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https://www.readbyqxmd.com/read/29037713/structural-analysis-of-the-%C3%AE-d-glucan-produced-by-the-sourdough-isolate-lactobacillus-brevis-e25
#1
Enes Dertli, Ian J Colquhoun, Gregory L Côté, Gwénaëlle Le Gall, Arjan Narbad
Cereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined. A modified BHI medium was used for production of EPS-E25 in order to eliminate potential contaminants. Analysis of sugar monomers in EPS revealed that glucose was the only sugar present. Structural characterisation of EPS by NMR and methylation analysis revealed that E25 produced a highly branched α-glucan with (α1→3) and (α1→6) glycosidic linkages, and was similar in structure to a previously reported EPS from Lactobacillus reuteri 180...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29037707/predominant-yeasts-in-chinese-traditional-sourdough-and-their-influence-on-aroma-formation-in-chinese-steamed-bread
#2
Tongjie Liu, Yang Li, Faizan A Sadiq, Huanyi Yang, Jingsi Gu, Lei Yuan, Yuan Kun Lee, Guoqing He
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry...
March 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28958525/physico-chemical-properties-and-sensory-profile-of-durum-wheat-dittaino-pdo-protected-designation-of-origin-bread-and-quality-of-re-milled-semolina-used-for-its-production
#3
Virgilio Giannone, Mariagrazia Giarnetti, Alfio Spina, Aldo Todaro, Biagio Pecorino, Carmine Summo, Francesco Caponio, Vito Michele Paradiso, Antonella Pasqualone
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533-644s), protein content (12.0-12.3g/100gd.m.), gluten content (9.7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough stability (171-327s), softening index (46-66B...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28952425/reduction-of-acrylamide-in-whole-wheat-bread-by-combining-lactobacilli-and-yeast-fermentation
#4
Behnaz Nasiri Esfahani, Mahdi Kadivar, Mohammad Shahedi, Sabihe Soleimanian-Zad
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6...
November 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28933773/rapid-quantification-of-major-volatile-metabolites-in-fermented-food-and-beverages-using-gas-chromatography-mass-spectrometry
#5
Farhana R Pinu, Silas G Villas-Boas
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercialmass spectrometry (MS) library...
July 26, 2017: Metabolites
https://www.readbyqxmd.com/read/28927834/microbial-behavior-and-changes-in-food-constituents-during-fermentation-of-japanese-sourdoughs-with-different-rye-and-wheat-starting-materials
#6
Akihito Fujimoto, Keisuke Ito, Madoka Itou, Noriko Narushima, Takayuki Ito, Akihisa Yamamoto, Satoru Hirayama, Soichi Furukawa, Yasushi Morinaga, Takahisa Miyamoto
Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period...
September 15, 2017: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/28883146/draft-genome-sequence-of-the-gluten-hydrolyzing-bacterium-bacillus-subtilis-gs-188-isolated-from-wheat-sourdough
#7
B S Rashmi, Devaraja Gayathri
The draft genome sequence of Bacillus subtilis GS 188, a novel spore-forming probiotic bacterium with gluten-hydrolyzing potential, was isolated from wheat sourdough and provides deep insights into the beneficial features of this strain for its use in the preparation of gluten-reduced wheat foods for humans with celiac disease.
September 7, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28877331/lactic-acid-bacteria-combinations-for-wheat-sourdough-preparation-and-their-influence-on-wheat-bread-quality-and-acrylamide-formation
#8
Elena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, Iveta Pugajeva, Daiva Zadeike, Grazina Juodeikiene
Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L...
October 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28813780/microbial-diversity-of-commercial-makgeolli-and-its-influence-on-the-organoleptic-characteristics-of-korean-rice-sourdough-jeung-pyun
#9
Jaehyung Park, Ji Sun Seo, Seul-Ah Kim, So-Yeon Shin, Jong-Hyun Park, Nam Soo Han
Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (Jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of Jeung-pyun. Three commercial makgeolli were tested for Jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste...
August 17, 2017: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28763982/microbial-cell-free-extracts-affect-the-biochemical-characteristics-and-sensorial-quality-of-sourdough-bread
#10
Noemi Cavallo, Maria De Angelis, Maria Calasso, Maurizio Quinto, Annalisa Mentana, Fabio Minervini, Stefan Cappelle, Marco Gobbetti
This study aimed to improve the sensorial quality of sourdough wheat bread by the addition of cell-free enzyme extracts (CFEs) from Lactobacillus sanfranciscensis (SF), Hafnia alvei (HF) and Debaryomyces hansenii (DH). CFEs were suitable sources of peptidases, glutamate dehydrogenase and cystathionine γ-lyase. The concentration of free amino acids (FAA) in the sourdoughs containing CFEs was higher than the control sourdough, produced without addition of CFEs. The community-level catabolic profiles showed that the highest number of carbohydrates, polymers and carboxylic acids were consumed in the SF sourdough...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28756373/genotyping-of-lactobacillus-sanfranciscensis-isolates-from-chinese-traditional-sourdoughs-by-multilocus-sequence-typing-and-multiplex-rapd-pcr
#11
Huanyi Yang, Tongjie Liu, Guohua Zhang, Jiancai Chen, Jingsi Gu, Lei Yuan, Guoqing He
Lactobacillus sanfranciscensis is the predominant lactic acid bacteria (LAB) species in Chinese traditional sourdoughs and conduces to the flavor and rheology properties of Chinese steamed bread, a staple food originated in China over 1500years ago. The aim of this study is to describe the intraspecific diversity of 98 L. sanfranciscensis isolates from 11 Chinese traditional sourdoughs in different regions by multilocus sequence typing (MLST) and multiplex random amplified polymorphic DNA-polymerase chain reaction (multiplex RAPD-PCR)...
July 24, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28751400/complete-genome-sequence-of-the-sourdough-isolate-lactobacillus-zymae-aca-dc-3411
#12
Maria Kazou, Voula Alexandraki, Bruno Pot, Effie Tsakalidou, Konstantinos Papadimitriou
Lactobacillus zymae is a Gram-positive lactic acid bacterium belonging to the Lactobacillus brevis clade. Here, we report the first complete genome sequence of L. zymae ACA-DC 3411, which was isolated from traditional Greek wheat sourdough. Whole-genome analysis may reveal adaptive traits of strain ACA-DC 3411 in the sourdough ecosystem.
July 27, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28736890/insect-frass-in-stored-cereal-products-as-a-potential-source-of-lactobacillus-sanfranciscensis-for-sourdough-ecosystem
#13
F Boiocchi, D Porcellato, L Limonta, C Picozzi, I Vigentini, D P Locatelli, R Foschino
AIM: Insect frass samples were collected from Drosophila melanogaster, Plodia interpunctella, Rhyzopertha dominica, Sitophilus granarius, Sitophilus oryzae, Sitophilus zeamais, Tribolium confusum and Tribolium castaneum to elucidate if they can be the origin of Type I sourdough micro-organisms (Lactobacillus sanfranciscensis and Candida milleri). METHODS AND RESULTS: Selective enrichments were carried out to isolate lactic acid bacteria (LBA) and yeast. A metagenetic analysis, targeted on bacterial 16S rRNA gene and fungal ITS region, was performed by using Illumina MiSeq protocol...
July 23, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28732554/microbial-ecology-and-process-technology-of-sourdough-fermentation
#14
REVIEW
Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy
From a microbiological perspective, sourdough is to be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods. With respect to the metabolic impact of the sourdough microbiota, acidification (LAB), flavor formation (LAB and yeasts), and leavening (yeasts and heterofermentative LAB species) are most noticeable. Three distinct types of sourdough fermentation processes can be discerned based on the inocula applied, namely backslopped ones (type 1), those initiated with starter cultures (type 2), and those initiated with a starter culture followed by backslopping (type 3)...
2017: Advances in Applied Microbiology
https://www.readbyqxmd.com/read/28725555/genome-sequence-of-the-type-strain-clib-1764-t-%C3%A2-cbs-14374-t-of-the-yeast-species-kazachstania-saulgeensis-isolated-from-french-organic-sourdough
#15
Véronique Sarilar, Lieven Sterck, Saki Matsumoto, Noémie Jacques, Cécile Neuvéglise, Colin R Tinsley, Delphine Sicard, Serge Casaregola
Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764(T) (= CBS 14374(T)). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001-FXLY01000017...
September 2017: Genomics Data
https://www.readbyqxmd.com/read/28720958/aroma-composition-of-shalgam-a-traditional-turkish-lactic-acid-fermented-beverage
#16
Hasan Tanguler, Serkan Selli, Kemal Sen, Turgut Cabaroglu, Huseyin Erten
Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma compounds of shalgams produced by traditional and direct methods, and addition of Lactic acid bateria (LAB) cultures were examined. Volatile components of shalgam samples were extracted by liquid-liquid extraction technique with pentane/dichloromethane and analyzed by gas chromatography-mass spectrometry (GC-MS)...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28696511/direct-application-of-rep-pcr-on-type-i-sourdough-matrix-to-monitor-the-dominance-and-persistence-of-a-lactobacillus-plantarum-starter-throughout-back-slopping
#17
Paola Dolci, Luca Cocolin
This study describes the optimization and application of repetitive element-PCR (rep-PCR) technique directly on microbial DNA extracted from type I sourdoughs for fast monitoring of a Lb. plantarum starter strain (P1FMC) throughout daily back-slopping. The challenge was to follow and study the performance of a starter culture directly in sourdoughs without cultivation on selective media. The extraction of good quality microbial DNA suitable for amplification from a complex matrix such as dough was the first target...
July 11, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28675970/effect-of-microalgae-incorporation-on-physicochemical-and-textural-properties-in-wheat-bread-formulation
#18
Purificación García-Segovia, María J Pagán-Moreno, Irene F Lara, Javier Martínez-Monzó
The objective of this study was to evaluate the effect of the incorporation of different microalgae on physicochemical and textural properties of bread. Four species of microalgae Isochrysis galbana, Tetraselmis suecica, Scenedesmus almeriensis, and Nannochloropsis gaditana were used in this study. Properties such as water activity, pH, microbiological counts, viscosity, and color were analyzed to determine the effect of microalgae addition on sourdough. The technological quality of breads was analyzed in terms of physicochemical properties, color, texture profile, and porosity...
July 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28637081/molecular-characterization-of-gluten-hydrolysing-bacillus-sp-and-their-efficacy-and-biotherapeutic-potential-as-probiotics-using-caco-2-cell-line
#19
B S Rashmi, D Gayathri
AIM: To isolate and characterize indigenous gluten hydrolysing bacteria from wheat sourdough and curd samples and further evaluation of their probiotic potentiality. METHODS AND RESULTS: Indigenous gluten hydrolysing isolates GS 33, GS 143, GS 181 and GS 188 were identified as Bacillus sp. by molecular-typing methods and studied extensively for their functional and probiotic attributes. All the tested isolates could survive at pH 2 and toxicity of 0·3% bile and also exhibited cell surface hydrophobicity and autoaggregation phenotype...
June 21, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28627070/lack-of-immunogenicity-of-hydrolysed-wheat-flour-in-patients-with-coeliac-disease-after-a-short-term-oral-challenge
#20
R Mandile, S Picascia, C Parrella, A Camarca, M Gobbetti, L Greco, R Troncone, C Gianfrani, R Auricchio
BACKGROUND: A gluten-free diet is currently the only reliable therapeutic strategy that is approved for coeliac disease (CD). For many patients, however, compliance remains inadequate. AIM: To investigate the immunogenicity of wheat flour that was pre-treated with selected lactobacilli and fungal proteases (hydrolysed wheat gluten) in coeliac patients. METHODS: The immunogenicity of hydrolysed wheat gluten was evaluated both in vitro in intestinal T cell lines (TCLs) and in vivo in treated CD patients after a short-term gluten challenge...
August 2017: Alimentary Pharmacology & Therapeutics
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