Microbial characterization of sourdoughs for sweet baked products
Year: 1999
Type: article
Abstract: Samples of mother sponges for the production of some Italian cakes (Panettone, Colomba, Veneziana, Brioche and Cornetto) manufactured in 10 small and industrial bakeries located in Lom-bardy were investigated. According to traditional practices the doughs were prepared from a beginning sourdough, called mother, propagated in a constant and definite way. A high degree of acidification occurred in the doughs with pH values of 3.67-4.10 and total titratable acidity 8.3-13.9 S°; the lactic acid concentration ranged from 7.69 to 15.73 g/kg and the acetic acid concentration from 0.76 to 1.25 g/kg. Microflora was composed of lactobacilli (10 7 -10 8 CFU/g) frequently ascribed to Lactobacillus sanfranciscensis species, and yeasts (10 6 -10 7 CFU/g) often belonging to Candida holmii species; coliform counts were <10 CFU/g, moulds <10 3 CFU/g, non-lactic acid bacteria <10 3 -10 4 CFU/g. Results confirmed that in sourdoughs for sweet baked products a strict association between characteristic microbial forms was maintained as a consequence of strictly observed and repeated conditions of fermentation. The identification of the strains of L. sanfranciscensis performed with a species-specific PCR procedure with 16S rRNA-targeted primers proved valid since results agreed with conventional methods based on phenotypic analysis.
Source: Italian Journal of Food Science
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,100
OpenAlex ID: W2273443724