Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
نویسندگان
چکیده
منابع مشابه
Draft Genome Sequence of the Gluten-Hydrolyzing Bacterium Bacillus subtilis GS 188, Isolated from Wheat Sourdough
The draft genome sequence of Bacillus subtilis GS 188, a novel spore-forming probiotic bacterium with gluten-hydrolyzing potential, was isolated from wheat sourdough and provides deep insights into the beneficial features of this strain for its use in the preparation of gluten-reduced wheat foods for humans with celiac disease.
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Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...
متن کاملantifungal activity of pediococcus pentosaceus isolated from whole barley sourdough
background: lactic acid bacteria (lab) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. the aim of the present study was to study antifungal properties of a dominant endogenous lab isolated from whole barley sourdough. methods: whole barley flour from a mixture of barle...
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In recent years, significant progress has been made in discovering and developing new bacterial polysaccharides that possess novel and highly functional properties (Baird et al 1983). Although their ubiquitous role in biological processes and their versatility as biocompatible, environmentally friendly materials are beyond doubt, polysaccharides are still considered to be the "sleeping giant" o...
متن کاملGluten hydrolysis and depolymerization during sourdough fermentation.
Hydrolysis and depolymerization of gluten proteins during sourdough fermentation were determined. Neutral and acidified doughs in which microbial growth and metabolism were inhibited were used as controls to take into account the proteolytic activity of cereal enzymes. Doughs were characterized with respect to cell counts, pH, and amino nitrogen concentrations as well as the quantity and size d...
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ژورنال
عنوان ژورنال: Microbial Cell Factories
سال: 2020
ISSN: 1475-2859
DOI: 10.1186/s12934-020-01388-z