Cargando…

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potent...

Descripción completa

Detalles Bibliográficos
Autores principales:	Acin-Albiac, Marta, Filannino, Pasquale, Arora, Kashika, Da Ros, Alessio, Gobbetti, Marco, Di Cagno, Raffaella
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7830935/ https://www.ncbi.nlm.nih.gov/pubmed/33466465 http://dx.doi.org/10.3390/foods10010097

Ejemplares similares

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept
por: Acín Albiac, Marta, et al.
Publicado: (2020)

Microbial high throughput phenomics: The potential of an irreplaceable omics
por: Acin-Albiac, Marta, et al.
Publicado: (2020)

Do nomadic lactobacilli fit as potential vaginal probiotics? The answer lies in a successful selective multi-step and scoring approach
por: Cappello, Claudia, et al.
Publicado: (2023)

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
por: Cantatore, Vincenzo, et al.
Publicado: (2019)

The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer
por: Polo, Andrea, et al.
Publicado: (2023)

Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis
por: Di Cagno, Raffaella, et al.
Publicado: (2021)

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
por: Pontonio, Erica, et al.
Publicado: (2018)

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level
por: Da Ros, Alessio, et al.
Publicado: (2021)

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
por: Filannino, Pasquale, et al.
Publicado: (2016)

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements
por: Cappello, Claudia, et al.
Publicado: (2023)

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury
por: Di Cagno, Raffaella, et al.
Publicado: (2019)

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
por: Filannino, Pasquale, et al.
Publicado: (2021)

Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2023)

Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation
por: Filannino, Pasquale, et al.
Publicado: (2021)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
por: Curiel, José Antonio, et al.
Publicado: (2015)

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2020)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
por: Ashaolu, Tolulope Joshua, et al.
Publicado: (2020)

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches
por: Filannino, Pasquale, et al.
Publicado: (2016)

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling
por: Ameur, Hana, et al.
Publicado: (2022)

Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop
por: Tlais, Ali Zein Alabiden, et al.
Publicado: (2022)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
por: Pontonio, Erica, et al.
Publicado: (2021)

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar
por: Xia, Menglei, et al.
Publicado: (2022)

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
por: Pontonio, Erica, et al.
Publicado: (2019)

Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria
por: Schettino, Rosa, et al.
Publicado: (2020)

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
por: M’hir, Sana, et al.
Publicado: (2021)

Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya
por: Wafula, Eliud N., et al.
Publicado: (2022)

Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles
por: Banwo, Kolawole, et al.
Publicado: (2023)

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
por: Pontonio, Erica, et al.
Publicado: (2017)

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
por: Petrova, Penka, et al.
Publicado: (2020)

Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition
por: Gallo, Marianna, et al.
Publicado: (2020)

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2013)

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
por: Milanović, Vesna, et al.
Publicado: (2020)

Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters
por: Huligere, Sujay S., et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_70bsd0832rfc399br6mv393ndi