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Cited by 43Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs

Ua-Arak, Tharalinee, Jakob, Frank, Vogel, Rudi F.·2016·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2016.04.009
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Abstract

Sourdough technology is a promising approach to improve the quality of gluten-free (GF) breads. It offers replacement of currently used structure-forming commercial hydrocolloids by in situ produced exopolysaccharides (EPS). Acetic acid bacteria (AAB) can produce EPS of extremely high molecular weight, which are promising candidates for structure formation in breads. In this work, an alternative aerobic GF cereal fermentation by the levan producing AAB strains Gluconobacter albidus TMW 2.1191, Kozakia baliensis NBRC 16680 and Neoasaia chiangmaiensis NBRC 101099 was established in buckwheat doughs containing molasses as a natural source of sucrose. All three strains reached up to 10 9 CFU/g dough at 48h and produced 16-20g/kg flour of fructans. The efficiency of EPS production was strain dependent and was additionally affected by initial molasses concentrations, inoculum sizes and dough yields, which influenced the respective bacterial growth and levan forming capabilities. G. albidus was the most competitive strain to grow in the buckwheat doughs, accordingly, the levan produced by this strain was further examined for its molecular mass and size determination. The structural analysis of levans from G. albidus in buckwheat doughs at 24 and 48h revealed the changes in particle sizes during fermentation. The ability of AAB strains to grow well and to produce high amounts of levan in situ in buckwheat-molasses doughs has opened a new possibility of using AAB doughs as a natural ingredient for quality improvement of GF baked products.

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  • AAB Gluconobacter and Acetobacter spp. are commonly found in other fermented foods, such as kombucha and kefir, cocoa bean and buckwheat fermentation, and the sourdough fermentation starter jiaozi.

    “the acetic acid bacteria (AAB) Gluconobacter and Acetobacter spp. were not described in fermented teff products before, even if they are commonly found in other fermented foods, such as kombucha and kefir, but also in the cocoa bean and buckwheat fermentation, and the sourdough fermentation starter jiaozi.53,54,55”

    From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [53]

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Research works printed but not linked: 1

  1. Abdel-Aziz, 2012, Acidic pH-shock induces the production of an exopolysaccharide by the fungus Mucor rouxii: utilization of beet-molasses, N. Y. Sci. J., 5, 52

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Authors
Ua-Arak, T., Jakob, F., & Vogel, R. F.
Affiliations
Technical University of Munich (DE)
Corresponding author
Jakob, Frank
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2016-12
Volume
239
Pages
103-112
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2016.04.009
OpenAlex
W2337228679
Semantic Scholar
082e5b3b9453679debc748897944ff068ef909e0
Cited by
43
References
75
Citations by year
2026: 1 · 2025: 2 · 2024: 3 · 2023: 7 · 2022: 3 · 2021: 4 · 2020: 7 · 2019: 3 · 2018: 6 · 2017: 7
FWCI
6.72
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Funders
  • German Federation of Industrial Research Associations (AiF)
  • Research Association of the German Food Industry (FEI) (AiF 18071 N)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords
acetic acid bacteria, exopolysaccharide production, levan, gluten-free bread, Kozakia baliensis, fructans, molasses, bacterial growth, molecular weight, particle size
MeSH terms
Bread, Edible Grain, Fermentation, Flour, Fructans, Molasses, Polysaccharides, Bacterial, Sucrose, Acetic Acid, Fagopyrum, Gluconobacter, Diet, Gluten-Free

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