Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing

Description

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing. Cover Half Title Title Page Copyright Page Table of Contents Preface About the Editors Contributors Section I Cereal and Non-cereal Sourdough Metabolites Chapter 1 Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products 1.1 Introduction 1.2 Nutritional Properties of Sourdough Bakery Products 1.2.1 Starch Digestibility 1.2.2 Protein Digestibility 1.2.3 Gluten Degradation 1.2.4 Dietary Fiber 1.2.5 Total Energy 1.2.6 Bioactive Compounds, Bioactive Peptides, and Vitamins 1.2.7 Undesirable Compounds 1.2.8 Anti-nutritional Compounds 1.2.9 Bioactivities of Sourdough Bakery Products 1.2.10 Phytase Activity 1.2.11 Exopolysaccharides 1.3 Sensory Properties of Sourdough Bakery Products 1.3.1 Effect of Grain Type and Flour Composition 1.3.2 Acid Production 1.3.3 Sensory Attributes of Sourdough Bread References Chapter 2 Cereals and Cereal Sourdoughs as a Source of Functional and Bioactive Compounds 2.1 Introduction 2.2 Structure of the Grain and Chemical Composition 2.2.1 Dietary Fiber 2.2.2 Proteins and Amino Acids 2.2.3 Lipids 2.2.4 Minerals and Vitamins 2.2.5 Phytochemicals 2.3 Sourdough Potential for Improving Nutritional Properties 2.4 Health Benefits Associated with Cereals and Cereal Sourdough Consumption 2.5 Future Perspectives and Recommendations References Chapter 3 Non-cereal and Legume Based Sourdough Metabolites 3.1 Introduction 3.2 Fermentation of Pseudocereals and Legumes 3.3 Pseudocereal and Legume Sourdough Metabolites and Functional Properties 3.3.1 Carbohydrate Components 3.3.2 Anti-nutritional Compounds 3.3.3 Vitamins 3.3.4 γ-Aminobutyric Acid (GABA) 3.3.5 Antimicrobial Compounds 3.3.6 Phytochemicals and Antioxidant Activity 3.3.7 Protein Digestibility and Bioactive Peptides 3.3.8 Exopolysaccharides 3.4 Conclusion Acknowledgments References Chapter 4 Innovative Technologies to Extract High-Value Compounds 4.1 Introduction 4.2 Compounds from Cereal and Pseudocereal By-products 4.2.1 Composition of Cereal and Pseudocereal Waste at Harvest 4.2.2 Milling By-products 4.2.3 By-products of the Malting and Brewing Industries 4.3 Novel Approaches for the Utilization of Cereal By-products 4.3.1 Sourdough Fermentation of Cereal By-products 4.3.2 Novel Technologies for Extraction of Compounds 4.3.2.1 Ultrasound-Assisted Extraction 4.3.2.2 Microwave-Assisted Extraction 4.4 Future and Challenges of the Novel Technologies Acknowledgments References Section II Enzymes from Sourdough Cultures Chapter 5 Introduction to Sourdough Enzymology 5.1 Introduction 5.2 Microorganisms with Implications in Sourdough Biotechnology 5.2.1 Diversity of Sourdough Lactic Acid Bacteria Strains 5.2.2 Diversity of Sourdough Yeasts 5.2.3 Unconventional Probiotic Starter Cultures Used in Sourdough Fermentation 5.3 Microbial Enzymes Involved in Sourdough Bioconversions 5.3.1 Carbon-Based Compounds 5.3.1.1 Bioconversion of Carbohydrates 5.3.1.2 Production of Exopolysaccharides 5.3.2 Biotransformation of Lipids 5.3.3 Nitrogen-Based Compounds 5.3.4 Bioconversion of Phenolic Compounds 5.3.5 Minimization of Anti-nutritional Factors 5.4 Concluding Remarks and Prospects Acknowledgments References Chapter 6 Major Classes of Sourdough Enzymes 6.1 Introduction 6.2 General Role of Enzymes in Bread Making 6.3 Endogenous Enzymes Present in Cereal Grains and Flours 6.4 Sourdough Microbiota 6.5 Carbohydrate Degrading Enzymes 6.6 Proteolytic Enzymes 6.7 Fiber Degrading Enzymes 6.7.1 Exopolysaccharides 6.7.1.1 Phytate and Phytic Acid Activities 6.7.2 Lipoxygenase 6.7.3 Lipases 6.7.4 Phenolic Compounds 6.8 Conclusions Acknowledgments References Chapter 7 Discovery, Characterization, and Databases of Enzymes from Sourdough 7.1 Introduction 7.2 Enzymes in Carbohydrate Metabolism 7.2.1 General Enzymes in Carbohydrate Metabolism 7.2.2 EPS Producer Enzymes 7.3 Enzymes in Protein Metabolism 7.3.1 Proteinase and Peptidases 7.3.2 ACE Inhibitor Activity 7.3.3 Other Bioactive Peptide-Forming Activities 7.4 Enzymes in Phenolic Metabolism 7.5 Phytase 7.6 Enzymes in Stress Metabolism 7.6.1 Glutamate Decarboxylase 7.6.2 Glutaminase and ADI Pathway Enzymes 7.6.3 Glutathione Reductase 7.7 Other Enzymatic Formation of Bioactive Compounds in Sourdough 7.8 Conclusion References Chapter 8 Enzyme Production from Sourdough 8.1 Introduction 8.2 Production of Enzymes Discovered from Sourdough 8.2.1 Proteases 8.2.2 Amylase 8.2.3 Phytase 8.2.4 Xylanase 8.2.5 Tannase and Gallate Decarboxylase 8.2.6 Glycosidase 8.2.7 Esterase 8.2.8 Glucansucrase and Fructansucrase 8.2.9 Lipoxygenase 8.2.10 FODMAP Hydrolysis 8.2.11 Arginine Deiminase 8.3 Conclusion References Chapter 9 Biotechnological Applications of Sourdough Lactic Acid Bacteria: A Source for Vitamins Fortification and Exopolysaccharides Improvement 9.1 Introduction 9.2 Sourdough Fermentation by Lactic Acid Bacteria Producing B-Group Vitamins 9.2.1 Folate Production by Lactic Acid Bacteria 9.2.2 Riboflavin Production by Lactic Acid Bacteria 9.2.3 Cobalamin Production by Lactic Acid Bacteria 9.3 Exopolysaccharides Produced by Lactic Acid Bacteria 9.4 Dextrans Produced by Lactic Acid Bacteria 9.5 Prebiotics in Bakery Products Conclusion Acknowledgments References Section III Innovative Applications of Sourdough Microbiota Chapter 10 Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms Abbreviations 10.1 Microorganisms in Bread Making: An Introduction 10.2 Microbiota in Different Cereal Flours and Bread Making 10.3 Microbiota throughout Sourdough Fermentation 10.4 Production of Microbial Metabolites: Their Functions and Properties 10.4.1 Low-Molecular-Weight Metabolites with Antimicrobial Activity: Functional Properties besides Flavor Improvement 10.4.2 Bioactive Peptides with Antimicrobial Activity: Bacteriocins and BLIS 10.4.3 LAB and EPS Production for Sourdough Bread with Improved Quality 10.5 Potential Applications of Sourdough Microorganisms and Their Metabolites 10.5.1 Development of Sourdough Starters with Antifungal Activity 10.5.2 Development of Functional Cereal Products 10.5.3 Reducing the Amount of Anti-nutrients in Sourdough 10.5.4 Fermentation of Phenolic Compounds for Increased Antioxidant Activity of Cereal Products 10.5.5 Synthesis of Phytoestrogens 10.6 An Integrated Industrial Outlook 10.7 Conclusion Acknowledgments References Chapter 11 Isolation, Technological Functionalization, and Immobilization Techniques Applied to Cereals and Cereal-Based Products and Sourdough Microorganisms 11.1 Introduction 11.2 Microorganisms Isolated from Sourdough 11.3 Functional Metabolites and Enzymes 11.3.1 Enzymes of High Industrial Interest 11.4 Cell Immobilization 11.4.1 Advantages and Disadvantages of Cell Immobilization 11.4.2 Types of Supports 11.4.3 Uses of Cell Immobilization in Bread Making 11.5 Conclusion Acknowledgment References Chapter 12 Sourdough Microorganisms in Food Applications 12.1 Introduction 12.2 Importance of Sourdough Microorganisms 12.3 Effect of Sourdough Microorganisms on Nutrition and Health 12.3.1 Enzymatic Activities 12.3.1.1 Phytase-Active LAB and Mineral Availability 12.3.2 Vitamin Stability 12.3.3 Gamma-Aminobutyric Acid 12.3.4 Salt Reduction and Production of Hypotensive Compounds 12.3.5 Gluten Degradation 12.3.6 Fermentable Oligo-, Di-, Monosaccharides, and Polyols 12.3.7 Antioxidant Activity 12.3.8 Probiotic Properties 12.3.9 Glycemic Index 12.4 Effect of Sourdough Microorganisms on the Shelf Life of Products 12.4.1 Antifungal Activity 12.4.2 Anti-bacillus Activity 12.4.3 Production of EPS 12.5 Effect of Sourdough Microorganisms on Sensorial Properties 12.6 Food Applications of Sourdough Microorganisms 12.6.1 Whole Grain Bread 12.6.2 Gluten-Free Bread 12.6.3 Pasta 12.6.4 Steamed Bread 12.6.5 Burger Buns 12.6.6 Pizza 12.7 Future Applications of Sourdough in the Food Industry References Chapter 13 Production of Nutraceuticals or Functional Foods Using Sourdough Microorganisms 13.1 Introduction 13.2 Main Microorganisms of Sourdough 13.3 Enzymatic and Chemical Microbial Reactions Inducing the Production of Bioactive Compounds from Foods 13.3.1 Dietary Fiber 13.3.2 Proteins 13.3.3 Lipids 13.3.4 Mineral Bioavailability 13.3.5 Vitamins 13.3.6 Antimicrobial and Antifungal Compounds 13.3.7 Mycotoxin Elimination 13.3.8 Bioactive Compounds and Associated Health Benefits 13.4 Uses of Sourdough Microorganisms in Food Products 13.4.1 Cereal and Pseudo-cereal Products 13.4.2 Brewing Products 13.4.3 Dairy Products 13.4.4 Meat and Related Products 13.4.5 Edible Coating 13.5 Conclusion and Future Perspectives Acknowledgments References Chapter 14 Applications of Sourdough in Animal Feed 14.1 Introduction 14.2 Fermentation with Lactic Acid Bacteria 14.2.1 Ensiling 14.2.1.1 Whole-Plant Silage 14.2.1.2 Grain Silage 14.2.2 Fermented Liquid Feed 14.2.3 Cereal By-products from the Processing Industry 14.2.3.1 By-products of Milling and Malting 14.2.3.2 By-products of Distillation and Biofuel Production 14.2.4 Nutritional and Health Effect of Fermented Feeds in Animal Nutrition 14.2.4.1 Pigs and Poultry 14.2.4.2 Cattle 14.3 Addition of Enzymes in Feed Mixtures 14.3.1 Addition of Enzymes in Feed Mixtures for Monogastric Animals and Fish 14.3.2 Enzymes in Feed for Ruminants 14.4 Future Trends in Animal Feed 14.5 Conclusion Acknowledgments References Index