Article
Food Science & Technology
Nayereh Karimi, Fariba Zeynali, Mahmoud Rezazad Bari, Mehdi Nikoo, Forogh Mohtarami, Mahdi Kadivar
Summary: The study shows that ASPH can significantly improve the fermentation of sourdough and the quality of bread, increasing the volume and total titratable acidity of bread, while reducing the hardness and chewiness of the bread.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Larisa Rebeca Serban, Adriana Paucean, Maria Simona Chis, Carmen Rodica Pop, Simona Maria Man, Andreea Puscas, Floricuta Ranga, Sonia Ancuta Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc, Vlad Muresan
Summary: This study investigates the changes that occur in sourdough from ancient grains fermented by Lactiplantibacillus plantarum ATCC 8014 over a 24-hour period. The results show significant microbial growth, accumulation of organic acids, and the conversion of soluble fibers into insoluble fibers.
Article
Biochemistry & Molecular Biology
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: This study proposes the use of freeze-dried sourdough adjuncts based on Lactiplantibacillus plantarum for making new types of sourdough breads. Three different adjuncts were used: Lactiplantibacillus plantarum alone, unfermented pomegranate juice, and pomegranate juice fermented by the same strain. The breads made with these adjuncts showed improved physicochemical, microbiological, and nutritional characteristics compared to commercial sourdough bread. The best results were obtained with the fermented pomegranate juice adjunct.
Article
Chemistry, Applied
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: This investigation used sourdough fermentation technique to ferment dough with different levels of WBDF addition, and evaluated the quality of the finished steamed breads. The results showed that adding WBDF promoted the hydrolytic behavior of proteins, resulting in increased specific volume and antioxidant capacity of the steamed breads.
Article
Food Science & Technology
Liping Hu, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, Xiumei Tao
Summary: This study investigated the effect of co-fermentation with lactic acid bacteria and yeast on the wheat protein digestibility of crackers and explored the mechanism of protein changes during fermentation. Co-fermentation significantly improved the protein digestibility of crackers and increased the content of free amino acids. It also had a significant effect on the sourdough during fermentation. These findings provide an important theoretical basis for the application of lactic acid bacteria and yeast co-fermentation in crackers.
Article
Infectious Diseases
Ricardo H. Hernandez-Figueroa, Emma Mani-Lopez, Aurelio Lopez-Malo
Summary: This study evaluated the antifungal capacity of aqueous extracts of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496. The extracts showed inhibitory effects on the growth of various molds and prolonged their lag time and radial growth rate. Addition of this sourdough also inhibited fungal growth in bread for a duration of ten days. The antifungal activity of the extracts was attributed to lactic and acetic acids, as well as possibly other antifungal peptides.
Article
Biochemistry & Molecular Biology
Yazmin Hernandez-Garcia, Guiomar Melgar-Lalanne, Dario Iker Tellez-Medina, Eliel Ruiz-May, Ma de la Paz Salgado-Cruz, Amaury Andrade-Velasquez, Lidia Dorantes-Alvarez, Diana Lopez-Hernandez, Mirna Patricia Santiago Gomez
Summary: A non-dairy germinated amaranth-based functional beverage fermented by Lactiplantibacillus plantarum (LP) strain was developed in this study. The fermented beverage showed significantly increased betalains content and slightly higher antioxidant capacity compared to the control fermented by Lacticaseibacillus casei Shirota (LCS) strain. Peptidomic analysis identified 18 peptides with scavenging activity. This research suggests the potential of developing functional beverages with antioxidant properties using germinated amaranth and LP fermentation.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Microbiology
Guohua Zhang, Qianhui Qi, Faizan Ahmed Sadiq, W. Wang, Xiaxia He, Wei Wang
Summary: The study focused on the protein changes in sourdough fermented with single culture or mixed culture, showing that carbohydrate metabolism is crucial for sourdough quality. Greater abundance of certain enzymes contributing to sourdough quality was observed in mixed-culture-based sourdough. However, some compounds important for enhancing nutritional characteristics and flavor of sourdough decreased in abundance in the mixed-culture-based sourdough, which might affect the taste and texture of the sourdough.
Article
Chemistry, Applied
Yiming Zhou, Boya Ouyang, Mengjie Duan, Xindong Lv, Xiaoli Zhou
Summary: This study examined the biological characteristics of wheat, tartary buckwheat, and wheat-tartary buckwheat sourdough systems fermented by Lactobacillus plantarum ST-III at different times, and investigated the quality and nutrition of sourdough frozen dough bread products with different fermentation substrates. It was found that the tartary buckwheat sourdough system can delay the degradation of bread quality and nutrition.
Article
Chemistry, Applied
Mao Ye, Zihao Xu, Hongkai Tan, Fan Yang, Juanli Yuan, Yong Wu, Zhihua Wu, Anshu Yang, Hongbing Chen, Xin Li
Summary: This study investigated the residual allergenicity of cow's milk treated with enzymatic hydrolysis and Lactobacillus fermentation. Comprehensive evaluations were conducted using SDS-PAGE, RP-HPLC, ELISA, and Caco-2 models. The changes in residual allergenic peptides were explored through DC-T co-cultures. The results showed that alkaline protease combined with Lb. helveticus treatment reduced residual epitopes to four and significantly increased the transport absorption capacity of the treated products. Additionally, seven residual allergenic peptides were identified, including alpha s1-casein (AA84-90), which could potentially be used for further immune tolerance studies. Lb. helveticus combined with alkaline protease treatment may be a promising strategy for preventing cow's milk allergy.
Article
Nutrition & Dietetics
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: The synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae had an effect on the structural properties and aggregation behavior of gluten. The addition of different levels of wheat bran dietary fiber significantly influenced the aggregation behavior and secondary structure of gluten. Additionally, the thermal properties and water holding capacity of the dietary fiber played a major role in the changes observed in the overall gluten system.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yanjun Li, Su Chen, Lie Chen, Cailing Chen, Xueliang Ren, Zhiyao Zheng, Luwei Weng, Hongjuan Ge, Jian Wang, Guanchen Liu, Xingqian Ye
Summary: This study identified a novel candidate probiotic Lactobacillus helveticus WHH2580 from traditional fermented foods, which showed immunomodulatory activity by enhancing natural killer cell activity and splenic lymphocyte proliferation in mice. Fermented milk with this strain exhibited increased resistance to gastrointestinal conditions.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agriculture, Multidisciplinary
L. Mu, Z. Xie, L. Hu, G. Chen, Z. Zhang
Summary: The addition of molasses and Lactobacillus plantarum can improve the fermentation quality of silage and enhance aerobic stability. Specifically, Lactobacillus plantarum alone can provide better aerobic stability for rice straw silage.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Syue-Fong Lai, Yi-Wen Chen, Shin-Mei Lee, Hsin-Yu Huang, Yu-Hsin Huang, Ying-Chen Lu, Chih-Wei Chen
Summary: This study fermented black rice sourdough using Levilactobacillus brevis LUC 247 to produce black rice sourdough bread. The study discussed the composition analysis, antioxidant capacity, and storage stability of the bread with different proportions of black rice powder and fermented for different lengths of time. The results showed that the lactic acid bacteria count reached its peak during 12 to 36 hours of fermentation. The acid yields, anthocyanin content, and antioxidant capacity increased with fermentation time and the proportion of black rice powder. The hardness and chewiness of the bread increased with the content of black rice sourdough powder and storage time, while the growth of fungi was slowed down with higher levels of black rice sourdough powder.
Article
Agriculture, Dairy & Animal Science
Lina Zhao, Qinggang Xie, Fengyi Shi, Shengnan Liang, Qingxue Chen, Smith Etareri Evivie, Ji Qiu, Bailiang Li, Guicheng Huo
Summary: This study aimed to reduce cow milk protein allergenicity by fermenting skim milk protein with Lactobacillus helveticus and Lactobacillus plantarum strains. The fermentation process inhibited antigenicity of specific milk proteins and cleaved major allergic epitopes, demonstrating a potential method for reducing milk sensitization.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Ahmed Raouf Fahmy, Mario Jekle, Thomas Becker
Summary: 3-dimensional printing is a novel processing method that can be used for designing and manipulating food textures. This study focused on the deformation behavior of 3D printed closed-cell starch-based foams and controlled the foam's deformation behavior by adjusting the distribution of bubbles. The results showed that stress relaxation depends solely on cell wall properties, while different stress-strain regimes rely on bubble size and distribution. Precisely controlling the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Biochemical Research Methods
Marco Eigenfeld, Leonie Wittmann, Roland Kerpes, Sebastian Schwaminger, Thomas Becker
Summary: For industrial processes, it is crucial to have a fast, precise, and reliable method for determining the physiological state, particularly viability, of yeast cells. This study examined the impact of magnetic nanoparticles (MNPs) on yeast cell viability and the assay itself, testing two types of yeast cells. The results showed that traditional colorimetric staining was only reliable for cells with good viability, while fluorescence microscopy and flow cytometry-based assays demonstrated high precision and reliability in determining viability, even in the presence of MNPs. Moreover, the study revealed a non-linear relationship between membrane fluidity and yeast cell viability. The use of CFDA and membrane fluidity provided accurate results for both yeast types, allowing for efficient viability determination in experiments involving yeast cell manipulation or separation using MNPs.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Biochemical Research Methods
Marco Eigenfeld, Leonie Wittmann, Roland Kerpes, Sebastian P. P. Schwaminger, Thomas Becker
Summary: Despite the wide use of yeast in various industries, the impact of viability and age distribution on cultivation performance is not fully understood. In this study, a magnetic batch separation method was used to isolate daughter and mother cells from a heterogeneous culture, revealing that low viability cultures with high daughter cell content perform similarly to high viability cultures with low daughter cell content. The separated daughter cells showed higher growth rates than mother cells in both aerobic and anaerobic conditions. These findings highlight the importance of viability and age in yeast cultivation and lay the foundation for improving yeast-based processes.
BIOTECHNOLOGY JOURNAL
(2023)
Article
Food Science & Technology
Marina Brettraeger, Sophie Scheibenzuber, Stefan Asam, Michael Rychlik, Martina Gastl, Thomas Becker
Summary: Brewing experiments were conducted to assess the impact of black-colored grain on Alternaria mycotoxin concentrations throughout the brewing process. The concentrations of 13 different Alternaria mycotoxins were analyzed in each step using liquid chromatography-tandem mass spectrometry, and the toxin concentrations were balanced over the entire process. The results showed that TeA was the only toxin to migrate into the final beer, while other toxins were mainly found in the spent grains. This study suggests that optical sorting of malt batches can be a useful tool for preventing elevated mycotoxin concentrations in the malting and brewing industry.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Martin Philipp Heckl, Miriam Korber, Mario Jekle, Thomas Becker
Summary: For the quality control of starch-based food for 3D food printing, it is important to understand the rheological behavior of the inks during and after printing and their influence on printing accuracy. Mechanical forces during printing strongly affect the pseudoplastic networks of the food inks. By using different hydrocolloids to stabilize the inks, the deformation and relaxation behavior of the materials were investigated, revealing a positive correlation between network strength and printing stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Thermodynamics
Seyedalborz Manavi, Thomas Becker, Ehsan Fattahi
Summary: Using deep-learning techniques to solve partial differential equations (PDEs) allows for the development of surrogate models without the need for labeled data from the interior of the domain other than the boundary and initial conditions. A new solution approach incorporating a physics-informed neural network (PINN) is proposed, which enforces boundary conditions (BCs) with hard constraints. The proposed approach outperforms existing PINN models in terms of convergence speed and accuracy, especially for higher dimensions, as demonstrated through comparisons with conventional numerical methods and analytical results in 1D, 2D, and 3D conduction heat transfer problems.
INTERNATIONAL COMMUNICATIONS IN HEAT AND MASS TRANSFER
(2023)
Article
Polymer Science
Ioanna N. Besiri, Thomas B. Goudoulas, Ehsan Fattahi, Thomas Becker
Summary: A customized parallel-plate rheometric setup was used for an in situ investigation on how the initial distribution of CaCl2 to alginate through micro-holes affects the gelation process. Increasing the number of suppliers (2-12) resulted in stiffer gels at the same probing time. The oscillation and different local distribution of cations into the biopolymer solution affected the development of the gel front, which was rheologically investigated through the temporal evaluation of complex modulus, G*. The alternative configurations of the same number of micro-holes also contributed significantly to this aspect. Additionally, a two-kernel equation was introduced to predict the alginate-Ca2+ gelation kinetics.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Engineering, Biomedical
Deepika Malhotra, Ehsan Fattahi, Natalie Germann, Tatiana Flisikowska, Angelika Schnieke, Thomas Becker
Summary: This study presents a method to fabricate skin substitutes using a bacterial polysaccharide called gellan gum. Gelation was induced by a culture medium, resulting in hydrogels. The mechanical properties of the hydrogels were studied, and it was found that they had similar properties to native human skin. The hydrogels also demonstrated compatibility with cell growth and showed improved barrier function compared to other hydrogels and 3D skin models.
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A
(2023)
Article
Food Science & Technology
Ulrike Therese Vogt, Ju Eun Kwak, Ahmed Raouf Fahmy, Rita Laukemper, Alexander Henrich, Thomas Becker, Mario Jekle
Summary: Undesired dough adhesion is a challenge in baked goods production. This study introduces a new multi-scale approach to compare dough adhesion phenomena using laboratory, pilot scale, and human sensory assessment methods. The dough's adhesive material properties were investigated using different analysis techniques, and the sample with bacterial xylanase showed the highest adhesion values. Human sensory assessment showed a strong correlation with pilot scale measurements and was better suited for predicting machinability.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Monika C. Wehrli, Semihan Ini, Mario Jekle, Tim Kratky, Thomas Becker
Summary: This study examines the impact of standard laboratory production steps on the network properties of vital gluten. The production process involves high mechanical input, which has an effect on the gluten's network characteristics. The laboratory scale production of vital gluten allows for control over processing parameters and the use of gentle washing, drying, and milling techniques.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Thekla Alpers, Thomas Becker, Mario Jekle
Summary: During the baking process, the functionality of the dough matrix changes as the polymers undergo structural transitions. SAOS rheology and large deformation extensional rheometry were used to assess the functionality of two microstructurally different systems. Starch functionality dominated the behavior of the dough matrix in SAOS rheology, while gluten functionality prevailed in large deformation behavior. The heat-induced gluten polymerization and gas cell expansion in the aerated system were shown to affect the strain hardening behavior. The rheological properties were also linked to oven rise functionality, with limited functionality observed prematurely at around 60°C.
Article
Food Science & Technology
Rolando Cesar Moreno Ravelo, Jens Dieter Masch, Martina Gastl, Thomas Becker
Summary: This study investigated the role of weight average molar mass and size of different substances in non-alcoholic beers and their relation to sensory perception. The results suggest that high molar mass polysaccharides and protein-polyphenol complexes are associated with the balanced sensory characteristics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Leonhard Maria Vidal, Hans Ewigmann, Clemens Schuster, Thekla Alpers, Katharina Anne Scherf, Mario Jekle, Thomas Becker
Summary: This study presents a new experimental system for analyzing the development of gluten network during kneading. By connecting a laser scanning microscope with a conventional rheometer, the rheological and optical protein network evolution could be evaluated simultaneously. An image processing tool was used to analyze the gluten network development in a wheat dough without interrupting or invasive sample transfer. The shear kneading system was capable of producing a fully developed dough matrix within 125% of the reference dough development time in a classical kneader. The calculated network connectivity values from frequency testing were in good agreement with traditional kneaded wheat dough just over peak consistency.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Summary: This study investigates the use of CO2 gas hydrates (GH) as a leavening agent in black-and-white cookies, replacing ammonium bicarbonate. Three concentrations of GH are tested to determine the optimal amount for good leavening effect. However, the sudden drop in temperature caused by GH has a detrimental effect on the cookie dough. An innovative kneading method in a high-temperature closed mixing unit is developed to address this issue. The use of GH results in higher specific volume of the cookies compared to ammonium bicarbonate, while maintaining acceptable texture characteristics. The amount of acrylamide is reduced from 24.8 μg/Kg to around 18 μg/Kg. This study demonstrates the possibility of using CO2 GH as a leavening agent for healthier black-and-white cookies and other products.
