Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure

Authors
Nutter, Julia; Fritz, Rosalia; Saiz, Amelia Ivone; Iurlina, Miriam Ofelia
Publication Year
2017
Language
English
Format
article
Status
Published version
Description
In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten microstructure. Growth kinetics and fermentative analyses were carried out through cell viability and potenciometry assays, respectively. Honey supplementation of sourdough increased LAB population. L. fermentum exhibited a higher growth rate, while P. pentosaceus was more acidifying. The fermentative profile of LAB was not altered by the presence of honey. The microstructure analyses were performed through scanning electron microscopy (SEM) and revealed that the microstructure of dough was modified by the fermenting activity of LAB, being involved in the development of gluten fibrils. In addition, honey induced changes in the microstructure of those dough whose pH value were higher than 4, disclosing a strong association between protein subunits.
Fil: Nutter, Julia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Subject
LACTIC ACID BACTERIA
SOURDOUGH
GLUTEN MICROSTRUCTURE
Alimentos y Bebidas
Otras Ingenierías y Tecnologías
INGENIERÍAS Y TECNOLOGÍAS
Access level
Restricted access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/34505