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The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914049/ https://www.ncbi.nlm.nih.gov/pubmed/36766084 http://dx.doi.org/10.3390/foods12030555 |
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author | Hu, Liping Li, Yue Huang, Xiang Du, Chaodong Huang, Dejian Tao, Xiumei |
author_facet | Hu, Liping Li, Yue Huang, Xiang Du, Chaodong Huang, Dejian Tao, Xiumei |
author_sort | Hu, Liping |
collection | PubMed |
description | Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2) and yeast on wheat protein digestibility of cracker was studied, and the mechanism of the protein changes in sourdough during fermentation was further explored. Co-fermentation with LP HLJ29L2 and yeast (DN-1) strongly improved the protein digestibility of cracker. At the same time, the content of free amino acids in DN-1 crackers increased by 20%. Co-fermentation also had significant effect on the sourdough during fermentation. The SDS-soluble protein content in sourdough was increased, and large molecule proteins were significantly reduced in the DN-1 sourdough. This was due to the fact, that LP HLJ29L2 grew rapidly during co-fermentation and produced more organic acids, which led to an increase in protease activity in sourdough and promoted the degradation of protein by proteases. The results of this study provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers. |
format | Online Article Text |
id | pubmed-9914049 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99140492023-02-11 The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers Hu, Liping Li, Yue Huang, Xiang Du, Chaodong Huang, Dejian Tao, Xiumei Foods Article Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2) and yeast on wheat protein digestibility of cracker was studied, and the mechanism of the protein changes in sourdough during fermentation was further explored. Co-fermentation with LP HLJ29L2 and yeast (DN-1) strongly improved the protein digestibility of cracker. At the same time, the content of free amino acids in DN-1 crackers increased by 20%. Co-fermentation also had significant effect on the sourdough during fermentation. The SDS-soluble protein content in sourdough was increased, and large molecule proteins were significantly reduced in the DN-1 sourdough. This was due to the fact, that LP HLJ29L2 grew rapidly during co-fermentation and produced more organic acids, which led to an increase in protease activity in sourdough and promoted the degradation of protein by proteases. The results of this study provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers. MDPI 2023-01-27 /pmc/articles/PMC9914049/ /pubmed/36766084 http://dx.doi.org/10.3390/foods12030555 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hu, Liping Li, Yue Huang, Xiang Du, Chaodong Huang, Dejian Tao, Xiumei The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title | The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title_full | The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title_fullStr | The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title_full_unstemmed | The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title_short | The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers |
title_sort | effect of co-fermentation with lactobacillus plantarum hlj29l2 and yeast on wheat protein characteristics in sourdough and crackers |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914049/ https://www.ncbi.nlm.nih.gov/pubmed/36766084 http://dx.doi.org/10.3390/foods12030555 |
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