Biochemical evolution of nitrogen compounds during fermentation of wheat bread doughs containing pure cultures of lactic acid bacteria

1990 ◽  
Vol 190 (5) ◽  
pp. 397-400 ◽  
Author(s):  
Concepci�n Collar ◽  
Arturo Mascar�s ◽  
Carmen Benedito Barber
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Nitrogen Compounds ◽  
Biochemical Evolution ◽  
Pure Cultures

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.

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

SURVIVAL OF SALMONELLA TYPHIMURIUM IN REFRIGERATED CULTURED MILKS1

1972 ◽  
Vol 35 (8) ◽  
pp. 489-495 ◽  
Author(s):  
H. s. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Refrigerated Storage ◽  
Streptococcus Lactis ◽  
Pure Cultures

Cultured skimmilks containing Salmonella typhimurium were prepared at 21, 30, or 42 C using different species of lactic acid bacteria (0.25, 1.0, and 5% inoculum) either singly or in combinations. Several commercial cultures also were used. Cultured skimmilks were stored at 11 C and tested at 3-day intervals for numbers of viable salmonellae and lactic acid bacteria and for pH. Survival of S. typhimurium varied from 6 to 9 days and from 3 to 6 days in milks cultured with 0.25% Streptococcus lactis at 21 and 30 C, respectively. Increasing the inoculum to 1% with incubation at 30 C yielded a product no more detrimental to S. typhimurium than when the lower inoculum was used at 30 C. Survival of S. typhimurium always exceeded 9 days when S. cremoris was used to make cultured skimmilks. Products made with commercial mixed cultures composed of S. lactis and S. cremoris allowed S. typhimurium to survive for periods intermediate between the extremes observed when pure cultures were used. Skimmilks cultured with Streptococcus diacetilactis and Leuconostoc citrovorum, even when skimmilks cultured with the latter organism were acidified with citric acid and incubated further, were essentially without effect on survival of S. typhimurium during refrigerated storage. Use of Streptococcus thermophilus (1% culture, 42 C incubation) yielded cultured skimmilks that were most detrimental to survival of salmonellae, whereas skimmilks fermented with Lactobacillus bulgaricus permitted survival of low numbers of salmonellae beyond 9 days. Milks cultured at 42 C with a 5% inoculum of S. thermophilus mixed with L. bulgaricus or Lactobacillus helveticus were free of viable salmonellae before the incubation was complete. Salmonellae grown in skimmilk at 21 C without a lactic culture were more resistant to inactivation during refrigerated storage than was S. typhimurium grown at 30 or 42 C.

scholarly journals Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

2003 ◽  
Vol 69 (4) ◽  
pp. 2321-2329 ◽  
Author(s):  
Olimpia Pepe ◽  
Giuseppe Blaiotta ◽  
Giancarlo Moschetti ◽  
Teresa Greco ◽  
Francesco Villani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Wheat Bread ◽  
Bread Making ◽  
Biochemical Tests ◽  
White Wheat ◽  
Heat Treated ◽  
Bacillus Spp ◽  
Gradient Gel Electrophoresis

ABSTRACT Two types of white wheat bread (high- and low-type loaves) were investigated for rope spoilage. Thirty of the 56 breads tested developed rope spoilage within 5 days; the high-type loaves were affected by rope spoilage more than the low-type loaves. Sixty-one Bacillus strains were isolated from ropy breads and were characterized on the basis of their phenotypic and genotypic traits. All of the isolates were identified as Bacillus subtilis by biochemical tests, but molecular assays (randomly amplified polymorphic DNA PCR assay, denaturing gradient gel electrophoresis analysis, and sequencing of the V3 region of 16S ribosomal DNA) revealed greater Bacillus species variety in ropy breads. In fact, besides strains of B. subtilis, Bacillus licheniformis, Bacillus cereus, and isolates of Bacillus clausii and Bacillus firmus were also identified. All of the ropy Bacillus isolates exhibited amylase activity, whereas only 32.4% of these isolates were able to produce ropiness in bread slices after treatment at 96°C for 10 min. Strains of lactic acid bacteria previously isolated from sourdough were first selected for antirope activity on bread slices and then used as starters for bread-making experiments. Prevention of growth of approximately 104 rope-producing B. subtilis G1 spores per cm2 on bread slices for more than 15 days was observed when heat-treated cultures of Lactobacillus plantarum E5 and Leuconostoc mesenteroides A27 were added. Growth of B. subtilis G1 occurred after 7 days in breads started with Saccharomyces cerevisiae T22, L. plantarum E5, and L. mesenteroides A27.

Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

2015 ◽  
Vol 66 (7) ◽  
pp. 736-742 ◽  
Author(s):  
Dalia Cizeikiene ◽  
Grazina Juodeikiene ◽  
Elena Bartkiene ◽  
Jonas Damasius ◽  
Algimantas Paskevicius
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Phytase Activity ◽  
Wheat Bread

scholarly journals Nutritional Properties and Antinutritional Factors of Corn Paste (Kutukutu) Fermented by Different Strains of Lactic Acid Bacteria

2015 ◽  
Vol 2015 ◽  
pp. 1-13 ◽  
Author(s):  
Tchikoua Roger ◽  
Tatsadjieu Ngouné Léopold ◽  
Mbofung Carl Moses Funtong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Starch Content ◽  
Principal Component ◽  
Lactobacillus Brevis ◽  
Antinutritional Factors ◽  
Starter Cultures ◽  
Nutritional Properties ◽  
Pure Cultures

The aim of this study is to reduce antinutritional factors and to improve the nutritional properties ofKutukutuduring fermentation with Lactic Acid Bacteria (LAB). For that,Kutukutu(700 g) was prepared in the laboratory and inoculated with pure cultures of LAB (109 CFU/mL). Then, preparation was incubated for 120 h. Every 24 h,Kutukutuwere collected, dried at 45°C for 24 h, and analyzed. The results showed thatLactobacillus brevisG25 increased reducing sugars content to 80.7% inKutukutuafter 96 h of fermentation.Lactobacillus fermentumN33 reduced the starch content to 73.2%, whileLactobacillus brevisG11,L. brevisG25, andLactobacillus cellobiosusM41 rather increased the protein content to 18.9%. The bioavailability of Mg and Fe increased, respectively, to 50.5% and 70.6% in theKutukutufermented withL. brevisG25.L. plantarumA6 reduced the tannin content to 98.8% andL. buchneriM11 reduced the phytate content to 95.5%. The principal component analysis (PCA) shows that, for a best reduction of antinutrients factors and improvement of protein content and minerals,Kutukutumust be fermented byL. brevisG25 andL. fermentumN33, respectively. These starter cultures could be used to ameliorate nutritional proprieties ofKutukutuduring the fermentation.

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