IMPACT OF CO-CULTURE OF LEUCONOSTOC CITREUM OMJC64, AND BAKER’S YEAST AS STARTERS ON THE FORMULATION OF POTATO-WHEAT SOURDOUGH BREAD

Authors

• Ogunbanwo S.T., Department of Microbiology, University of Ibadan, Oyo State,Follow
• Isife E.A., Department of Microbiology, University of Ibadan, Oyo State,
• Olayiwola O.O., Department of Microbiology, University of Ibadan, Oyo State,
• Awotidebe T., Department of Microbiology, University of Ibadan, Oyo State,

Abstract

This study evaluates the growth, exopolysaccharide production, enzymatic activity, safety, and application of Leuconostoc citreumOMJC64, isolated from fermented sweet potatoes, in sourdough bread production. The effects of partially substituting wheat flour (WF) with orange-fleshed sweet potato (OFSP) flour on sourdough were examined, focusing on the bread’s physical, rheological, and nutritional properties. Leuconostoc citreumOMJC64 enhanced the sourdough bread’s quality in terms of physical, sensory, and nutritional attributes. The strain grew optimally in acidic (pH 3.5–4.5) and osmotic (2% NaCl) conditions, with maximum growth at pH 4.5 and 2% NaCl. It produced exopolysaccharides, amylase, and protease but showed no lipase, DNase, gelatinase, or hemolytic activity, confirming its safety. Molecular identification and phylogenetic analysis confirmed the strain identity. Sourdough bread samples made with different combinations of WF and OFSP using Leuconostoc citreumOMJC64 and baker’s yeast (LCBY0 and LCBY20) were analyzed. LCBY20 (20% OFSP) showed improved nutritional quality, especially in minerals like Fe, Zn, Mg, K, and Na, with the highest vitamin A content (33.66 μg/100g). The greatest weight and shelf life (8 days) were recorded with 70% WF and 30% OFSP. The highest crude protein content (21.14%) was found in samples with 90% WF and 10% OFSP. Sensory evaluation indicated that samples with 70% WF and 30% OFSP had the highest acceptability, aroma, and taste. Leuconostoc citreumOMJC64 holds potential as a starter culture for sourdough bread, enhancing its nutritional and sensory propertie

Recommended Citation

S.T., Ogunbanwo; E.A., Isife; O.O., Olayiwola; and T., Awotidebe (2026) "IMPACT OF CO-CULTURE OF LEUCONOSTOC CITREUM OMJC64, AND BAKER’S YEAST AS STARTERS ON THE FORMULATION OF POTATO-WHEAT SOURDOUGH BREAD," Annals. Food Science and Technology: Vol. 27: Iss. 1, Article 8.
Available at: https://valahia.researchcommons.org/afst-valahia/vol27/iss1/8