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https://www.readbyqxmd.com/read/28813780/microbial-diversity-of-commercial-makgeolli-and-its-influence-on-the-organoleptic-characteristics-of-korean-rice-sourdough-jeung-pyun
#1
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
#2
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
#3
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
#4
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
#5
Federica Boiocchi, Davide Porcellato, Lidia Limonta, Claudia Picozzi, Ileana Vigentini, Daria Patrizia Locatelli, Roberto Foschino
AIM: Insect frass samples were collected from Drosophila melanogaster, Plodia interpunctella, Rhyzopertha dominica, Sitophilus granarius, S. oryzae, S. zeamais, Tribolium confusum and T. castaneum to elucidate if they can be the origin of Type I sourdough microorganisms (Lactobacillus sanfranciscensis and Candida milleri). METHODS AND RESULTS: Selective enrichments were carried out to isolate Lactic Acid Bacteria 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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
https://www.readbyqxmd.com/read/28591632/bread-affects-clinical-parameters-and-induces-gut-microbiome-associated-personal-glycemic-responses
#13
Tal Korem, David Zeevi, Niv Zmora, Omer Weissbrod, Noam Bar, Maya Lotan-Pompan, Tali Avnit-Sagi, Noa Kosower, Gal Malka, Michal Rein, Jotham Suez, Ben Z Goldberg, Adina Weinberger, Avraham A Levy, Eran Elinav, Eran Segal
Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. We found no significant differential effects of bread type on multiple clinical parameters. The gut microbiota composition remained person specific throughout this trial and was generally resilient to the intervention...
June 6, 2017: Cell Metabolism
https://www.readbyqxmd.com/read/28554649/quantification-of-benzoxazinoids-and-their-metabolites-in-nordic-breads
#14
Katharina Dihm, Mads Vendelbo Lind, Henrik Sundén, Alastair Ross, Otto Savolainen
Benzoxazinoids (Bx) and their metabolites are molecules with suggested health effects in humans, found in cereal grains and consequently in cereal foods. However, to date little is known about the amount of Bx in our diet. In this study, deuterated standards 2-hydroxy-1,4-benzoxazin-3-one (HBOA-d4) and 2-hydroxy-N-(2-hydroxyphenyl) acetamide (HHPAA-d4) were synthesized, to allow quantification of nine Bx and their metabolites in 30 breads and flours from Nordic countries by UHPLC-MS/MS. Samples containing rye had larger amounts of Bx (143-3560µg/g DM) than the ones containing wheat (11-449µg/g DM)...
November 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28521538/correction-to-raninen-lappi-kolehmainen-kolehmainen-mykk%C3%A3-nen-poutanen-and-raatikainen-diet-derived-changes-by-sourdough-fermented-rye-bread-in-exhaled-breath-aspiration-ion-mobility-spectrometry-profiles-in-individuals-with-mild-gastrointestinal-symptoms
#15
https://www.readbyqxmd.com/read/28502176/effect-of-glutathione-on-the-taste-and-texture-of-type-i-sourdough-bread
#16
Kai Xing Tang, Cindy J Zhao, Michael G Gänzle
Type I sourdough fermentations with Lactobacillus sanfranciscensis as predominant organism accumulate reduced glutathione through glutathione reductase (GshR) activity of L. sanfranciscensis. Reduced glutathione acts as chain terminator for gluten polymerization but is also kokumi-active and may thus enhance bread taste. This study implemented a type I model sourdough fermentations to quantitate glutathione accumulation sourdough, bread dough, and bread and to assess the effect of L. sanfranciscensis GshR on bread volume by comparison of L...
May 31, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28462730/bread-making-technology-influences-postprandial-glucose-response-a-review-of-the-clinical-evidence
#17
REVIEW
Nikoleta S Stamataki, Amalia E Yanni, Vaios T Karathanos
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear...
April 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28460943/ancestral-andean-grain-quinoa-as-source-of-lactic-acid-bacteria-capable-to-degrade-phytate-and-produce-b-group-vitamins
#18
Silvana L Carrizo, Cecilia E Montes de Oca, Jonathan E Laiño, Nadia E Suarez, Graciela Vignolo, Jean Guy LeBlanc, Graciela Rollán
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28417207/impact-of-food-processing-on-rye-product-properties-and-their-in-vitro-digestion
#19
Daniel P Johansson, José L Vázquez Gutiérrez, Rikard Landberg, Marie Alminger, Maud Langton
PURPOSE: Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. METHODS: Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion...
April 17, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28400025/influence-of-levan-producing-acetic-acid-bacteria-on-buckwheat-sourdough-breads
#20
Tharalinee Ua-Arak, Frank Jakob, Rudi F Vogel
Buckwheat sourdoughs supplemented with molasses as natural sucrose source were fermented with levan-producing Gluconobacter (G.) albidus TMW 2.1191 and Kozakia (K.) baliensis NBRC 16680. Cell growth, concomitant levan and low-molecular-weight metabolite production were monitored. Sourdough breads were prepared with different sourdoughs from both strains (24, 30 and 48 h fermentation, respectively) and analyzed with respect to bread volume, crumb hardness and sensory characteristics. During fermentation, levan, acetic and gluconic acids were increasingly produced, while spontaneously co-growing lactic acid bacteria additionally formed acetic and lactic acids...
August 2017: Food Microbiology
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