Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites

Heena Sharma, Priyanka Singh Rao, João Miguel Rocha, Fatih Ozogul

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Sourdough is a fermented product prepared by the combination of flour or flours, salt, and water in a certain ratio. Owing to the starter culture used in sourdough manufacturing, sourdough has unique properties and differs in its own kind. These end-products produced by yeasts and lactic acid bacteria are mainly responsible for the peculiar texture and flavor of the bread prepared from sourdough. Not only the type of starter culture but also the processing and sources of flours, along with the microbial progression during sourdough fermentation, play critical roles in shaping the final bread formation. Proteolysis, lipolysis, and carbohydrate metabolism occurring during sourdough fermentation result in the enhancement of the nutritive value of the bread and, at the same time, reduce the anti-nutritional factors that might interfere with protein and starch during digestion. Further, the nutritional value is augmented by the generation of certain anti-microbial and anti-oxidant metabolites. This review will cover the recent advances in the microbiota and metabolite composition of sourdough, which imparts the techno-functional attributes as well as health benefits.

Original languageEnglish
Title of host publicationHandbook of sourdough microbiota and fermentation
Subtitle of host publicationfood safety, health benefits, and product development
EditorsFatih Ozogul, Elena Bartkiene, João Miguel Rocha
PublisherElsevier
Chapter14
Pages247-261
Number of pages15
ISBN (Electronic)9780443186226
ISBN (Print)9780443186233
DOIs
Publication statusPublished - 1 Jan 2024

Keywords

  • Anti-microbial
  • Anti-oxidant
  • Fermentation
  • Lactic acid bacteria
  • Metabolites
  • Sourdough

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