Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

2019 ◽  
Vol 271 ◽  
pp. 259-265 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Stavros Plessas ◽  
Maria Odatzidou ◽  
Athanasios Alexopoulos ◽  
Alex Galanis ◽  
...  
2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.


2008 ◽  
Vol 71 (11) ◽  
pp. 2213-2216 ◽  
Author(s):  
YOUSEF I. HASSAN ◽  
LLOYD B. BULLERMAN

Lactobacillus paracasei subsp. tolerans, isolated from a traditional sourdough bread culture and previously shown to have antifungal activity against Fusarium species, was tested for inhibition of growth of Fusarium proliferatum M 5991 and M 5689 and F. graminearum R 4053 in a liquid medium setting. This isolate completely inhibited the growth of F. proliferatum M 5689 and M 5991 and F. graminearum R 4053, whereas such growth was not inhibited in the control in a supernatant agar plate assay. When this isolate was tested using 2M medium (MRS–modified Myro media) known for supporting Fusarium growth and trichothecene production, it was found to inhibit fungal growth but promote mycotoxin production at the same time. The antifungal activity was determined to be the result of organic acids and low pH. The mechanism of the mycotoxin production promotion requires further investigation.


2011 ◽  
Vol 4 (7) ◽  
pp. 486-488
Author(s):  
Manal A Hassan ◽  
◽  
Saad S Fakhry ◽  
Abood H Moslah ◽  
Zahraa A Jabur

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity

2005 ◽  
Vol 10 (3) ◽  
pp. 214-218 ◽  
Author(s):  
Ga-Hyung Hong ◽  
Ygoung-Soo Kim ◽  
Geun-Seoup Song

2019 ◽  
Vol 43 (3) ◽  
pp. e13883 ◽  
Author(s):  
Hafiz Arbab Sakandar ◽  
Raza Hussain ◽  
Stan Kubow ◽  
Faizan Ahmed Sadiq ◽  
Weining Huang ◽  
...  

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 472
Author(s):  
Ali Osman ◽  
Nashwa El-Gazzar ◽  
Taghreed N. Almanaa ◽  
Abdalla El-Hadary ◽  
Mahmoud Sitohy

The current study investigates the capacity of a lipolytic Lactobacillus paracasei postbiotic as a possible regulator for lipid metabolism by targeting metabolic syndrome as a possibly safer anti-obesity and Anti-dyslipidemia agent replacing atorvastatin (ATOR) and other drugs with proven or suspected health hazards. The high DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2′-azino-bis (3-ethyl benzothiazoline-6-sulphonic acid)] scavenging activity and high activities of antioxidant enzyme such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-px) of the Lactobacillus paracasei postbiotic (cell-free extract), coupled with considerable lipolytic activity, may support its action against metabolic syndrome. Lactobacillus paracasei isolate was obtained from an Egyptian cheese sample, identified and used for preparing the postbiotic. The postbiotic was characterized and administered to high-fat diet (HFD) albino rats (100 and 200 mg kg−1) for nine weeks, as compared to atorvastatin (ATOR; 10 mg kg−1). The postbiotic could correct the disruption in lipid metabolism and antioxidant enzymes in HFD rats more effectively than ATOR. The two levels of the postbiotic (100 and 200 mg kg−1) reduced total serum lipids by 29% and 34% and serum triglyceride by 32–45% of the positive control level, compared to only 25% and 35% in ATOR’s case, respectively. Both ATOR and the postbiotic (200 mg kg−1) equally decreased total serum cholesterol by about 40% and 39%, while equally raising HDL levels by 28% and 30% of the positive control. The postbiotic counteracted HFD-induced body weight increases more effectively than ATOR without affecting liver and kidney functions or liver histopathology, at the optimal dose of each. The postbiotic is a safer substitute for ATOR in treating metabolic syndrome.


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