Production of Type III Sourdough by Spray- and Freeze-Drying Focusing on Organic Acids, Volatile Organic Compounds, and Cell Viability During Storage

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 5, 2025

Sourdough fermentation using indigenous lactic acid bacteria (LAB) is one of the oldest techniques used by humanity. The selection strains for makes this process suitable industrial applications. Type III sourdough obtained dehydrating liquid sourdough, facilitating its application, storage, and transportation. This study aimed to produce type freeze- spray-drying, three selected LAB combinations. Total titratable acidity pH were not affected drying methods. There significant reductions in content organic acids after atomization. In contrast, lyophilization preserved lactic, acetic, propionic acids, with first being most abundant. viability spray-drying showed an average reduction 2.0 log CFU g–1, reaching less than <1.0 g–1 120 days storage. Freeze-drying was more effective, counts 9.0 at beginning 7.0 also evaluated volatile compounds (VOCs) drying, revealing presence such as 1-pentanol, benzaldehyde, ethyl hexanoate, 2-pentylfuran, originating from matrix oxidation processes. better LAB, despite high production costs. Spray-drying promise maintaining viability. Although new VOCs are generated during dough baking, shows that composition varied little between methods, indicating potential applications baking.

Language: Английский

Evaluation of the effect of freeze drying and cryoprotectant addition on a starter culture obtained from star fruit and its application in sourdough bread

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106132 - 106132

Published: Feb. 1, 2025

Language: Английский

Dynamic changes in microbial communities and volatile compounds in kombucha fermentation using Flos sophorae and Elm fruits, compared to Black and Green Tea

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115233 - 115233

Published: Oct. 21, 2024

Language: Английский