Mostrar el registro sencillo del ítem
dc.contributor.author
Pérez Alvarado, Omar
dc.contributor.author
Zepeda Hernández, Andrea
dc.contributor.author
Garcia Amezquita, Luis Eduardo
dc.contributor.author
Requena, Teresa
dc.contributor.author
Vinderola, Celso Gabriel
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
García Cayuela, Tomás
dc.date.available
2023-11-01T13:07:51Z
dc.date.issued
2022-09
dc.identifier.citation
Pérez Alvarado, Omar; Zepeda Hernández, Andrea; Garcia Amezquita, Luis Eduardo; Requena, Teresa; Vinderola, Celso Gabriel; et al.; Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits; Frontiers Media; Frontiers in Microbiology; 13; 9-2022; 1-15
dc.identifier.issn
1664-302X
dc.identifier.uri
http://hdl.handle.net/11336/216759
dc.description.abstract
Sourdough (SD) fermentation is a traditional biotechnological process used to improve the properties of baked goods. Nowadays, SD fermentation is studied for its potential health effects due to the presence of postbiotic-like components, which refer to a group of inanimate microorganisms and/or their components that confer health benefits on the host. Some postbiotic-like components reported in SD are non-viable microorganisms, short-chain fatty acids, bacteriocins, biosurfactants, secreted proteins/peptides, amino acids, flavonoids, exopolysaccharides, and other molecules. Temperature, pH, fermentation time, and the composition of lactic acid bacteria and yeasts in SD can impact the nutritional and sensory properties of bread and the postbiotic-like effect. Many in vivo studies in humans have associated the consumption of SD bread with higher satiety, lower glycemic responses, increased postprandial concentrations of short-chain fatty acids, and improvement in the symptoms of metabolic or gastrointestinal-related diseases. This review highlights the role of bacteria and yeasts used for SD, the formation of postbiotic-like components affected by SD fermentation and the baking process, and the implications of functional SD bread intake for human health. There are few studies characterizing the stability and properties of postbiotic-like components after the baking process. Therefore, further research is necessary to develop SD bread with postbiotic-related health benefits.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Frontiers Media
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BACKSLOPPING
dc.subject
BAKING
dc.subject
FUNCTIONAL BREAD
dc.subject
POSTBIOTICS
dc.subject
SOURDOUGH
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-11-01T12:04:42Z
dc.journal.volume
13
dc.journal.pagination
1-15
dc.journal.pais
Estados Unidos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.description.fil
Fil: Pérez Alvarado, Omar. Tecnologico de Monterrey; México
dc.description.fil
Fil: Zepeda Hernández, Andrea. Tecnologico de Monterrey; México
dc.description.fil
Fil: Garcia Amezquita, Luis Eduardo. Tecnologico de Monterrey; México
dc.description.fil
Fil: Requena, Teresa. Consejo Superior de Investigaciones Científicas; España
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: García Cayuela, Tomás. Tecnologico de Monterrey; México
dc.journal.title
Frontiers in Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3389/fmicb.2022.969460
Archivos asociados