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Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The Potential Probiotics from Dairy Products
ISSN: 1929 - 5634
Publisher: author
Gliadin Degradation Ability of Artisanal Lactic Acid Bacteria, The Potential Probiotics from Dairy Products
Indexed in
Health Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 2
Article Transparency Score: 3
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0702
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/1929107315634
eISSN
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1929 - 5634
VALID
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Abstract
Selected Lactobacillus spp. with high protease and acid producing capacity was explored for effective gliadin degradation in wheat sourdough environment. The total titratable acidity (TTA), pH and lactic acid bacteria (LAB) counts were evaluated. At the end of fermentation, the acidity and pH of the sourdough samples reached to 13.49-17.34 and 3.84-3.52 range, respectively. LAB population was enumerated as 107 -109 colony forming unit (CFU)/g dough. Gliadin profiles were examined qualitatively using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), twodimensional electrophoresis (2-DE) and reverse phase-high performance liquid chromatography (RP-HPLC) techniques. Especially RP-HPLC could be considered as a sensitive technique and is useful to determine the biochemical changes in gliadin fragmentation throughout sourdough fermentation process. LAB inoculated sourdoughs and chemically acidified sourdoughs generally r...
