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Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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Defined multi-species semi-liquid ready-to-use sourdough starter
Food Microbiology, 2007Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, Maria De De Angelis, P. F. Fox, Marco GobbettiAbstract:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25-37 ??C), NaCl (2%, w/w, of wheat flour), initial cell number (107-109 cfu g-1), dough yield (150-180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 ??C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries. ?? 2006 Elsevier Ltd. All rights reserved.
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Defined multi-species semi-liquid ready-to-use sourdough starter.
Food Microbiology, 2006Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, M. De Angelis, Marco GobbettiAbstract:Abstract This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25–37 °C), NaCl (2%, w/w, of wheat flour), initial cell number (10 7 –10 9 cfu g −1 ), dough yield (150–180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 °C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries.
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Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.
Applied and Environmental Microbiology, 2002Co-Authors: Maria De Angelis, Liberato Mariotti, Jone Rossi, Maurizio Servili, Graciela Rollán, Marco GobbettiAbstract:The cytoplasmic extracts of 70 strains of the most frequently isolated sourdough lactic acid bacteria were screened initially for arginine deiminase (ADI), ornithine transcarbamoylase (OTC), and carbamate kinase (CK) activities, which comprise the ADI (or arginine dihydrolase) pathway. Only obligately heterofermentative strains such as Lactobacillus sanfranciscensis CB1; Lactobacillus brevis AM1, AM8, and 10A; Lactobacillus hilgardii 51B; and Lactobacillus fructivorans DD3 and DA106 showed all three enzyme activities. Lactobacillus plantarum B14 did not show CK activity. L. sanfranciscensis CB1 showed the highest activities, and the three enzymes were purified from this microorganism to homogeneity by several chromatographic steps. ADI, OTC, and CK had apparent molecular masses of ca. 46, 39, and 37 kDa, respectively, and the pIs were in the range of 5.07 to 5.2. The OTCs, CKs, and especially ADIs were well adapted to pH (acidic, pH 3.5 to 4.5) and temperature (30 to 37°C) conditions which are usually found during sourdough fermentation. Internal peptide sequences of the three enzymes had the highest level of homology with ADI, OTC, and CK of Lactobacillus sakei. L. sanfranciscensis CB1 expressed the ADI pathway either on MAM broth containing 17 mM arginine or during sourdough fermentation with 1 to 43 mM added arginine. Two-dimensional electrophoresis showed that ADI, OTC, and CK were induced by factors of ca. 10, 4, and 2 in the whole-cell extract of cells grown in MAM broth containing 17 mM arginine compared to cells cultivated without arginine. Arginine catabolism in L. sanfranciscensis CB1 depended on the presence of a carbon source and arginine; glucose at up to ca. 54 mM did not exert an inhibitory effect, and the pH was not relevant for induction. The pH of sourdoughs fermented by L. sanfranciscensis CB1 was dependent on the amount of arginine added to the dough. A low supply of arginine (6 mM) during sourdough fermentation by L. sanfranciscensis CB1 enhanced cell growth, cell survival during storage at 7°C, and tolerance to acid environmental stress and favored the production of ornithine, which is an important precursor of crust aroma compounds.
M. Gaggiano - One of the best experts on this subject based on the ideXlab platform.
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Defined multi-species semi-liquid ready-to-use sourdough starter
Food Microbiology, 2007Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, Maria De De Angelis, P. F. Fox, Marco GobbettiAbstract:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25-37 ??C), NaCl (2%, w/w, of wheat flour), initial cell number (107-109 cfu g-1), dough yield (150-180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 ??C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries. ?? 2006 Elsevier Ltd. All rights reserved.
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Defined multi-species semi-liquid ready-to-use sourdough starter.
Food Microbiology, 2006Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, M. De Angelis, Marco GobbettiAbstract:Abstract This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25–37 °C), NaCl (2%, w/w, of wheat flour), initial cell number (10 7 –10 9 cfu g −1 ), dough yield (150–180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 °C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries.
Yasuyoshi Hayata - One of the best experts on this subject based on the ideXlab platform.
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inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two stage method with low pressure co2 microbubbles and quality of the treated sake
Innovative Food Science and Emerging Technologies, 2013Co-Authors: Fumiyuki Kobayashi, Hiromi Ikeura, Sachiko Odake, Yasuyoshi HayataAbstract:Abstract Enzymes and Lactobacillus fructivorans in unpasteurized sake were inactivated by a two-stage method with low-pressure carbon dioxide microbubbles (two-stage MB-CO 2 ), and the quality of the treated sake was evaluated by the measurement of volatile compounds and by sensory tests. No surviving L. fructivorans cells were detected, and α-amylase, glucoamylase and acid carboxypeptidase were completely inactivated after two-stage MB-CO 2 treatment. However, the relative residual activities of α-glucosidase were 28%–36% and 1%–11% after the two-stage MB-CO 2 treatment at 45 °C and 50 °C, respectively. The effectiveness increased with temperature and exposure time of the heating coil. Ethyl butyrate, isoamyl acetate, ethyl hexanoate and ethyl octanoate in unpasteurized sake were decreased to 28%–49% by two-stage MB-CO 2 , but these losses could be prevented by passing the two-stage MB-CO 2 -treated sake through a cooling coil. Furthermore, the sensory scores relating to the total aroma and total taste of the MB-CO 2 -treated sake were higher than those of unpasteurized and heat-treated sakes. Industrial relevance Sake is a traditional alcoholic beverage in Japan. Unpasteurized sake is generally subjected to heat treatment to prevent the growth of microorganisms and enzymatic activity, although heat treatment often causes undesirable changes in sake quality. Non-thermal processes using supercritical carbon dioxide (SC-CO 2 ) have been widely studied as alternative processes. However, high pressure is necessary for effective pasteurization with SC-CO 2 treatment and the equipment is prohibitively expensive. In this study, we proposed a pasteurization technique that uses low-pressure CO 2 microbubbles as a novel technique, which could inactivate microorganisms and enzymes in unpasteurized sake at moderate temperature and lower pressure.
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inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low pressure co2 microbubbles
Lwt - Food Science and Technology, 2012Co-Authors: Fumiyuki Kobayashi, Hiromi Ikeura, Sachiko Odake, Shota Tanimoto, Yasuyoshi HayataAbstract:Abstract The inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low-pressure CO 2 microbubbles (MB-CO 2 ) was investigated. The number of surviving L. fructivorans cells suspended in 0.1 mol/L acetic acid/0.1 mol/L sodium acetate buffer at pH 4 was decreased by 4-log cycles by MB-CO 2 at 40 °C and 2.0 MPa for 60 min, whereas there were no reductions in the numbers of L. fructivorans cells suspended in 0.1 mol/L citric acid (CA)/0.1 mol/L sodium citrate (NaC) buffer at pH 4, 0.1 mol/L CA/0.2 mol/L disodium hydrogen phosphate (NaP) buffer at pH 4, or 0.1 mol/L CA/0.2 mol/L dipotassium hydrogen phosphate buffer at pH 4 by MB-CO 2 under the same conditions. However, the inactivation of L. fructivorans cells by MB-CO 2 was similar in 0.01 mol/L CA/0.01 mol/L NaC buffer, 0.001 mol/L CA/0.002 mol/L NaP buffer, and deionized water. Furthermore, the inactivating effect of MB-CO 2 tended to increase with decreasing buffer pH.
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inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using co2 microbubbles at ambient temperature and low pressure
International Journal of Food Science and Technology, 2012Co-Authors: Fumiyuki Kobayashi, Hiromi Ikeura, Sachiko Odake, Shota Tanimoto, Daisuke Sugawara, Tetsuya Takatomi, Yasuyoshi HayataAbstract:Summary The ability of carbon dioxide microbubbles (MB-CO2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L. fructivorans cells in physiological saline solution containing 15% ethanol showed a 6-log reduction following MB-CO2 treatment at 40 °C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L. fructivorans cells showed a 5-log reduction in sake after MB-CO2 treatment at 40°C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB-CO2-treated sake and unpasteurised sake. These results indicated that MB-CO2 treatment was highly effective for the inactivation of L. fructivorans and might become a practical method for pasteurising sake at ambient temperature.
Raffaella Di Di Cagno - One of the best experts on this subject based on the ideXlab platform.
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Defined multi-species semi-liquid ready-to-use sourdough starter
Food Microbiology, 2007Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, Maria De De Angelis, P. F. Fox, Marco GobbettiAbstract:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25-37 ??C), NaCl (2%, w/w, of wheat flour), initial cell number (107-109 cfu g-1), dough yield (150-180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 ??C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries. ?? 2006 Elsevier Ltd. All rights reserved.
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Defined multi-species semi-liquid ready-to-use sourdough starter.
Food Microbiology, 2006Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, M. De Angelis, Marco GobbettiAbstract:Abstract This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25–37 °C), NaCl (2%, w/w, of wheat flour), initial cell number (10 7 –10 9 cfu g −1 ), dough yield (150–180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 °C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries.
Philip Arnault - One of the best experts on this subject based on the ideXlab platform.
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Defined multi-species semi-liquid ready-to-use sourdough starter
Food Microbiology, 2007Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, Maria De De Angelis, P. F. Fox, Marco GobbettiAbstract:This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25-37 ??C), NaCl (2%, w/w, of wheat flour), initial cell number (107-109 cfu g-1), dough yield (150-180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 ??C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries. ?? 2006 Elsevier Ltd. All rights reserved.
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Defined multi-species semi-liquid ready-to-use sourdough starter.
Food Microbiology, 2006Co-Authors: M. Gaggiano, Raffaella Di Di Cagno, Philip Arnault, P. Tossut, M. De Angelis, Marco GobbettiAbstract:Abstract This paper aimed at setting up a protocol for the manufacture of a defined multi-species semi-liquid ready-to-use sourdough starter consisting of lactic acid bacteria (LAB) selected on the basis of their capacity of rapid acidification and adaptation to several technological factors. Preliminarily, 56 strains of sourdough LAB were screened based on the acidification kinetics during sourdough fermentation. The influence of temperature (25–37 °C), NaCl (2%, w/w, of wheat flour), initial cell number (10 7 –10 9 cfu g −1 ), dough yield (150–180), substrate for cell cultivation (mMRS or SDB media) and phase of cell growth (exponential or stationary phases) on the kinetics of acidification was also determined. Lactobacillus casei DPPMA27, Weissella confusa DPPMA20 and Lactobacillus fructivorans DPPMA8 were selected and used to produce a defined multi-species semi-liquid sourdough starter. Fermentation was carried out in a 2 l batch fermentation bioreactor (12 h at 37 °C), under controlled pH, by cultivating cells in a medium made of water (60%), flour and other nutrients (40%). The semi-liquid sourdough starter was stored for 30 days under different conditions and used for dough fermentation (dough yield 160). The microbial composition, acidifying activity and fermentation end-products were kept constant during 21 days of storage. The findings of this study may be useful to increase the use of sourdough in bakery industries.
