Table 4.
Amino acids content of selected sourdough breads (D, B and F) fermented without yeast for 24 h.
| Bread Samples |
Histidine
(µM/L) |
Hydroxy Proline
(µM/L) |
Arginine
(µM/L) |
Serine
(µM/L) |
Glycine
(µM/L) |
Aspartic Acid
(µM/L) |
Threonine
(µM/L) |
Glutamic Acid
(µM/L) |
Alanine
(µM/L) |
|---|---|---|---|---|---|---|---|---|---|
| D | 10.4 ± 0.1 c | 8 ± 0.2 b | 53.8 ± 0.4 a | 298.2 ± 2.4 c | 354.1 ± 7.9 c | 295.9 ± 45.1 b | 88.0 ± 2.2 c | 121.4 ± 1.5 c | 531.2 ± 13.7 c |
| F | 11.8 ± 0.3 a | 9.5 ± 0.2 a | 54 ± 1.4 a | 373.1 ± 1.9 a | 413.9 ± 2.1 a | 350.2 ± 5 a | 184.3 ± 2.4 a | 166.6 ± 1.8 a | 783.1 ± 6.3 a |
| B | 10.8 ± 0.1 b | 7.2 ± 0.6 c | 54.5 ± 0.9 a | 358.6 ± 3.8 b | 403.1 ± 1.4 b | 297.3 ± 6.1 b | 160.2 ± 5.7 b | 152.8 ± 1.2 b | 755.2 ± 4.5 b |
| p-value | <0.0001 | <0.0001 | 0.537 | <0.0001 | <0.0001 | 0.010 | <0.0001 | <0.0001 | <0.0001 |
| Bread Samples |
Proline
(µM/L) |
Lysine
(µM/L) |
Methionine
(µM/L) |
Valine
(µM/L) |
Tyrosine
(µM/L) |
Isoleucine
(µM/L) |
Leucine
(µM/L) |
Phenylalanine
(µM/L) |
Tryptophan
(µM/L) |
| D | 251.3 ± 5.1 c | 31.3 ± 1.4 c | 8.30 ± 0.2 c | 5.2 ± 0.1 c | 4.2 ± 0.1c | 3.2 ± 0 c | 4.6 ± 0.1 c | 2.3 ± 0.1 c | 8.30 ± 0.2 c |
| F | 333.1 ± 2 a | 46.1 ± 1.1 a | 12.1 ± 0.4 a | 10 ± 0.3 a | 6.3 ± 0 a | 7.6 ± 0.1 a | 8.8 ± 0.1 a | 5.3 ± 0.1 a | 15.0 ± 0.2 a |
| B | 312.7 ± 4.8 b | 37.4 ± 1.1 b | 11.1 ± 0.1 b | 8.4 ± 0.1 b | 5.3 ± 0.1 b | 5.7 ± 0.1 b | 6.6 ± 0.2 b | 3.6 ± 0.1 b | 11.4 ± 0.2 b |
| p-value | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
a–c: Different superscript letters in columns signify significant differences (p < 0.05). Starter used in sourdough bread samples. F: 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h; B: 8.30 log CFU/mL of L. fermentum, without dry yeast and fermented for 24 h; D: 4.90 log CFU/mL of L. fermentum, without dry yeast and fermented for 24 h.