Back to search

Article

Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough

2025-04-23

Abstract excerpt

This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins. A high-power ultrasound (US) treatment (850 kHz; 500 W/cm2; 35 °C) was used to activate the proteolytic system of LAB to promote gliadin-like protein degradation in wheat wholemeal-based sourdough. T...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work
63000914-bf8a-557f-b5fb-b07c16656b5e
DOI
10.3390/fermentation11050238
Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest
Interactive article relationship graphSelect a related publication card to move it into the centre and load its closest explainable connections. Solid lines are source-backed structured connections. Dashed lines are semantic discovery signals and are not scientific evidence.
Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat SourdoughDOI 10.3390/fermentation11050238
Reducing Immunoreactivity of Gluten Peptides by Probiotic Lactic Acid Bacteria for Dietary Management of Gluten-Related DiseasesSemantic proximity
Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiotaSemantic proximity
Screening sourdough samples for gliadin-degrading activity revealed Lactobacillus casei strains able to individually metabolize the coeliac-disease-related 33-mer peptideSemantic proximity
The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidasesSemantic proximity
Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies.Semantic proximity
Prebiotic Properties of Bacillus Coagulans MA 13: Production of Galactoside Hydrolyzing Enzymes and Characterization of the Transglycosylation Properties of a GH42 β-GalactosidaseSemantic proximity
Targeted degradation of gluten proteins in wheat flour by prolyl endoprotease and its utilization in low immunogenic pasta for gluten sensitivity populationSemantic proximity
Functional characteristics of peptides from whey proteins fermented with lactic acid bacteria isolated from DongchimiSemantic proximity
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.Semantic proximity
A new microbial gluten-degrading prolyl endopeptidase: Potential application in celiac disease to reduce gluten immunogenic peptidesSemantic proximity
Combined Effect of Ultrasound and Enzymatic Treatments on Production of ACE Inhibitory Peptides from Wheat Germ ProteinSemantic proximity
Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacksSemantic proximity
Select a neighboring publication to make it the new centre.