Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

2018 ◽  
Vol 279 ◽  
pp. 14-25 ◽  
Author(s):  
Luana Nionelli ◽  
Marco Montemurro ◽  
Erica Pontonio ◽  
Michela Verni ◽  
Marco Gobbetti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cannabis Sativa ◽  
Functional Characterization ◽  
Wheat Bread

scholarly journals Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1322
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Niccolò Pini ◽  
Lisa Granchi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Aminopeptidase Activity ◽  
Spontaneous Fermentation ◽  
Baked Goods ◽  
Isolation And Characterization ◽  
Enterococcus Spp ◽  
Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt

2015 ◽  
Vol 242 (4) ◽  
pp. 517-526 ◽  
Author(s):  
Reza Hajimohammadi Farimani ◽  
Mohammad Bagher Habibi Najafi ◽  
Bibi Sedigheh Fazly Bazzaz ◽  
Mohammad Reza Edalatian ◽  
Ahmad Reza Bahrami ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Characterization

scholarly journals Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

2017 ◽  
Vol 8 ◽  
Author(s):  
Michela Verni ◽  
Changyin Wang ◽  
Marco Montemurro ◽  
Maria De Angelis ◽  
Kati Katina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Faba Bean ◽  
Functional Characterization

scholarly journals Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production

2021 ◽  
Vol 709 (1) ◽  
pp. 012020
Author(s):  
Evy Rossi ◽  
Akhyar Ali ◽  
Raswen Efendi ◽  
Fajar Restuhadi ◽  
Yelmira Zalfiatri ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Solid Waste

scholarly journals Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

2012 ◽  
Vol 58 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Jie Yu ◽  
Wa Gao ◽  
Manjun Qing ◽  
Zhihong Sun ◽  
Weihong Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Identification And Characterization

scholarly journals Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji

2016 ◽  
Vol 25 (2) ◽  
pp. 595-599 ◽  
Author(s):  
Jae-Hwan Kim ◽  
Jingmei Li ◽  
Seon-Kyeong Han ◽  
Pei Qin ◽  
Jushin Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria
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