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Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

1
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura n. 13, 50145 Florence, Italy
2
FoodMicroTeam s.r.l., Via di Santo Spirito n. 14, 50125 Florence, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1322; https://doi.org/10.3390/foods9091322
Received: 25 August 2020 / Revised: 11 September 2020 / Accepted: 17 September 2020 / Published: 19 September 2020
(This article belongs to the Section Food Microbiology)
The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value. View Full-Text
Keywords: edible insects; sourdough; nutritional value; lactobacilli; baked products; spontaneous fermentation edible insects; sourdough; nutritional value; lactobacilli; baked products; spontaneous fermentation
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MDPI and ACS Style

Galli, V.; Venturi, M.; Pini, N.; Granchi, L. Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. Foods 2020, 9, 1322. https://doi.org/10.3390/foods9091322

AMA Style

Galli V, Venturi M, Pini N, Granchi L. Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. Foods. 2020; 9(9):1322. https://doi.org/10.3390/foods9091322

Chicago/Turabian Style

Galli, Viola, Manuel Venturi, Niccolò Pini, and Lisa Granchi. 2020. "Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production" Foods 9, no. 9: 1322. https://doi.org/10.3390/foods9091322

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