Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina
AbstractThe main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behavior of the facultative heterofermentative species (FHS), such as Lactobacillus sanfranciscensis, Lactobacillu brevis, and Lactobacillus rossiae, and to obligate the heterofermentative species (OHS), including Lactobacillus plantarum, Lactobacillus graminis, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process, followed by pH, total titratable acidity (TTA), and lactic acid bacteria (LAB) development indicated for all of the experimental trials kinetics is comparable to those of the controls. The fermentation quotient of the FHS trial was particularly higher than that of the other trials, including the control production performed with a sourdough inoculum used in an artisanal bakery. The dominance of the added strains indicated the clear persistence of L. sanfranciscensis PON 100336, L. brevis 200571, and L. plantarum PON 100148 in the obligate–facultative heterofermentative species (OFHS) trial. The pizzas were baked without seasoning in order to investigate weight loss, color, morphology, and a generation of volatile organic compounds (VOCs). The data showed the differences among trials regarding the inocula. Eight classes of VOCs were detected in the pizza samples with aldehydes, esters, alcohols, and acids as major compounds. The sensory attributes were significantly different for the judges and the pizzas. The multivariate statistical approach found marked differences among the trials. The results indicated that the application of mixed cultures of the facultative heterofermentative species of Lactobacillus determined high quality pizzas. View Full-Text
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Gaglio, R.; Alfonzo, A.; Polizzotto, N.; Corona, O.; Francesca, N.; Russo, G.; Moschetti, G.; Settanni, L. Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61.
Gaglio R, Alfonzo A, Polizzotto N, Corona O, Francesca N, Russo G, Moschetti G, Settanni L. Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation. 2018; 4(3):61.Chicago/Turabian Style
Gaglio, Raimondo; Alfonzo, Antonio; Polizzotto, Noemi; Corona, Onofrio; Francesca, Nicola; Russo, Giuseppe; Moschetti, Giancarlo; Settanni, Luca. 2018. "Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina." Fermentation 4, no. 3: 61.
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