Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation

Autores
Gerez, Carla Luciana; Cuezzo, Silvia; Rollan, Graciela Celestina; Font, Graciela Maria
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the environmental pH releasing glucose and fructose from sucrose hydrolysis. Glucose was used as carbon source, while fructose was mainly used as electron acceptor to produce mannitol up to 10 h of fermentation. Thereafter, fructose seemed to be metabolized by the heterofermentative pathway, which determined an increase in the concentration of acetate (6 mmol l-1), lactate (2 mmol l-1) and ethanol (1 mmol l-1) and the lack of mannitol formation after glucose depletion. The fermentation balance of Lb. reuteri CRL 1100 during the dough fermentation resulted in lower (63%) ethanol, higher (75%) acetate production and soluble carbohydrates concentrations, like MRSs cultures. This fermentation profile would be important to obtain an optimal growth of yeast and the optimal bread flavor and taste. © 2007 Elsevier Ltd. All rights reserved.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cuezzo, Silvia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Lactobacillus Reuteri
Sucrose Fermentation
Wheat Dough
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/55808
Acceder
id CONICETDig_a3913ebb80094024052e2fe4e26b6b4a
oai_identifier_str oai:ri.conicet.gov.ar:11336/55808
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentationGerez, Carla LucianaCuezzo, SilviaRollan, Graciela CelestinaFont, Graciela MariaLactobacillus ReuteriSucrose FermentationWheat Doughhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the environmental pH releasing glucose and fructose from sucrose hydrolysis. Glucose was used as carbon source, while fructose was mainly used as electron acceptor to produce mannitol up to 10 h of fermentation. Thereafter, fructose seemed to be metabolized by the heterofermentative pathway, which determined an increase in the concentration of acetate (6 mmol l-1), lactate (2 mmol l-1) and ethanol (1 mmol l-1) and the lack of mannitol formation after glucose depletion. The fermentation balance of Lb. reuteri CRL 1100 during the dough fermentation resulted in lower (63%) ethanol, higher (75%) acetate production and soluble carbohydrates concentrations, like MRSs cultures. This fermentation profile would be important to obtain an optimal growth of yeast and the optimal bread flavor and taste. © 2007 Elsevier Ltd. All rights reserved.Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Cuezzo, Silvia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaAcademic Press Ltd - Elsevier Science Ltd2008-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55808Gerez, Carla Luciana; Cuezzo, Silvia; Rollan, Graciela Celestina; Font, Graciela Maria; Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 2; 12-2008; 253-2590740-00201095-9998CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.fm.2007.10.011info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-microbiologyinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:20:53Zoai:ri.conicet.gov.ar:11336/55808instacron: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:34982025-09-29 10:20:53.685CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
title Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
spellingShingle Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
Gerez, Carla Luciana
Lactobacillus Reuteri
Sucrose Fermentation
Wheat Dough
title_short Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
title_full Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
title_fullStr Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
title_full_unstemmed Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
title_sort Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
dc.creator.none.fl_str_mv Gerez, Carla Luciana
Cuezzo, Silvia
Rollan, Graciela Celestina
Font, Graciela Maria
author Gerez, Carla Luciana
author_facet Gerez, Carla Luciana
Cuezzo, Silvia
Rollan, Graciela Celestina
Font, Graciela Maria
author_role author
author2 Cuezzo, Silvia
Rollan, Graciela Celestina
Font, Graciela Maria
author2_role author
author
author
dc.subject.none.fl_str_mv Lactobacillus Reuteri
Sucrose Fermentation
Wheat Dough
topic Lactobacillus Reuteri
Sucrose Fermentation
Wheat Dough
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the environmental pH releasing glucose and fructose from sucrose hydrolysis. Glucose was used as carbon source, while fructose was mainly used as electron acceptor to produce mannitol up to 10 h of fermentation. Thereafter, fructose seemed to be metabolized by the heterofermentative pathway, which determined an increase in the concentration of acetate (6 mmol l-1), lactate (2 mmol l-1) and ethanol (1 mmol l-1) and the lack of mannitol formation after glucose depletion. The fermentation balance of Lb. reuteri CRL 1100 during the dough fermentation resulted in lower (63%) ethanol, higher (75%) acetate production and soluble carbohydrates concentrations, like MRSs cultures. This fermentation profile would be important to obtain an optimal growth of yeast and the optimal bread flavor and taste. © 2007 Elsevier Ltd. All rights reserved.
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cuezzo, Silvia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the environmental pH releasing glucose and fructose from sucrose hydrolysis. Glucose was used as carbon source, while fructose was mainly used as electron acceptor to produce mannitol up to 10 h of fermentation. Thereafter, fructose seemed to be metabolized by the heterofermentative pathway, which determined an increase in the concentration of acetate (6 mmol l-1), lactate (2 mmol l-1) and ethanol (1 mmol l-1) and the lack of mannitol formation after glucose depletion. The fermentation balance of Lb. reuteri CRL 1100 during the dough fermentation resulted in lower (63%) ethanol, higher (75%) acetate production and soluble carbohydrates concentrations, like MRSs cultures. This fermentation profile would be important to obtain an optimal growth of yeast and the optimal bread flavor and taste. © 2007 Elsevier Ltd. All rights reserved.
publishDate 2008
dc.date.none.fl_str_mv 2008-12
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/11336/55808
Gerez, Carla Luciana; Cuezzo, Silvia; Rollan, Graciela Celestina; Font, Graciela Maria; Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 2; 12-2008; 253-259
0740-0020
1095-9998
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55808
identifier_str_mv Gerez, Carla Luciana; Cuezzo, Silvia; Rollan, Graciela Celestina; Font, Graciela Maria; Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 25; 2; 12-2008; 253-259
0740-0020
1095-9998
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.fm.2007.10.011
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/journal/food-microbiology
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
publisher.none.fl_str_mv Academic Press Ltd - Elsevier Science Ltd
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
_version_ 1844614193547837440
score 13.069144

Publicaciones similares