Fermentation, Free Full-Text
Por um escritor misterioso
Descrição
Sourdough is renowned for improving bakery products’ nutritional and quality characteristics through the enzymes produced by its microbiota. Among the enzymatic framework present in sourdough fermentation, amylase, cellulase, and peptidase are responsible for many of the properties valued in sourdough products. Furthermore, there is an increasing concern regarding the allergenic potential of gluten, which motivates the investigation of enzymatic gluten hydrolysis. This study aimed to select probiotics, isolate and identify microorganisms from sourdough, and assess their amylase, cellulase, and peptidase profiles. Additionally, a rapid screening method was developed for gluten and wheat flour hydrolysis, and gluten zymography and enzymography were performed. As a result, 18 microorganisms were isolated from sourdough and identified. The probiotic Bacillus licheniformis LMG-S 28935, and three microorganisms isolated from sourdough, the Limosilactobacillus fermentum, Pediococcus pentosaceus, and Saccharomyces cerevisiae, completed the profile of analyzed hydrolases and presented the capacity to hydrolyze gluten. These findings contribute to a better understanding of sourdough microorganisms’ hydrolase activities in the bakery science and technology field. In addition, an efficient, fast, and economical method for screening extracellular glutenase, produced by microorganisms, was applied. To our knowledge, it was the first time that amylase, cellulase, and peptidase activities were assessed from sourdough microorganisms.
Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts
PDF) Repeated-batch ethanol fermentation from sweet sorghum juice by free cells of Saccharomyces NP 01
Carbon-negative production of acetone and isopropanol by gas fermentation at industrial pilot scale
Fermentation of glucose using yeast, Experiment
Production of mevalonic acid by fermentation. - Abstract - Europe PMC
POSTPONED - The First Annual Southside State Fair - Ambient Alchemists
SOUND BITES Podcast with Melissa Joy Dobbins, The Guilt-Free RD – Terry Walters
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Frontiers Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds
Biohybrid CO2 electrolysis for the direct synthesis of polyesters from CO2
Winemaking Pop Quiz: Carbonic Maceration - Briscoe Bites
SOLUTION: Blueprint fermentation technology - Studypool
Lactic Acid Fermentation - Step Involved in Lactic Acid Fermentation
Complete Fermentation Kit for Vegetables - The Easiest Way To Ferment
de
por adulto (o preço varia de acordo com o tamanho do grupo)
