https://doi.org/10.4081/jbr.2023.10697
Selection of mixed starters for the preparation of traditional Moroccan bread
Submitted: June 24, 2022
Accepted: December 19, 2022
Published: March 7, 2023
Accepted: December 19, 2022
Abstract Views: 819
PDF: 160
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Authors
The main objective of this work was the selection of mixed starters with a combination of Lactic Acid Bacteria (LAB) and yeast strains for traditional bread production in Morocco. For this, a total of 21 LAB strains and 36 yeast strains were isolated from different traditional sourdough. Dough fermentation were assessed by monitoring physicochemical parameters including, titratable acidity, decrease of pH and lactic acid, ethanol and CO2 production. A total of six yeasts and four LAB were selected for their technological performances. Morphological, physiological and biochemical identification performed using API identification kits confirmed that these strains belonged to Saccharomyes cerevisiae, Candida humilis and Saccharomyces exiguus species, and Lactobacillus plantarum and Lactobacillus casei species for yeasts and LAB respectively. The yeast S3-L2 and the LAB ODBL5 strains exhibited the best performances among the selected ones; S3-L2 yeast strain were able to produce ΔV=23mL of CO2 and showed the highest values of ethanol and biomass production (2.87 g/L and 1.25 10^9 UFC/mL, respectively). Whereas OD-BL5 LAB strains produced 13.9 g/L of lactate in dough. These findings lead to consider these two strains very good candidates for the formulation of an effective mixed starter for bread preparation. Subsequently, sensorial analysis results showed that bread prepared using mixed starter No. 24 composed of the two selected species exhibited better exterior appearance, golden and crispy crust, large volume and honeycomb crumb, compared to the control.
Kourkouta L, Koukourikos K, Iliadis C, et al. Bread and health. Pharm Pharmacol 2017;107:821–6.
DOI: https://doi.org/10.17265/2328-2150/2017.11.005
FDA. Food Code. US Public Heal Serv 2017;0001:1–767.
Anjum FM, Pasha I, Ghafoor K, et al. Preparation of sourdough bread using a blend of bacterial culture and baker’s yeast. Nutr Food Sci 2008;38:146–53.
DOI: https://doi.org/10.1108/00346650810863028
Urien C. Diversité des espèces de levures dans des levains naturels français produits à partir de farine issue de l’Agriculture Biologique: une étude pilote pour analyser les pratiques boulangères et les patterns des communautés microbiennes 2015. [Yeast species diversity in French natural sourdoughs produced from organically grown flour: a pilot study to analyse baking practices and microbial community patterns 2015] Ph.D. Thesis, [Gif-sur-Yvette]: Université Paris Sud-Paris, French.
Landis EA, Oliverio AM, McKenney EA et al. The diversity and function of sourdough starter microbiomes. Elife 2021;10:1–24.
DOI: https://doi.org/10.7554/eLife.61644
De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. Int J Food Microbiol 2016;239:26–34.
DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.07.018
Khetarpaul N, Chauhan BM. Effect of germination and fermentation on in vitro starch and protein digestibility of pearl millet. J Food Sci 1990;55:883–4.
DOI: https://doi.org/10.1111/j.1365-2621.1990.tb05261.x
Birch AN, Petersen MA, Hansen ÅS. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT - Food Sci Technol 2013;50:480–8.
DOI: https://doi.org/10.1016/j.lwt.2012.08.019
Jay JM, Loessner MJ, Golden DA. Modern food microbiology. Vol. 56, Annals of Microbiology. Springer Science + Business Media, Inc., New York; 2006.
De Vuyst L, Schrijvers V, Paramithiotis S, et al. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environ Microbiol 2002;68:6059–69.
DOI: https://doi.org/10.1128/AEM.68.12.6059-6069.2002
Arendt EK, Ryan LAM, Dal Bello F. Impact of sourdough on the texture of bread. Food Microbiol 2007;24:165–74.
DOI: https://doi.org/10.1016/j.fm.2006.07.011
Reale A, Di Renzo T, Preziuso M, et al. Stabilization of sourdough starter by spray drying technique: New breadmaking perspective. LWT 2019;99:468–75.
DOI: https://doi.org/10.1016/j.lwt.2018.10.016
Faid M, Boraam F, Achbab A, Larpent JP. Yeast-lactic acid bacteria interactions in Moroccan sour-dough bread fermentation. LWT - Food Sci Technol 1993;26:443–6.
DOI: https://doi.org/10.1006/fstl.1993.1087
Francisca R-G, Jaime A, Codón A, et al. Baker’s yeast: Challenges and future prospects. Funct Genet Ind Yeast 2003;2:998–9.
Reale A, Konietzny U, Coppola R, et al. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J Agric Food Chem 2007;55:2993–7.
DOI: https://doi.org/10.1021/jf063507n
Požrl T, Kopjar M, Kurent I, et al. Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures. Czech J Food Sci 2009;27:29–38.
DOI: https://doi.org/10.17221/130/2008-CJFS
Behera SS, Ray RC. Sourdough bread. In Rosell CM, Bajerska J, El Sheikha AF. (Eds.). 2015. Bread and Its Fortification: Nutrition and Health Benefits (1st ed.). CRC Press.
Mounir M, Belgrire M, Lahnaoui S, et al. Maîtrise de la fermentation alcoolique sous stress éthanolique, thermique et osmotique de la souche Saccharomyces cerevisiae YSDN1 en vue de la préparation du vinaigre de fruits. [Control of alcoholic fermentation under ethanolic, thermal and osmotic stress of the Saccharomyces cerevisiae YSDN1 strain for the preparation of fruit vinegar.] Rev Marocaine des Sci Agron Vétérinaires 2016;4:86–95.
De Man JC, Rogosa M, Sharpe ME. A Medium for the Cultivation of Lactobacilli. J Appl Bacteriol 1960;23:130–5.
DOI: https://doi.org/10.1111/j.1365-2672.1960.tb00188.x
Baradaran A, Foo HL, Sieo CC, Rahim RA. Isolation, identification and characterization of lactic acid bacteria from Polygonum minus. Rom Biotechnol Lett 2012;17:7245–52.
Ramani R, Gromadzki S, Pincus DH, et al. Efficacy of API 20C and ID 32C systems for identification of common and rare clinical yeast isolates. J Clin Microbiol 1998;36:3396–8.
DOI: https://doi.org/10.1128/JCM.36.11.3396-3398.1998
Van Der Walt JP, Yarrow D. Methods for the isolation, maintenance, classification and identification of yeasts. In: Kreger-van Rij NJW, editor. The Yeasts, A Taxonomic Study. 3rd edn. Amsterdam: Elsevier; 1984. p. 45–104.
DOI: https://doi.org/10.1016/B978-0-444-80421-1.50009-7
Chaoui A, Faid M, Belhcen R. Effect of natural starters used for sourdough bread. Eastern Mediter Health J 2003;9:141–7.
DOI: https://doi.org/10.26719/2003.9.1-2.141
Chakib H. Contribution à l’étude de performances de souches de levures et de bactéries lactiques, en vue de la préparation d’un starter mixte pour la préparation de pain traditionel 2018; [Contribution to the study of the performance of yeast and lactic bacteria strains for the preparation of a mixed starter for the preparation of traditional bread 2018]. Postgraduate thesis for the diploma of State Engineer in Agricultural and Food Industries: Institut Agronomique et Vétérinaire Hassan II, Morocco.
Hashemi SMB, Gholamhosseinpour A, Mousavi Khaneghah A. Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity. LWT 2019;100:144–9.
DOI: https://doi.org/10.1016/j.lwt.2018.10.054
Mounir M, Shafiei R, Zarmehrkhorshid R, et al. Optimization of biomass production of Acetobacter pasteurianus KU710511 as a potential starter for fruit vinegar production. African J Biotechnol 2016;15:1429–41.
DOI: https://doi.org/10.5897/AJB2016.15323
Mounir M, Fauconnier M, Afechtal M, et al. Aroma profile of pilot plant-scale produced fruit vinegar using a thermo- tolerant Acetobacter pasteurianus strain isolated from Moroccan cactus. Acetic Acid Bact 2018;7:1–11.
DOI: https://doi.org/10.4081/aab.2018.7312
Leclercq-Perlat MN, Bergère JL, Corrieu G. Mise au point d’une méthode de dénombrement de la totalité des cellules de levures de la surface d’un fromage à pâte molle. [Development of a method for enumerating the total number of yeast cells on the surface of a soft cheese.] Lait 1995;75:151–68.
DOI: https://doi.org/10.1051/lait:1995211
Khey H. Contribution à la mise en place d’un starter mixte pour l’élaboration de pain traditionnel en vue d’un usage industriel 2020. [Contribution to the implementation of a mixed starter for the production of traditional bread for industrial use 2020]. Postgraduate dissertation for obtaining the State Engineer Diploma in Agricultural and Food Industries: Hassan II Agronomic and Veterinary Institute, Morocco.
Su X, Wu F, Zhang Y, et al. Effect of organic acids on bread quality improvement. Food Chem 2019;278:267–75.
DOI: https://doi.org/10.1016/j.foodchem.2018.11.011
Lhomme E, Urien C, Legrand J et al. Sourdough microbial community dynamics: An analysis during French organic bread-making processes. Food Microbiol 2016;53:41–50.
DOI: https://doi.org/10.1016/j.fm.2014.11.014
Meroth CB, Hammes WP, Hertel C. Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient Gel Electrophoresis. Appl Environ Microbiol 2003;69:7453–61.
DOI: https://doi.org/10.1128/AEM.69.12.7453-7461.2003
Kitahara M, Sakata S, Benno Y. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs. Lett Appl Microbiol 2005;40:353–7.
DOI: https://doi.org/10.1111/j.1472-765X.2005.01678.x
De Vuyst L, Van Kerrebroeck S, Harth H, et al. Microbial ecology of sourdough fermentations: Diverse or uniform? Food Microbiol 2014;37:11–29.
DOI: https://doi.org/10.1016/j.fm.2013.06.002
Wick M, Stolz P, Böcker G, Lebeault JM. Influence of several process parameters on sourdough fermentation. Acta Biotechnol 2003;23:51–61.
DOI: https://doi.org/10.1002/abio.200390008
Burrows S, Harrison JS. Routine method for determination of the activity of baker’s yeast. J Inst Brew 1959;65:39–45.
DOI: https://doi.org/10.1002/j.2050-0416.1959.tb01425.x
Codinǎ GG, Mironeasa S, Voica DV, Mironeasa C. Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech J Food Sci 2013;31:222–9.
DOI: https://doi.org/10.17221/216/2012-CJFS
Corsetti A, Gobbetti M, De Marco B, et al. Combined effect of sourdough lactic acid bacteria and additives bread firmness and staling. J Agric Food Chem 2000;48:3044–51.
DOI: https://doi.org/10.1021/jf990853e
Sawadogo-Lingani H, Diawara B, Traoré AS, Jakobsen M. Utilisation de souches sélectionnées de Lactobacillus fermentum et un isolat de levure comme cultures starter dans la production du dolo, une boisson fermentée à base de sorgho. [Use of selected strains of Lactobacillus fermentum and a yeast isolate as starter cultures in the production of dolo, a fermented drink made from sorghum.] Sci Tech 2008;2:61–84.
Sahlström S, Park W, Shelton DR. Factors influencing yeast fermentation and the effect of LMW sugars and yeast fermentation on hearth bread quality. Cereal Chem 2004;81:328–35.
DOI: https://doi.org/10.1094/CCHEM.2004.81.3.328
Hadaegh H, Seyyedain Ardabili SM, Tajabadi Ebrahimi M, et al. The impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread. J Food Qual 2017;2017:1-11.
DOI: https://doi.org/10.1155/2017/7825203
Dudu OE, Ma Y, Adelekan A, at al. Bread-making potential of heat-moisture treated cassava flour-additive complexes. LWT 2020;130:1-11.
DOI: https://doi.org/10.1016/j.lwt.2020.109477
How to Cite
El Khaider, K., Chafik, I., Hamouda, A., Afechtal, M., Ismaili Alaoui, M., & Mounir, M. (2023). Selection of mixed starters for the preparation of traditional Moroccan bread. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale, 96(1). https://doi.org/10.4081/jbr.2023.10697
Copyright (c) 2023 the Author(s)
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.