Working Groups

WG3. Design and development sourdough starter cultures for breadmaking and other agri-food products

photos

João Rocha (Portugal) - MCMXCIX

Theme Photos - MMXX

Objectives and impacts

  • Optimization of environmental and growth conditions for sourdough fermentations and other fermentation processes.
  • Design sourdough starter cultures for sourdough fermentations and other baking processes.
  • Design starter cultures for other agri-food sectors: Dairy, Feed and pet food, Meat, Juices, Beer, wine and other beverages, Nutraceuticals.
  • Grazina Juodeikiene
    Lithuania WGL3
  • Elaine B. Ceresino
    Sweden WGVL3

Ongoing WG projects



Project of books

  • Design sourdough microbiota and starter cultures for industry (involvement WG3&WG2)
  • D3.4. (Hand)book “Sourdough microbiota and starter cultures for industry”. Publisher: Elsevier, Eds: E. Ceresino, G. Juodeikiene, Susanne Miescher, J.M. Rocha. Proposal titled prepared and submitted, signed a contract with Springer, March 2021

Project of special issues in peer-reviewed journal

f you are editor or guest editor and want to disseminate a Special issue through our website (News / Events) and mailing list, please contact the Chair. Here you can find some invitations to contribute to Special Issues.

Special issue: Screening and characterization of the diversity of food microorganisms and their metabolites. Journal Microorganisms (MDPI). Deadline to submit a tentative title: 29th July 2020. Deadline to submit the paper: 31st January 2021.

For further information, please see the file “2019-11-16 Microbial Safety of Fermented Products” and contact the Chair.

Special issue: Microbial Safety of Fermented Products. Journal Microorganisms (MDPI). Deadline was extended to June 2020. For further information, please see the file “2019-11-16 Microbial Safety of Fermented Products” and contact the Chair.

Special issue: New Insights into Cereals and Cereal-Based Foods. Journal Foods (MDPI). Deadline: 31 October 2020. For further information, please see the file “2019-12-09 New Insights into Cereals and Cereal-Based Foods” and “2020-09-21 New Insights into Cereals and Cereal-Based Foods.docx”, and contact Professor Maria Papageorgiu (mariapapage@food.teithe.gr. Members of SOURDOMICS receive a 30% discount.

Special issue: In response to several requests of our community of SOURDOMICS (https://sourdomics.com/), the deadline of the Open Access Journal Special Issue “Screening and characterization of the diversity of food microorganisms and their metabolites” in the Journal Microorganisms has been extended to 30th June 2021. Three APC’s discounts of 50% have been applied, so there are still two to be allocated. In addition, 20% APC’s discount is applied to all the manuscripts. More info below. Several manuscripts are still being prepared for submission by different authors. The list of published manuscripts can be found at: Microorganisms is an open-access peer-reviewed journal, with the article processing charges (APC’s) in 2021 of 2000 CHF (Swiss francs) (≈1857.5€) (https://www.mdpi.com/journal/Microorganisms/apc). On the scope of this invitation, MDPI provided a 50% discount to the first accepted 5 papers and all the other papers will enjoy a 20% discount. These 50% discounts are limited to 5 papers and applied according to the date of acceptance after the peer-review process. For more information on this subject, please contact the Assistant Editor of MDPI: josephine.xue@mdpi.com.Regarding the type of article, Reviews, Regular Articles, Communications, etc are acceptable. Microorganisms has no restrictions on the length of manuscripts, provides that the text is concise and comprehensive. For more information, please visit the Instructions for Authors: http://www.mdpi.com/journal/microorganisms/instructions.

According to the information given by MDPI, the Journal Microorganisms has been indexed by Scopus in July 2019 (https://www.mdpi.com/journal/microorganisms/indexing) and belongs to the 2nd Quartile (Q2) in Scimago. The Impact factor (IF) is 4.167.

Projects of collaborative manuscripts

Project of biobanks

“Database of the micro- & metabolome of sourdough” (WP2).

Ongoing research projects in consortium

  • 2020-2022, Network Project E!13309 “SUSFEETECH” (No. 01.2.2-MITA-K-702-05-0001) “Sustainable, higher value, antimicrobial feed technology prototype“. Coordinator Lithuania University of Health Sciences (leader Prof. E. Bartkiene), Lithuania. Partners: Kaunas University of Technology (leader Prof. G. Juodeikiene), Lithuania; Institute of Food Safety, Animal Health and Environment-BIOR (leader Dr. V. Bartkevics), Latvia; SME „Ustukiu malunas“, Lithuania

STSM of WG3

STSM title: STSM 3-WG8. Food safety, health promoting, sensorial perception and consumers’ behaviour STSM start and end date: 10/04/2020 to 30/04/2020. Grantee name: Elizabet Janić Hajnal

Mycotoxins are secondary metabolites produced by a wide variety of filamentous fungi, including species from the genera Aspergillus, Fusarium, and Penicillium. They cause economic losses and represent a significant hazard to the malting cereal processing chain. Basic raw materials for malt production are malting cereals (barley and wheat), the quality of which is of primary significance to manufacture consumer products of excellent quality. National and European legislative institutions laid down the maximum tolerable levels of selected mycotoxins in cereals in order to protect consumers from health risks associated

with the intake of mycotoxins. Bio-preservation of grains refers to extended shelf life and enhanced safety of foods using microorganisms or their metabolites. Lactic acid bacteria (LAB) play a key role in food fermentations where they not only contribute to the development of the desired sensory properties in the final product but also to their microbiological safety.

The main task of STSM was to analyse the antifungal activity of lactic acid bacteria for Fusarium mycotoxins reduction in malting wheat grains.This study was accomplished under COVID-19 circumstances.Institute of Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia. elizabet.janich@fins.uns.ac.rs

STSM

Participation as teacher of Dr. Paloma López in the Master courses Mcib (courses:2019-2020 and organized by Centro de Investigaciones Biológicas (CIB; Madrid, Spain) and the University of Menéndez Pelayo (Madrid, Spain). https://www.cib.csic.es/master-molecular-cellular-integrative-biology

WG outputs


  • STSM 1 - GP1 - Short-Term Scientific Missions (STSM’s)

    Technological properties of novel yeast hybrids for bread and wine fermentations

    March 01, 2020 - April 07, 2020

    1. Aim and motivation Investigate the technological potential of novel non-GMO yeast hybrids (enological strains x sourdough strains) as starters for innovative bread and wine making processes.
    2. Proposed contribution to the scientific objectives of the Action:
      Design and development of sourdough starter cultures for breadmaking and other agri-food products - “Design, formulation and preservation novel and stable (single and mixed) starter cultures (a) with better baking, functional, nutritional and healthy performances, and (b) for other agri-food sub- sectors and resorting to sourdough microbiota: Other cereal-based foods (ex. biscuits), Dairy, Feed and pet food, Meat, Juices, Refrigerants and other non-alcoholic beverages, Beer, wine and other beverages, Nutraceuticals (dietary supplements and food additives) “ - “Sourdough starter cultures specific for distinct sourdough fermentations and baking processes”
    3. Relevant methodologies and techniques Basis workflow and techniques to characterize genetically stable yeast hybrids: genetic footprints, physiological and traits, fermentative capacity on wheat and gluten-low flours (Tritordeum) and of a synthetic must.
    4. Work plan (Provisional program, Tasks to achieve the proposed aim, corresponding goals and expected achievements).
      1. Week 1: Basic concepts, strain selection and genetic footprints.
      2. Week 2. Yeast growth, sporulation and stress-resistance tests.
      3. Week 3: Synthetic must fermentations (8 days): evaluation of sugar consumption, alcohol production, glycerol.
      4. Week 4: Flour fermentations and development of pilot breads
    • Mercedes Tamame (tamame@usal.es),
    • Instituto de Biología Funcional y Genómica (IBFG),
    • CSIC-Universidad de Salamanca, Salamanca, Spain
  • STSM 2 - GP1 - Short-Term Scientific Missions (STSM’s)

    Novel starter cultures for sourdough fermentations and bread making

    February 01, 2020 - April 07, 2020

    1. The aim of the proposed topic is to use starter cultures for sourdough fermentation and bread making.
    2. The proposed topic contributes to the scientific objectives of the sourdough platform as defined in the COST project proposal, more precisely to the design, formulation, and preservation of novel and stable starter cultures with better baking, functional, nutritional, and healthy performances.
    3. Methodologies and techniques that will be applied, and for which a basic background knowledge is recommended, include the production of sourdoughs based on specific process conditions, whether or not including backslopping, culture-dependent and culture-independent microbiological analyses, and sample preparation, sample analysis, and data processing for metabolomics.
    4. A specific work plan cannot be defined yet, since that will depend on the status of the research projects involved at the time the STSM will take place.
    • Luc De Vuyst (luc.de.vuyst@vub.be),
    • Research Group of Industrial Microbiology and Food Biotechnology,
    • Vrije Universiteit Brussel, Brussels, Belgium
  • STSM 3 - GP1 - Short-Term Scientific Missions (STSM’s)

    Novel starter cultures for sourdough fermentations and bread making

    February 01, 2020 - April 07, 2020

    1. The aim of the proposed topic is to use starter cultures for sourdough fermentation and bread making.
    2. The proposed topic contributes to the scientific objectives of the sourdough platform as defined in the COST project proposal, more precisely to the design, formulation, and preservation of novel and stable starter cultures with better baking, functional, nutritional, and healthy performances.
    3. Methodologies and techniques that will be applied, and for which a basic background knowledge is recommended, include the production of sourdoughs based on specific process conditions, whether or not including backslopping, culture-dependent and culture-independent microbiological analyses, and sample preparation, sample analysis, and data processing for metabolomics.
    4. A specific work plan cannot be defined yet, since that will depend on the status of the research projects involved at the time the STSM will take place.
    • Luc De Vuyst (luc.de.vuyst@vub.be),
    • Research Group of Industrial Microbiology and Food Biotechnology,
    • Vrije Universiteit Brussel, Brussels, Belgium


Face-to-face and teleconference WG3 meetings

  • 2019-05-24 WG3 Teleconference Meeting

  • 2019-09-19 WG3 Teleconference Meeting

  • 2019-10-04 WG3 Teleconference Meeting

  • 2019-12-06 WG3 Teleconference Meeting

  • 30th January 2020 - 1st Extraordinary-Core Group Meeting (Extra-CGM1), Valencia
  • 26th March 2020 in Porto the Management Committee Meeting 2 (MCM2)
  • 29th June 2020 - 2nd Teleconference Meeting (TM)
  • 15/September/2020 - Teleconference Meeting (CGM1 online-GP2) Core Group meeting
  • 30th November 2020 - the Working group leader’s Teleconference Meeting (TM3-GP2);
  • 25/01/2021 – (WGL + DCEB) Coordinator single meeting.

Project proposals in consortium

  • 2019. Rocha, J.M. (Coordinator) et al.. FOOD4AFRICA – Sustainable cereal-based food systems and better intercropping practices to fight against the triple burden of malnutrition, improve livelihoods and boost local economies in Africa. Societal Challenges (SC), Research and Innovation action (RIA), Call Sustainable Food Security (H2020-SFS-2018-2020), Topic Food Systems Africa (LC-SFS-34-2019).

  • 2020-2022, EUREKA project SUSFEETECH, A prototype of sustainable higher value antimicrobial properties feedstock (bio)technology. Bartkiene E. (LUHS), Juodeikiene G. (KTU), Bartkevisc V. (BIOR) et al.
  • 2019-2022, LABVITDEX project (RTI2018-097114-B-I00, entitled Selection and characterization of lactic acid bacteria that overproduce vitamin B2 and dextran for the development of functional bread and dairy products, supported by the Spanish government), led by Mercedes Tamame (Institute of Biology and Functional Genomics, CSIC, Spain) and responsible scientists: Paloma López and Gloria del Solar. In this project involved Cost Action participants: Teresa Dueñas (University of the Basque country, Spain) and Giuseppe Spano (University of Foggia,
  •  

Concluded research projects in consortium

Karolina Trakselyte - Rupsiene, Grazina Juodeikiene, Darius Cernauskas, Elena Bartkiene, Daiva Zadeike, Joana Bendoraitiene, Sidona Gaudziuniene, Jonas Ignatavicius Ultrasound treatment affect corn steep liquor protein hydrolysis and bio-stimulatory properties for wheat seeds germination, 14th Baltic Conference on Food Science and Technology FoodBalt 2021, “Sustainable Food for Conscious Consumer”, Book of abstracts, 155 p.

Poster and Oral communications in events

Publications

  • G. Juodeikiene, E. Bartkiene, D. Zadeike, D. Klupsaite “Biorefinery approach for the utilization of dairy by-products and lignocellulosic biomass to lactic acid” in the book “Biomass and Biowaste New Chemical Products from Old” // Edited by: Alina M. Balu and Araceli García Nuñez De Gruyter, 2020 DOI: https://doi.org/10.1515/9783110538151
  • Bartkiene, E.; Lele, V.; Ruzauskas, M.; Domig, K.; Starkute, V.; Zavistanaviciute, P.; Bartkevics, V.; Pugajeva, I.; Klupsaite, D.; Juodeikiene, G.; Mickiene, R.; Rocha, J. M. Lactic acid bacteria isolation from spontaneous sourdough and their characterization including antimicrobial and antifungal properties evaluation // Microorganisms. Basel: MDPI AG. eISSN 2076-2607. 2020, vol. 8, iss. 1, art. no. 64, p. 1-22. DOI: https://doi.org/10.3390/microorganisms8010064.
  • Juodeikiene, G.; Cernauskas, D.; Trakselyte-Rupsiene, K.; Bartkiene, E.; Zadeike, D.; Banyte, G.; Santini, A. Acoustic-based screening method for the detection of total aflatoxin in corn and biological detoxification in bioethanol production // Frontiers in Microbiology. Lausanne: Frontiers Media SA. ISSN 1664-302X. 2020, vol. 11, art. 543, p. 1-8. DOI: https://doi.org/10.3389/fmicb.2020.00543.
  • Petrova, P.; Petrov, K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020, 12, 1118.
  • Bartkiene, E.; Bartkevics, V.; Pugajeva, I.; Borisova, A.; Zokaityte, E.; Lele, V.; Sakiene, V.; Zavistanaviciute, P.; Klupsaite, D.; Zadeike, D.; Özogu, F.; Juodeikiene, G. Challenges Associated with Byproducts Valorization—Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts // Foods. Basel: MDPI. ISSN 2304-8158. eISSN 2304-8158. 2020, vol. 9, no. 5, 614, p. 1-20. DOI: https://doi.org/10.3390/foods9050614.
  • Bartkiene, E.; Mozuriene, E.; Lele, V.; Zokaityte, E.; Gruzauskas, R.; Jakobsone, I.; Juodeikiene, G.; Ruibys, R.; Bartkevics, V.. Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29 // Food Science and Nutrition. Hoboken, NJ: Wiley-Blackwell. eISSN 2048-7177. 2020, vol. 8, iss. 1, p. 340-350. DOI: https://doi.org/10.1002/fsn3.1311.
  • Li, Q, Tao, Q, Teixeira, J.S., Su, M.S-W, Gänzle, M.G. 2020. Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli. Food Microbiology, 86:103343. DOI: https://doi.org/10.1016/j.fm.2019.103343
  • Gaur, G., Oh, J.-H., Filannino, P., Gobbetti, M, van Pijkeren, J.P., Gänzle, M.G. 2020. Genetic determinants of hydroxycinnamic acid metabolism in heterofermentative lactobacilli. Appl. Environ. Microbiol. 86 e02461-19. DOI: https://doi.org/10.1128/AEM.02461-19.
  • Li, Q., Gänzle, M.G. 2020. Host-adapted lactobacilli in food fermentations: Impact of metabolic traits of host-adapted lactobacilli on food quality and human health. Curr. Op. Food Sci. 31:71-80. https://doi.org/10.1016/j.cofs.2020.02.002
  • Zheng, J., Wittouck, S., Salvetti, E., Franz, C.M.A.P., Harris, H.M.B., Mattarelli, P., O’Toole, P.W., Pot, B., Vandamme, P., Walter, J., Watanabe, K., Wuyts, S., Felis, G.E., Gänzle, M.G., Lebeer, S. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. System. Evol. Microbiol. in press. https://doi.org/10.1099/ijsem.0.004107
  • Karolina Trakselyte-Rupsiene, Grazina Juodeikiene, Elizabet Janić Hajnal, Vadims Bartkevics, Iveta Pugajeva, Dovile Klupsaite, Darius Cernauskas, Modestas Ruzauskas, Vita Lele, Daiva, Zadeike, and Elena Bartkiene, Challenges of Lactobacillus Fermentation in Combination with Acoustic Screening for Deoxynivalenol and Deoxynivalenol Conjugates Elimination from Contaminated Wheat Grains, Food Control, 2021, in Press.

Patents

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