Proteolytic activity of sourdough bacteria

Spicher, G.; Nierle, W.

doi:10.1007/bf00268220

Cited by 71 publications

(45 citation statements)

References 2 publications

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“…The few reports which have dealt with this subject have shown only the accumulation of free amino acids during fermentation and the adaptation of the lactic acid bacterial enzymes to the dough environment (39). This report has highlighted the role of lactic acid bacteria in sourdough proteolysis, showing their technological usefulness and some new potentialities regarding nutrition.…”

Section: Discussionmentioning

confidence: 79%

“…Proteolysis has been studied indirectly by determining the accumulation of free amino acids and peptides after fermentation (22). The main proteolytic activity was first attributed to endogenous flour enzymes, such as aminopeptidase, carboxypeptidase, and endopeptidase (39); later, enzymes of fortuitous microorganisms and lactic acid bacteria were also presumed to have a role (23). Proteolysis in sourdoughs has been found to be higher than in yeasted and unstarted doughs (22).…”

mentioning

confidence: 99%

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Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Cagno¹,

Angelis

Lavermicocca³

et al. 2002

Appl Environ Microbiol

272

174

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Sourdough lactic acid bacteria were preliminarily screened for proteolytic activity by using a digest of albumin and globulin polypeptides as a substrate. Based on their hydrolysis profile patterns, Lactobacillus alimentarius 15M, Lactobacillus brevis 14G, Lactobacillus sanfranciscensis 7A, and Lactobacillus hilgardii 51B were selected and used in sourdough fermentation. A fractionated method of protein extraction and subsequent two-dimensional electrophoresis were used to estimate proteolysis in sourdoughs.

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Section: Discussionmentioning

confidence: 79%

mentioning

confidence: 99%

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Cagno¹,

Angelis

Lavermicocca³

et al. 2002

Appl Environ Microbiol

272

174

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“…Volatile compounds are generated from previous precursors present in ingredients or resulting from enzymatic or mechanical degradations (Drapron and Molard, 1979). The most important precursors of the identified compounds are sugars and amino acids (Spicher and Nierle 1988;Martínez-Anaya, 1996;Thiele, Gänzle, & Vogel, 2002).…”

Section: Flavour-active Compounds In Wholegrainsmentioning

confidence: 99%

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Heiniö

Noort

Katina

et al. 2016

Trends in Food Science & Technology

217

153

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Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are also presented. Key words Highlights Most sensory attributes of wholegrain foods are formed during processing  Phenolics, peptides, Maillard reaction products and lipids are the major compounds determining the specific flavour of wholegrain foods  Bran particle size, surface interactions and water binding are key factors in affecting texture formation  Milling, fractionation, bioprocessing and choice of raw materials are among the tools to improve the sensory characteristics of wholegrain foods

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“…Lactic acid bacteria (LAB) and yeasts play a key role in sourdough fermentation processes (9,21,26,28,29,55). Sourdough LAB have been intensively studied with respect to their carbohydrate metabolism (16,24,60), proteolysis and amino acid metabolism (16,23,58,69), lipid metabolism (16), and production of volatile compounds (7,31,32). Besides these general metabolic traits, specific metabolic properties have been recognized in sourdough LAB, such as the use of alternative electron acceptors (59, 61), the production of antifungal compounds (38,45,57), the biosynthesis of exopolysaccharides (36, 63, 64), and arginine catabolism (8, 53).…”

mentioning

confidence: 99%

Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs

Meulen

Scheirlinck

Schoor

et al. 2007

Appl Environ Microbiol

188

149

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Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an extensive metabolite target analysis of more than 100 different compounds was performed through a combination of various chromatographic methods including liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. The establishment of a stable microbial ecosystem occurred through a three-phase evolution within a week, as revealed by both microbiological and metabolite analyses. Strains of Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus rossiae, Lactobacillus brevis, and Lactobacillus paraplantarum were dominating some of the sourdough ecosystems. Although the heterofermentative L. fermentum was dominating one of the wheat sourdoughs, all other sourdoughs were dominated by a combination of obligate and facultative heterofermentative taxa. Strains of homofermentative species were not retrieved in the stable sourdough ecosystems. Concentrations of sugar and amino acid metabolites hardly changed during the last days of fermentation. Besides lactic acid, ethanol, and mannitol, the production of succinic acid, erythritol, and various amino acid metabolites, such as phenyllactic acid, hydroxyphenyllactic acid, and indolelactic acid, was shown during fermentation. Physiologically, they contributed to the equilibration of the redox balance. The biphasic approach of the present study allowed us to map some of the interactions taking place during sourdough fermentation and helped us to understand the fine-tuned metabolism of lactic acid bacteria, which allows them to dominate a food ecosystem.Sourdough is a mixture of ground cereals (e.g., wheat or rye) and water that is spontaneously fermented. Sourdough fermentations improve dough properties, enhance both bread texture and bread flavor, and delay bread spoilage (28). Lactic acid bacteria (LAB) and yeasts play a key role in sourdough fermentation processes (9,21,26,28,29,55). Sourdough LAB have been intensively studied with respect to their carbohydrate metabolism (16,24,60), proteolysis and amino acid metabolism (16,23,58,69), lipid metabolism (16), and production of volatile compounds (7,31,32). Besides these general metabolic traits, specific metabolic properties have been recognized in sourdough LAB, such as the use of alternative electron acceptors (59, 61), the production of antifungal compounds (38,45,57), the biosynthesis of exopolysaccharides (36, 63, 64), and arginine catabolism (8, 53). These metabolic traits of sourdough LAB highlight their adaptation to the sourdough environment. For instance, fructose-to-mannitol and arginineto-ornithine conversion favor ATP generation and/or acid stress (16). Also, interactions between sourdough LAB and yeasts have been studied in detail (9, 21).The microbial growth and activity of LAB in so...

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Proteolytic activity of sourdough bacteria

Cited by 71 publications

References 2 publications

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs

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