INVESTIGADORES
DALLAGNOL Andrea Micaela
artículos
Título:
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
Autor/es:
C.L. GEREZ; A. M. DALLAGNOL; G. ROLLÁN; G. FONT
Revista:
FOOD MICROBIOLOGY
Editorial:
ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Referencias:
Año: 2012 p. 427 - 430
ISSN:
0740-0020
Resumen:
Abstract: The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in aminoacid concentration than the LAB pool (70-80%). These results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with CFE and LAB, respectively, compared to control doughs. The use of LAB peptidases seemed to be a viable technologic alternative to reduce the gliadin concentration in wheat dough without using living bacteria as starter.
