Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Pérez-Alvarado, Omar; Zepeda-Hernández, Andrea; García-Amezquita, Luis Eduardo; Requena, Teresa; Vinderola, Gabriel; García‐Cayuela, Tomás

doi:10.3389/fmicb.2022.969460

Cited by 40 publications

(11 citation statements)

References 74 publications

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“…Strains 5-1, 5-2, and 5-3, followed by 7-4, 7-3, 8-3, 7-2 and 8-2, showed high optical density values, indicating that they efficiently uptake the substrate from the PSM medium and expression of probable phytase activity. The presence of the enzyme phytase breaks down the phytate and provides the phosphorus necessary for growth and metabolic processes in those yeast strains [15].…”

Section: Screening Of the Isolates For Growth In Phytate Mineral Mediummentioning

confidence: 99%

Diversity and Phytate-Degrading Potential of Yeast Microorganisms Isolated From Sourdough

Nankova,

Pisareva,

Petrova

et al. 2024

JCTM

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Phytases, which perform the stepwise hydrolysis of phytic acid to myo-inositol and inorganic phosphate, are used worldwide to reduce phosphorus pollution and improve nutrition in monogastric animals and humans. Yeasts isolated from their natural environments represent rich and still underexplored sources of industrially valuable enzymes, including phytases; therefore, they are widely studied for the production of these enzymes. In this regard, thirteen yeast pure cultures were isolated from the microbial consortium of four types of sourdough obtained during the natural fermentation of different grain-based flours. Ten of the newly isolated yeast strains were selected as potential phytase producers based on their growth in liquid culture media with sodium phytate as the sole source of phosphorus. Using 18S rDNA and D1/D2 26S rDNA analyses, the species affiliation of the selected isolates was established. They referred to seven yeast species from 3 families, with the most significant representation of the family Saccharomycetaceae.Intracellular phytate-degrading activity was found in 8 isolates, the highest being in Nakaseomyces glabratus strain 7-4. The highest level of extracellular phytase was measured in Pichia membranifaciens strain 5-2. Both isolates showed significant antioxidant capacity higher than those of ascorbic acid.

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Section: Screening Of the Isolates For Growth In Phytate Mineral Mediummentioning

confidence: 99%

Diversity and Phytate-Degrading Potential of Yeast Microorganisms Isolated From Sourdough

Nankova,

Pisareva,

Petrova

et al. 2024

JCTM

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“…The co-production of bacteriocins, EPSs, and conjugated linoleic acid (CLA) by B. lactis BB12 in supplemented cheese whey was improved using the Box–Behnken design ( Amiri et al, 2021 ). The role of bacteria and yeasts utilized for sourdough (SD), the development of postbiotic-like components impacted by SD fermentation and the baking process, and the implications of functional SD bread intake for human health ( De Vero et al, 2021 ; Pérez-Alvarado et al, 2022 ).…”

Section: Approaches For Postbiotic Productionmentioning

confidence: 99%

Postbiotic production: harnessing the power of microbial metabolites for health applications

Prajapati,

Patel,

Singh

et al. 2023

Front. Microbiol.

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Postbiotics, which are bioactive substances derived from the metabolic processes of beneficial microbes, have received considerable attention in the field of microbiome science in recent years, presenting a promising path for exploration and innovation. This comprehensive analysis looks into the multidimensional terrain of postbiotic production, including an extensive examination of diverse postbiotic classes, revealing their sophisticated mechanisms of action and highlighting future applications that might significantly affect human health. The authors thoroughly investigate the various mechanisms that support postbiotic production, ranging from conventional fermentation procedures to cutting-edge enzyme conversion and synthetic biology approaches. The review, as an acknowledgment of the field’s developing nature, not only highlights current achievements but also navigates through the problems inherent in postbiotic production. In order to successfully include postbiotics in therapeutic interventions and the production of functional food ingredients, emphasis is given to critical elements, including improving yields, bolstering stability, and assuring safety. The knowledge presented herein sheds light on the expanding field of postbiotics and their potential to revolutionize the development of novel therapeutics and functional food ingredients.

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“…Fermentation is the process that triggers the formation of postbiotics. After fermentation numerous non-viable cells (postbiotics) are slightly acidic what suppress the growth of pathogens and thanks to it they are more stable during prolonged storage, thermal treatments or processes (Pelton, 2020;Salminen et al, 2021;Pérez-Alvarado et al, 2022). In the vast majority of cases, postbiotics are identified as metabolites of probiotic strains such as, Bifidobacterium breve, B. lactis, B. infantis, Bacteroides fragilis, and Lactobacillus (Tomasik and Tomasik, 2020).…”

Section: Postbioticsmentioning

confidence: 99%

Feed Additives of Bacterial Origin as an Immunoprotective or Immunostimulating Factor – A Review

Szuba-Trznadel

Rząsa

2023

Annals of Animal Science

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Since January 2006 when using antibiotics as growth promoters in animal feed have been banned scientists are looking for the best resolution to apply alternative substances. Extensive research into the health-promoting properties of probiotics and prebiotics has led to significant interest in the mechanisms of action of the combined administration of these feed additives as a synbiotic. Subsequent research has led to the development of new products. Among the most important health benefits of additives are, inhibiting the growth of pathogenic bacteria in the GI tract, maintenance of homeostasis, treatment of inflammatory bowel diseases, and increase in immunity. Specific immunomodulatory mechanisms of action are not well understood and the effect is not always positive, though there are no reports of adverse effects of these substances found in the literature. For this reason, research is still being conducted on their proper application. However, due to the difficulties of carrying out research on humans, evidence of the beneficial effect of these additives comes mainly from experiments on animals. The objective of the present work was to assess the effect of probiotics, prebiotics, and synbiotics, as well as new additives including postbiotics, proteobiotics, nutribiotics, and pharmabiotics, on specific immunomodulatory mechanisms of action, increase in immunity, the reduction of a broad spectrum of diseases.

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Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Cited by 40 publications

References 74 publications

Diversity and Phytate-Degrading Potential of Yeast Microorganisms Isolated From Sourdough

Diversity and Phytate-Degrading Potential of Yeast Microorganisms Isolated From Sourdough

Postbiotic production: harnessing the power of microbial metabolites for health applications

Feed Additives of Bacterial Origin as an Immunoprotective or Immunostimulating Factor – A Review

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