Mostrar el registro sencillo del ítem

dc.contributor.author
Gerez, Carla Luciana  
dc.contributor.author
Dallagnol, Andrea Micaela  
dc.contributor.author
Rollan, Graciela Celestina  
dc.contributor.author
Font, Graciela Maria  
dc.date.available
2017-09-27T14:11:30Z  
dc.date.issued
2012-07-20  
dc.identifier.citation
Gerez, Carla Luciana; Dallagnol, Andrea Micaela; Rollan, Graciela Celestina; Font, Graciela Maria; A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation; Elsevier; Food Microbiology; 32; 2; 20-7-2012; 427-430  
dc.identifier.issn
0740-0020  
dc.identifier.uri
http://hdl.handle.net/11336/25181  
dc.description.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 (70e80%). 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.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Lactic Acid Bacteria  
dc.subject
Gliadin  
dc.subject
Dough Fermentation  
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación  
dc.subject.classification
Biotecnología Industrial  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-07-26T15:25:45Z  
dc.identifier.eissn
1095-9998  
dc.journal.volume
32  
dc.journal.number
2  
dc.journal.pagination
427-430  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.journal.title
Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2012.06.007  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0740002012001311  

Archivos asociados
Thumbnail
 
Tamaño: 177.3Kb
Formato: PDF
.