Evaluation of Sensory and Physicochemical Characteristics of Vitamin B 12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

Yanyu Zhang (), Pafe Momoisea, Qixin Lin, Jiaqi Liang, Keegan Burrow and Luca Serventi
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Yanyu Zhang: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Pafe Momoisea: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Qixin Lin: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Jiaqi Liang: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Keegan Burrow: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
Luca Serventi: Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand

Sustainability, 2023, vol. 15, issue 10, 1-15

Abstract: The sustainable production of vegan or vegetarian food rich in vitamin B 12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B 12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B 12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced ( p < 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness ( p < 0.05) was also observed due to the presence of P. freudenreichii . Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study ( p < 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B 12 levels (ranging from 0.89 to 1.44 µg 100 g −1 ). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.

Keywords: Propionibacterium freudenreichii; vitamin B 12; fermented food; consumer acceptance (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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