Search results for " Lactic Acid Bacteria"
showing 3 items of 53 documents
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…
Utilizzo del pied de cuve fortificato per la fermentazione spontanea di vini rossi di qualità
2018
La fermentazione spontanea è un processo biologico incontrollato durante il quale molti lieviti e/o batteri potrebbero aumentare rapidamente in concentrazioni tali incidere negativamente sulla qualità del prodotto finale. A tal proposito, al fine di ottimizzare la crescita di lieviti con buone attitudini enologiche, si utilizza il metodo “pied de cuve”. Questa tecnica enologica è in grado di realizzare in una determinata massa di mosto dal volume ridotto, una fermentazione alcolica con un ceppo di lievito opportunamente inoculato o con ceppi di lieviti indigeni, naturalmente presenti nel mosto. Al fine di valorizzazione ed aumentare la diffusione di pratiche enologiche basate su un ridotto …
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level
2022
During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based colorimetric method revealed a total biogenic amines (BAs) concentration in the range 41.4–251.8 ppm for six (three BL and three HM) sourdoughs characterised by unpleasant odours. Eight BAs generally investigated in foods were identified and quantified from these six samples by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC–MS/MS). Only one HM sample contained almost all analysed BAs. Tryptamine was exclusively detected in HM sourdoughs (0.71–24.1 ppm). Putrescine, tryptamine, …