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Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Received: 30 April 2015     Accepted: 11 May 2015     Published: 1 June 2015
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Abstract

The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)
DOI 10.11648/j.ijnfs.20150404.11
Page(s) 409-419
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Bran Fermentation, Lactobacillus, Sourdough

References
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Cite This Article
  • APA Style

    Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. (2015). Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. International Journal of Nutrition and Food Sciences, 4(4), 409-419. https://doi.org/10.11648/j.ijnfs.20150404.11

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    ACS Style

    Zsolt Zalán; Ferenc Hegyi; Erika Erzsébet Szabó; Anita Maczó; Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int. J. Nutr. Food Sci. 2015, 4(4), 409-419. doi: 10.11648/j.ijnfs.20150404.11

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    AMA Style

    Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int J Nutr Food Sci. 2015;4(4):409-419. doi: 10.11648/j.ijnfs.20150404.11

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  • @article{10.11648/j.ijnfs.20150404.11,
      author = {Zsolt Zalán and Ferenc Hegyi and Erika Erzsébet Szabó and Anita Maczó and Erzsébet Baka and Muying Du and Yuting Liao and Kan Jianquan},
      title = {Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {4},
      pages = {409-419},
      doi = {10.11648/j.ijnfs.20150404.11},
      url = {https://doi.org/10.11648/j.ijnfs.20150404.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.11},
      abstract = {The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
    AU  - Zsolt Zalán
    AU  - Ferenc Hegyi
    AU  - Erika Erzsébet Szabó
    AU  - Anita Maczó
    AU  - Erzsébet Baka
    AU  - Muying Du
    AU  - Yuting Liao
    AU  - Kan Jianquan
    Y1  - 2015/06/01
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150404.11
    DO  - 10.11648/j.ijnfs.20150404.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 409
    EP  - 419
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150404.11
    AB  - The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary

  • Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary

  • Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary

  • Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary

  • Department of Environmental and Applied Microbiology, National Agricultural Research and Innovation Centre-Agro-Environmental Research Institute, Budapest, Hungary

  • College of Food Science, Southwest University, Chongqing, P.R. China

  • College of Food Science, Southwest University, Chongqing, P.R. China

  • College of Food Science, Southwest University, Chongqing, P.R. China

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