Cancer Prevention by Synbiotics Effect of Fiber-Rich Sourdough Fermentation
نویسندگان
چکیده
منابع مشابه
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
BACKGROUND There is an increasing interest toward the use of legumes in food industry, mainly due to the quality of their protein fraction. Many legumes are cultivated and consumed around the world, but few data is available regarding the chemical or technological characteristics, and especially on their suitability to be fermented. Nevertheless, sourdough fermentation with selected lactic acid...
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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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0308-8146/$ see front matter 2009 Elsevier Ltd. A doi:10.1016/j.foodchem.2009.08.016 * Corresponding author. Tel.: +39 0805442949; fax E-mail address: [email protected] (M. Gobbett Lactic acid bacteria strains were identified from wheat germ by 16S rRNA partial sequencing, subjected to RAPD-PCR typing and screened. Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5 were used as start...
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Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Th...
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ژورنال
عنوان ژورنال: The Cancer Press
سال: 2015
ISSN: 2476-3748
DOI: 10.15562/tcp.7