Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections.
Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications.
Key Features
Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems.
Promotes the full use of the cereal and non-cereal sourdough metabolites.
Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods.
Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.
Author(s): Marco Garcia-Vaquero, João Miguel F. Rocha
Publisher: CRC Press
Year: 2023
Language: English
Pages: 464
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Editors
Contributors
Section I Cereal and Non-cereal Sourdough Metabolites
Chapter 1 Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products
1.1 Introduction
1.2 Nutritional Properties of Sourdough Bakery Products
1.2.1 Starch Digestibility
1.2.2 Protein Digestibility
1.2.3 Gluten Degradation
1.2.4 Dietary Fiber
1.2.5 Total Energy
1.2.6 Bioactive Compounds, Bioactive Peptides, and Vitamins
1.2.7 Undesirable Compounds
1.2.8 Anti-nutritional Compounds
1.2.9 Bioactivities of Sourdough Bakery Products
1.2.10 Phytase Activity
1.2.11 Exopolysaccharides
1.3 Sensory Properties of Sourdough Bakery Products
1.3.1 Effect of Grain Type and Flour Composition
1.3.2 Acid Production
1.3.3 Sensory Attributes of Sourdough Bread
References
Chapter 2 Cereals and Cereal Sourdoughs as a Source of Functional and Bioactive Compounds
2.1 Introduction
2.2 Structure of the Grain and Chemical Composition
2.2.1 Dietary Fiber
2.2.2 Proteins and Amino Acids
2.2.3 Lipids
2.2.4 Minerals and Vitamins
2.2.5 Phytochemicals
2.3 Sourdough Potential for Improving Nutritional Properties
2.4 Health Benefits Associated with Cereals and Cereal Sourdough Consumption
2.5 Future Perspectives and Recommendations
References
Chapter 3 Non-cereal and Legume Based Sourdough Metabolites
3.1 Introduction
3.2 Fermentation of Pseudocereals and Legumes
3.3 Pseudocereal and Legume Sourdough Metabolites and Functional Properties
3.3.1 Carbohydrate Components
3.3.2 Anti-nutritional Compounds
3.3.3 Vitamins
3.3.4 γ-Aminobutyric Acid (GABA)
3.3.5 Antimicrobial Compounds
3.3.6 Phytochemicals and Antioxidant Activity
3.3.7 Protein Digestibility and Bioactive Peptides
3.3.8 Exopolysaccharides
3.4 Conclusion
Acknowledgments
References
Chapter 4 Innovative Technologies to Extract High-Value Compounds
4.1 Introduction
4.2 Compounds from Cereal and Pseudocereal By-products
4.2.1 Composition of Cereal and Pseudocereal Waste at Harvest
4.2.2 Milling By-products
4.2.3 By-products of the Malting and Brewing Industries
4.3 Novel Approaches for the Utilization of Cereal By-products
4.3.1 Sourdough Fermentation of Cereal By-products
4.3.2 Novel Technologies for Extraction of Compounds
4.3.2.1 Ultrasound-Assisted Extraction
4.3.2.2 Microwave-Assisted Extraction
4.4 Future and Challenges of the Novel Technologies
Acknowledgments
References
Section II Enzymes from Sourdough Cultures
Chapter 5 Introduction to Sourdough Enzymology
5.1 Introduction
5.2 Microorganisms with Implications in Sourdough Biotechnology
5.2.1 Diversity of Sourdough Lactic Acid Bacteria Strains
5.2.2 Diversity of Sourdough Yeasts
5.2.3 Unconventional Probiotic Starter Cultures Used in Sourdough Fermentation
5.3 Microbial Enzymes Involved in Sourdough Bioconversions
5.3.1 Carbon-Based Compounds
5.3.1.1 Bioconversion of Carbohydrates
5.3.1.2 Production of Exopolysaccharides
5.3.2 Biotransformation of Lipids
5.3.3 Nitrogen-Based Compounds
5.3.4 Bioconversion of Phenolic Compounds
5.3.5 Minimization of Anti-nutritional Factors
5.4 Concluding Remarks and Prospects
Acknowledgments
References
Chapter 6 Major Classes of Sourdough Enzymes
6.1 Introduction
6.2 General Role of Enzymes in Bread Making
6.3 Endogenous Enzymes Present in Cereal Grains and Flours
6.4 Sourdough Microbiota
6.5 Carbohydrate Degrading Enzymes
6.6 Proteolytic Enzymes
6.7 Fiber Degrading Enzymes
6.7.1 Exopolysaccharides
6.7.1.1 Phytate and Phytic Acid Activities
6.7.2 Lipoxygenase
6.7.3 Lipases
6.7.4 Phenolic Compounds
6.8 Conclusions
Acknowledgments
References
Chapter 7 Discovery, Characterization, and Databases of Enzymes from Sourdough
7.1 Introduction
7.2 Enzymes in Carbohydrate Metabolism
7.2.1 General Enzymes in Carbohydrate Metabolism
7.2.2 EPS Producer Enzymes
7.3 Enzymes in Protein Metabolism
7.3.1 Proteinase and Peptidases
7.3.2 ACE Inhibitor Activity
7.3.3 Other Bioactive Peptide-Forming Activities
7.4 Enzymes in Phenolic Metabolism
7.5 Phytase
7.6 Enzymes in Stress Metabolism
7.6.1 Glutamate Decarboxylase
7.6.2 Glutaminase and ADI Pathway Enzymes
7.6.3 Glutathione Reductase
7.7 Other Enzymatic Formation of Bioactive Compounds in Sourdough
7.8 Conclusion
References
Chapter 8 Enzyme Production from Sourdough
8.1 Introduction
8.2 Production of Enzymes Discovered from Sourdough
8.2.1 Proteases
8.2.2 Amylase
8.2.3 Phytase
8.2.4 Xylanase
8.2.5 Tannase and Gallate Decarboxylase
8.2.6 Glycosidase
8.2.7 Esterase
8.2.8 Glucansucrase and Fructansucrase
8.2.9 Lipoxygenase
8.2.10 FODMAP Hydrolysis
8.2.11 Arginine Deiminase
8.3 Conclusion
References
Chapter 9 Biotechnological Applications of Sourdough Lactic Acid Bacteria: A Source for Vitamins Fortification and Exopolysaccharides Improvement
9.1 Introduction
9.2 Sourdough Fermentation by Lactic Acid Bacteria Producing B-Group Vitamins
9.2.1 Folate Production by Lactic Acid Bacteria
9.2.2 Riboflavin Production by Lactic Acid Bacteria
9.2.3 Cobalamin Production by Lactic Acid Bacteria
9.3 Exopolysaccharides Produced by Lactic Acid Bacteria
9.4 Dextrans Produced by Lactic Acid Bacteria
9.5 Prebiotics in Bakery Products
Conclusion
Acknowledgments
References
Section III Innovative Applications of Sourdough Microbiota
Chapter 10 Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms
Abbreviations
10.1 Microorganisms in Bread Making: An Introduction
10.2 Microbiota in Different Cereal Flours and Bread Making
10.3 Microbiota throughout Sourdough Fermentation
10.4 Production of Microbial Metabolites: Their Functions and Properties
10.4.1 Low-Molecular-Weight Metabolites with Antimicrobial Activity: Functional Properties besides Flavor Improvement
10.4.2 Bioactive Peptides with Antimicrobial Activity: Bacteriocins and BLIS
10.4.3 LAB and EPS Production for Sourdough Bread with Improved Quality
10.5 Potential Applications of Sourdough Microorganisms and Their Metabolites
10.5.1 Development of Sourdough Starters with Antifungal Activity
10.5.2 Development of Functional Cereal Products
10.5.3 Reducing the Amount of Anti-nutrients in Sourdough
10.5.4 Fermentation of Phenolic Compounds for Increased Antioxidant Activity of Cereal Products
10.5.5 Synthesis of Phytoestrogens
10.6 An Integrated Industrial Outlook
10.7 Conclusion
Acknowledgments
References
Chapter 11 Isolation, Technological Functionalization, and Immobilization Techniques Applied to Cereals and Cereal-Based Products and Sourdough Microorganisms
11.1 Introduction
11.2 Microorganisms Isolated from Sourdough
11.3 Functional Metabolites and Enzymes
11.3.1 Enzymes of High Industrial Interest
11.4 Cell Immobilization
11.4.1 Advantages and Disadvantages of Cell Immobilization
11.4.2 Types of Supports
11.4.3 Uses of Cell Immobilization in Bread Making
11.5 Conclusion
Acknowledgment
References
Chapter 12 Sourdough Microorganisms in Food Applications
12.1 Introduction
12.2 Importance of Sourdough Microorganisms
12.3 Effect of Sourdough Microorganisms on Nutrition and Health
12.3.1 Enzymatic Activities
12.3.1.1 Phytase-Active LAB and Mineral Availability
12.3.2 Vitamin Stability
12.3.3 Gamma-Aminobutyric Acid
12.3.4 Salt Reduction and Production of Hypotensive Compounds
12.3.5 Gluten Degradation
12.3.6 Fermentable Oligo-, Di-, Monosaccharides, and Polyols
12.3.7 Antioxidant Activity
12.3.8 Probiotic Properties
12.3.9 Glycemic Index
12.4 Effect of Sourdough Microorganisms on the Shelf Life of Products
12.4.1 Antifungal Activity
12.4.2 Anti-bacillus Activity
12.4.3 Production of EPS
12.5 Effect of Sourdough Microorganisms on Sensorial Properties
12.6 Food Applications of Sourdough Microorganisms
12.6.1 Whole Grain Bread
12.6.2 Gluten-Free Bread
12.6.3 Pasta
12.6.4 Steamed Bread
12.6.5 Burger Buns
12.6.6 Pizza
12.7 Future Applications of Sourdough in the Food Industry
References
Chapter 13 Production of Nutraceuticals or Functional Foods Using Sourdough Microorganisms
13.1 Introduction
13.2 Main Microorganisms of Sourdough
13.3 Enzymatic and Chemical Microbial Reactions Inducing the Production of Bioactive Compounds from Foods
13.3.1 Dietary Fiber
13.3.2 Proteins
13.3.3 Lipids
13.3.4 Mineral Bioavailability
13.3.5 Vitamins
13.3.6 Antimicrobial and Antifungal Compounds
13.3.7 Mycotoxin Elimination
13.3.8 Bioactive Compounds and Associated Health Benefits
13.4 Uses of Sourdough Microorganisms in Food Products
13.4.1 Cereal and Pseudo-cereal Products
13.4.2 Brewing Products
13.4.3 Dairy Products
13.4.4 Meat and Related Products
13.4.5 Edible Coating
13.5 Conclusion and Future Perspectives
Acknowledgments
References
Chapter 14 Applications of Sourdough in Animal Feed
14.1 Introduction
14.2 Fermentation with Lactic Acid Bacteria
14.2.1 Ensiling
14.2.1.1 Whole-Plant Silage
14.2.1.2 Grain Silage
14.2.2 Fermented Liquid Feed
14.2.3 Cereal By-products from the Processing Industry
14.2.3.1 By-products of Milling and Malting
14.2.3.2 By-products of Distillation and Biofuel Production
14.2.4 Nutritional and Health Effect of Fermented Feeds in Animal Nutrition
14.2.4.1 Pigs and Poultry
14.2.4.2 Cattle
14.3 Addition of Enzymes in Feed Mixtures
14.3.1 Addition of Enzymes in Feed Mixtures for Monogastric Animals and Fish
14.3.2 Enzymes in Feed for Ruminants
14.4 Future Trends in Animal Feed
14.5 Conclusion
Acknowledgments
References
Index
