文章基本信息

标题：Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
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作者：Wenhui Fu ; Wentong Xue ; Chenglong Liu 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：6
页码：751-760
DOI：10.3390/foods9060751
出版社：MDPI Publishing
摘要：Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products.
关键词：lactic acid bacteria; yeast; proteolysis; fermentation ability; wheat allergy lactic acid bacteria ; yeast ; proteolysis ; fermentation ability ; wheat allergy