Characterization of Two Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs.

Two wild strains (UMB478 and 479) isolated from water kefir were characterized for their biomass production levels and leavening performance when used as the inoculum of a real bread-like dough formulation. The obtained baked product would be consumable by people with adverse responses to . In liquid cultures, the two strains reached similar biomass concentration (0.

Mild Pretreatments to Increase Fructose Consumption in Wine Yeast Strains.

The present research investigates the effect of different pretreatments on glucose and fructose consumption and ethanol production by four wine strains, three isolated and identified from different wine regions in Turkey and one reference strain. A mild stress temperature (45 °C, 1 h) and the presence of ethanol (14% /) were selected as pretreatments applied to cell cultures prior to the fermentation step in synthetic must. The goodness fit of the mathematical models was estimated: linear, exponential decay function and sigmoidal model were evaluated with the model parameters R (regression coefficient), RMSE (root mean square error), MBE (mean bias error) and χ (reduced Chi-square).

Assessment of anammox, microalgae and white-rot fungi-based processes for the treatment of textile wastewater.

The treatability of seven wastewater samples generated by a textile digital printing industry was evaluated by employing 1) anammox-based processes for nitrogen removal 2) microalgae (Chlorella vulgaris) for nutrient uptake and biomass production 3) white-rot fungi (Pleurotus ostreatus and Phanerochaete chrysosporium) for decolorization and laccase activity. The biodegradative potential of each type of organism was determined in batch tests and correlated with the main characteristics of the textile wastewaters through statistical analyses. The maximum specific anammox activity ranged between 0.

From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study.

Applying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase.

Yeast-Free Doughs by : Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach.

This research focuses on the leavening performances and development of volatile compounds of three strains of in the production of yeast-free doughs. DSM 3580, 424, and 473 were used in doughs supplemented with glucose and with or without NaCl. produced about 10 mg ethanol/g dough, with maximum dough volumes (640-680 mL) being reached after 2 h leavening.

From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti- Bacteriocin.

Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity.

in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose.

, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to . Since is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied.

Cellulose nanofiber (CNF)-sakacin-A active material: production, characterization and application in storage trials of smoked salmon.

Background: Sakacin-A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin-A, produced by Lactobacillus sakei Lb 706 in a low-cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods.

Results: The applied fermentation conditions allowed 4.

Can Substitute in Cereal Dough Leavening?

Baker’s yeast intolerance is rising among Western populations, where is spread in fermented food and food components. is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to , it provides an equimolar mixture of ethanol and CO₂ that can rise a dough.

Use of solid digestate for lignocellulolytic enzymes production through submerged fungal fermentation.

Studies were performed on the use of the solid fraction of digestate (D) for the production of lignocellulolytic enzymes (endo- and exo-glucanase, xylanase, β-glucosidase and laccase) by fungi, in comparison with wheat straw (benchmark) (W). To date, this is the first report on the use of such an inexpensive substrate in a liquid environment. Submerged instead of solid state fermentation was applied to overcome pH inhibition and increase surface accessibility.

Sakacin-A antimicrobial packaging for decreasing Listeria contamination in thin-cut meat: preliminary assessment.

Background: Minimally processed ready-to-eat products are considered a high-risk food because of the possibility of contamination with pathogenic bacteria, including Listeria monocytogenes from the animal reservoir, and the minimal processing they undergo. In this study, a sakacin-A anti-Listeria active package was developed and tested on thin-cut veal meat slices (carpaccio).

Results: Enriched food-grade sakacin-A was obtained from a cell-free supernatant of a Lactobacillus sakei culture and applied (0.

Unconventional bacterial association for dough leavening.

The purpose of the research was to obtain innovative yeast-free doughs leavened by Zymomonas mobilis and Lactobacillus sanfranciscensis. Z. mobilis, as well as Saccharomyces cerevisiae, produces an equimolar mixture of ethanol and CO through glucose, fructose or sucrose fermentation.

Comparative performance of enzymatic and combined alkaline-enzymatic pretreatments on methane production from ensiled sorghum forage.

This study investigated the effect of enzymatic and combined alkaline-enzymatic pretreatments on chemical composition and methane production from ensiled sorghum forage. Four commercial enzymatic preparations were tested and the two yielding the highest sugars release were added to evaluate any hydrolytic effect on both untreated and alkaline pretreated samples. In the combined alkaline-enzymatic pretreatment trials, the highest sugar release was found with Primafast and BGL preparations (added at a final concentration 0.

Post-fermentative production of glutathione by baker's yeast (S. cerevisiae) in compressed and dried forms.

The study was aimed at investigating the best biotransformation conditions to increase intracellular glutathione (GSH) levels in samples of baker's yeast (Saccharomyces cerevisiae) employing either the commercially available compressed and dried forms. Glucose, GSH precursors amino acids, as well as other cofactors, were dissolved in a biotransformation solution and yeast cells were added (5%dcw). Two response surface central composite designs (RSCCDs) were performed in sequence: in the first step the influence of amino acid composition (cysteine, glycine, glutamic acid and serine) on GSH accumulation was investigated; once their formulation was set up, the influence of other components was studied.