Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

Foods
Wenhui FuZibo Zhu

Abstract

Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain PediococcusacidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains TorulasporadelbrueckiiJM1 and Saccharomyces cerevisiaeJM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.

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Citations

Apr 10, 2021·International Journal of Food Microbiology·Wenhui FuWentong Xue
May 7, 2021·Critical Reviews in Food Science and Nutrition·Xiaowen PiJianjun Cheng
Jan 31, 2022·Journal of Applied Microbiology·Jyoti Prakash Tamang, Sonam Lama

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Methods Mentioned

BETA
electrophoresis
enzyme linked immunosorbent assay
ELISA

Software Mentioned

ImageJ

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