Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

2021 ◽  
Author(s):  
G. Sáez ◽  
C. Sabater ◽  
A. Fara ◽  
G. Zárate
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Chickpea Flour

Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

2021 ◽  
Vol 356 ◽  
pp. 129627
Author(s):  
René Emanuel Lobo ◽  
Theo Figueroa ◽  
Diego Navarro ◽  
María Inés Gómez ◽  
Graciela Font de Valdez ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Additives ◽  
Different Origins ◽  
Potential Food

Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties

LWT ◽  
2017 ◽  
Vol 81 ◽  
pp. 144-152 ◽  
Author(s):  
Maria Rosaria Corbo ◽  
Antonio Bevilacqua ◽  
Barbara Speranza ◽  
Mariangela Gallo ◽  
Daniela Campaniello ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Selection Protocol ◽  
Selection Of

scholarly journals Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting beans

2014 ◽  
Vol 77 (1) ◽  
pp. 6489 ◽  
Author(s):  
D H Ouattara ◽  
H G Ouattara ◽  
B G Goualie ◽  
L M Kouame ◽  
S L Niamke
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties

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.

Role of Cryoprotectants on the Viability and Functional Properties of Probiotic Lactic Acid Bacteria during Freeze Drying

2009 ◽  
Vol 23 (3) ◽  
pp. 243-265 ◽  
Author(s):  
Kanchi Bhasker Praveen Kumar Reddy ◽  
Sharda Prasad Awasthi ◽  
Arenahalli Ningegowda Madhu ◽  
Siddalingaiya Gurudutt Prapulla
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Freeze Drying ◽  
Probiotic Lactic Acid Bacteria

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

2009 ◽  
Vol 135 (1) ◽  
pp. 28-33 ◽  
Author(s):  
Jyoti Prakash Tamang ◽  
Buddhiman Tamang ◽  
Ulrich Schillinger ◽  
Claudia Guigas ◽  
Wilhelm H. Holzapfel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Fermented Vegetables
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