Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

Gugerli, Raphaeel; Breguet, Véronique; Stockar, Urs von; Marison, I. W.

doi:10.1016/j.foodhyd.2003.11.008

Cited by 18 publications

(9 citation statements)

References 16 publications

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“…8,9 It would be expected that a solution of nanomaterials and water, for example, can be mixed with nutrients for the microorganisms and also gives novel outstanding properties to the end material after the digestion process has taken place. [10][11][12] Fermentation of microorganism in the presence of nanomaterials could be a viable method to create a biogenic composite. It could be possible to get from large cultures enough material to create composites with unexpected properties.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, many of such microorganisms during their growth have the ability to adhere and to form a biofilm on different kinds of surfaces in nature 8 9 . It would be expected that a solution of nanomaterials and water, for example, can be mixed with nutrients for the microorganisms giving novel outstanding properties to the end material after the digestion process has taken place 10 11 12 . Fermentation of microorganism in the presence of nanomaterials could be a viable method to create a biogenic composite.…”

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confidence: 99%

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Fermentation based carbon nanotube multifunctional bionic composites

Valentini

Bon

Signetti

et al. 2016

Sci Rep

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The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at room temperature. Scanning electron microscopy analysis suggests that the CNTs were internalized by the cell after fermentation bridging the cells. Tensile tests on dried composite films have been rationalized in terms of a CNT cell bridging mechanism where the strongly enhanced strength of the composite is governed by the adhesion energy between the bridging carbon nanotubes and the matrix. The addition of CNTs also significantly improved the electrical conductivity along with a higher photoconductive activity. The proposed process could lead to the development of more complex and interactive structures programmed to self-assemble into specific patterns, such as those on strain or light sensors that could sense damage or convert light stimulus in an electrical signal.

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

Fermentation based carbon nanotube multifunctional bionic composites

Valentini

Bon

Signetti

et al. 2016

Sci Rep

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“…Hydrocolloids, like alginates, carrageenan, and gelatin, may be used to immobilize the amylases and yeast cells. The use of such immobilized components in formulations results in slower fermentation and better shelf life of finished product (Gugerli and others 2004). Different hydrocolloid combinations containing xanthan and pectin with amylase and sucrose have been used in order to improve dough and bread quality (Collar and others 1999).…”

Section: Introductionmentioning

confidence: 99%

Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs

Dodić¹,

Pejin²,

Dodić³

et al. 2007

Journal of Food Science

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The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; kappa-carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product. Doughs were prepared with different concentrations of gums, stored at -18 degrees C and analyzed after 0, 7, 14, and 30 d for fermentation activity of yeast and rising time of dough. At the end of each frozen storage interval, bread was prepared and characterized for specific volume, crumb firmness, and crumb structure. The addition of the gums had significant effects on dough performance and quality of the final product. Gums at all tested concentrations reduced fermentation activity of yeast and prolonged the rising time of dough, which was similar to the effects of frozen storage. However, specific volume of bread for the control sample significantly decreased on the 30th d of frozen storage. Addition of hydrocolloids resulted in higher specific volume of loaves compared to the specific volume of control sample loaves. With the increase of the duration of frozen storage the specific volume of bread decreases in all analyzed samples. This decrease is less in the samples with hydrocolloids compared to the decrease in the control sample. The addition of 0.1% xanthan accomplished the same or higher values for specific fermentation activity, specific volume, and penetrometric's number compared to the values accomplished by the addition of 1% carboxymethylcellulose and kappa-carrageenan, respectively.

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“…Similar to polysaccharides, proteins form hydrocolloids and may also be very effective for immobilization of enzymes and whole cells (Kourkoutas et al 2004). The most often employed proteins are: albumin, gelatin, gluten and silk fibroin (Krastanov 1997;Gugerli et al 2004). Encapsulation and entrapment of the cells inside fibers are commonly used for protein immobilization approaches.…”

Section: A Polysaccharidesmentioning

confidence: 99%