Furthermore, sourdough bread with live LAB cell supplementation displayed a more diverse and intense flavor profile, with high concentration of bread key odorants maintained during shelf-life, including 2,3-butanedione, 2-acetyl-1-pyrroline, and 3-methylbutanal. Meanwhile, no significant improvement was found in bread enriched with LAB cell lysates during shelf-life.http://www.sciencedirect.com/science/article/pii/S2590157524007454Lactic acid bacteriaBreadShelf-lifeFlavorTextureExopolysaccharides |
| spellingShingle | Yining Dong Elham Chidar Salwa Karboune Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life Food Chemistry: X Lactic acid bacteria Bread Shelf-life Flavor Texture Exopolysaccharides |
| title | Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life |
| title_full | Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life |
| title_fullStr | Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life |
| title_full_unstemmed | Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life |
| title_short | Investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility, bread texture and flavor quality during shelf-life |
| title_sort | investigation of in situ and ex situ mode of lactic acid bacteria incorporation and the effect on dough extensibility bread texture and flavor quality during shelf life |
| topic | Lactic acid bacteria Bread Shelf-life Flavor Texture Exopolysaccharides |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007454 |
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