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

Gerez, Carla Luciana et al · Elsevier · 2012

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Author / responsible party
Gerez, Carla Luciana et al
Publisher
Elsevier
Year
2012
ISSN
0740-0020
ISSN
0740-0020
Language
English

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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 (70e80%). 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. Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina

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APA 7

Gerez, C. L. E. A. (2012). A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. http://hdl.handle.net/11336/25181

MLA

Gerez, Carla Luciana et al. "A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation." 2012. http://hdl.handle.net/11336/25181.

Chicago

Gerez, Carla Luciana et al. 2012. "A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.". http://hdl.handle.net/11336/25181.

Harvard

Gerez, C. L. E. A. 2012, A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation, Elsevier, available at: http://hdl.handle.net/11336/25181 [Accessed 5 Aug. 2026].

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Title
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
Author / contributors
Gerez, Carla Luciana et al
Publisher
Elsevier
Publication year
2012
ISSN
0740-0020
ISSN
0740-0020
Language
English

Subjects

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Lactic Acid Bacteria; Gliadin; Dough Fermentation; https://purl.org/becyt/ford/2.9; https://purl.org/becyt/ford/2
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