Effects of extracellular proteases and its inhibitors on the gel characteristics of soy protein induced by lactic acid bacteria

2021 ◽  
Author(s):  
Yiming Ren ◽  
Liang Li
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Protein ◽  
Extracellular Proteases

scholarly journals Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2106
Author(s):  
Jone Uranga ◽  
Mª Goretti Llamas ◽  
Ziortza Agirrezabala ◽  
María Teresa Dueñas ◽  
Oier Etxebeste ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Protein ◽  
Fungal Spores ◽  
Soy Protein Isolate ◽  
Degradation Process ◽  
Inhibitory Effect ◽  
Protein Isolate ◽  
Fungistatic Activity ◽  
Vis Spectroscopy

Two exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains, Liquorilactobacillus (L.) sp CUPV281 and Liquorilactobacillus (L.) mali CUPV271, were isolated from Spanish apple must. Each of the strains produced a dextran, with different branching degrees, to be incorporated into soy protein isolate (SPI) film-forming formulations. Films were prepared by compression molding, a more rapid processing method than solution casting and, thus, with a greater potential for scaling-up production. Thermal analysis showed that SPI and EPS start the degradation process at temperatures above 190 °C, confirming that the compression temperature selected (120 °C) was well below the corresponding degradation temperatures. Resulting films were transparent and homogeneous, as shown by UV-Vis spectroscopy and SEM, indicating the good compatibility between SPI and EPS. Furthermore, FTIR analysis showed that the interactions between SPI and EPS were physical interactions, probably by hydrogen bonding among the polar groups of SPI and EPS. Regarding antifungal/fungistatic activity, LAB strains used in this study showed an inhibitory effect on germination of fungal spores.

Microbial transglutaminase-mediated polymerization in the presence of lactic acid bacteria affects antigenicity of soy protein component present in bio-tofu

2019 ◽  
Vol 53 ◽  
pp. 292-298 ◽  
Author(s):  
Guangliang Xing ◽  
Concetta Valeria Lucia Giosafatto ◽  
Xin Rui ◽  
Mingsheng Dong ◽  
Loredana Mariniello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soy Protein ◽  
Microbial Transglutaminase ◽  
Protein Component

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

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.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method
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