In situ production and analysis of Weissella confusa dextran in wheat sourdough

Kati Katina (Corresponding Author), N.H. Maina, Riikka Juvonen, Laura Flander, L. Johansson, L. Virkki, M. Tenkanen, Arja Laitila

Research output: Contribution to journalArticleScientificpeer-review

123 Citations (Scopus)

Abstract

Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11–16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25–40%) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.
Original languageEnglish
Pages (from-to)734-743
Number of pages10
JournalFood Microbiology
Volume26
Issue number7
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed
Event4th International Symposium on Sourdough: From arts to science - Freising, Germany
Duration: 14 Oct 200917 Oct 2009

Fingerprint

Weissella
Weissella confusa
sourdough
dextran
Dextrans
Triticum
wheat
Bread
exopolysaccharides
baking
breads
acidification
sourdough bread
Bacteria
Leuconostoc
Nutritive Value
Lactobacillus
Viscosity
Fermentation
Sucrose

Keywords

  • bread quality
  • bread
  • wheat bread
  • dextran
  • exopolysaccharides
  • isomaltooligosaccharides
  • Weissella
  • wheat sourdough
  • sourdough
  • sourdough fermentation

Cite this

Katina, K., Maina, N. H., Juvonen, R., Flander, L., Johansson, L., Virkki, L., ... Laitila, A. (2009). In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiology, 26(7), 734-743. https://doi.org/10.1016/j.fm.2009.07.008
Katina, Kati ; Maina, N.H. ; Juvonen, Riikka ; Flander, Laura ; Johansson, L. ; Virkki, L. ; Tenkanen, M. ; Laitila, Arja. / In situ production and analysis of Weissella confusa dextran in wheat sourdough. In: Food Microbiology. 2009 ; Vol. 26, No. 7. pp. 734-743.
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abstract = "Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43{\%}, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11–16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10{\%}) and crumb softness (25–40{\%}) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.",
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Katina, K, Maina, NH, Juvonen, R, Flander, L, Johansson, L, Virkki, L, Tenkanen, M & Laitila, A 2009, 'In situ production and analysis of Weissella confusa dextran in wheat sourdough', Food Microbiology, vol. 26, no. 7, pp. 734-743. https://doi.org/10.1016/j.fm.2009.07.008

In situ production and analysis of Weissella confusa dextran in wheat sourdough. / Katina, Kati (Corresponding Author); Maina, N.H.; Juvonen, Riikka; Flander, Laura; Johansson, L.; Virkki, L.; Tenkanen, M.; Laitila, Arja.

In: Food Microbiology, Vol. 26, No. 7, 2009, p. 734-743.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - In situ production and analysis of Weissella confusa dextran in wheat sourdough

AU - Katina, Kati

AU - Maina, N.H.

AU - Juvonen, Riikka

AU - Flander, Laura

AU - Johansson, L.

AU - Virkki, L.

AU - Tenkanen, M.

AU - Laitila, Arja

PY - 2009

Y1 - 2009

N2 - Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11–16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25–40%) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.

AB - Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and Weissella have been introduced to wheat sourdough baking for in situ production of exopolysaccharides. This is considered a novel method for improving the shelf-life, volume and nutritional value of bread without additives. However, in situ production of exopolysaccharides during sourdough fermentation is challenged by simultaneous acidification due to metabolic activities of the bacteria, which may significantly diminish the positive technological impact of exopolysaccharides. In this study, the growth, activity and in situ production of dextran by Weissella confusa VTT E-90392 in wheat sourdoughs were investigated. Furthermore, the influence of dextran-enriched sourdoughs, at the addition level of 43%, on the subsequent bread quality was established. W. confusa efficiently produced dextran from the added sucrose in wheat sourdough without strong acid production. A new specific enzyme-assisted method for in situ analysis of dextran in sourdoughs was developed. With this method, we could for the first time proof significant (11–16 g/kg DW) production of polymeric dextran in sourdoughs. Concomitant formation of shorter isomaltooligosaccharides by W. confusa was also detected. The produced dextran significantly increased the viscosity of the sourdoughs. Application of dextran-enriched sourdoughs in bread baking provided mildly acidic wheat bread with improved volume (up to 10%) and crumb softness (25–40%) during 6 days of storage. Hence, W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.

KW - bread quality

KW - bread

KW - wheat bread

KW - dextran

KW - exopolysaccharides

KW - isomaltooligosaccharides

KW - Weissella

KW - wheat sourdough

KW - sourdough

KW - sourdough fermentation

U2 - 10.1016/j.fm.2009.07.008

DO - 10.1016/j.fm.2009.07.008

M3 - Article

VL - 26

SP - 734

EP - 743

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

IS - 7

ER -