Work

The impact of fermentation length and dough composition on the stability of liquid sourdough starters

Year: 2024

Type: article

Abstract: caused a decline in viability to <7 log CFU/g within 8 weeks in the third sourdough starter type and additionally revealed an ongoing metabolic activity of this sourdough starter during cold storage. Prolonged fermentation influenced the free amino acid profile, whereas adjusting the sourdough starter formula resulted in a different fungal microbiota and increased levels of fermentable substrates (maltose), organic acids (lactic acid), and aromatic compounds (alcohol and aldehydes). These findings provide stakeholders and researchers in sourdough fermentation technology with new insights concerning the stability of cold-stored liquid sourdough starters.

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2024.110932

Authors: Charlotte Bauer Munch-Andersen, Davide Porcellato, Tove Gulbrandsen Devold, Hilde Marit Østlie

Institution: Norwegian University of Life Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,180