Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs
Abstract
ABSTRACT Gluten‐free breads, which are composed of gluten‐free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the dietary fiber content is lower compared with wheat or rye breads. Cereal isolates of lactic acid bacteria frequently produce oligo‐ and homopolysaccharides from sucrose, which can improve the nutritional and technological properties of gluten‐free breads as prebiotic carbohydrates and hydrocolloids, respectively. Sorghum sourdough was fermented with Lactobacillus reuteri LTH5448 or Weissella cibaria 10M, which synthesize fructooligosaccharides (FOS) and levan, and isomaltooligosaccharides and dextran, respectively. The gluten‐free bread was produced with 14% sourdough addition. L. reuteri LTH5448 formed FOS and 1.5 g of levan/kg DM in quinoa sourdoughs. FOS were digested by the baker's yeast during proofing, and the levan could be qualitatively detected in the bread. W. cibaria 10M produced >60 g of isomaltooligosaccharides/kg DM and 0.6 g of dextran/kg DM, which could still be detected in the bread. Breads prepared with W. cibaria 10M were less firm compared with breads prepared with L. reuteri LTH5448 or a FOS and levan‐negative mutant of L. reuteri LTH5448. The addition of sourdoughs fermented with oligo‐ and polysaccharide forming starter cultures can increase the content of prebiotic oligosaccharides in gluten‐free breads.
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MRS media supplemented with sucrose, fructose or maltose is generally used to screen HoPS production.
“For instance, de Man Rogosa and Sharpe (MRS) media supplemented with sucrose, fructose or maltose is generally used to screen HoPS production [37,55,56].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [56]
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- Authors
- Schwab, C., Mastrangelo, M., Corsetti, A., & Gänzle, M.
- Affiliations
- University of Alberta (CA)
- University of Teramo (IT)
- Corresponding author
- Gänzle, Michael
- Venue
- Cereal Chemistry
- Publisher
- Wiley
- Published
- 2008-09
- Volume
- 85
- Issue
- 5
- Pages
- 679-684
- ISSN
- 0009-0352 (ISSN-L)
- 1943-3638
- OpenAlex
- W1999767120
- Cited by
- 135
- References
- 28
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 10 · 2023: 9 · 2022: 7 · 2021: 12 · 2020: 3 · 2019: 4 · 2018: 11 · 2017: 8 · 2016: 7 · 2015: 6 · 2014: 7 · 2013: 7 · 2012: 19
- FWCI
- 6.35
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Cereal Chemistry (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- gluten-free bread, fructooligosaccharides, levan, isomaltooligosaccharides, dextran, prebiotic carbohydrates, hydrocolloids, lactic acid bacteria, sucrose fermentation, bread hardness
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