Impact of fermentation regime and metabolically defined LAB consortia on sourdough bread nutritional and volatile composition

Bilal Sajid Mushtaq; Olga Nikoloudaki; F Trapani; A Caratti; Kashika Arora; B Speckman; C Cordero; Raffaella Di Cagno; Marco Gobbetti

doi:10.1016/j.foodchem.2026.149589

Impact of fermentation regime and metabolically defined LAB consortia on sourdough bread nutritional and volatile composition

Bilal Sajid Mushtaq, Olga Nikoloudaki, F Trapani, A Caratti, Kashika Arora, B Speckman, C Cordero, Raffaella Di Cagno Marco Gobbetti

Food Chemistry, Vol.518, pp.1-13

518

2026

: https://doi.org/10.1016/j.foodchem.2026.149589

https://hdl.handle.net/10863/52254

Sourdough fermentation

Protein digestibility

Glycemic index

Volatile organic compounds

Type II

This study investigated whether a metabolically characterized lactic acid bacteria consortium could be effectively applied in a propagated Type IV sourdough system and how it compared with conventional sourdough starters under different fermentation regimes. Six breads produced by Type II and propagated sourdough processes, with or without bacterial protease, were compared with baker's yeast bread. Despite the shorter fermentation time, breads made with the defined consortium showed in vitro protein digestibility, predicted glycemic index, amino acid composition, and protein quality indices within the range of conventional sourdough breads. Volatile profiling revealed a shared sourdough-associated pattern dominated by organic acids and unsaturated alcohols, while also indicating a distinct Type IV profile linked to relatively greater contributions of acetic acid, (E)-2-hexenol, (E,E)-2,4-decadien-1-ol, and 1-octen-3-ol. Multivariate integration further showed that the defined consortium promoted a more acidification-associated and compositionally differentiated bread phenotype.

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https://www.sciencedirect.com/science/article/pii/S0308814626017474

: Impact of fermentation regime and metabolically defined LAB consortia on sourdough bread nutritional and volatile composition
: Bilal Sajid Mushtaq - Free University of Bozen-Bolzano
Olga Nikoloudaki - Free University of Bozen-Bolzano
F Trapani - University of Turin
A Caratti - University of Turin
Kashika Arora - Free University of Bozen-Bolzano
B Speckman - Evonik (Germany)
C Cordero - University of Turin
Raffaella Di Cagno - Free University of Bozen-Bolzano
Marco Gobbetti - Free University of Bozen-Bolzano
: Food Chemistry, Vol.518, pp.1-13
: 0308-8146
: 1873-7072
: 518
: Elsevier
: 13
: (UNIBZ)98253806
991007329762001241
: n.a.
: © 2026 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
: Faculty of Agricultural, Environmental and Food Sciences
International Competence Centre on Food Fermentations
: English
: Journal article
: Mushtaq BS, Nikoloudaki O, Trapani F, Caratti A, Arora K, Speckman B, Cordero C, Di Cagno R, Gobbetti M