Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products

2009 ◽  
Vol 32 (6) ◽  
pp. 438-448 ◽  
Author(s):  
Francesca Valerio ◽  
Mara Favilla ◽  
Palmira De Bellis ◽  
Angelo Sisto ◽  
Silvia de Candia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Aspergillus Niger ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Penicillium Roqueforti

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

scholarly journals Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

2018 ◽  
Vol 9 ◽  
Author(s):  
Marcia Leyva Salas ◽  
Anne Thierry ◽  
Mathilde Lemaître ◽  
Gilles Garric ◽  
Marielle Harel-Oger ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Pilot Scale

scholarly journals Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

2020 ◽  
Vol 8 (12) ◽  
pp. 1895
Author(s):  
Vera Fraberger ◽  
Claudia Ammer ◽  
Konrad J. Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Additives ◽  
Dual Culture ◽  
Bakery Products ◽  
Gaba Production ◽  
Sourdough Bread ◽  
Increasing Demand

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

scholarly journals Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

2020 ◽  
Vol 8 (11) ◽  
pp. 1689 ◽  
Author(s):  
Vera Fraberger ◽  
Martin Ladurner ◽  
Alexandra Nemec ◽  
Clemens Grunwald-Gruber ◽  
Lisa M. Call ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Competitive Elisa ◽  
Starter Cultures ◽  
Bakery Products ◽  
Wheat Sensitivity ◽  
Immunogenic Proteins ◽  
High Degree ◽  
Selection Of ◽  
Tof Ms

Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with Lacticaseibacillus paracasei Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lactiplantibacillus plantarum Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with Lacticaseibacillus paracasei Lpa4 showing superior breakdown properties. Hence, a selection of specific starter cultures can be used in sourdough processing for wheat-based bakery products with reduced gluten and ATI content and, further, better tolerated products for patients suffering from non-celiac wheat sensitivity (NCWS).

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