Cargando…

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B(2)). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Llamas-Arriba, María Goretti, Hernández-Alcántara, Annel M., Mohedano, Mari Luz, Chiva, Rosana, Celador-Lera, Lorena, Velázquez, Encarnación, Prieto, Alicia, Dueñas, María Teresa, Tamame, Mercedes, López, Paloma
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470351/ https://www.ncbi.nlm.nih.gov/pubmed/34574114 http://dx.doi.org/10.3390/foods10092004

Ejemplares similares

Weissella cibaria riboflavin-overproducing and dextran-producing strains useful for the development of functional bread
por: Hernández-Alcántara, Annel M., et al.
Publicado: (2022)

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain
por: Chiva, Rosana, et al.
Publicado: (2020)

A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin
por: Diez-Ozaeta, Iñaki, et al.
Publicado: (2023)

The Ability of Riboflavin-Overproducing Lactiplantibacillus plantarum Strains to Survive Under Gastrointestinal Conditions
por: Hernández-Alcántara, Annel M., et al.
Publicado: (2020)

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider
por: Puertas, Ana Isabel, et al.
Publicado: (2016)

Proteomic and in silico analyses of dextran synthesis influence on Leuconostoc lactis AV1n adaptation to temperature change
por: Besrour-Aouam, Norhane, et al.
Publicado: (2023)

Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals
por: Werning, María Laura, et al.
Publicado: (2022)

Characterization of Pediococcus ethanolidurans CUPV141: A β-D-glucan- and Heteropolysaccharide-Producing Bacterium
por: Llamas-Arriba, María G., et al.
Publicado: (2018)

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria
por: Uranga, Jone, et al.
Publicado: (2020)

Lactic acid bacteria as a cell factory for riboflavin production
por: Thakur, Kiran, et al.
Publicado: (2015)

Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health
por: Dueñas, María Teresa, et al.
Publicado: (2022)

Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
por: Mancino, Walter, et al.
Publicado: (2023)

The effect of lactic acid bacteria and co‐culture on structural, rheological, and textural profile of corn dough
por: Yaqoob, Sanabil, et al.
Publicado: (2021)

Self-Assembled Modified Soy Protein/Dextran Nanogel Induced by Ultrasonication as a Delivery Vehicle for Riboflavin
por: Jin, Bei, et al.
Publicado: (2016)

Plant probiotic bacteria enhance the quality of fruit and horticultural crops
por: Jiménez-Gómez, Alejandro, et al.
Publicado: (2017)

Comparative Two-Photon Fluorescence Microscopy Analysis of Riboflavin Penetration in Two Different Solutions: Dextran and Hydroxypropyl Methylcellulose
por: De Paula, Thales Antonio Abra, et al.
Publicado: (2020)

Chitosan/Lactic Acid Systems: Liquid Crystalline Behavior, Rheological Properties, and Riboflavin Release In Vitro
por: Selivanova, Natalia M., et al.
Publicado: (2022)

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
por: Musatti, Alida, et al.
Publicado: (2020)

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
por: Mironeasa, Silvia, et al.
Publicado: (2019)

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes
por: Shang, Jiacui, et al.
Publicado: (2023)

Corneal collagen crosslinking in patients treated with dextran versus isotonic hydroxypropyl methylcellulose (HPMC) riboflavin solution: a retrospective analysis
por: Rapuano, Patrick B., et al.
Publicado: (2018)

Greek Landrace Flours Characteristics and Quality of Dough and Bread
por: Skendi, Adriana, et al.
Publicado: (2023)

A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163
por: Mohedano, María de la Luz, et al.
Publicado: (2014)

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
por: Teleky, Bernadette-Emőke, et al.
Publicado: (2020)

Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling
por: Mohedano, Mari Luz, et al.
Publicado: (2019)

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp
por: Zhang, Min, et al.
Publicado: (2022)

Fabrication and characterization of hydrocortisone loaded Dextran-Poly Lactic-co-Glycolic acid micelle
por: Malekhosseini, Shifteh, et al.
Publicado: (2020)

Bacteroidota polysaccharide utilization system for branched dextran exopolysaccharides from lactic acid bacteria
por: Nakamura, Shuntaro, et al.
Publicado: (2023)

Twin Premature Infants With Riboflavin and Biotin Deficiency Presenting With Refractory Lactic Acidosis, Rash, and Multiorgan Failure During Prolonged Parenteral Nutrition
por: Adie, Mohammad Amin, et al.
Publicado: (2023)

INFLUENCE OF ELECTROLYTES UPON THE VISCOSITY OF DOUGH
por: Henderson, L. J., et al.
Publicado: (1919)

Binder-free graphene oxide doughs
por: Yeh, Che-Ning, et al.
Publicado: (2019)

Riboflavin prophylaxis in pediatric and adolescent migraine
por: Condò, Maria, et al.
Publicado: (2009)

Kinetics and thermodynamics of the protein-ligand interactions in the riboflavin kinase activity of the FAD synthetase from Corynebacterium ammoniagenes
por: Sebastián, María, et al.
Publicado: (2017)

Isolation and Molecular Identification of Lactic Acid Bacteria Using 16s rRNA Genes from Fermented Teff (Eragrostis tef (Zucc.)) Dough
por: Tilahun, Belay, et al.
Publicado: (2018)

Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance
por: Aguilera, Jaime, et al.
Publicado: (2010)

Development and Validation of a Recipe Method for Doughs
por: Lezama-Solano, Adriana, et al.
Publicado: (2018)

Riboflavin and Its Rôle in Nutrition
por: Swaminathan, M.
Publicado: (1942)

Dietary Reference Values for riboflavin
por: Turck, Dominique, et al.
Publicado: (2017)

Riboflavin-Targeted Drug Delivery
por: Darguzyte, Milita, et al.
Publicado: (2020)

Dietary Riboflavin Intake and Riboflavin Status in Young Adult Women Living in Metro Vancouver, Canada
por: Aljaadi, Abeer M, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_5pcn8uo0k2mmkipkrbbrlj0llq