Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production ...Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the final product. As a consequence, during the 20th century, there was a decline in the use of natural starters in Western countries except in the production of local cheeses or sourdough breads. The beginning of this new millennium has witnessed a deep change in consumer demand, in pursuit of quality, safety and pleasure. In this context, natural starters could, in the future, play an important role in the development of fermented products. However, food producers and researchers have first to cope with fundamental problems in the understanding of these complex ecosystems. The dynamic evolution of the microbial population inside the natural starter (its resilience, its genetic and physiological aptitudes) and the consequences on the product are still partially unknown. This document reviews a broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products.展开更多
Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other fr...Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim.fermentum T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference starter.Two fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named SD2.Sourdoughs were freeze-dried prior to analyses.Pasting properties,pentosan and polyphenol contents,and antioxidant activity were analysed.Flour properties were significantly modified by fermentation.Polyphenol extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour properties.Differences were found between both fermentation processes,mainly as a result of the development of different microbiota.The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.展开更多
文摘Natural starters have been extensively used for many centuries to make many different fermented food products from different raw materials: Milk, meat, roots, vegetables, etc. The industrialisation of food production at the end of the 19th century necessitated the use of regular selected starters to standardize the organoleptic characteristics of the final product. As a consequence, during the 20th century, there was a decline in the use of natural starters in Western countries except in the production of local cheeses or sourdough breads. The beginning of this new millennium has witnessed a deep change in consumer demand, in pursuit of quality, safety and pleasure. In this context, natural starters could, in the future, play an important role in the development of fermented products. However, food producers and researchers have first to cope with fundamental problems in the understanding of these complex ecosystems. The dynamic evolution of the microbial population inside the natural starter (its resilience, its genetic and physiological aptitudes) and the consequences on the product are still partially unknown. This document reviews a broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products.
基金supported by Consejo Nacional de Investigaciones Científicas y T´ecnicas and the Agencia Nacional de Promoci´on Científica y Tecnol´ogica(PICT 2015-3803)of Argentina.
文摘Refined rice flour and wholegrain quinoa and buckwheat flours were used to prepare gluten-free sourdoughs.Two autochthonous LAB strains were isolated,one from quinoa (Limosilactobacillus fermentum Q3) and the other from buckwheat (Lim.fermentum T5).Lactiplantibacillus plantarum ATCC8014 was used as a reference starter.Two fermentation processes were evaluated,a single-step process (30℃,24 h) named SD1,and a daily refreshment process (backslopping for 10 days) named SD2.Sourdoughs were freeze-dried prior to analyses.Pasting properties,pentosan and polyphenol contents,and antioxidant activity were analysed.Flour properties were significantly modified by fermentation.Polyphenol extractability increased during fermentation,which resulted in a higher antioxidant capacity,mainly through a reducing mechanism.Q3 and T5 strains produced the most remarkable modifications of flour properties.Differences were found between both fermentation processes,mainly as a result of the development of different microbiota.The single-step fermentation (SD1) showed to be a simple and appropriate method for improving flour properties.
