Biomedical Engineering Reference
In-Depth Information
1.1.06) to produce these EPS during wheat dough fermentation in the presence of
12% sucrose (flour weight). For all the strains the production of the same EPS at
a level of 0.5-2 g kg
−1
was shown. Levans from
Lb. sanfranciscensis
may also
exert probiotic effects as they are preferentially degraded by bifidobacteria in the
intestinal tract [
101
]. Formation of oligo- and polysaccharides with prebiotic
potential has also been shown by
Lb. reuteri
LTH5448 and
Weissella cibaria
10 M in sorghum sourdoughs [
104
] .
9.5
Future Prospects
Sourdough fermentation is a food processing method with a long history, tradition-
ally used mainly to improve product quality. During the past 15 years, the use of
microbial fermentation has also been proven to intensively modify the nutritional
quality of cereal foods. Because of complex microbial and food structure interac-
tions present in a sourdough system, fermentation can be tuned for multi-functional
nutritional modifications of both traditional and novel fermentable substrates.
In the future, sourdough technology can provide an effective means to utilise and
upgrade side streams from both food and non-food processing, provide novel pro-
tein functionalities and produce completely novel oligo- and polysaccharides for
new nutritional improvements such as fat or sugar replacement. They also show
potential in producing and influencing bioavailability of minor food constituents
with high biological activity. Next-generation fermentations with yeast and lactic
acid bacteria can thus be considered effective cell factories to modify cereal and
also other fermentable materials for nutritionally tailored food or feed.
References
1. Poutanen K, Flander F, Katina K (2009) Sourdough and cereal fermentation in a nutritional
perspective. Food Microbiol 26:693-699
2. Katina K, Arendt E, Liukkonen K-H, Autio K, Flander L, Poutanen K (2005) Potential of
sourdough for healthier cereal products. Trends Food Sci Technol 16(1-3):104-112
3. Valjakka TT, Kerojoki H, Katina K (2003) Chapter 11: Sourdough bread in Finland and
Eastern Citation Information Europe. In: Kulp K, Lorenz K (eds) Handbook of dough fer-
mentations. Marcel Dekker Inc, New York, USA
4. Katina K, Juvonen R, Laitila A, Flander L, Nordlund E, Kariluoto S, Piironen V, Poutanen K
(2012) Fermented wheat bran as a functional ingredient in baking. Cereal Chem 189(2):
126-134
5. Lappi J, Selinheimo E, Schwab U, Katina K, Lehtinen P, Mykkänen H, Kolehmainen M,
Poutanen K (2010) Sourdough fermentation of wholemeal wheat bread increases solubility
of arabinoxylan and protein and decreases postprandial glucose and insulin responses. J
Cereal Sci 51(1):152-158
6. Novotni D, Ćurić D, Bituh M, Barić IC, Škevin D, Čukelj N (2011) Glycemic index and
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