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Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread

1
Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via G. Amendola 122/O, 70126 Bari, Italy
2
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via G. Amendola 165/A, 70126 Bari, Italy
3
Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(2), 70; https://doi.org/10.3390/foods8020070
Received: 28 December 2018 / Revised: 30 January 2019 / Accepted: 8 February 2019 / Published: 13 February 2019
(This article belongs to the Special Issue Processing Technology and Quality of Fermented Food and Beverages)
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Abstract

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected strains to dominate the fermentation process, bacteria and yeasts were isolated from liquid sourdoughs and doughs, genetically characterized and identified. Both the selected strains were suitable for the production of bread, even if L. citreum C2.27 showed the highest leavening capacity and was able to dominate the dough microbiota. The effects of different salt concentrations on the selected strain performances were also investigated. The applicability of the developed protocol, adapted for the production of the typical Apulian bread, “puccia”, and the suitability of the strain L. citreum C2.27 were confirmed at pilot scale in an industrial bakery. The puccia bread, which was produced with the liquid sourdough fermented with L. citreum C2.27, without baker’s yeast and salt, was similar in appearance to the conventional product containing baker’s yeast and was judged positively by a sensory analysis. View Full-Text
Keywords: “yeast-free” bread; liquid sourdough; selected starter; Leuconostoc citreum; Weissella confusa “yeast-free” bread; liquid sourdough; selected starter; Leuconostoc citreum; Weissella confusa
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De Bellis, P.; Rizzello, C.G.; Sisto, A.; Valerio, F.; Lonigro, S.L.; Conte, A.; Lorusso, V.; Lavermicocca, P. Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread. Foods 2019, 8, 70.

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