Evaluation of Pediococcus

pentosaceus SP2 as Starter

Culture on Sourdough Bread
Making
 Introduction
The use of sourdough is well established as a natural, free of synthetic
additives, method of bread making.

Specifically, the advantages of sourdough are the production of breads with:

• higher nutritional value (minerals, free amino acids, and protein
bioavailability)
• enhanced palatability,
• superior organoleptic characteristics (increased production of desirable volatile
compounds),
• increased shelf life (lower staling rate, high resistance to rope and mold spoilage)
• Selected LAB are often used in
sourdough starter culture
preparations, because they are
naturally present at high populations
in the natural sourdough microflora
and due to many advantages they
offer in breads.
 Introduction

Kefir Grains

The kefir grains microbiota consist

mainly of Lactobacillus, Streptococcus,
Lactococcus species, and yeasts, among
a variety of other species, which coexist
in perfect symbiosis.
The food industry requires ready-to-use microbial
starters that can be
• preserved for long periods, maintaining their
functionality at high levels.
• Preservation methods,which are well established as
being practical for industrial application are:
 Preservation Methods

Sub-cultivation Freezing Drying

• However, preservation by drying seems to be
the most appropriate, since it is a low-cost
method, and because it produces compact,
easily stored, and relatively lightweight final
products.
• Freeze-drying is also a widespread drying
technique for microorganisms, which offers
several advantages such as high stability and
high viability of the cultures during storage.
• Therefore, the efficiency of P. pentosaceus SP2,
in free-form, freeze-dried form, and immobilized
on wheat bran and freeze-dried form, as a
starter culture in sourdough bread making is
sought in the present study.
• Sourdough was selected as the food matrix
because:
(i) P. pentosaceus has been identified in the
natural sourdough microbiota and
(ii) some P. pentosaceus strains seem to have
antimicrobial properties against microbial bread
spoilage.
 Conclusion
• The aim of this study was to assess the technological
performance in sourdough bread making of a novel P.
pentosaceus SP2 strain, recently isolated from kefir
grains.
• The results showed that P. pentosaceus SP2 can be
efficiently used as a sourdough starter.
• The produced breads were better in terms of
acidity, organic acid content, and resistance to
spoilage
• In addition, the novel starter was more effective
in the immobilized, freeze-dried form (on wheat
bran), while immobilizationenhanced its viability
in sourdoughs.
• These findings indicate the potential for
commercialization of the P. pentosaceus SP2
strain in the form of dry, lightweight, and
reservable immobilized preparations
forindustrial purpose.