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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/55808
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T10:03:33Zoai: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:34982025-09-03 10:03:33.481CONICET 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 |
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1842269806639710208 |
score |
13.13397 |