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Collaborative project: Use of biological diversity for establishment of stable sourdough consortia. Subproject 1 (KONSTABLE)
Project
Project code: 281A103916
Contract period: 01.03.2018
- 28.02.2021
Budget: 354,324 Euro
Purpose of research: Applied research
Keywords: process quality, food processing, competitiveness, human nutrition, product quality, microorganisms, rye
Sourdough preparations are increasingly being used in dried and paste form, also worldwide, for the production of a variety of sensorially attractive baked goods. However, there are currently no longerlasting, high-quality products of this kind on the market. This hinders international market introduction, logistics and applications. The aim of this project is therefore the industrial implementation of longerlasting products. This goal is achieved through the sustainable and resource-saving use of the biological diversity of fermentative microorganisms in sourdough fermentation. Within the framework of the research project, data were compiled that describe the influence of certain parameters on the assertiveness of individual bacterial or yeast strains within a sourdough microbiota. It could be shown that only certain combinations remain in a stable composition over longer periods of time. It has been shown that not only the combination of certain species, but also the properties of individual strains within a species are decisive for remaining in the consortium. These properties can already be established, at least in part, by genome analyses of the strains and can thus be predicted. These results enable our industrial partners to apply parameters that lead to a stable sourdough consortium with which high-quality sourdoughs of consistent quality or shelf life can be produced.
Section overview
Subjects
- Food Processing
