Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12774/
http://dx.doi.org/10.1016/j.lwt.2017.04.048 |
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| Title |
Evaluation of functionally important lactic acid bacteria and yeasts
from Nigerian sorghum as starter cultures for gluten-free sourdough
preparation.
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| Creator |
Ogunsakin, A. O.
Vanajakshi, V. Anu Appaiah, K. A. Vijayendra, S. V. N. Walde, S. G. Banwo, K. Sanni, A. I. Prabhasankar, P. |
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| Subject |
06 Sorghum
26 Bakery products |
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| Description |
There is an increasing prevalence of celiac disease, which is gradually encroaching into Africa and Nigeria
ranks first among sorghum-producing African countries. It is important to select starter cultures that can
improve the functional properties of peculiar flour such as sorghum for the development of novel glutenfree
diets. Therefore, this study aimed at screening of functionally important lactic acid bacteria (LAB)
and yeasts as starter cultures for the development of sorghum-based sourdough. A total of 103 LAB and
20 yeast isolates obtained from Nigerian sorghum flour were screened for functional properties essential
for sourdough preparation. Three LAB isolates were selected based on proteolytic activities, exopolysaccharide
production and acidification properties, while one yeast strain was selected based on its gas
production ability, low pH and acetic acid tolerance. Pediococcus pentosaceus SA8, Weissella confusa SD8
and P. pentosaceus LD7 showed highest proteolytic activity (24.7 mm), exopolysaccharide production
(753.3mg/100 ml) and acidification property (0.25 g/100 g lactic acid) respectively. Saccharomyces cerevisiae
YC1 had vigorous gas production (CO2 > 20 mm at 8 h), tolerated pH 2.5 and 0.1% acetic acid, and
had highest leavening activities (60.87% at 1 h). The selected LAB and yeast strains possessed promising
attributes as functional starter cultures for the production sourdoughs breads.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12774/1/LWT%20-%20Food%20Science%20and%20Technology%2082%20%282017%29%20326e334.pdf
Ogunsakin, A. O. and Vanajakshi, V. and Anu Appaiah, K. A. and Vijayendra, S. V. N. and Walde, S. G. and Banwo, K. and Sanni, A. I. and Prabhasankar, P. (2017) Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. LWT - Food Science and Technology, 82. pp. 326-334. ISSN 0023-6438 |
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