Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure

Autores
Nutter, Julia; Fritz, Rosalia; Saiz, Amelia Ivone; Iurlina, Miriam Ofelia
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten microstructure. Growth kinetics and fermentative analyses were carried out through cell viability and potenciometry assays, respectively. Honey supplementation of sourdough increased LAB population. L. fermentum exhibited a higher growth rate, while P. pentosaceus was more acidifying. The fermentative profile of LAB was not altered by the presence of honey. The microstructure analyses were performed through scanning electron microscopy (SEM) and revealed that the microstructure of dough was modified by the fermenting activity of LAB, being involved in the development of gluten fibrils. In addition, honey induced changes in the microstructure of those dough whose pH value were higher than 4, disclosing a strong association between protein subunits.
Fil: Nutter, Julia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Materia
Lactic Acid Bacteria
Sourdough
Gluten Microstructure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/34505
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructureNutter, JuliaFritz, RosaliaSaiz, Amelia IvoneIurlina, Miriam OfeliaLactic Acid BacteriaSourdoughGluten Microstructurehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten microstructure. Growth kinetics and fermentative analyses were carried out through cell viability and potenciometry assays, respectively. Honey supplementation of sourdough increased LAB population. L. fermentum exhibited a higher growth rate, while P. pentosaceus was more acidifying. The fermentative profile of LAB was not altered by the presence of honey. The microstructure analyses were performed through scanning electron microscopy (SEM) and revealed that the microstructure of dough was modified by the fermenting activity of LAB, being involved in the development of gluten fibrils. In addition, honey induced changes in the microstructure of those dough whose pH value were higher than 4, disclosing a strong association between protein subunits.Fil: Nutter, Julia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaElsevier2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34505Nutter, Julia; Fritz, Rosalia; Saiz, Amelia Ivone; Iurlina, Miriam Ofelia; Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure; Elsevier; LWT - Food Science and Technology; 77; 4-2017; 119-1250023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.11.040info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816307113info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:31:26Zoai:ri.conicet.gov.ar:11336/34505instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:31:26.431CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
title Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
spellingShingle Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
Nutter, Julia
Lactic Acid Bacteria
Sourdough
Gluten Microstructure
title_short Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
title_full Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
title_fullStr Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
title_full_unstemmed Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
title_sort Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure
dc.creator.none.fl_str_mv Nutter, Julia
Fritz, Rosalia
Saiz, Amelia Ivone
Iurlina, Miriam Ofelia
author Nutter, Julia
author_facet Nutter, Julia
Fritz, Rosalia
Saiz, Amelia Ivone
Iurlina, Miriam Ofelia
author_role author
author2 Fritz, Rosalia
Saiz, Amelia Ivone
Iurlina, Miriam Ofelia
author2_role author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Sourdough
Gluten Microstructure
topic Lactic Acid Bacteria
Sourdough
Gluten Microstructure
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten microstructure. Growth kinetics and fermentative analyses were carried out through cell viability and potenciometry assays, respectively. Honey supplementation of sourdough increased LAB population. L. fermentum exhibited a higher growth rate, while P. pentosaceus was more acidifying. The fermentative profile of LAB was not altered by the presence of honey. The microstructure analyses were performed through scanning electron microscopy (SEM) and revealed that the microstructure of dough was modified by the fermenting activity of LAB, being involved in the development of gluten fibrils. In addition, honey induced changes in the microstructure of those dough whose pH value were higher than 4, disclosing a strong association between protein subunits.
Fil: Nutter, Julia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
description In the present study we evaluate the effect of honey on the growth and fermentative ability of two sourdough fermenting lactic acid bacteria (LAB), Pediococcus pentosaceus and Lactobacillus fermentum, and the impact that honey and LAB have on gluten microstructure. Growth kinetics and fermentative analyses were carried out through cell viability and potenciometry assays, respectively. Honey supplementation of sourdough increased LAB population. L. fermentum exhibited a higher growth rate, while P. pentosaceus was more acidifying. The fermentative profile of LAB was not altered by the presence of honey. The microstructure analyses were performed through scanning electron microscopy (SEM) and revealed that the microstructure of dough was modified by the fermenting activity of LAB, being involved in the development of gluten fibrils. In addition, honey induced changes in the microstructure of those dough whose pH value were higher than 4, disclosing a strong association between protein subunits.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/34505
Nutter, Julia; Fritz, Rosalia; Saiz, Amelia Ivone; Iurlina, Miriam Ofelia; Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure; Elsevier; LWT - Food Science and Technology; 77; 4-2017; 119-125
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34505
identifier_str_mv Nutter, Julia; Fritz, Rosalia; Saiz, Amelia Ivone; Iurlina, Miriam Ofelia; Effect of honey supplementation on sourdough:lactic acid bacterial performance and gluten microstructure; Elsevier; LWT - Food Science and Technology; 77; 4-2017; 119-125
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.11.040
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816307113
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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