Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

Axel, Claudia; Röcker, Bettina; Brosnan, Brid; Zannini, Emanuele; Furey, Ambrose; Coffey, Aidan; Arendt, Elke K.

doi:10.1016/j.fm.2014.10.005

Cited by 111 publications

(64 citation statements)

References 33 publications

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“…However, LA only slightly decreased in our experiments. Moreover, high LA concentration inhibited bacterial cell growth, resulting in bacterial cell death [31,32]. These findings were consistent with our previous report, in which BPCE treatment of cells led to the accumulation of pyruvate and inhibited the TCA cycle in bacterial cell respiration [14].…”

Section: Lactic Acid Contentsupporting

confidence: 91%

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Chen

Zou

et al. 2018

Journal of Food Quality

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The chemical composition and antimicrobial mechanism of action of black pepper chloroform extract (BPCE) were investigated, as well as the potential antibacterial activities of BPCE against Escherichia coli and Staphylococcus aureus. The results showed that 1H-Cycloprop[e]azulen-7-ol, decahydro-1,1,7-trimethyl-4-methylene-, [1ar-(1a ,4a ,7 ,7a, ,7b .)]-(8.39%) and 2-methylene-4,8,8-trimethyl-4-vinyl-bicyclo[5.2.0]nonane (6.92%) were identified as the two primary components of BPCE. The release of intracellular transaminases from bacteria after being incubated with BPCE revealed that the bacterial cell walls and membranes were degraded and that protein synthesis was inhibited to some extent. The inhibition of bacterial Na + /K + -ATPase activity upon the addition of BPCE also indicated an enhanced permeability of bacterial cell membranes. Moreover, an analysis of hexokinase and pyruvate kinase activities showed that BPCE affected the metabolic rate of glycolysis and disrupted the normal metabolism of bacteria. This phenomenon was supported by an observed accumulation of lactic acid (LA) in the treated bacterial cells. Overall, our results indicated that BPCE damaged bacterial cell walls and membranes, which was followed by a disruption of bacterial cell respiration.

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Section: Lactic Acid Contentsupporting

confidence: 91%

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Chen

Zou

et al. 2018

Journal of Food Quality

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“…Lactobacillus amylovorus and other lactic acid bacteria (LAB) have also been used to improve texture and taste of GF breads. For instance, fermentation may increase the viscosity of sourdough leading to stable crumb structure and extended shelf life (Wolter et al, 2014a;Axel et al, 2015;Marti et al, 2015;R o_ zyło et al, 2015;Rizzello et al, 2016).…”

Section: Bioprocessing Fermentationmentioning

confidence: 99%

Gluten‐free bakery and pasta products: prevalence and quality improvement

Gao

Janes

Chaiya

et al. 2017

Int J of Food Sci Tech

134

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SummaryAn increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), functional ingredients (including hydrocolloids and gums, emulsifiers, proteins and dietary fibres) and optimal processing (pretreated flour, infrared-microwave combination baking and extrusion cooking). Some recent novel technologies including transgenesis, enzymolysis and fermentation that have been used on GF products were also discussed.

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“…Evidences for this movement are shown in the bakery market since the advertisement of the absence of additives/preservatives represented 21% of new bread products launched in Europe in 2013 and 2014 [21].…”

Section: Food Biopreservationmentioning

confidence: 99%

“…Axel et al [21] investigated the antifungal activity of Lactobacillus amylovorus DSM19280 as a starter culture for gluten-free quinoa sourdough bread under pilot-plant conditions to extend the microbial shelf life. Challenge tests against environmental molds were conducted and a negative control with non-antifungal strain, L. amylovorus DSM20531T, as well as a chemically acidified and a nonacidified control, were included.…”

Section: Biscuitsmentioning

confidence: 99%

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

Nascimento¹,

Paes²,

Augusta³

2018

JFNR

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Clean labeling has been a trend and the term "clear label" incorporates the concept of transparency.Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniques as alternatives to chemical additives. In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries but also for the industrialized world. There is a increased interest in biopreservation, aiming to extend the shelf life and enhancing food safety by using natural microbiota and/or antimicrobial compounds. The use of natural preservatives would enable bakeries to market the "clean label" or "label friendly" products. Thus, the free-from trend leads the bakery industry to reconsider the traditional preservation methods and replace chemical preservatives with natural alternatives to guarantee the clean label. This process is based on the tendency in dairy category, which coincide with manufactures that incorporate no artificial/all natural/GMO free/BPA free claims on products. In this sense, consumer awareness of food ingredients and the desire for simple, natural foods have forced food manufacturers to develop products with a clean label appeal. It is therefore critical to consider the implications of developing a clean-label product, taking into account the effects such a change may have on sensory quality and microbiological control, while also maintaining regulatory compliance.

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Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life

Cited by 111 publications

References 33 publications

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Effects of Black Pepper (Piper nigrum L.) Chloroform Extract on the Enzymatic Activity and Metabolism of Escherichia coli and Staphylococcus aureus

Gluten‐free bakery and pasta products: prevalence and quality improvement

A Review 'Clean Labeling': Applications of Natural Ingredients in Bakery Products

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