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Shah IA, Kavitake D, Tiwari S, Devi PB, Reddy GB, Jaiswal KK, Jaiswal AK, Shetty PH. Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials. Curr Res Food Sci 2024; 9:100824. [PMID: 39263207 PMCID: PMC11388717 DOI: 10.1016/j.crfs.2024.100824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/03/2024] [Accepted: 08/17/2024] [Indexed: 09/13/2024] Open
Abstract
In recent years, there has been a burgeoning interest in the utilization of microbial exopolysaccharides (EPS) because of the added advantage of their renewable, biocompatible, and biodegradable nature in addition to intended applications. The endowed properties of bacterial EPS make them valuable candidates for a wide array of industrial applications. Modification of native EPS is known to enhance various physico-chemical and functional properties. Various modifications such as physical, chemical, biological, and enzymatic modifications were practiced improving the bioactivity of EPS. This paper comprehensively aims to review the most recent chemical modification techniques employed to modify the physico-chemical and functional changes of bacterial EPS in comparison with the unmodified forms. Chemical modification entails strategic alterations to the structure and properties of EPS through various synthetic and semi-synthetic methodologies. Emphasis is given to the antioxidant potential and functional role of these EPS derivatives in human health. Antioxidant properties reveal a significant augmentation in activity compared to their native counterparts. Such enhancement holds a strong promise for potential benefits and therapeutic applications. Chemical derivatives of EPS with overwhelming functional benefits could surely encourage EPS application, particularly as potential hydrocolloids in industrial and biomedical contexts.
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Affiliation(s)
- Irshad Ahmad Shah
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014, India
| | - Digambar Kavitake
- Biochemistry Division, ICMR - National Institute of Nutrition, Hyderabad, 500007, India
| | - Swati Tiwari
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014, India
| | - Palanisamy Bruntha Devi
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014, India
| | - G Bhanuprakash Reddy
- Biochemistry Division, ICMR - National Institute of Nutrition, Hyderabad, 500007, India
| | - Krishna Kumar Jaiswal
- Bioprocess Engineering Laboratory, Department of Green Energy Technology, Pondicherry University, Puducherry, 605014, India
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland
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Guo L, Liu B, Liang C, Sun W, Jiang Y, Yun X, Lu L, Zhao X, Xu N. Casein hydrolysate in naturally-fermented buckwheat sourdough: Effects on fermented and physicochemical characteristics, texture, and bacterial microbial composition. Int J Food Microbiol 2024; 417:110705. [PMID: 38640815 DOI: 10.1016/j.ijfoodmicro.2024.110705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/06/2024] [Accepted: 04/13/2024] [Indexed: 04/21/2024]
Abstract
The effect of a casein hydrolysate (CH) on the fermentation and quality of a naturally-fermented buckwheat sourdough (NFBS) were investigated, through assessing the fermentation characteristics, carbohydrate and protein degradation, texture, and bacterial composition of NFBS. According to the assaying data, CH might both increase the amount of lactic acid bacteria by 2.62 % and shorten the fermentation period by at least 3 h, subsequently leading to enhanced degradation of carbohydrate and protein, accompanied by a softer texture. More importantly, CH increased the relative abundance of lactobacillus in NFBS, making it the dominant bacterial genus and inhibited the growth of spoilage bacteria. In addition, Spearman correlation analysis indicated that the pH value, lactic and acetic acid contents, carbohydrates, protease activity, and these textural indices like hardness, elasticity, and adhesion had a positive/negative correlation with the bacterial composition of NFBS (Spearman correlation coefficient: -0.93-0.95). CH was thus regarded to be helpful to NFBS processing and production mainly by shortening its fermentation time, improving its fermentation performance, causing a finer texture and microstructure, and changing bacterial composition.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Biqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Chen Liang
- College of Medicine and Biological information Engineering, Hunnan Campus, Northeastern University, Shenyang 110167, China
| | - Wen Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China; Key Laboratory of State Administration for Market Regulation, Beijing 100050, China; Food Laboratory of Zhongyuan, Luohe 462300, China; National Research Center of Dairy Engineering and Technology, Harbin 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Lin Lu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xinhuai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, PR China.
| | - Ning Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
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Bikila GM, Tola YB, Kuyu CG. Standardization of teff ( Eragrostis teff) injera making process conditions for better physicochemical and sensory quality. Food Sci Nutr 2024; 12:3417-3432. [PMID: 38726457 PMCID: PMC11077180 DOI: 10.1002/fsn3.4006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera-making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ-Cr-387, DZ-Cr-2124, white (T-BT), white (T-GK), and sergegna teff (T-E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.
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Affiliation(s)
- Gizachew M. Bikila
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Yetenayet B. Tola
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Chala G. Kuyu
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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Zhang K, Liu S, Liang S, Xiang F, Wang X, Lian H, Li B, Liu F. Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review. Int J Biol Macromol 2024; 257:128733. [PMID: 38092118 DOI: 10.1016/j.ijbiomac.2023.128733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 11/02/2023] [Accepted: 12/08/2023] [Indexed: 12/23/2023]
Abstract
Over the past few decades, researchers have discovered that probiotics play an important role in our daily lives. With the further deepening of research, more and more evidence show that bacterial metabolites have an important role in food and human health, which opens up a new direction for the research of lactic acid bacteria (LAB) in the food and pharmaceutical industry. Many LAB have been widely studied because of the ability of exopolysaccharides (EPS). Lactic acid bacteria exopolysaccharides (LAB EPS) not only have great potential in the treatment of human diseases but also can become natural ingredients in the food industry to provide special qualitative structure and flavor. This paper has organized and summarized the biosynthesis, strain selection, production process parameters, structure, and biological activity of LAB EPS, filling in the monotony and incompleteness of previous articles' descriptions of LAB EPS. Therefore, this paper focuses on the general biosynthetic pathway, structural characterization, structure-activity relationship, biological activity of LAB EPS, and their application in the food industry, which will help to deepen people's understanding of LAB EPS and develop new active drugs from LAB EPS. Although the research results are relatively affluent, the low yield, complex structure, and few clinical trials of EPS are still the reasons that hinder its development. Therefore, future knowledge expansion should focus on the regulation of structure, physicochemical properties, function, higher production of EPS, and clinical trial applications, which can further increase the commercial significance and value of EPS. Furthermore, better understanding the structure-function relationship of EPS in food remains a challenge to date.
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Affiliation(s)
- Kangyong Zhang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Sibo Liu
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shengnan Liang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Fangqin Xiang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Xiaodong Wang
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Huiqiang Lian
- Guangdong Jinhaikang Medical Nutrition Co., Ltd, Meizhou, China
| | - Bailiang Li
- Food College, Northeast Agricultural University, Harbin 150030, China.
| | - Fei Liu
- Food College, Northeast Agricultural University, Harbin 150030, China.
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Lai SF, Chen YW, Lee SM, Huang HY, Huang YH, Lu YC, Chen CW. Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods 2023; 12:foods12071389. [PMID: 37048210 PMCID: PMC10093180 DOI: 10.3390/foods12071389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/08/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread. The composition analysis, antioxidant capacity, and storage stability of the black rice sourdough bread with different proportions of black rice powder (0–60%) and fermented for different lengths of time (0–48 h) were discussed. The results showed that the black rice sourdough had the maximum lactic acid bacteria count (9 Log CFU/g) during 12 to 36 h of fermentation. The titratable acid, lactic acid, and acetic acid yields increased with the fermentation time and the proportion of black rice powder. The total anthocyanin content and antioxidant capacity increased with the fermentation time. The hardness and chewiness of the black rice sourdough bread were positively correlated with the black rice sourdough powder content and increased with storage time. In addition, the growth of fungi was significantly slowed as the additional level of black rice sourdough powder increased.
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Dailin DJ, Selvamani S, Michelle K, Jusoh YMM, Chuah LF, Bokhari A, El Enshasy HA, Mubashir M, Show PL. Production of high-value added exopolysaccharide by biotherapeutic potential Lactobacillus reuteri strain. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sheng S, Fu Y, Pan N, Zhang H, Xiu L, Liang Y, Liu Y, Liu B, Ma C, Du R, Wang X. Novel exopolysaccharide derived from probiotic Lactobacillus pantheris TCP102 strain with immune-enhancing and anticancer activities. Front Microbiol 2022; 13:1015270. [PMID: 36225355 PMCID: PMC9549278 DOI: 10.3389/fmicb.2022.1015270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 08/30/2022] [Indexed: 11/24/2022] Open
Abstract
Probiotics are gaining attention due to their functions of regulating the intestinal barrier and promoting human health. The production of exopolysaccharide (EPS) is one of the important factors for probiotics to exert beneficial properties. This study aimed to screen exopolysaccharides-producing lactic acid bacteria (LAB) and evaluate the probiotic potential. we obtained three exopolysaccharide fractions (EPS1, EPS2, and EPS3) from Lactobacillus pantheris TCP102 and purified by a combination of ion-exchange chromatography and gel permeation chromatography. The structures of the fractions were characterized by FT-IR, UV, HPLC, and scanning electron microscopy (SEM) analysis. The Mw of EPS1, EPS2, and EPS3 were approximately 20.3, 23.0, and 19.3 kDa, and were mainly composed of galactose, glucose, and mannose, with approximate molar ratios of 2.86:1:1.48, 1.26:1:1, 1.58:1.80:1, respectively. Furthermore, SEM analysis demonstrated that the three polysaccharide fractions differ in microstructure and surface morphology. Additionally, preliminary results for immune-enhancing and anticancer activities reveal that these EPSs significantly induced the production of nitric oxide (NO), TNF-α, and IL-6 in Ana-1 cells and peritoneal macrophage cells. Meanwhile, the EPSs also significantly suppressed the proliferation of HCT-116, BCG-803, and particularly A-2780 cells. The results suggest that the three novel EPSs isolated from Lactobacillus pantheris TCP102 can be regarded as potential application value in functional food and natural antitumor drugs.
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Affiliation(s)
- Shouxin Sheng
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Yubing Fu
- School of Life Sciences, Faculty of Medicine and Life Sciences, State Key Laboratory of Cellular Stress Biology, Xiamen University, Xiamen, China
| | - Na Pan
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Haochi Zhang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Lei Xiu
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Yanchen Liang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Yang Liu
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Bohui Liu
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Cheng Ma
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
| | - Ruiping Du
- Animal Nutrition Institute, Agriculture and Animal Husbandry Academy of Inner Mongolia, Hohhot, China
| | - Xiao Wang
- State Key Laboratory of Reproductive Regulation & Breeding of Grassland Livestock, School of Life Sciences, Inner Mongolia University, Hohhot, China
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Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene. Foods 2022; 11:foods11182819. [PMID: 36140946 PMCID: PMC9498152 DOI: 10.3390/foods11182819] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/05/2022] [Accepted: 09/09/2022] [Indexed: 11/25/2022] Open
Abstract
A metabolic feature of lactic acid bacteria (LAB) is the production of exopolysaccharides (EPSs), which have technological and functional properties of interest to the food sector. The present study focused on the characterization of the Weissella cibaria strain C43-11, a high EPS producer in the presence of sucrose, in comparison with a low-producing strain (C2-32), and on possible genetic regulatory elements responsible for the modulation of dextransucrase (dsr) genes expression. NMR analysis of the polymeric material produced by the C43-11 strain indicated the presence of dextran consisting mainly of a linear scaffold formed by α-(1–6) glycosidic linkages and a smaller amounts of branches derived from α-(1–2), α-(1–3), and α-(1–4) linkages. Molecular analysis of the dsr genes and the putative transcriptional promoters of the two strains showed differences in their regulatory regions. Such variations may have a role in the modulation of dsr expression levels in the presence of sucrose. The strong upregulation of the dsr gene in the C43-11 strain resulted in a high accumulation of EPS. This is the first report showing differences in the regulatory elements of the dsr gene in W. cibaria and indicates a new perspective of investigation to identify the regulatory mechanism of EPS production.
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Muninathan C, Guruchandran S, Viswanath Kalyan AJ, Ganesan ND. Microbial exopolysaccharides: role in functional food engineering and gut‐health management. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15334] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | | | | | - Nandhini Devi Ganesan
- Centre for Food Technology Department of Biotechnology Anna University Chennai 600025 India
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Sandez Penidez SH, Velasco Manini MA, LeBlanc JG, Gerez CL, Rollán GC. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria. J Appl Microbiol 2021; 132:2093-2105. [PMID: 34606147 DOI: 10.1111/jam.15315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 07/28/2021] [Accepted: 09/13/2021] [Indexed: 01/18/2023]
Abstract
AIMS To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. METHODS AND RESULTS Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97 log CFU per g and pH values between 3.95 and 4.54 were determined after 24 h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. CONCLUSIONS Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. SIGNIFICANCE AND IMPACT OF THE STUDY Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.
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Affiliation(s)
| | | | - Jean Guy LeBlanc
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
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Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021; 10:1498. [PMID: 34203323 PMCID: PMC8304676 DOI: 10.3390/foods10071498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/13/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022] Open
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Affiliation(s)
- Laura Ramos
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
- Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
| | - Alicia Alonso-Hernando
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Miriam Martínez-Castro
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jose Alejandro Morán-Pérez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Patricia Cabrero-Lobato
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Ana Pascual-Maté
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Eduardo Téllez-Jiménez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jorge R. Mujico
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
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Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03722-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractFructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. sanfranciscensis, as well as preferences for a life with or without a specific yeast. In this study representative, differently behaving strains were studied in media with different sugars and electron acceptors, and in rye sourdough fermentations in the presence and absence of K. humilis or S. cerevisiae. Strain-specific differences were observed in sugar and organic acids spectra in media, and in sourdoughs with F. sanfranciscensis strains in combination with K. humilis or S. cerevisiae. F. sanfranciscensis TMW 1.1150 proved dominant in the presence and absence of any yeast because it most effectively used maltose. Its maltose fermentation was unaffected by electron acceptors. F. sanfranciscensis TMW 1.2138 was the weakest maltose fermenter and incapable of glucose fermentation, and evidently not competitive against the other strains. F. sanfranciscensis TMW 1.392 was the most versatile strain regarding the utilization of different carbohydrates and its ability to exploit electron acceptors like fructose and oxygen. In sourdoughs without yeasts, it outcompeted other strains. The metabolism of F. sanfranciscensis TMW 1.907 was stimulated in combination with S. cerevisiae. In competitive trials, it was assertive only with S. cerevisiae. The intra-species differences in carbohydrate metabolism can widely explain the differences in their behavior in sourdough fermentation. Interaction between F. sanfranciscensis and the yeasts was strain specific and supposedly commensal with K. humilis and rather competitive with S. cerevisiae.
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β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads. Foods 2021; 10:foods10030547. [PMID: 33800822 PMCID: PMC7998486 DOI: 10.3390/foods10030547] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 12/17/2022] Open
Abstract
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures Levilactobacillus (L.) brevis TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and Pediococcus (P.) claussenii TMW 2.340 produce O2-substituted (1,3)-β-d-glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by L.brevis and P.claussenii with a preference of the L. brevis fermented wheat sourdough bread and tart-flavored rye sourdough bread.
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Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications. Int J Biol Macromol 2021; 173:79-89. [PMID: 33482209 DOI: 10.1016/j.ijbiomac.2021.01.110] [Citation(s) in RCA: 100] [Impact Index Per Article: 33.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/10/2020] [Accepted: 01/16/2021] [Indexed: 01/08/2023]
Abstract
Exopolysaccharides (EPS) are important bioproducts produced by some genera of lactic acid bacteria. EPS are famous for their shelf-life improving properties, techno-functional enhancing abilities in food and dairy industries, besides their beneficial health effects. Furthermore, exopolysaccharides have many prospective and well-established contributions in the field of drugs and diagnostic industry. In this review, classification of EPS produced by LAB was presented. Moreover, current and potential applications of EPS in food, dairy, baking industries, cereal-based, and functional products were described. Also, some clinical and pharmaceutical applications of EPS such as intelligent drug delivery systems (microsystems and nanosystems for sustained delivery), interpenetrating polymer networks (IPNs), anticancer drug-targeting, recombinant macromolecular biopharmaceuticals, gene delivery, tissue engineering, and role of EPS in diagnostics were highlighted. Finally, future prospects concerning enhancing EPS production, minimizing costs of their production, and exploring their contribution in further applications were discussed.
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Loeffler M, Hilbig J, Velasco L, Weiss J. Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products-A new field of application? Compr Rev Food Sci Food Saf 2020; 19:2932-2954. [PMID: 33337046 DOI: 10.1111/1541-4337.12615] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/02/2020] [Accepted: 07/15/2020] [Indexed: 12/01/2022]
Abstract
In the meat industry, hydrocolloids and phosphates are used to improve the quality attributes of meat products. However, latest research results revealed that the usage of exopolysaccharide (EPS)-forming lactic acid bacteria (LAB), which are able to produce EPS in situ during processing could be an interesting alternative. The current review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products. This includes an introduction to microbial EPS production (homopolysaccharides as well as heteropolysaccharides) and an overview of parameters affecting EPS formation and yield depending on LAB used. This is followed by a summary of methods to detect and characterize EPS to facilitate a rational selection of starter cultures and fermentation conditions based on desired structure-function relationships in different food matrices. The mechanism of action of in situ generated EPS is then highlighted with an emphasis on different meat products. In the process, this review also highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB.
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Affiliation(s)
- Myriam Loeffler
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jonas Hilbig
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Lina Velasco
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, Stuttgart, Germany
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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs. Food Microbiol 2020; 91:103539. [DOI: 10.1016/j.fm.2020.103539] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 04/01/2020] [Accepted: 04/27/2020] [Indexed: 01/01/2023]
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17
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Valerio F, Bavaro AR, Di Biase M, Lonigro SL, Logrieco AF, Lavermicocca P. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum. Front Microbiol 2020; 11:967. [PMID: 32508785 PMCID: PMC7253592 DOI: 10.3389/fmicb.2020.00967] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 04/22/2020] [Indexed: 02/05/2023] Open
Abstract
Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa, and 2 Leuconostoc spp. strains as EPS producers only in the presence of sucrose. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. cibaria strain C43-11 as the higher EPS producer. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. Results indicated that the use of pseudocereals favored the EPS production. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. The highest EPS production (20.79 g/kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14-80 kDa. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15 h) LSs which can be used as bread improvers.
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Affiliation(s)
- Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
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Koutsoumanis K, Allende A, Alvarez‐Ordóñez A, Bolton D, Bover‐Cid S, Chemaly M, Davies R, De Cesare A, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Cocconcelli PS, Fernández Escámez PS, Maradona MP, Querol A, Suarez JE, Sundh I, Vlak J, Barizzone F, Correia S, Herman L. Scientific Opinion on the update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA (2017-2019). EFSA J 2020; 18:e05966. [PMID: 32874212 PMCID: PMC7448045 DOI: 10.2903/j.efsa.2020.5966] [Citation(s) in RCA: 161] [Impact Index Per Article: 40.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The qualified presumption of safety (QPS) was developed to provide a safety pre-assessment within EFSA for microorganisms. Strains belonging to QPS taxonomic units (TUs) still require an assessment based on a specific data package, but QPS status facilitates fast track evaluation. QPS TUs are unambiguously defined biological agents assessed for the body of knowledge, their safety and their end use. Safety concerns are, where possible, to be confirmed at strain or product level, and reflected as 'qualifications'. Qualifications need to be evaluated at strain level by the respective EFSA units. The lowest QPS TU is the species level for bacteria, yeasts and protists/algae, and the family for viruses. The QPS concept is also applicable to genetically modified microorganisms used for production purposes if the recipient strain qualifies for the QPS status, and if the genetic modification does not indicate a concern. Based on the actual body of knowledge and/or an ambiguous taxonomic position, the following TUs were excluded from the QPS assessment: filamentous fungi, oomycetes, streptomycetes, Enterococcus faecium, Escherichia coli and bacteriophages. The list of QPS-recommended biological agents was reviewed and updated in the current opinion and therefore now becomes the valid list. For this update, reports on the safety of previously assessed microorganisms, including bacteria, yeasts and viruses (the latter only when used for plant protection purposes) were reviewed, following an Extensive Literature Search strategy. All TUs previously recommended for 2016 QPS list had their status reconfirmed as well as their qualifications. The TUs related to the new notifications received since the 2016 QPS opinion was periodically evaluated for QPS status in the Statements of the BIOHAZ Panel, and the QPS list was also periodically updated. In total, 14 new TUs received a QPS status between 2017 and 2019: three yeasts, eight bacteria and three algae/protists.
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Föste M, Verheyen C, Jekle M, Becker T. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies. Food Chem 2020; 306:125451. [DOI: 10.1016/j.foodchem.2019.125451] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 08/29/2019] [Accepted: 09/01/2019] [Indexed: 12/27/2022]
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Hilbig J, Hildebrandt L, Herrmann K, Weiss J, Loeffler M. Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). J Food Sci 2020; 85:289-297. [PMID: 31968403 DOI: 10.1111/1750-3841.15010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 11/03/2019] [Accepted: 11/18/2019] [Indexed: 11/30/2022]
Abstract
The purpose of the study was to investigate the effect of a reduced pH value (5.1 instead of 5.5 to 5.6) on the properties of highly perishable, spreadable raw fermented sausages (onion mettwurst) with or without the addition of homopolysaccharide (HoPS)-producing lactic acid bacteria (LAB). Hence, sausages with HoPS-producing LAB and a pH value of 5.1 were produced and compared to sausages (pH 5.1) produced with a non-exopolysaccharide (EPS)-forming strain (Lactobacillus sakei TMW 1.2037). Microbial growth and pH values were monitored during processing (24 °C for 48 hr, 10 °C for 24 hr) and storage (14 days at 0 to 2 °C). Furthermore, fat (Weibull-Stoldt) and EPS contents were determined in the final products. Sausages were characterized using texture profile and sensory analysis. The fat contents ranged from 16% to 19% and the determined EPS concentrations ranged from 0.17 to 0.59 g/kg for L. sakei TMW 1.411 and Lactobacillus curvatus TMW 1.1928 and from 0.67 to 1.58 g/kg for L. curvatus TMW 1.51. The strains L. sakei TMW 1.411 and L. curvatus TMW 1.51 reduced the hardness of the samples significantly (P < 0.05) compared to the control samples. Regarding spreadability and mouthfeel, sausages containing an EPS-forming culture were rated slightly better than the control samples and the taste was not negatively influenced. PRACTICAL APPLICATION: This study clearly demonstrated that it is promising to apply HoPS-producing LAB to maintain the spreadability of pH-reduced (pH 5.1) spreadable raw fermented onion mettwurst, which may prospectively give the opportunity to increase the safety of this highly perishable product.
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Affiliation(s)
- Jonas Hilbig
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Lisa Hildebrandt
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Kurt Herrmann
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
| | - Myriam Loeffler
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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21
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Carbó R, Gordún E, Fernández A, Ginovart M. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. FOOD SCI TECHNOL INT 2019; 26:344-352. [PMID: 31870194 DOI: 10.1177/1082013219895357] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non-Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.
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Affiliation(s)
- Rosa Carbó
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Elena Gordún
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Antía Fernández
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Marta Ginovart
- Department of Mathematics, Universitat Politècnica de Catalunya, Barcelona, Spain
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22
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Hilbig J, Gisder J, Prechtl RM, Herrmann K, Weiss J, Loeffler M. Influence of exopolysaccharide-producing lactic acid bacteria on the spreadability of fat-reduced raw fermented sausages (Teewurst). Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Application of exopolysaccharide-forming lactic acid bacteria in cooked ham model systems. Food Res Int 2019; 119:761-768. [DOI: 10.1016/j.foodres.2018.10.058] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 09/16/2018] [Accepted: 10/21/2018] [Indexed: 11/22/2022]
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24
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Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries. J Biosci Bioeng 2019; 127:575-581. [DOI: 10.1016/j.jbiosc.2018.10.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/26/2018] [Accepted: 10/13/2018] [Indexed: 11/18/2022]
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25
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Hosseini SM, Soltanizadeh N, Mirmoghtadaee P, Banavand P, Mirmoghtadaie L, Shojaee-Aliabadi S. Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. JOURNAL OF RESEARCH IN MEDICAL SCIENCES 2018; 23:109. [PMID: 30693044 PMCID: PMC6327684 DOI: 10.4103/jrms.jrms_666_18] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 09/08/2018] [Accepted: 09/12/2018] [Indexed: 12/11/2022]
Abstract
In celiac patient exposure to even only a small amount of gluten can lead to malabsorption of some important nutrients including calcium, iron, folic acid, and fat-soluble vitamins because of small-intestine inflammation. A strictly followed gluten-free (GF) diet throughout the patient's lifetime is the only effective treatment for celiac disease; however, elimination of gluten from cereal-based product leads to many technological and nutritional problems. This report discusses different substitutes to replace gluten functionality and examines the economic and social impacts of adherence to a GF diet. Better knowledge about the molecular basis of this disorder has encouraged the search for new methods of patient treatment. The new and common GF sources and different challenges encountered in production and consumption of these products and different solutions for improving their properties are discussed in this review.
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Affiliation(s)
- Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Parisa Mirmoghtadaee
- Specialist in Community and Preventive Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Parisa Banavand
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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26
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La China S, Zanichelli G, De Vero L, Gullo M. Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review. Biotechnol Lett 2018; 40:1289-1302. [DOI: 10.1007/s10529-018-2591-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 07/03/2018] [Indexed: 02/07/2023]
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27
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Fraunhofer ME, Geissler AJ, Wefers D, Bunzel M, Jakob F, Vogel RF. Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer. Int J Biol Macromol 2018; 107:874-881. [DOI: 10.1016/j.ijbiomac.2017.09.063] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/01/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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28
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Zannini E, Jeske S, Lynch KM, Arendt EK. Development of novel quinoa-based yoghurt fermented with dextran producer Weissella cibaria MG1. Int J Food Microbiol 2018; 268:19-26. [PMID: 29316448 DOI: 10.1016/j.ijfoodmicro.2018.01.001] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2017] [Revised: 12/24/2017] [Accepted: 01/01/2018] [Indexed: 10/18/2022]
Abstract
The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (>109cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57mPas) and exopolysaccharide (EPS) amount (40mg/l) than the chemical acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Stephanie Jeske
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland; APC Microbiome Institute, Ireland.
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29
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Ua-Arak T, Jakob F, Vogel RF. Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads. Food Microbiol 2017; 65:95-104. [DOI: 10.1016/j.fm.2017.02.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 11/28/2022]
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30
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Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Girones R, Koutsoumanis K, Lindqvist R, Nørrung B, Robertson L, Ru G, Fernandez Escamez PS, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Cocconcelli PS, Peixe L, Maradona MP, Querol A, Suarez JE, Sundh I, Vlak J, Correia S, Herman L. Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 6: suitability of taxonomic units notified to EFSA until March 2017. EFSA J 2017; 15:e04884. [PMID: 32625549 PMCID: PMC7009974 DOI: 10.2903/j.efsa.2017.4884] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The qualified presumption of safety (QPS) concept was developed to provide a harmonised generic pre‐evaluation to support safety risk assessments of biological agents performed by EFSA's scientific Panels. The identity, body of knowledge, safety concerns and antimicrobial resistance of valid taxonomic units were assessed. Safety concerns identified for a taxonomic unit are, where possible and reasonable in number, reflected as ‘qualifications’ which should be assessed at the strain level by the EFSA's scientific Panels. No new information was found that would change the previously recommended QPS taxonomic units and their qualifications. Between the end of September 2016 and March 2017, the QPS notification list was updated with 87 applications for market authorisation. From these, 32 biological agents already had a QPS status, and 37 were not included in the evaluation as they are filamentous fungi or enterococci. Streptomyces species (Streptomyces cinnamonensis, Streptomyces mobaraensis and Streptomyces violaceoruber), Bacillus circulans (three notifications) and Escherichia coli (seven notifications) were re‐confirmed not suitable for QPS. Streptomyces rubiginosus and Streptomyces netropsis, not evaluated within the previous mandate, were also not recommended for QPS. Streptomyces spp. and E. coli will be excluded from further QPS evaluations within the current QPS mandate. Hyphomicrobium denitrificans, which has never been evaluated before, was not recommended for the QPS list and for Pseudomonas amyloderamosa, the QPS assessment was not applicable because it is not a validated species. Lactobacillus animalis was a new taxonomic unit recommended to have the QPS status.
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31
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Ua-Arak T, Jakob F, Vogel RF. Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan. Front Microbiol 2017; 8:807. [PMID: 28522999 PMCID: PMC5415625 DOI: 10.3389/fmicb.2017.00807] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Accepted: 04/19/2017] [Indexed: 11/13/2022] Open
Abstract
Bacterial levan has gained an increasing interest over the last decades due to its unique characteristics and multiple possible applications. Levan and other exopolysaccharides (EPSs) production are usually optimized to obtain the highest concentration or yield while a possible change of the molecular size and mass during the production process is mostly neglected. In this study, the molar mass and radius of levan samples were monitored during fermentations with the food-grade, levan-producing acetic acid bacterium Gluconobacter (G.) albidus TMW 2.1191 in shake flasks (without pH control) and bioreactors (with pH control at 4.5, 5.5 and 6.5, respectively). In uncontrolled fermentations, the levan size/molar mass continuously decreased concomitantly with the continuous acidification of the nutrient medium. On the contrary, the amount, molar mass and size of levan could be directly influenced by controlling the pH during fermentation. Using equal initial substrate amounts, the largest weight average molar mass and geometric radius of levan were observed at constant pH 6.5, while the highest levan concentration was obtained at constant pH 4.5. Since there is a special demand to find suitable hydrocolloids from food-grade bacteria to develop novel gluten-free (GF) products, these differently produced levans were used for baking of GF breads, and the best quality improvement was obtained by addition of levan with the highest mass and radius. This work, therefore, demonstrates for the first time that one bacterial strain can produce specific high molecular weight fractions of one EPS type, which differ in properties and sizes among each other in dependence of the controllable production conditions.
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Affiliation(s)
- Tharalinee Ua-Arak
- Lehrstuhl für Technische Mikrobiologie, Technische Universität MünchenFreising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität MünchenFreising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität MünchenFreising, Germany
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Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R. How to improve the gluten-free diet: The state of the art from a food science perspective. Food Res Int 2017; 110:22-32. [PMID: 30029702 DOI: 10.1016/j.foodres.2017.04.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 04/07/2017] [Accepted: 04/10/2017] [Indexed: 12/19/2022]
Abstract
The celiac disease is the most common food intolerance and its prevalence is increasing. Consequently, use of gluten-free diet has expanded, notwithstanding consumption as therapy for other gluten-related disorders or by wellbeing people without any medical prescription. Even the therapeutic efficiency has undoubtedly proven, several drawbacks mainly regarding the compliance, nutritional deficits and related diseases, and the alteration of the intestinal microbiota have described in the literature. Food science has been considered as one of the primary area of intervention to limit or eliminate such drawbacks. Efforts have approached shelf life, rheology and palatability aspects but more recently have mainly focused to improve the nutritional features of the gluten-free diet, and to propose dietary alternatives. The sourdough fermentation has shown the most promising results, also including a biotechnology strategy that has allowed the complete degradation of gluten prior to consumption.
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Affiliation(s)
- Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy.
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | | | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy
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33
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Foschia M, Horstmann S, Arendt EK, Zannini E. Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. Int J Food Microbiol 2016; 239:113-124. [DOI: 10.1016/j.ijfoodmicro.2016.06.014] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 06/10/2016] [Accepted: 06/13/2016] [Indexed: 12/15/2022]
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34
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Ua-Arak T, Jakob F, Vogel RF. Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs. Int J Food Microbiol 2016; 239:103-112. [DOI: 10.1016/j.ijfoodmicro.2016.04.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 02/10/2016] [Accepted: 04/04/2016] [Indexed: 10/21/2022]
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35
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Mende S, Rohm H, Jaros D. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.002] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran. Appl Microbiol Biotechnol 2015; 100:3499-510. [PMID: 26649737 DOI: 10.1007/s00253-015-7189-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/15/2015] [Accepted: 11/19/2015] [Indexed: 12/28/2022]
Abstract
The consumption of fiber-rich foods such as cereal bran is highly recommended due to its beneficial health effects. Pre-fermentation of bran with lactic acid bacteria can be used to improve the otherwise impaired flavor and textural qualities of bran-rich products. These positive effects are attributed to enzymatic modification of bran components and the production of functional metabolites like organic acids and exopolysaccharides such as dextrans. The aim of this study was to investigate dextran production in wheat and rye bran by fermentation with two Weissella confusa strains. Bran raw materials were analyzed for their chemical compositions and mineral content. Microbial growth and acidification kinetics were determined from the fermentations. Both strains produced more dextran in rye bran in which the fermentation-induced acidification was slower and the acidification lag phase longer than in wheat bran. Higher dextran production in rye bran is expected to be due to the longer period of optimal pH for dextran synthesis during fermentation. The starch content of wheat bran was higher, which may promote isomaltooligosaccharide formation at the expense of dextran production. W. confusa Cab3 produced slightly higher amounts of dextran than W. confusa VTT E-90392 in all raw materials. Fermentation with W. confusa Cab3 also resulted in lower residual fructose content which has technological relevance. The results indicate that wheat and particularly rye bran are promising matrices for producing technologically significant amounts of dextran, which facilitates the use of nutritionally valuable raw bran in food applications.
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37
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Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2444-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Ryan PM, Ross RP, Fitzgerald GF, Caplice NM, Stanton C. Sugar-coated: exopolysaccharide producing lactic acid bacteria for food and human health applications. Food Funct 2015; 6:679-93. [DOI: 10.1039/c4fo00529e] [Citation(s) in RCA: 140] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The human enteric microbiome represents a veritable organ relied upon by the host for a range of metabolic and homeostatic functions.
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Affiliation(s)
- P. M. Ryan
- Teagasc Moorepark Food Research Centre
- Cork
- Ireland
- Department of Microbiology
- University College Cork
| | - R. P. Ross
- Alimentary Pharmabiotic Centre
- University College Cork
- Ireland
- College of Science
- Engineering & Food Science
| | - G. F. Fitzgerald
- Alimentary Pharmabiotic Centre
- University College Cork
- Ireland
- Department of Microbiology
- University College Cork
| | | | - C. Stanton
- Teagasc Moorepark Food Research Centre
- Cork
- Ireland
- Alimentary Pharmabiotic Centre
- University College Cork
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39
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Różyło R, Rudy S, Krzykowski A, Dziki D, Gawlik-Dziki U, Różyło K, Skonecki S. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12622] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Renata Różyło
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Stanisław Rudy
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Andrzej Krzykowski
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Dariusz Dziki
- Thermal Engineering Department; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry; University of Life Sciences; 8 Skromna St. 20-704 Lublin Poland
| | - Krzysztof Różyło
- Department of Agricultural Ecology; The Faculty of Agrobioengineering; University of Life Sciences; 13 Akademicka St. 20-950 Lublin Poland
| | - Stanisław Skonecki
- Department of Equipment Operation and Maintenance in the Food Industry; University of Life Sciences; 44 Doświadczalna St. 20-280 Lublin Poland
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40
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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41
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O'Shea N, Arendt E, Gallagher E. State of the Art in Gluten-Free Research. J Food Sci 2014; 79:R1067-76. [DOI: 10.1111/1750-3841.12479] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Accepted: 03/19/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Norah O'Shea
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Elke Arendt
- Dept. of Food and Nutritional Sciences; Natl. Univ. of Ireland; Cork Ireland
| | - Eimear Gallagher
- Food Chemistry and Technology Dept; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
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42
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Impact of ‘oxidizing’ and ‘reducing’ buckwheat sourdoughs on brown rice and buckwheat batter and bread. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2175-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Food Microbiol 2014; 37:44-50. [DOI: 10.1016/j.fm.2013.06.009] [Citation(s) in RCA: 92] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2012] [Revised: 06/07/2013] [Accepted: 06/12/2013] [Indexed: 11/20/2022]
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44
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Lupan I, Sur G, Deleanu D, Cristea V, Samasca G, Makovicky P. Celiac disease microbiota and its applications. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0780-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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45
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Capuani A, Behr J, Vogel RF. Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs. Int J Food Microbiol 2013; 165:148-55. [DOI: 10.1016/j.ijfoodmicro.2013.04.020] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 04/03/2013] [Accepted: 04/16/2013] [Indexed: 10/26/2022]
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46
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Rühmkorf C, Bork C, Mischnick P, Rübsam H, Becker T, Vogel RF. Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases. Food Microbiol 2013; 34:52-61. [DOI: 10.1016/j.fm.2012.11.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2012] [Revised: 10/17/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
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47
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Gänzle MG. Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol 2013; 37:2-10. [PMID: 24230468 DOI: 10.1016/j.fm.2013.04.007] [Citation(s) in RCA: 215] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 04/11/2013] [Accepted: 04/14/2013] [Indexed: 10/26/2022]
Abstract
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent. Acidification, oxygen consumption, and thiols accumulation by microbial metabolism modulate the activity of cereal enzymes. In turn, cereal enzymes provide substrates for bacterial growth. This review highlights the role of cereal enzymes and the metabolism of lactic acid bacteria in conversion of carbohydrates, proteins, phenolic compounds and lipids. Heterofermentative lactic acid bacteria prevailing in wheat and rye sourdoughs preferentially metabolise sucrose and maltose; the latter is released by cereal enzymes during fermentation. Sucrose supports formation of acetate by heterofermentative lactobacilli, and the formation of exopolysaccharides. The release of maltose and glucose by cereal enzymes during fermentation determines the exopolysaccharide yield in sourdough fermentations. Proteolysis is dependent on cereal proteases. Peptidase activities of sourdough lactic acid bacteria determine the accumulation of (bioactive) peptides, amino acids, and amino acid metabolites in dough and bread. Enzymatic conversion and microbial metabolism of phenolic compounds is relevant in sorghum and millet containing high levels of phenolic compounds. The presence of phenolic compounds with antimicrobial activity in sorghum selects for fermentation microbiota that are resistant to the phenolic compounds.
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Affiliation(s)
- Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, Canada T6G 2P5.
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48
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Ortiz ME, Bleckwedel J, Raya RR, Mozzi F. Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl Microbiol Biotechnol 2013; 97:4713-26. [PMID: 23604535 DOI: 10.1007/s00253-013-4884-z] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Revised: 03/22/2013] [Accepted: 03/30/2013] [Indexed: 01/18/2023]
Abstract
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.
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Affiliation(s)
- Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán 4000, Argentina
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