Cargando…

Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread

The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters i...

Descripción completa

Detalles Bibliográficos
Autores principales:	De Bellis, Palmira, Rizzello, Carlo Giuseppe, Sisto, Angelo, Valerio, Francesca, Lonigro, Stella Lisa, Conte, Amalia, Lorusso, Valeria, Lavermicocca, Paola
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406974/ https://www.ncbi.nlm.nih.gov/pubmed/30781845 http://dx.doi.org/10.3390/foods8020070

Ejemplares similares

Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain
por: Ferrara, Massimo, et al.
Publicado: (2021)

Complete Genome Sequence of Leuconostoc citreum Strain NRRL B-742
por: Passerini, Delphine, et al.
Publicado: (2014)

Unravelling Regioselectivity of Leuconostoc citreum ABK-1 Alternansucrase by Acceptor Site Engineering
por: Wangpaiboon, Karan, et al.
Publicado: (2021)

Engineering of Leuconostoc citreum for Efficient Bioconversion of Soy Isoflavone Glycosides to Their Aglycone Forms
por: Son, Jaewoo, et al.
Publicado: (2022)

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product “probiotic table olives”
por: Sisto, Angelo, et al.
Publicado: (2012)

Synthesis of Fructooligosaccharides by IslA4, a truncated inulosucrase from Leuconostoc citreum
por: Peña-Cardeña, Arlen, et al.
Publicado: (2015)

Development of a high-copy plasmid for enhanced production of recombinant proteins in Leuconostoc citreum
por: Son, Yeon Jeong, et al.
Publicado: (2016)

Development of bicistronic expression system for the enhanced and reliable production of recombinant proteins in Leuconostoc citreum
por: Jang, Seung Hoon, et al.
Publicado: (2018)

Genome Sequence of Leuconostoc citreum DmW_111, Isolated from Wild Drosophila
por: Wright, Sage M., et al.
Publicado: (2017)

A Novel Strain of Probiotic Leuconostoc citreum Inhibits Infection-Causing Bacterial Pathogens
por: Muthusamy, Karnan, et al.
Publicado: (2023)

Functional role of the additional domains in inulosucrase (IslA) from Leuconostoc citreum CW28
por: del Moral, Sandra, et al.
Publicado: (2008)

Safety evaluation of the food enzyme alternansucrase from Leuconostoc citreum strain NRRL B‐30894
por: Silano, Vittorio, et al.
Publicado: (2021)

Bioconversion of ginsenoside rb1 into compound k by Leuconostoc citreum LH1 isolated from kimchi
por: Quan, Lin-Hu, et al.
Publicado: (2011)

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
por: Verni, Michela, et al.
Publicado: (2020)

Development of CRISPR Interference (CRISPRi) Platform for Metabolic Engineering of Leuconostoc citreum and Its Application for Engineering Riboflavin Biosynthesis
por: Son, Jaewoo, et al.
Publicado: (2020)

Levan from Leuconostoc citreum BD1707: production optimization and changes in molecular weight distribution during cultivation
por: Han, Jin, et al.
Publicado: (2021)

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage
por: Di Biase, Mariaelena, et al.
Publicado: (2022)

Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle
por: İspirli, Hümeyra
Publicado: (2023)

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures
por: Frantzen, Cyril A., et al.
Publicado: (2017)

Effect of Lactobacillus paracasei Culture Filtrates and Artichoke Polyphenols on Cytokine Production by Dendritic Cells
por: Sisto, Angelo, et al.
Publicado: (2016)

Draft Genome Sequence of Leuconostoc citreum CW28 Isolated from Pozol, a Pre-Hispanic Fermented Corn Beverage
por: Olvera, Clarita, et al.
Publicado: (2017)

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications
por: Hoehnel, Andrea, et al.
Publicado: (2020)

Structural Characterization, Rheological Properties and Protection of Oxidative Damage of an Exopolysaccharide from Leuconostoc citreum 1.2461 Fermented in Soybean Whey
por: Li, Yingying, et al.
Publicado: (2022)

Leuconostoc citreum Inhibits Adipogenesis and Lipogenesis by Inhibiting p38 MAPK/Erk 44/42 and Stimulating AMPKα Signaling Pathways
por: Han, Hyo-Shim, et al.
Publicado: (2023)

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi
por: Lee, Kang Wook, et al.
Publicado: (2020)

An α-1,6-and α-1,3-linked glucan produced by Leuconostoc citreum ABK-1 alternansucrase with nanoparticle and film-forming properties
por: Wangpaiboon, Karan, et al.
Publicado: (2018)

A Case of Successfully Treated Central Line-Associated Bloodstream Infection Due to Vancomycin-Resistant Leuconostoc Citreum in a Child With Biliary Atresia
por: Modaweb, Ali, et al.
Publicado: (2022)

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
por: Plessas, Stavros, et al.
Publicado: (2020)

Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola)
por: Lavermicocca, Paola, et al.
Publicado: (2018)

Genome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter Cultures
por: Pedersen, T. B., et al.
Publicado: (2014)

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making
por: Mantzourani, Ioanna, et al.
Publicado: (2019)

Genome Sequence of Leuconostoc mesenteroides subsp. cremoris Strain T26, Isolated from Mesophilic Undefined Cheese Starter
por: Pedersen, T. B., et al.
Publicado: (2014)

Production of wheat bread without preservatives using sourdough starters
por: Denkova, Rositsa, et al.
Publicado: (2014)

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
por: Reese, Aspen T., et al.
Publicado: (2020)

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum
por: Valerio, Francesca, et al.
Publicado: (2020)

Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
por: Verni, Michela, et al.
Publicado: (2021)

Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
por: Sidari, Rossana, et al.
Publicado: (2020)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
por: Shen, Juan, et al.
Publicado: (2022)

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2019)

Pangenome and genomic taxonomy analyses of Leuconostoc gelidum and Leuconostoc gasicomitatum
por: Johansson, Per, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_gku36ku6qcd8pplm7bf538bmm1