TABLE 2.

Characterization of wheat sourdoughs fermented with EPS-positive and EPS-negative lactobacilli and monosaccharide compositions of WS-PS extracted from these doughsa

Strain used for sourdough fermentationt (h)pHCell count (log CFU g−1)Composition (mmol kg−1)
GlucoseXyloseArabinoseFructose
All doughs06.07 ± 0.036.80 ± 0.80b0.70 ± 0.044.85 ± 0.054.78 ± 0.100.10 ± 0.01
Control dough (with antibiotics)246.05 ± 0.163.98 ± 0.282.87 ± 0.3315.97 ± 0.7212.90 ± 1.030.13 ± 0.02
L. sanfranciscensis LTH2581243.49 ± 0.239.11 ± 0.210.37 ± 0.2015.80 ± 0.5511.05 ± 0.670.18 ± 0.09
L. sanfranciscensis LTH2590243.79 ± 0.078.86 ± 0.180.44 ± 0.2312.37 ± 0.0510.04 ± 0.216.08 ± 1.00c
L. frumenti TMW 1.103243.42 ± 0.149.57 ± 0.090.81 ± 0.3012.70 ± 0.0812.05 ± 1.241.11 ± 0.30c
L. frumenti TMW 1.660243.47 ± 0.048.63 ± 0.370.76 ± 0.5114.49 ± 1.1113.60 ± 0.463.28 ± 0.00c
L. pontis TMW 1.675243.40 ± 0.079.10 ± 0.160.64 ± 0.3313.04 ± 0.2312.06 ± 1.191.39 ± 0.09c
L. frumenti TMW 1.669243.44 ± 0.049.36 ± 0.131.49 ± 0.5013.87 ± 1.1812.84 ± 0.302.33 ± 0.11c
L. reuteri TMW 1.106243.52 ± 0.069.38 ± 0.233.58 ± 0.89c13.12 ± 1.0512.95 ± 0.740.57 ± 0.03
  • a Data are means ± standard deviations of two independent experiments. The aseptic control dough and sourdoughs inoculated with L. sanfranciscensis LTH2581 and LTH2590 were incubated at 30°C; other doughs were incubated at 37°C.

  • b The cell count in control dough at zero hour was 2.50 ± 0.50.

  • c The amount of high-molecular-weight fructan and/or glucan can be estimated by comparison of fructose or glucose levels in WS-PS from control doughs (EPS-negative strain and aseptic control) to levels of fructose or glucose in WS-PS from doughs fermented with EPS-positive strains: LTH 2590, 2 g of fructan/kg of flour; TMW 1.103, 0.3 g of fructan/kg of flour; TMW 1.660, 1.0 g of fructan/kg of flour; TMW 1.675, TMW 1.669, and TMW 1.106, 0.4, 0.7, and 1.0 g of EPS/kg of flour, respectively.