Search results for "SOURD"
showing 10 items of 30 documents
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
2020
Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …
Diversity and technological potential of lactic acid bacteria of wheat flours
2013
Abstract Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g−1. Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leucono…
Les attentes perceptives musicales chez l’enfant sourd : effet de transfert langagier
2014
International audience; La musique aurait-t-elle une influence sur le développement du langage ? Peut-elle favoriser les performances mnésiques, le développement cognitif de manière plus générale ? Telles étaient les questions qui ont émergé dans les années 80 et 90, lors des premières recherches scientifiques sur l’influence du développement musical. Dans la dynamique de ces travaux, certains chercheurs (Darrow, 1985; Mc Dermott, 1971; Walczyk, 1993 ; Carré, 2008) se sont interrogés sur un phénomène a priori paradoxal : la musique en cas de surdité. La musique est un sujet d’étude particulièrement intéressant car elle implique de nombreuses fonctions cognitives, telles …
Entraînement auditif et musical chez l'enfant sourd profond : effets sur la perception auditive et effets de transferts
2012
This thesis focuses on the auditory training and auditory skill development of congenitally profoundly deaf children. It aims to evaluate, not only the effects of auditory training/auditory skill development on general auditory performances, but also the transfer effects on speech perception and development. An extended period of auditory deprivation leads to major difficulties in reception and speech production, cognitive difficulties, and also disrupts the maturation of central auditory pathways which limit the effects of hearing loss treatment in restoring sound transmission (cochlear implants or hearing aids). It is therefore necessary to teach children how to actively listen and to dev…
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento
2021
Il presente articolo riporta i dati di alcune ricerche volte a risalire all’origine dei batteri lattici degli impasti acidi. A tal proposito, i batteri lattici del frumento di quattro varietà moderne sono stati monitorati a partire dalle spighe. Le cariossidi ospitavano livelli di microrganismi inferiori rispetto a quelli rilevati sulle spighe e queste ultime livelli inferiori rispetto alle semole. La minore biodiversità lattica è stata riscontrata sulle cariossidi, mentre le semole hanno mostrato la maggiore ricchezza di specie e ceppi. Al fine di valutare la resistenza dei batteri lattici del grano durante l’invecchiamento, le cariossidi di due varietà antiche e due moderne di grani duri …
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…
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, …
Approccio multiplo per l’indagine del microbiota dominante negli impasti acidi tradizionali siciliani
2011
Biodiversity of Sourdough Lactic Acid Bacteria.
2010
Modern technology of baked goods largely uses sourdoughs because of the many advantages offered over baker’s yeast. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, whose fermentation confers to the resulting product its characteristic features such as palatability and high sensory quality. Raw materials used in baking are not heat-treated; thus, they bring their wild microorganisms to the production process. Investigation of the composition and evolution of microbial communities of sourdough and raw materials is relevant in order to determine the potential activities of sourdough microorganisms. LAB are the main facto…