Table 3.
Acidification parameters (pH and Total Titratable Acidity, TTA), volume increase (%, ∆V/V0), microorganism concentrations (LAB and yeast) of the doughs at the end of fermentation and organic acids and free amino acid (FAA) content of “crostini”.
| Doughs | “Crostini” | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Final pH | -∆ pH | Final TTA (mL) |
∆ TTA (mL) |
ΔV/V0 x100 | LAB (CFU/g) |
Yeasts (CFU/g) |
Lactic acid (g/100 g) |
Acetic acid (g/100 g) |
FAA g/100 g dry weight |
|
| C | 4.66 ± 0.09a | 0.36 ± 0.05b | 3.13 ± 0.12a | 0.70 ± 0.00a | 196 ± 15b | (2.6 ± 0.21) × 108a | (2.7 ± 0.78) × 107a | 0.27 ± 0.05a | 0.01 ± 0.01a | 0.10 ± 0.02a |
| Ap 2 | 4.85 ± 0.09ab | 0.31 ± 0.11ab | 3.87 ± 0.23b | 1.70 ± 0.21ab | 163 ± 21ab | (2.6 ± 1.22) × 108a | (3.3 ± 1.37) × 107a | 0.29 ± 0.06a | 0.02 ± 0.01a | 0.14 ± 0.03a |
| Ap 6 | 4.90 ± 0.00ab | 0.17 ± 0.04a | 5.45 ± 0.21c | 1.20 ± 0.28ab | 161 ± 25ab | (3.5 ± 0.12) × 108a | (3.9 ± 0.45) × 107a | 0.37 ± 0.19a | 0.05 ± 0.03b | 0.37 ± 0.01b |
| Ap 10 | 5.04 ± 0.06b | 0.17 ± 0.04a | 6.85 ± 0.21d | 1.85 ± 0.78b | 144 ± 15a | (3.3 ± 0.47) × 108a | (3.1 ± 0.95) × 107a | 0.34 ± 0.11a | 0.06 ± 0.02b | 0.45 ± 0.02c |
(C = control without A. platensis F&M-C256 incorporation; Ap 2, Ap 6 and Ap 10 indicate doughs and “crostini” enriched with 2, 6 and 10% (w/w) A. platensis F&M-C256 biomass; ∆: difference between the final and the initial value). Results are expressed as average ± standard deviation (n = 3). Different letters in the same column correspond to significant differences (p < 0.05).