Probiotics in the Sourdough Bread Fermentation: Current Status

Fermentation, Год журнала: 2023, Номер 9(2), С. 90 - 90

Опубликована: Янв. 20, 2023

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria yeasts. During fermentation, the production metabolites chemical reactions occur, giving product unique characteristics high sensory quality. Mastery allows adjustment gluten levels, delaying starch digestibility, increasing bio-accessibility vitamins minerals. This review focuses on main steps sourdough microorganisms involved, advances in with functional properties. impact probiotics human health, produced, microbial enzymes used bakery industry are also discussed.

Язык: Английский

---

Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application

Polymers, Год журнала: 2023, Номер 15(6), С. 1539 - 1539

Опубликована: Март 20, 2023

Plants, animals, bacteria, and food waste are subjects of intensive research, as they biological sources for the production biopolymers. The topic links to global challenges related extended life cycle products, circular economy objectives. A severe well-known threat environment, non-biodegradability plastics obliges different stakeholders find legislative technical solutions producing valuable polymers which biodegradable also exhibit better characteristics packaging products. Microorganisms recognized nowadays exciting biopolymers with applications in industry, package production, several other fields. Ubiquitous organisms, lactic acid bacteria (LAB) well studied exopolysaccharides (EPS), but much less producers polylactic (PLA) polyhydroxyalkanoates (PHAs). Based on their good biodegradability feature, possibility be obtained from cheap biomass, PLA PHAs currently receive increased attention both research industry. present review aims provide an overview LAB strains’ that render them candidates biosynthesis EPS, PLA, PHAs, respectively. Further, biopolymers’ features described correlation application industry fields packaging. Having view costs constitute major drawback, alternative economic terms discussed.

Язык: Английский

---

Optimization of sulfate reduction and methanogenesis via phase separation in a two-phase internal circulation reactor for the treatment of high-sulfate organic wastewater

Water Research, Год журнала: 2024, Номер 260, С. 121918 - 121918

Опубликована: Июнь 11, 2024

Язык: Английский

---

Sustainable Extraction and Production of Raw Materials for Bio-based Products in the Global South

Опубликована: Янв. 1, 2025

Язык: Английский

---

Lactic acid bacteria: Nature, Characterization, Mode of action, Products and Applications

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Фев. 1, 2025

Язык: Английский

---

How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

Food Research International, Год журнала: 2023, Номер 167, С. 112743 - 112743

Опубликована: Март 21, 2023

Our study investigated the chemical, microbiological, and bioactive peptide profiles of Asiago Protected Designation Origin (PDO) cheese from two dairies (Dairy I II) produced over consecutive days (batches) analysed during three months ripening. The effect different starter cultures was evaluated. microbiome varied between batches, with curds post-salting dominated by culture-associated genera. During ripening, there an increasing trend in Lactobacillus genus, especially for Dairy I, which used industrial starter. Bioactive intensities differed throughout ripening due to extent proteolysis, their intensity or concentration evolved, modifying, differentiating profiles. had highest relative (average value 76.50%) peptides after In contrast, cheeses made natural milk lower total 47.75%) but ACE-inhibitory through sub-dominant strains non-starter lactic acid bacteria. importance autochthonous each micro-region even within a delimited PDO production area highlighted.

Язык: Английский

---

Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

World Journal of Microbiology and Biotechnology, Год журнала: 2023, Номер 39(10)

Опубликована: Июль 26, 2023

Язык: Английский

---

Biological control of pathogens in artisanal cheeses

International Dairy Journal, Год журнала: 2023, Номер 140, С. 105612 - 105612

Опубликована: Фев. 7, 2023

Язык: Английский

---

Whey - From waste to a valuable resource

Journal of Agriculture and Food Research, Год журнала: 2024, Номер 18, С. 101280 - 101280

Опубликована: Июль 4, 2024

Globally produced whey volume is estimated at more than 10 billion tons per year, and only 50 % of the total amount processed turned into products that are safe for environment. In addition, entering wastewater treatment plants leads to disruption facilities' operation further pollution environment, particularly water resources. contrast, main source protein contains other valuable components human organism. Therefore, our target was review recent studies analyse as a component from cheese factories its impact on processes resource processing. Review results indicated need individual highly concentrated streams containing alternative processing methods. The importance avoiding with stream redirecting it identified. Nevertheless, showed has high nutritional value by all indicators: energy (low-calorie product), biological (a wide range irreplaceable substances), physiological (provides comprehensive support most body systems anti-infective action), activity (rich content lactic acid bacteria). Further research possibilities fractional extraction whey's development technologies would allow complex dairy raw materials considered reasonable prospective current needs trends point view.

Язык: Английский

---

Pre-clinical safety and toxicity assessment of Limosilactobacillus fermentum NCDC 400 in murine model

Microbial Pathogenesis, Год журнала: 2024, Номер 189, С. 106589 - 106589

Опубликована: Фев. 19, 2024

Язык: Английский

---