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Skip to Search Results- 7Sourdough
- 2Acid resistance
- 2Antifungal
- 2Fermentation
- 1Amylase-Trypsin Inhibitors
- 1Bioactive peptides
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Spring 2016
Sourdough fermentation can generate various peptides and amino acids to improve bread quality, such as taste, flavor and texture. The aim of this PhD dissertation was to investigate the synthesis mechanisms of bioactive and taste active peptides or amino acids during fermentation and their effect...
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Degradation of Wheat Germ Agglutinin and Amylase-Trypsin Inhibitors During Sourdough Fermentation
DownloadFall 2020
Non Celiac Wheat Sensitivity (NCWS), an intolerance to the ingestion of wheat products, has increased considerably during the past few years. In sensitive individuals, NCWS manifests by intestinal and extra intestinal symptoms in different ways. Two wheat protein fractions have been linked to...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...
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Fall 2014
Microbiota are ubiquitous in nature. Similarities as well as differences are present between microbiota in animals and fermentation systems. The aim of the PhD project was to investigate factors affects microbial ecology in rodent and sourdough models. To determine how compromised health of the...
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Spring 2024
Bread is considered a staple food in North America and Europe, but due to its neutral pH and high water activity it is vulnerable to spoilage by Penicillium spp., a problem that costs the commercial baking industry millions each year and contributes significantly to global food waste. Common...