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dc.contributor.authorTinzl-Malang, Saskia Katharina-
dc.contributor.authorRast, Peter-
dc.contributor.authorGrattepanche, Franck-
dc.contributor.authorSych, Janice Marie-
dc.contributor.authorLacroix, Christophe-
dc.date.accessioned2018-07-16T13:32:14Z-
dc.date.available2018-07-16T13:32:14Z-
dc.date.issued2015-12-02-
dc.identifier.issn0168-1605de_CH
dc.identifier.issn1879-3460de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/8180-
dc.description.abstractThe storage of bread is limited by both physical (staling) and microbial (mainly fungal) spoilage. Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and organic acids from propionibacteria (PAB) have been used to enhance texture and extend shelf-life of bakery products. In this study the functionality of EPS of Weissella confusa A3/2-1 (dextran), W. confusa F3/2-2 (dextran and levan), W. confusa 11GU-1 (dextran and ropy capsular polysaccharide) was evaluated in wheat bread. Two strains of Propionibacterium freudenreichii (Pf), shown to produce a heteropolysaccharide (Pf JS15) or a β-glucan (Pf DF30), were tested in single and mixed cultures with W. confusa (Wc). The EPS fermentates were prepared by batch fermentation of cereal- or malt-based medium using sucrose (Wc) or lactic acid (Pf) as carbon source. Incorporation of EPS from single culture fermentates and 1:1 Weissella-Propionibacterium fermentate mixtures revealed strong positive effects of dextran and ropy capsular polysaccharide produced by Wc 11GU-1 on bread staling retardation, with synergistic effects of EPS mixture from Wc 11GU-1 and Pf JS15. A co-fermentation of Wc 11GU-1 and Pf JS15 was developed to produce EPS together with antifungal organic acid mixture (acetate and propionate) in a single step process. The addition of 15% (w/w flour base) co-culture, yielding EPS, acetate and propionate concentrations of 1.5, 0.5 and 1g/kg dough, respectively, resulted in improved bread texture, increased loaf volume and decreased crumb firming during storage for 3days compared with control breads and breads supplemented with equivalent levels of chemical organic acids. Our data showed that EPS could compensate for the negative effects of chemical acetate and propionate in a concentration range exerting antifungal effects. The natural bioingredient produced by Wc 11GU-1 and Pf JS15 has potential for applications as antifungal, texture-building and anti-staling agent in breads, consistent with consumer demands for clean label products.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofInternational Journal of Food Microbiologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBreadde_CH
dc.subjectExopolysaccharidede_CH
dc.subjectPropionibacteriade_CH
dc.subjectShelf-lifede_CH
dc.subjectStalingde_CH
dc.subjectWeissellade_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleExopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texturede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.ijfoodmicro.2015.07.025de_CH
dc.identifier.pmid26256717de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end101de_CH
zhaw.pages.start91de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume214de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.funding.zhawMultifunctional bakery bioingredientsde_CH
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Tinzl-Malang, S. K., Rast, P., Grattepanche, F., Sych, J. M., & Lacroix, C. (2015). Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture. International Journal of Food Microbiology, 214, 91–101. https://doi.org/10.1016/j.ijfoodmicro.2015.07.025
Tinzl-Malang, S.K. et al. (2015) ‘Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture’, International Journal of Food Microbiology, 214, pp. 91–101. Available at: https://doi.org/10.1016/j.ijfoodmicro.2015.07.025.
S. K. Tinzl-Malang, P. Rast, F. Grattepanche, J. M. Sych, and C. Lacroix, “Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture,” International Journal of Food Microbiology, vol. 214, pp. 91–101, Dec. 2015, doi: 10.1016/j.ijfoodmicro.2015.07.025.
TINZL-MALANG, Saskia Katharina, Peter RAST, Franck GRATTEPANCHE, Janice Marie SYCH und Christophe LACROIX, 2015. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture. International Journal of Food Microbiology. 2 Dezember 2015. Bd. 214, S. 91–101. DOI 10.1016/j.ijfoodmicro.2015.07.025
Tinzl-Malang, Saskia Katharina, Peter Rast, Franck Grattepanche, Janice Marie Sych, and Christophe Lacroix. 2015. “Exopolysaccharides from Co-Cultures of Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Wheat Dough and Bread Texture.” International Journal of Food Microbiology 214 (December): 91–101. https://doi.org/10.1016/j.ijfoodmicro.2015.07.025.
Tinzl-Malang, Saskia Katharina, et al. “Exopolysaccharides from Co-Cultures of Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Wheat Dough and Bread Texture.” International Journal of Food Microbiology, vol. 214, Dec. 2015, pp. 91–101, https://doi.org/10.1016/j.ijfoodmicro.2015.07.025.


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