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Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation

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Abstract

The aim of this study was to investigate the fermentation behaviour, antioxidant activity and rheological behaviour of the sourdoughs prepared with Lactobacillus helveticus and Kluyveromyces marxianus. The final acidity of the sourdough after 18 h of fermentation was higher at higher temperatures (40 °C) and for the formulations with whole rye flour. The highest lactic/acetic acid ratios were obtained in case of more fluid sourdoughs fermented at 40 °C. The antioxidant properties of the sourdoughs are correlated with metabolic activity of the microorganisms, the DPPH radical scavenging activity being higher for optimum conditions of Lactobacillus helveticus growth. On the other hand, the rheological properties of the sourdoughs are not significantly influenced by the temperature. Sourdoughs formulations with whole flour are more viscous, as well as the controls fermented by the spontaneous microflora. The results of the bread-making process simulation by means of Mixolab indicate differences between dough formulations mainly depending on flour type.

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Acknowledgments

This work was supported by CNCSIS—UEFISCSU, project number PNII—IDEI ID_500/2008.

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  1. Faculty of Food Science and Engineering, “Dunarea de Jos” University of Galati, 111 Domneasca Street, Building F, Room 104, 800201, Galati, Romania

    Iuliana Banu & Iuliana Aprodu

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  1. Iuliana Banu
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  2. Iuliana Aprodu
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Correspondence to Iuliana Aprodu.

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Banu, I., Aprodu, I. Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation. Eur Food Res Technol 234, 769–777 (2012). https://doi.org/10.1007/s00217-012-1691-1

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  • DOI: https://doi.org/10.1007/s00217-012-1691-1

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