Journal ArticleDOI
Emerging Fermentation Technologies: Development of Novel Sourdoughs
G. Lacaze,M. Wick,S. Cappelle +2 more
TLDR
A new fermentation process has been developed to produce an innovative functional ingredient for bakery industry using a specific LAB strain able to produce a sufficient amount of HMW dextran assuring a significant impact on bread volume.About:
This article is published in Food Microbiology.The article was published on 2007-04-01. It has received 143 citations till now. The article focuses on the topics: Bacterial polysaccharide.read more
Citations
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Journal ArticleDOI
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
TL;DR: To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
Journal ArticleDOI
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
TL;DR: The availability of genome sequences for several LAB species that are of importance in Sourdough as well as technological advances in the fields of functional genomics, transcriptomics, and proteomics enable new approaches to study sourdough fermentations beyond the single species level and will allow an integral analysis of the metabolic activities and interactions taking place in sourd Dough.
Journal ArticleDOI
Glucansucrases: three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications.
Hans Leemhuis,Tjaard Pijning,Justyna M. Dobruchowska,Sander S. van Leeuwen,Slavko Kralj,Bauke W. Dijkstra,Lubbert Dijkhuizen +6 more
TL;DR: An overview of glucansucrase enzymes, their recently elucidated crystal structures, their reaction and product specificity, and the structural analysis and applications of α-glucan polymers are provided.
Journal ArticleDOI
Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
TL;DR: The microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops.
Journal ArticleDOI
In situ production and analysis of Weissella confusa dextran in wheat sourdough.
Kati Katina,Ndegwa Henry Maina,Riikka Juvonen,Laura Flander,Liisa Johansson,Liisa Virkki,Maija Tenkanen,Arja Laitila +7 more
TL;DR: W. confusa is a promising new strain for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification.
References
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Journal ArticleDOI
Characterization and Classification of Dextrans from Ninety-six Strains of Bacteria1b
Allene Jeanes,William C. Haynes,C. A. Wilham,J. C. Rankin,E. H. Melvin,Marjorie J. Austin,J. E. Cluskey,B. E. Fisher,H. M. Tsuchiya,C. E. Rist +9 more
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Antifungal activity of phenyllactic acid against molds isolated from bakery products.
TL;DR: The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to controlfungal contaminants and extend the shelf lives of foods and/or feedstuffs.
Journal ArticleDOI
In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.
TL;DR: It was shown that 6 of the 15 fructan-producing lactobacilli and none of 20 glucan producers or EPS-negative strains carried a levansucrase gene, which may allow the replacement of additives in bread production.
Journal ArticleDOI
Isolation and partial characterization of an extracellular glucansucrase from Leuconostoc mesenteroides NRRL B-1355 that synthesizes an alternating (1→6), (1→3)-α-d-glucan
Gregory L. Côté,John F. Robyt +1 more
TL;DR: The glucans were identified by physical appearance, the concentration of ethanol required for precipitation, periodate-oxidation behavior, and susceptibility to hydrolysis by endodextranase.
Journal ArticleDOI
The mechanism of dextransucrase action. Direction of dextran biosynthesis.
TL;DR: Dxtran is biosynthesized by the transfer of glucose from sucrose to the reducing end of the growing dextran chain by a nucleophilic attack of the C 6 —OH of glucose onto C 1 of the dextransucrase forming an α-1 → 6 glucosidic bond.