A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino a...

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Bibliographic Details
Published in:Food microbiology 2012-12, Vol.32 (2), p.427-430
Main Authors: Gerez, Carla Luciana, Dallagnol, Andrea, Rollán, Graciela, Font de Valdez, Graciela
Format: Article
Language:English
Subjects:
amino acid composition
Amino acids
Biological and medical sciences
Bread - microbiology
cell suspension culture
Cereal and baking product industries
dough
Dough fermentation
Fermentation
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Gliadin
Gliadin - chemistry
Gliadin - metabolism
Hydrolysis
Lactic Acid - metabolism
Lactic acid bacteria
Lactobacillaceae - metabolism
Lactobacillus plantarum
Pediococcus - metabolism
Pediococcus pentosaceus
starter cultures
Triticum - metabolism
Triticum - microbiology
wheat
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Summary:The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration than the LAB pool (70–80%). These results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with CFE and LAB, respectively, compared to control doughs. The use of LAB peptidases seemed to be a viable technologic alternative to reduce the gliadin concentration in wheat dough without using living bacteria as starter. ► Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792 hydrolyzed gliadins during wheat dough fermentation. ► The gliadins degradation obtained with cell free extracts was higher than values determined for cell suspension. ► The cell free extracts pool produced a greater (121%) increase in amino acid concentration than the cell pool (70--80%). ► The use of cell free extracts seemed to be a technologic alternative for bakery without using living bacteria as starter.
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2012.06.007