title: A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation.
abstract: The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration than the LAB pool (70-80%). These results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with CFE and LAB, respectively, compared to control doughs. The use of LAB peptidases seemed to be a viable technologic alternative to reduce the gliadin concentration in wheat dough without using living bacteria as starter.
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000 Tucumán, Argentina.
authors.forename: Carla Luciana
authors.initials: CL
authors.lastname: Gerez
authors.forename: Andrea
authors.initials: A
authors.lastname: Dallagnol
authors.forename: Graciela
authors.initials: G
authors.lastname: Rollán
authors.forename: Graciela
authors.initials: G
authors.lastname: Font de Valdez
mesh_terms: D001939:Bread / Q000382:microbiology; D005285:Fermentation; D005903:Gliadin / Q000737:chemistry / Q000378:metabolism*; D006868:Hydrolysis; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000378:metabolism*; D010376:Pediococcus / Q000378:metabolism*; D014908:Triticum / Q000378:metabolism* / Q000382:microbiology
chemical_list: D019344:Lactic Acid; D005903:Gliadin