Academic Journal
View in EDS

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.

Bibliographic Details
Title: Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.
Authors: Șerban, Larisa Rebeca, Păucean, Adriana, Chiș, Maria Simona, Pop, Carmen Rodica, Man, Simona Maria, Pușcaș, Andreea, Ranga, Floricuța, Socaci, Sonia Ancuța, Alexa, Ersilia, Berbecea, Adina, Semeniuc, Cristina Anamaria, Mureșan, Vlad
Source: Foods; Mar2023, Vol. 12 Issue 5, p1096, 29p
Subject Terms: EMMER wheat, ORGANIC acids, ALTERNATIVE grains, ENZYMES, BAKED products, CARBOHYDRATES, WHEAT
Abstract: The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which—Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)—were recorded in the einkorn sourdough. [ABSTRACT FROM AUTHOR]
Copyright of Foods is the property of MDPI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Complementary Index
FullText Text:
  Availability: 0
CustomLinks:
  – Url: https://resolver.ebsco.com/c/xy5jbn/result?sid=EBSCO:edb&genre=article&issn=23048158&ISBN=&volume=12&issue=5&date=20230301&spage=1096&pages=1096-1124&title=Foods&atitle=Metabolic%20Profile%20of%20Einkorn%2C%20Spelt%2C%20Emmer%20Ancient%20Wheat%20Species%20Sourdough%20Fermented%20with%20Strain%20of%20Lactiplantibacillus%20plantarum%20ATCC%208014.&aulast=%C8%98erban%2C%20Larisa%20Rebeca&id=DOI:10.3390/foods12051096
    Name: Full Text Finder (for New FTF UI) (s8985755)
    Category: fullText
    Text: Find It @ SCU Libraries
    MouseOverText: Find It @ SCU Libraries
Header DbId: edb
DbLabel: Complementary Index
An: 162348771
RelevancyScore: 965
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 965.414245605469
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Șerban%2C+Larisa+Rebeca%22">Șerban, Larisa Rebeca</searchLink><br /><searchLink fieldCode="AR" term="%22Păucean%2C+Adriana%22">Păucean, Adriana</searchLink><br /><searchLink fieldCode="AR" term="%22Chiș%2C+Maria+Simona%22">Chiș, Maria Simona</searchLink><br /><searchLink fieldCode="AR" term="%22Pop%2C+Carmen+Rodica%22">Pop, Carmen Rodica</searchLink><br /><searchLink fieldCode="AR" term="%22Man%2C+Simona+Maria%22">Man, Simona Maria</searchLink><br /><searchLink fieldCode="AR" term="%22Pușcaș%2C+Andreea%22">Pușcaș, Andreea</searchLink><br /><searchLink fieldCode="AR" term="%22Ranga%2C+Floricuța%22">Ranga, Floricuța</searchLink><br /><searchLink fieldCode="AR" term="%22Socaci%2C+Sonia+Ancuța%22">Socaci, Sonia Ancuța</searchLink><br /><searchLink fieldCode="AR" term="%22Alexa%2C+Ersilia%22">Alexa, Ersilia</searchLink><br /><searchLink fieldCode="AR" term="%22Berbecea%2C+Adina%22">Berbecea, Adina</searchLink><br /><searchLink fieldCode="AR" term="%22Semeniuc%2C+Cristina+Anamaria%22">Semeniuc, Cristina Anamaria</searchLink><br /><searchLink fieldCode="AR" term="%22Mureșan%2C+Vlad%22">Mureșan, Vlad</searchLink>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: Foods; Mar2023, Vol. 12 Issue 5, p1096, 29p
– Name: Subject
  Label: Subject Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22EMMER+wheat%22">EMMER wheat</searchLink><br /><searchLink fieldCode="DE" term="%22ORGANIC+acids%22">ORGANIC acids</searchLink><br /><searchLink fieldCode="DE" term="%22ALTERNATIVE+grains%22">ALTERNATIVE grains</searchLink><br /><searchLink fieldCode="DE" term="%22ENZYMES%22">ENZYMES</searchLink><br /><searchLink fieldCode="DE" term="%22BAKED+products%22">BAKED products</searchLink><br /><searchLink fieldCode="DE" term="%22CARBOHYDRATES%22">CARBOHYDRATES</searchLink><br /><searchLink fieldCode="DE" term="%22WHEAT%22">WHEAT</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The continuous development of bakery products as well as the increased demands from consumers transform ancient grains into alternatives with high nutritional potential for modern wheat species. The present study, therefore, follows the changes that occur in the sourdough obtained from these vegetable matrices fermented by Lactiplantibacillus plantarum ATCC 8014 during a 24 h. period. The samples were analyzed in terms of cell growth dynamics, carbohydrate content, crude cellulose, minerals, organic acids, volatile compounds, and rheological properties. The results revealed significant microbial growth in all samples, with an average value of 9 log cfu/g but also a high accumulation of organic acids with the increase in the fermentation period. Lactic acid content ranged from 2.89 to 6.65 mg/g, while acetic acid recorded values between 0.51 and 1.1 mg/g. Regarding the content of simple sugars, maltose was converted into glucose, and fructose was used as an electron acceptor or carbon source. Cellulose content decreased as a result of the solubilization of soluble fibers into insoluble fibers under enzymatic action, with percentages of 3.8 to 9.5%. All sourdough samples had a high content of minerals; the highest of which—Ca (246 mg/kg), Zn (36 mg/kg), Mn (46 mg/kg), and Fe (19 mg/kg)—were recorded in the einkorn sourdough. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label:
  Group: Ab
  Data: <i>Copyright of Foods is the property of MDPI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://login.libproxy.scu.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edb&AN=162348771
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.3390/foods12051096
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 29
        StartPage: 1096
    Subjects:
      – SubjectFull: EMMER wheat
        Type: general
      – SubjectFull: ORGANIC acids
        Type: general
      – SubjectFull: ALTERNATIVE grains
        Type: general
      – SubjectFull: ENZYMES
        Type: general
      – SubjectFull: BAKED products
        Type: general
      – SubjectFull: CARBOHYDRATES
        Type: general
      – SubjectFull: WHEAT
        Type: general
    Titles:
      – TitleFull: Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Șerban, Larisa Rebeca
      – PersonEntity:
          Name:
            NameFull: Păucean, Adriana
      – PersonEntity:
          Name:
            NameFull: Chiș, Maria Simona
      – PersonEntity:
          Name:
            NameFull: Pop, Carmen Rodica
      – PersonEntity:
          Name:
            NameFull: Man, Simona Maria
      – PersonEntity:
          Name:
            NameFull: Pușcaș, Andreea
      – PersonEntity:
          Name:
            NameFull: Ranga, Floricuța
      – PersonEntity:
          Name:
            NameFull: Socaci, Sonia Ancuța
      – PersonEntity:
          Name:
            NameFull: Alexa, Ersilia
      – PersonEntity:
          Name:
            NameFull: Berbecea, Adina
      – PersonEntity:
          Name:
            NameFull: Semeniuc, Cristina Anamaria
      – PersonEntity:
          Name:
            NameFull: Mureșan, Vlad
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 03
              Text: Mar2023
              Type: published
              Y: 2023
          Identifiers:
            – Type: issn-print
              Value: 23048158
          Numbering:
            – Type: volume
              Value: 12
            – Type: issue
              Value: 5
          Titles:
            – TitleFull: Foods
              Type: main
ResultId 1