Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zsolt Zalán; Ferenc Hegyi; Erika Erzsébet Szabó; Anita Maczó; Erzsébet Baka; Muying Du; Yuting Liao; Kan Jianquan

doi:doi:10.11648/j.ijnfs.20150404.11

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Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, Muying Du, Yuting Liao, Kan Jianquan

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)

Received: 30 April 2015 Accepted: 11 May 2015 Published: 1 June 2015

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Abstract

The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 4)
DOI	10.11648/j.ijnfs.20150404.11
Page(s)	409-419
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Bran Fermentation, Lactobacillus, Sourdough

References

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APA Style

Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. (2015). Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. International Journal of Nutrition and Food Sciences, 4(4), 409-419. https://doi.org/10.11648/j.ijnfs.20150404.11

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ACS Style

Zsolt Zalán; Ferenc Hegyi; Erika Erzsébet Szabó; Anita Maczó; Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int. J. Nutr. Food Sci. 2015, 4(4), 409-419. doi: 10.11648/j.ijnfs.20150404.11

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AMA Style

Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int J Nutr Food Sci. 2015;4(4):409-419. doi: 10.11648/j.ijnfs.20150404.11

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@article{10.11648/j.ijnfs.20150404.11,
  author = {Zsolt Zalán and Ferenc Hegyi and Erika Erzsébet Szabó and Anita Maczó and Erzsébet Baka and Muying Du and Yuting Liao and Kan Jianquan},
  title = {Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {409-419},
  doi = {10.11648/j.ijnfs.20150404.11},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.11},
  abstract = {The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.},
 year = {2015}
}

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TY  - JOUR
T1  - Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
AU  - Zsolt Zalán
AU  - Ferenc Hegyi
AU  - Erika Erzsébet Szabó
AU  - Anita Maczó
AU  - Erzsébet Baka
AU  - Muying Du
AU  - Yuting Liao
AU  - Kan Jianquan
Y1  - 2015/06/01
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.11
DO  - 10.11648/j.ijnfs.20150404.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 409
EP  - 419
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.11
AB  - The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
VL  - 4
IS  - 4
ER  -

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Author Information

Zsolt Zalán

Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Ferenc Hegyi

Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erika Erzsébet Szabó

Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Anita Maczó

Department of Biology, National Agricultural Research and Innovation Centre-Food Science Research Institute, Budapest, Hungary
Erzsébet Baka

Department of Environmental and Applied Microbiology, National Agricultural Research and Innovation Centre-Agro-Environmental Research Institute, Budapest, Hungary
Muying Du

College of Food Science, Southwest University, Chongqing, P.R. China
Yuting Liao

College of Food Science, Southwest University, Chongqing, P.R. China
Kan Jianquan

College of Food Science, Southwest University, Chongqing, P.R. China

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APA Style

Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. (2015). Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. International Journal of Nutrition and Food Sciences, 4(4), 409-419. https://doi.org/10.11648/j.ijnfs.20150404.11

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ACS Style

Zsolt Zalán; Ferenc Hegyi; Erika Erzsébet Szabó; Anita Maczó; Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int. J. Nutr. Food Sci. 2015, 4(4), 409-419. doi: 10.11648/j.ijnfs.20150404.11

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AMA Style

Zsolt Zalán, Ferenc Hegyi, Erika Erzsébet Szabó, Anita Maczó, Erzsébet Baka, et al. Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production. Int J Nutr Food Sci. 2015;4(4):409-419. doi: 10.11648/j.ijnfs.20150404.11

Copy | Download

@article{10.11648/j.ijnfs.20150404.11,
  author = {Zsolt Zalán and Ferenc Hegyi and Erika Erzsébet Szabó and Anita Maczó and Erzsébet Baka and Muying Du and Yuting Liao and Kan Jianquan},
  title = {Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {4},
  pages = {409-419},
  doi = {10.11648/j.ijnfs.20150404.11},
  url = {https://doi.org/10.11648/j.ijnfs.20150404.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150404.11},
  abstract = {The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.},
 year = {2015}
}

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TY  - JOUR
T1  - Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production
AU  - Zsolt Zalán
AU  - Ferenc Hegyi
AU  - Erika Erzsébet Szabó
AU  - Anita Maczó
AU  - Erzsébet Baka
AU  - Muying Du
AU  - Yuting Liao
AU  - Kan Jianquan
Y1  - 2015/06/01
PY  - 2015
N1  - https://doi.org/10.11648/j.ijnfs.20150404.11
DO  - 10.11648/j.ijnfs.20150404.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 409
EP  - 419
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150404.11
AB  - The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker’s yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.
VL  - 4
IS  - 4
ER  -

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