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https://www.readbyqxmd.com/read/27904407/effect-of-various-sodium-chloride-mass-fractions-on-wheat-and-rye-bread-using-different-dough-preparation-techniques
#1
Marta Ambrosewicz-Walacik, Małgorzata Tańska, Daniela Rotkiewicz, Andrzej Piętak
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity...
June 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27902197/three-novel-ascomycetous-yeast-species-of-the-kazachstania-clade-kazachstania-saulgeensis-sp-nov-kazachstania-serrabonitensis-sp-nov-and-kazachstania-australis-sp-nov-reassignement-of-candida-humilis-to-kazachastania-humilis-f-a-comb-nov-and-candida-pseudohumilis
#2
Noémie Jacques, Véronique Sarilar, Charlotte Urien, Mariana R Lopes, Camila G Morais, Ana Paula T Uetanabaro, Colin R Tinsley, Carlos A Rosa, Delphine Sicard, Serge Casaregola
Five ascosporogenous yeast strains related to the genus Kazachstania were isolated. Two strains (CLIB 1764T and CLIB 1780) were isolated from French sourdoughs; three others (UFMG-CM-Y273T, UFMG-CM-Y451 and UFMG-CM-Y452) were from rotting wood in Brazil. The sequences of the French and Brazilian strains differed by one and three substitutions, respectively in the D1/D2 LSU rRNA gene and the ITS. The D1/D2 LSU rRNA sequence of these strains differed by 0.5% and 0.7% from Kazachstania exigua, but their ITS sequences diverged by 8...
October 12, 2016: International Journal of Systematic and Evolutionary Microbiology
https://www.readbyqxmd.com/read/27889157/monitoring-of-wheat-lactic-acid-bacteria-from-the-field-until-the-first-step-of-dough-fermentation
#3
Antonio Alfonzo, Claudia Miceli, Anna Nasca, Elena Franciosi, Giusi Ventimiglia, Rosalia Di Gerlando, Kieran Tuohy, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27877165/different-flour-microbial-communities-drive-to-sourdoughs-characterized-by-diverse-bacterial-strains-and-free-amino-acid-profiles
#4
Giuseppe Celano, Maria De Angelis, Fabio Minervini, Marco Gobbetti
This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27794467/gaba-production-and-structure-of-gadb-gadc-genes-in-lactobacillus-and-bifidobacterium-strains-from-human-microbiota
#5
R A Yunes, E U Poluektova, M S Dyachkova, K M Klimina, A S Kovtun, O V Averina, V S Orlova, V N Danilenko
Gamma-amino butyric acid (GABA) is an active biogenic substance synthesized in plants, fungi, vertebrate animals and bacteria. Lactic acid bacteria are considered the main producers of GABA among bacteria. GABA-producing lactobacilli are isolated from food products such as cheese, yogurt, sourdough, etc. and are the source of bioactive properties assigned to those foods. The ability of human-derived lactobacilli and bifidobacteria to synthesize GABA remains poorly characterized. In this paper, we screened our collection of 135 human-derived Lactobacillus and Bifidobacterium strains for their ability to produce GABA from its precursor monosodium glutamate...
October 26, 2016: Anaerobe
https://www.readbyqxmd.com/read/27780959/polyphasic-microbial-analysis-of-traditional-korean-jeung-pyun-sourdough-fermented-with-makgeolli
#6
Sae Bom Lim, Jagan Mohan Rao Tingirikari, Ye Won Kwon, Ling Li, Nam Soo Han
Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine in presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h, showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth...
October 25, 2016: Journal of Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27704748/a-study-revealing-the-key-aroma-compounds-of-steamed-bread-made-by-chinese-traditional-sourdough
#7
Guo-Hua Zhang, Tao Wu, Faizan A Sadiq, Huan-Yi Yang, Tong-Jie Liu, Hui Ruan, Guo-Qing He
Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T)...
2016: Journal of Zhejiang University. Science. B
https://www.readbyqxmd.com/read/27641253/synthesis-of-taste-active-%C3%AE-glutamyl-dipeptides-during-sourdough-fermentation-by-lactobacillus-reuteri
#8
Cindy J Zhao, Michael G Gänzle
This study aimed to assess whether peptides influence the taste of sourdough bread. γ-Glutamyl dipeptides with known kokumi taste threshold, namely γ-Glu-Glu, γ-Glu-Leu, γ-Glu-Ile, γ-Glu-Phe, γ-Glu-Met, and γ-Glu-Val, were identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. γ-Glutamyl dipeptides were found in higher concentrations in sourdough fermented with Lactobacillus reuteri when compared to the chemically acidified controls. Proteolysis was an important factor for generation of γ-glutamyl dipeptides...
October 12, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/27634985/complete-genome-sequence-of-lactococcus-lactis-subsp-lactis-a12-a-strain-isolated-from-wheat-sourdough
#9
Maéva Guellerin, Delphine Passerini, Catherine Fontagné-Faucher, Hervé Robert, Valérie Gabriel, Valentin Loux, Christophe Klopp, Yves Le Loir, Michèle Coddeville, Marie-Line Daveran-Mingot, Paul Ritzenthaler, Pascal Le Bourgeois
We report here the complete genome sequence of Lactococcus lactis subsp. lactis strain A12, a strain isolated from sourdough. The circular chromosome and the four plasmids reveal genes involved in carbohydrate metabolism that are potentially required for the persistence of this strain in such a complex ecosystem.
2016: Genome Announcements
https://www.readbyqxmd.com/read/27570278/effect-of-lactobacillus-casei-casei-and-lactobacillus-reuteri-on-acrylamide-formation-in-flat-bread-and-bread-roll
#10
Farnaz Dastmalchi, Seyed Hadi Razavi, Mohammad Faraji, Mohsen Labbafi
The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3...
March 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/27554152/added-ingredients-affect-the-microbiota-and-biochemical-characteristics-of-durum-wheat-type-i-sourdough
#11
Fabio Minervini, Giuseppe Celano, Anna Lattanzi, Maria De Angelis, Marco Gobbetti
This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based sourdough. One dough prepared using only flour was used as the control (control-dough). Compared to the control-dough, doughs containing additional ingredients showed higher (P < 0.05) cell numbers of lactic acid bacteria after the first fermentation. Constant pH of ca. 4.0 was found after two (macerated pears or water pears-doughs) to seven (control-dough) back-slopping steps...
December 2016: Food Microbiology
https://www.readbyqxmd.com/read/27541979/unconventional-bacterial-association-for-dough-leavening
#12
Alida Musatti, Chiara Mapelli, Roberto Foschino, Claudia Picozzi, Manuela Rollini
The purpose of the research was to obtain innovative yeast-free doughs leavened by Zymomonas mobilis and Lactobacillus sanfranciscensis. Z. mobilis, as well as Saccharomyces cerevisiae, produces an equimolar mixture of ethanol and CO2 through glucose, fructose or sucrose fermentation. In the present work, the inability of Z. mobilis to metabolize maltose has been circumvented by the addition of L. sanfranciscensis in the formulation. Indeed, L. sanfranciscensis, a heterofermentative lactic acid bacterium (LAB) typical of sourdough environment, hydrolyzes maltose releasing glucose which can be used by Z...
November 21, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27539249/characterization-of-relative-abundance-of-lactic-acid-bacteria-species-in-french-organic-sourdough-by-cultural-qpcr-and-miseq-high-throughput-sequencing-methods
#13
Elisa Michel, Clarisse Monfort, Marion Deffrasnes, Stéphane Guezenec, Emilie Lhomme, Matthieu Barret, Delphine Sicard, Xavier Dousset, Bernard Onno
In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected for this work. The lactic acid bacteria (LAB) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) Lactobacillus sanfranciscensis-specific qPCR, (ii) global sequencing with MiSeq Illumina technology and (iii) molecular isolates identification...
July 29, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27505458/characterization-of-the-bread-made-with-durum-wheat-semolina-rendered-gluten-free-by-sourdough-biotechnology-in-comparison-with-commercial-gluten-free-products
#14
Carlo Giuseppe Rizzello, Marco Montemurro, Marco Gobbetti
Durum wheat semolina was fermented with sourdough lactic acid bacteria and fungal proteases aiming at a complete gluten hydrolysis. The gluten-free (GF) semolina, added with naturally GF ingredients and structuring agents, was used to produce bread (rendered GF bread; rGFB) at industrial level. An integrated approach including the characterization of the main chemical, nutritional, structural, and sensory features was used to compare rGFB to a gluten-containing bread and to 5 commercial naturally GF breads...
September 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27470533/yeast-diversity-of-sourdoughs-and-associated-metabolic-properties-and-functionalities
#15
Luc De Vuyst, Henning Harth, Simon Van Kerrebroeck, Frédéric Leroy
Together with acidifying lactic acid bacteria, yeasts play a key role in the production process of sourdough, where they are either naturally present or added as a starter culture. Worldwide, a diversity of yeast species is encountered, with Saccharomyces cerevisiae, Candida humilis, Kazachstania exigua, Pichia kudriavzevii, Wickerhamomyces anomalus, and Torulaspora delbrueckii among the most common ones. Sourdough-adapted yeasts are able to withstand the stress conditions encountered during their growth, including nutrient starvation as well as the effects of acidic, oxidative, thermal, and osmotic stresses...
July 15, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27460169/how-organic-farming-of-wheat-may-affect-the-sourdough-and-the-nutritional-and-technological-features-of-leavened-baked-goods
#16
Erica Pontonio, Carlo G Rizzello, Raffaella Di Cagno, Xavier Dousset, Héliciane Clément, Pasquale Filannino, Bernard Onno, Marco Gobbetti
Organic farming is gaining broad recognition as a system that complies well with sustainability, an overarching principle that should drive agriculture now and in the coming year. Different cultivars and products can harbour different abundances of specific bacterial groups, farming system may influence the composition and abundances of microbial communities found on food product. Despite the growing interest towards organic foods, we still have a limited understanding of the diversity of food-associated microbial communities and the factors that influence the composition of these communities...
July 12, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27450514/a-low-ph-does-not-determine-the-community-dynamics-of-spontaneously-developed-backslopped-liquid-wheat-sourdoughs-but-does-influence-their-metabolite-kinetics
#17
Simon Van Kerrebroeck, Francisca Casanova C Bastos, Henning Harth, Luc De Vuyst
This study dealt with the influence of a crucial pH value of 4.0 on the microbiota of spontaneously fermented backslopped liquid wheat sourdoughs. Two spontaneously fermented wheat sourdough fermentation experiments were carried out, one without control of the pH and one with the pH kept constant at pH4.0, both during nine backslopping steps. In each case, two additional backslopping steps were carried out, with the pH kept constant at 4.0 and with free pH, respectively. Keeping the pH constant at 4.0 changed the microbial community dynamics and metabolite kinetics of the sourdough fermentations...
July 14, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27448855/enhancing-flora-balance-in-the-gastrointestinal-tract-of-mice-by-lactic-acid-bacteria-from-chinese-sourdough-and-enzyme-activities-indicative-of-metabolism-of-protein-fat-and-carbohydrate-by-the-flora
#18
Dong Yang, Xiaomin Yu, Yaoping Wu, Xingxing Chen, Hua Wei, Nagendra P Shah, Feng Xu
In this study, we investigated the effect of administration of 5 strains of lactic acid bacteria (LAB) isolated from traditional Chinese sourdough on the flora balance of gastrointestinal tract of mice. We specifically measured Enterococcus, Enterobacter, Bacteroides, and Lactobacillus by plate count and real-time PCR methods, and α-glucosidase, lactate dehydrogenase, esterase, and aminopeptidase activities as indicative of metabolism of sugar, fat, and protein from LAB isolated from feces of mice in vitro...
October 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27375243/industrial-application-of-selected-lactic-acid-bacteria-isolated-from-local-semolinas-for-typical-sourdough-bread-production
#19
Onofrio Corona, Antonio Alfonzo, Giusi Ventimiglia, Anna Nasca, Nicola Francesca, Alessandra Martorana, Giancarlo Moschetti, Luca Settanni
Four obligate heterofermentative lactic acid bacteria (LAB) strains (Weissella cibaria PON10030 and PON10032 and Leuconostoc citreum PON 10079 and PON10080) were tested as single strain starters, mono-species dual strain starters, and multiple strain starter for the preparation and propagation of sourdoughs for the production of a typical bread at industrial level. The kinetics of pH and TTA during the daily sourdough refreshments indicated a correct acidification process for all trials. The concentration of lactic and acetic acid increased consistently during fermentation...
October 2016: Food Microbiology
https://www.readbyqxmd.com/read/27374130/development-of-a-method-for-the-direct-fermentation-of-semolina-by-selected-sourdough-lactic-acid-bacteria
#20
Antonio Alfonzo, Valeria Urso, Onofrio Corona, Nicola Francesca, Gaetano Amato, Luca Settanni, Giuseppe Di Miceli
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina...
June 25, 2016: International Journal of Food Microbiology
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