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  • 1
    Electronic Resource
    Electronic Resource
    Free D- and L-Amino Acid Evolution During Sourdough Fermentation and Baking (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The evolution of free D- and L-amino acids in sourdoughs started with various lactic acid bacteria (LAB) and yeasts was studied. Lactobacillus brevis subsp. lindneri CB1 and Lactobacillus plantrum DC400 had high proteolytic activity. During sourdough fermentation, Saccharomyces cerevisiae 141 and Saccharomyces exiguus M14 sequentially utilized free amino acids produced by bacterial activity. Due to increased cell yeast autolysis, more S. exiguus M14 inocula caused more free amino acids which were partially utilized by LAB without causing hydrolysis of wheat flour protein. D-alanine, D-glutamic acid and traces of other D-isomers were observed in sourdoughs fermented with L. brevis subsp. lindneri CB1 and S. cerevisiae 141. Free total D- and L-amino acid content decreased by more than 44% after baking the sourdoughs. No abiotic generation of new D-amino acid isomers was detected in the baked sourdoughs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb08149.x
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  • 2
    Electronic Resource
    Electronic Resource
    Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast-started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141-L. plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15739.x
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  • 3
    Electronic Resource
    Electronic Resource
    The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters (1996)
    Springer
    European food research and technology 203 (1996), S. 88-94 
    Details
    ISSN: 1438-2385
    Keywords: Lactic acid bacteria ; Yeasts ; Sourdough ; Starters
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters made withLactobacillus sanfrancisco CBI,L. plantarum DC400 andSaccharomyces cerevisiae 141 and/orS. exiguus M14 were used for leavening wheat doughs, and their microbiological, biochemical and breadmaking characteristics were compared with those of Italian traditional doughs produced by baker's yeast. All the doughs fermented with starters had more balanced microbiological and biochemical characteristics than dough started with baker's yeast in which alcoholic fermentation end-products largely predominated. By using starters, the greatest lactic acid bacteria cell number and acetic acid production, were achieved, along with more complete profiles of volatile compounds and greater structural stability of fermented doughs. Fresh-cell starters showed higher microbial functionality and represented the only way to enrich the doughs withS. exiguus M14, some of which survived the freeze-drying process. No differences were detected between the two different types of freeze-dried starters and the subsequent use (10 times) of doughs initially produced with freezedried starters eliminated initial differences in the microbial functionality with respect to fresh-cell starters.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01267776
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  • 4
    Electronic Resource
    Electronic Resource
    Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 (1998)
    Springer
    Applied microbiology and biotechnology 50 (1998), S. 253-256 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative Lactobacillus spp. Among these, Lb. sanfrancisco CB1 had the largest spectrum. It inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia. A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, was responsible for the antimould activity. Caproic acid played a key role in inhibiting mould growth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051285
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  • 5
    Electronic Resource
    Electronic Resource
    The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates (1994)
    Springer
    Applied microbiology and biotechnology 41 (1994), S. 456-460 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Interactions betweenLactobacillus brevis subsp.lindneri CB1,L. plantarum DC400,Saccharomyces cerevisiae 141 andS.exiguus M14 from sourdoughs were studied in a co-culture model system using a synthetic medium. The lack of competition for maltose whenS.exiguus M14 was present in co-culture with each of the lactic acid bacteria (LAB) enhanced the bacterial cell yield and lactic and acetic acid production.L.brevis subsp.lindneri CB1 resting cells hydrolysed maltose and accumulated glucose in the medium, allowing the growth of maltose negative yeast.S.cerevisiae 141 competed greatly with each of the LAB for glucose and only withL.plantarum DC400 for fructose, causing a decrease in the bacterial cell number and in acid production. As a result of the glucose and fructose availability after the invertase activity of both yeasts,L.plantarum DC400 grew optimally in the presence of sucrose as a carbon source. All of the interactions indicated were confirmed by studying the behaviour of the co-cultures in wheat flour hydrolysate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00939035
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    Paper (German National Licenses)
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  • 6
    Electronic Resource
    Electronic Resource
    Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain (1995)
    Springer
    Applied microbiology and biotechnology 42 (1995), S. 939-944 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain utilized fructose in co-fermentation with maltose or glucose. Compared to the maltose (17 g/l) fermentation, the simultaneous fermentation of maltose (10 g/l) and fructose (7 g/l) increased cell yield (A 620from 2.6 to 3.3) and the concentrations of lactic acid and especially of acetic acid (from 2.45 g/l to 3.90 g/l), produced mannitol (1.95 g/l) and caused a decrease in the amount of ethanol (from 0.46 g/l to 0.08 g/l). The utilization of fructose depended on the continuous presence of maltose in the growth medium and the two carbohydrates were consumed in a molar ratio of about 2 : 1. The presence of tagatose (a fructose stereoisomer) partially inhibited fructose consumption and consequently caused a decrease of the end products of the co-metabolism. Since maltose was naturally present during sourdough fermentation, the addition of only 6 g fructose/kg wheat dough enabled the co-fermentation of maltose and fructose by L.brevis subsp. lindneri CB1. A higher titratable acidity and acetic acid concentration, and a reduced quotient of fermentation (2.7) were obtained by co-fermentation compared with normal sourdough fermentation. Some interpretations of the maltose-fructose co-fermentation are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530050355
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  • 7
    Electronic Resource
    Electronic Resource
    Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain (1995)
    Springer
    Applied microbiology and biotechnology 42 (1995), S. 939-944 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain utilized fructose in co-fermentation with maltose or glucose. Compared to the maltose (17 g/l) fermentation, the simultaneous fermentation of maltose (10 g/l) and fructose (7 g/l) increased cell yield (A 620from 2.6 to 3.3) and the concentrations of lactic acid and especially of acetic acid (from 2.45 g/l to 3.90 g/l), produced mannitol (1.95 g/l) and caused a decrease in the amount of ethanol (from 0.46 g/l to 0.08 g/l). The utilization of fructose depended on the continuous presence of maltose in the growth medium and the two carbohydrates were consumed in a molar ratio of about 2:1. The presence of tagatose (a fructose stereoisomer) partially inhibited fructose consumption and consequently caused a decrease of the end products of the co-metabolism. Since maltose was naturally present during sourdough fermentation, the addition of only 6 g fructose/kg wheat dough enabled the co-fermentation of maltose and fructose by L. brevis subsp. lindneri CB1. A higher titratable acidity and acetic acid concentration, and a reduced quotient of fermentation (2.7) were obtained by co-fermentation compared with normal sourdough fermentation. Some interpretations of the maltose-fructose co-fermentation are given.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00191194
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    Paper (German National Licenses)
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  • 8
    Electronic Resource
    Electronic Resource
    The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates (1994)
    Springer
    Applied microbiology and biotechnology 41 (1994), S. 456-460 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Interactions betweenLactobacillus brevis subsp.lindneri CB1,L. plantarum DC400,Saccharomyces cerevisiae 141 andS.exiguus M14 from sourdoughs were studied in a co-culture model system using a synthetic medium. The lack of competition for maltose whenS.exiguus M14 was present in co-culture with each of the lactic acid bacteria (LAB) enhanced the bacterial cell yield and lactic and acetic acid production.L.brevis subsp.lindneri CB1 resting cells hydrolysed maltose and accumulated glucose in the medium, allowing the growth of maltose negative yeast.S.cerevisiae 141 competed greatly with each of the LAB for glucose and only withL.plantarum DC400 for fructose, causing a decrease in the bacterial cell number and in acid production. As a result of the glucose and fructose availability after the invertase activity of both yeasts,L.plantarum DC400 grew optimally in the presence of sucrose as a carbon source. All of the interactions indicated were confirmed by studying the behaviour of the co-cultures in wheat flour hydrolysate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01982535
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    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates (1994)
    Springer
    Applied microbiology and biotechnology 41 (1994), S. 456-460 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Interactions between Lactobacillus brevis subsp. lindneri CB1, L. plantarum DC400, Saccharomyces cerevisiae 141 and S. exiguus M14 from sourdoughs were studied in a co-culture model system using a synthetic medium. The lack of competition for maltose when S.exiguus M14 was present in co-culture with each of the lactic acid bacteria (LAB) enhanced the bacterial cell yield and lactic and acetic acid production. L.brevis subsp. lindneri CB1 resting cells hydrolysed maltose and accumulated glucose in the medium, allowing the growth of maltose negative yeasts. S.cerevisiae 141 competed greatly with each of the LAB for glucose and only with L.plantarum DC400 for fructose, causing a decrease in the bacterial cell number and in acid production. As a result of the glucose and fructose availability after the invertase activity of both yeasts, L.plantarum DC400 grew optimally in the presence of sucrose as a carbon source. All of the interactions indicated were confirmed by studying the behaviour of the co-cultures in wheat flour hydrolysate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01982535
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    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer (1995)
    Springer
    World journal of microbiology and biotechnology 11 (1995), S. 625-630 
    Details
    ISSN: 1573-0972
    Keywords: Lactic acid bacteria ; rheofermentometer ; sour-dough ; yeasts
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00361004
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