Contribution of the microbial mass to the nitrogen profile of wheat bread doughs started with pure and mixed cultures of yeast and lactic acid bacteria

1991 ◽  
Vol 193 (4) ◽  
pp. 332-336 ◽  
Author(s):  
Conception Collar ◽  
Arturo Mascar�s ◽  
Mauricio Brito ◽  
Carmen Benedito Barber
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Cultures ◽  
Wheat Bread ◽  
Microbial Mass

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

Application of Lactic Acid Bacteria for Coating of Wheat Bread to Protect it from Microbial Spoilage

2020 ◽  
Vol 75 (2) ◽  
pp. 223-229 ◽  
Author(s):  
Natalya Gregirchak ◽  
Olena Stabnikova ◽  
Viktor Stabnikov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Microbial Spoilage
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