Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación

1996 ◽  
Vol 2 (6) ◽  
pp. 349-367 ◽  
Author(s):  
C. Collar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures ◽  
Wheat Bread ◽  
Process Conditions ◽  
Specific Enzyme ◽  
European Consumer ◽  
Metabolite Profiles ◽  
Technological Assessment ◽  
The Relationship

The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

2017 ◽  
Vol 82 (10) ◽  
pp. 2371-2378 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Vita Krungleviciute ◽  
Iveta Pugajeva ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Quality ◽  
Wheat Bread ◽  
Acrylamide Formation

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.

Metabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteria

1994 ◽  
Vol 199 (3) ◽  
pp. 183-185
Author(s):  
Francisco Javier P�rez-Z��iga ◽  
Francisco Bravo Abad ◽  
Lucio Gonz�les Cartagena
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures

Bioconversion of ovine scotta into lactic acid with pure and mixed cultures of lactic acid bacteria

2011 ◽  
Vol 39 (1) ◽  
pp. 175-181 ◽  
Author(s):  
Nicola Secchi ◽  
Daniela Giunta ◽  
Luca Pretti ◽  
Mónica Ruiz García ◽  
Tonina Roggio ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures

scholarly journals Metabolite Profiles of Lactic Acid Bacteria in Grass Silage

2007 ◽  
Vol 73 (17) ◽  
pp. 5547-5552 ◽  
Author(s):  
Anders Broberg ◽  
Karin Jacobsson ◽  
Katrin Ström ◽  
Johan Schnürer
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pichia Anomala ◽  
Coumaric Acid ◽  
Phenyllactic Acid ◽  
Liquid Cultures ◽  
Antifungal Metabolites ◽  
Metabolite Profiles ◽  
Bioassay Guided Fractionation ◽  
Test Organisms

ABSTRACT The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml−1 for two of the three test organisms).

scholarly journals A sugar utilization phenotype contributes to the formation of genetic exchange communities in lactic acid bacteria

2021 ◽  
Author(s):  
Shinkuro Takenaka ◽  
Takeshi Kawashima ◽  
Masanori Arita
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genetic Exchange ◽  
Ecological Niches ◽  
Fermented Foods ◽  
Genomic Evolution ◽  
Phenotype Data ◽  
High Utilization ◽  
The Relationship ◽  
Bacterial Groups

Abstract In prokaryotes, a major contributor to genomic evolution is the exchange of genes via horizontal gene transfer (HGT). Areas with a high density of HGT networks are defined as genetic exchange communities (GECs). Although some phenotypes associated with specific ecological niches are linked to GECs, little is known about the phenotypic influences on HGT in bacterial groups within a taxonomic family. Thanks to the published genome sequences and phenotype data of Lactic Acid Bacteria (LAB), it is now possible to obtain more detailed information about the phenotypes that affect GECs. Here, we have investigated the relationship between HGT and internal and external environmental factors for 178 strains from 24 genera in the Lactobacillaceae family. We found a significant correlation between strains with high utilization of sugars and HGT bias. The result suggests that the phenotype of the utilization of a variety of sugars is key to the construction of GECs in this family. This feature is consistent with the fact that the Lactobacillaceae family contributes to the production of a wide variety of fermented foods by sharing niches such as those in vegetables, dairy products, and brewing-related environments. This result provides the first evidence that phenotypes associated with ecological niches contribute to form GECs in the LAB family.

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