ILeuconostoc citreum/I: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods

This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food item...

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Bibliographic Details
Published in:Foods 2023-12, Vol.13 (1)
Main Authors: Roșca, Maria-Florina, Păucean, Adriana, Man, Simona Maria, Chiș, Maria Simona, Pop, Carmen R, Pop, Anamaria, Fărcaș, Anca C
Format: Article
Language:English
Subjects:
Amino acids
Food
Type 2 diabetes
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Summary:This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13010096