Search results for "Doug"
showing 10 items of 60 documents
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
2021
Abstract Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The doughs were SBS (semolina plus powdered BW larvae and sourdough) and SMS (semolina plus powdered MW larvae and sourdough) whose pHs (4.32 and 4.21, respectively) were higher than that of control (3.81). The highest fermentation quotient (lactate/acetate molar ratio) was recorded in SMS (4.46). LAB reached viable counts of about 109 CFU g−1 in almost all doughs. Insects impacted bread VOCs with dodecanal, 2.4-dodecadienal and 2-octenal-2-butyl. SBS and SMS increased …
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
2019
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production…
2016
WOS: 000375613200005
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
2017
The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, s…
Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activ…
2020
We thank Dr [...]
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina
2018
The main hypothesis of this work is that facultative and obligate heterofermentative Lactobacillus species can differently impact the final characteristics of pizza. The objective was to evaluate separately the behaviors of the obligate heterofermentative species (OHS), such as Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus rossiae, and the facultative heterofermentative species (FHS), including Lactobacillus plantarum, and Lactobacillus curvatus, in the sourdoughs to be used for pizza production. The production of the experimental pizzas was carried out with semolina (Triticum turgidum L. ssp. durum). The acidification process—which was followed by pH, total titrat…
Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
2016
Three obligately heterofermentative lactic acid bacteria (LAB) strains (Lactobacillus sanfranciscensis PON100336, Leuconostoc citreum PON10079 and Weissella cibaria PON10030) were used in this study as a multi-species starter culture for sourdough production. The starter inoculum was prepared and propagated in sterile semolina extract (SSE) broth. Acidification kinetics, microbiological counts detected on specific media for sourdough LAB, polymorphic profile comparison and species-specific PCRs evidenced a stability of the liquid inoculum over time determining its suitability for direct addition to semolina. In order to validate this innovative method for the production of durum wheat (Trit…
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
2019
Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indica…
Peritoneal sarcomatosis 5 years after laparoscopic morcellation of uterine leiomyoma.
2017
In 2011, a 40-year-old woman underwent laparoscopic myomectomy with intraabdominal morcellation. Histology report showed leiomyoma without atypia, necrosis, or mitosis. In 2016, she complained of left lower quadrant pain; ultrasound examination revealed a left hypogastric mass in the site of trocar placement. Percutaneous biopsy results showed a low-grade endometrial stromal sarcoma (LGESS). At laparoscopy, we observed: multiple nodules on uterine serosa, left annex, vesical peritoneum (Figure 1), Douglas pouch (Supplementary Video1), previous left pelvic trocar site (Figure 2), greater omentum (Figure 3), and right/left diaphragm.
Diverging Collectives: Artist-Run Spaces versus Warehouse Shows Comparative models of art production and cooperation among young British artists
2017
The paper addresses the case of artist-run spaces and warehouse shows in the United Kingdom between the 1980s and 1990s, a time when autonomous group shows and independent artist collectives sprawled particularly thanks to the engagement of a new generation of artists, among whom were found later celebrities such as Damien Hirst and Douglas Gordon. It will be argued that both artist-run spaces and warehouse shows were feasible solutions for young authors against art market barriers and economic crisis, although they held structural and organisational differences that would affect aesthetic outcomes and present art history with a shift in the model of the art collective.