Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.

The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers

Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2) and yeast on wheat protein digestibility of cracker was studied, and the mechanism of the protein changes in sourdough during fermentation was further explored. Co-fermentation with LP HLJ29L2 and yeast (DN-1) strongly improved the protein digestibility of cracker. At the same time, the content of free amino acids in DN-1 crackers increased by 20%. Co-fermentation also had significant effect on the sourdough during fermentation. The SDS-soluble protein content in sourdough was increased, and large molecule proteins were significantly reduced in the DN-1 sourdough. This was due to the fact, that LP HLJ29L2 grew rapidly during co-fermentation and produced more organic acids, which led to an increase in protease activity in sourdough and promoted the degradation of protein by proteases. The results of this study provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.

Pediococcus pentosaceus: Screening and Application as Probiotics in Food Processing

Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are widely spread in food additives and products, such as meat, milk, and vegetables. Pediococcus pentosaceus (P. pentosaceus), as a kind of LAB, has numerous probiotic effects, mainly including antioxidant, cholesterol-lowering, and immune effects. Recently, the applications in the probiotic- fermentation products have attracted progressively more attentions. However, it is necessary to screen P. pentosaceus with abundant functions from diverse sources due to the limitation about the source and species of P. pentosaceus. This review summarized the screening methods of P. pentosaceus and the exploration methods of probiotic functions in combination with the case study. The screening methods included primary screening and rescreening including gastric acidity resistance, bile resistance, adhesion, antibacterial effects, etc. The application and development prospects of P. pentosaceus were described in detail, and the shortcomings in the practical application of P. pentosaceus were evaluated to make better application of P. pentosaceus in the future.

Male reproductive toxicity of zearalenone-meta-analysis with mechanism review

Zearalenone (ZEA) is an oestrogen-like mycotoxin produced by Fusarium fungi, which has a considerable impact on human and animal health and results in substantial economic losses worldwide. This study aimed to demonstrate the reproductive injury induced by ZEA in rodents. We conducted a rigorous meta-analysis of the related literature via PubMed, Embase, and Web of Science. The scope of the study includes the following: development of reproductive organs, serum testosterone, oestradiol, and luteinizing hormone (LH) levels; parameters of Leydig cells; and parameters of semen. In total, 19 articles were reviewed. Compared with the control group, the increased relative epididymis weight, increased serum oestradiol level, and decreased LH levels in the prenatally exposed group were observed. In pubertal and adult rodents, the relative testicular weight, serum oestradiol level, Leydig cell number, and percentage of ST (+) Leydig cells decreased under ZEA exposure. In rodents at all ages, decreased serum testosterone level, sperm concentration, sperm motility rate, and increased serum deformity rate were observed in exposed groups compared with control groups. Although subgroup analysis failed to identify a clear dose-response relationship between ZEA exposure and reproductive system damage in male rodents, we still managed to confirm that zearalenone could decrease the serum testosterone level at the dosage of 50 mg/kg*day, 1.4 mg/kg*day, and 84 mg/kg*day, of prenatal, pubertal, and mature rodents respectively; pubertal zearalenone exposure impairs the quality and quantity of sperms of rodents at the dosage of 1.4 mg/kg*day and mature zearalenone exposure has the same effect at the dosage of 84 mg/kg*day. In conclusion, we found that ZEA exposure can cause considerable damage to the reproductive system of rodents of all ages. While the exact underlying mechanism of ZEA-induced toxicity in the reproductive system remains largely unknown, the theories of oestrogen-like effects and oxidative stress damage are promising.