Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough

Letters in Applied Microbiology
C L GerezG F de Valdez

Abstract

To evaluate the growth and metabolic activity of lactobacilli and pediococci strains in a gluten base medium (GBM), formulated for a proper selection of proteolytic strains to be used in sourdough fermentation. Proteolytic activity by lactic acid bacteria (LAB) was evaluated by SDS-PAGE and by the amino acids released determined by reversed-phase high-performance liquid chromatography. Only 13 LAB (nine lactobacilli and four pediococci), among the 42 evaluated were able to utilize gluten as nitrogen source and to grow in GBM. Pediococcus pentosaceus CRL 797 showed a similar proteolytic activity to lactobacilli strains. In the majority of the cultures, basic amino acid group increased (c. 80% after 12 h incubation) mainly due to the release of ornithine, a flavour precursor of bread. Lysine, a limiting essential amino acid in wheat flour, increased by 150% in cultures of P. pentosaceus CRL 797. This study allows selecting P. pentosaceus CRL 797 and L. plantarum CRL 759 as potential starter culture for type III sourdough fermentation. It is shown for the first time that pediococci strains isolated from sourdough are proteolytically active on gluten. The physiological studies on gluten breakdown by LAB will contribute to the bette...Continue Reading

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References

Sep 17, 1999·International Journal of Food Microbiology·E Caplice, G F Fitzgerald
Nov 15, 2002·International Journal of Food Microbiology·Michael G Gänzle, Rudi F Vogel
Nov 30, 2005·Journal of Applied Microbiology·G RollánG F de Valdez

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Citations

Nov 7, 2012·Applied Microbiology and Biotechnology·Andrea Micaela DallagnolGraciela Rollán
Sep 29, 2009·International Journal of Food Microbiology·Yasemin SterrHerbert Schmidt
Mar 15, 2016·International Journal of Food Microbiology·Asma MamhoudCarlo Giuseppe Rizzello
Mar 12, 2015·Applied Microbiology and Biotechnology·Andrea Micaela DallagnolGraciela Font de Valdez
Dec 24, 2015·Journal of the Science of Food and Agriculture·Ilona StefańskaKrystyna M Stecka
Feb 13, 2018·Journal of Basic Microbiology·María A Correa DezaGraciela Font
Oct 30, 2019·Biotechnology Progress·Márcio A de SousaCamille E Granada
Jul 25, 2019·Frontiers in Nutrition·Graciela C RollánJean G LeBlanc
Nov 11, 2020·Probiotics and Antimicrobial Proteins·Buket Kunduhoglu, Seda Hacioglu
Feb 18, 2021·Revista Argentina de microbiología·José Agustín Carabajal TorrezCarla Luciana Gerez
Jun 4, 2021·Probiotics and Antimicrobial Proteins·Kamel-Eddine El MecherfiColette Larré

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