EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS
Autori
Stevanović, DušanTerzić Vidojević, Amarela
Hadnađev, Miroslav
Dapčević Hadnađev, Tamara
Tomić, Jelena
Popović, Nikola
Ostala autorstva
Pešić, MirjanaStanojević, Slađana
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Gluten-related disorders have surged in recent years, underscoring the necessity for innovative
approaches to alleviate symptoms and enhance gluten digestion. In this study, we embarked on a
comprehensive exploration of proteolytic activity within a collection of Lactobacillus strains to
uncover their potential in gluten peptide hydrolysis and sourdough fermentation process. We
initiated our investigation by screening 120 Lactobacillus strains for proteolytic activity on gluten
peptides, with a goal of identifying the most potent candidates. Subsequent probiotic
characterization followed, focusing on antimicrobial capabilities against prevalent pathogens.
Safety characterization ensued, including testing for antibiotic resistance, ensuring the suitability of
selected strains for further investigation, ending in the refinement of our selection to 11 candidates.
To assess their applicability in sourdough fermentation, the selected strains were introduced into
khorasan wheat sou...rdough starters, and their impact on growth kinetics and pH modulation was
monitored. Among the selected strains, only one strain of Lactobacillus brevis (BGZLS30-24)
demonstrated a significant effect on the growth kinetics and pH reduction of the sourdough starter.
Additionally, protein isolation from the mature sourdough starter facilitated the evaluation of
proteolytic activity within the dough inoculated with the selected strain. While a detectable
proteolytic activity was observed, its magnitude appeared to be attenuated compared to the initial
screening test. Furthermore, metagenomic analysis of sourdough starters was conducted to gain
insights into microbial diversity dynamics during the maturation process, revealing that the addition
of the BGZLS30-24 significantly shortens the microbiota maturation time. Textural analysis of
sourdough breads was conducted to elucidate the impact of BGZLS30-24 on the final product,
revealing its contribution to increased bread volume and reduced hardness, indicating
improvements in textural properties. Our findings show the versatile role of selected Lactobacillus
brevis BGZLS30-24 in gluten digestion and sourdough fermentation, hinting at it’s potential as an
adjunct in developing novel strategies for managing gluten-related disorders and enhancing the
quality of bakery products.
Ključne reči:
sourdough / lactobacilli / gluten / microbiota / breadIzvor:
INTERNATIONAL UNIFood Conference, 2024, 3, 33-33Izdavač:
- Belgrade : University, Faculty of Agriculture
Finansiranje / projekti:
- ReTRA - Reviving Traditional Breadmaking Processes through Innovative Approaches (RS-ScienceFundRS-Promis-6062634)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200042 (Univerzitet u Beogradu, Institut za molekularnu genetiku i genetičko inženjerstvo) (RS-MESTD-inst-2020-200042)
Napomena:
- Book of Abstracts : The 3rd International UNIFood Conference, UNIFood2024 Conference, Belgrade, June 28-29, 2024.
Kolekcije
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - CONF AU - Stevanović, Dušan AU - Terzić Vidojević, Amarela AU - Hadnađev, Miroslav AU - Dapčević Hadnađev, Tamara AU - Tomić, Jelena AU - Popović, Nikola PY - 2024 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2416 AB - Gluten-related disorders have surged in recent years, underscoring the necessity for innovative approaches to alleviate symptoms and enhance gluten digestion. In this study, we embarked on a comprehensive exploration of proteolytic activity within a collection of Lactobacillus strains to uncover their potential in gluten peptide hydrolysis and sourdough fermentation process. We initiated our investigation by screening 120 Lactobacillus strains for proteolytic activity on gluten peptides, with a goal of identifying the most potent candidates. Subsequent probiotic characterization followed, focusing on antimicrobial capabilities against prevalent pathogens. Safety characterization ensued, including testing for antibiotic resistance, ensuring the suitability of selected strains for further investigation, ending in the refinement of our selection to 11 candidates. To assess their applicability in sourdough fermentation, the selected strains were introduced into khorasan wheat sourdough starters, and their impact on growth kinetics and pH modulation was monitored. Among the selected strains, only one strain of Lactobacillus brevis (BGZLS30-24) demonstrated a significant effect on the growth kinetics and pH reduction of the sourdough starter. Additionally, protein isolation from the mature sourdough starter facilitated the evaluation of proteolytic activity within the dough inoculated with the selected strain. While a detectable proteolytic activity was observed, its magnitude appeared to be attenuated compared to the initial screening test. Furthermore, metagenomic analysis of sourdough starters was conducted to gain insights into microbial diversity dynamics during the maturation process, revealing that the addition of the BGZLS30-24 significantly shortens the microbiota maturation time. Textural analysis of sourdough breads was conducted to elucidate the impact of BGZLS30-24 on the final product, revealing its contribution to increased bread volume and reduced hardness, indicating improvements in textural properties. Our findings show the versatile role of selected Lactobacillus brevis BGZLS30-24 in gluten digestion and sourdough fermentation, hinting at it’s potential as an adjunct in developing novel strategies for managing gluten-related disorders and enhancing the quality of bakery products. PB - Belgrade : University, Faculty of Agriculture C3 - INTERNATIONAL UNIFood Conference T1 - EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS EP - 33 SP - 33 VL - 3 UR - https://hdl.handle.net/21.15107/rcub_imagine_2416 ER -
@conference{ author = "Stevanović, Dušan and Terzić Vidojević, Amarela and Hadnađev, Miroslav and Dapčević Hadnađev, Tamara and Tomić, Jelena and Popović, Nikola", year = "2024", abstract = "Gluten-related disorders have surged in recent years, underscoring the necessity for innovative approaches to alleviate symptoms and enhance gluten digestion. In this study, we embarked on a comprehensive exploration of proteolytic activity within a collection of Lactobacillus strains to uncover their potential in gluten peptide hydrolysis and sourdough fermentation process. We initiated our investigation by screening 120 Lactobacillus strains for proteolytic activity on gluten peptides, with a goal of identifying the most potent candidates. Subsequent probiotic characterization followed, focusing on antimicrobial capabilities against prevalent pathogens. Safety characterization ensued, including testing for antibiotic resistance, ensuring the suitability of selected strains for further investigation, ending in the refinement of our selection to 11 candidates. To assess their applicability in sourdough fermentation, the selected strains were introduced into khorasan wheat sourdough starters, and their impact on growth kinetics and pH modulation was monitored. Among the selected strains, only one strain of Lactobacillus brevis (BGZLS30-24) demonstrated a significant effect on the growth kinetics and pH reduction of the sourdough starter. Additionally, protein isolation from the mature sourdough starter facilitated the evaluation of proteolytic activity within the dough inoculated with the selected strain. While a detectable proteolytic activity was observed, its magnitude appeared to be attenuated compared to the initial screening test. Furthermore, metagenomic analysis of sourdough starters was conducted to gain insights into microbial diversity dynamics during the maturation process, revealing that the addition of the BGZLS30-24 significantly shortens the microbiota maturation time. Textural analysis of sourdough breads was conducted to elucidate the impact of BGZLS30-24 on the final product, revealing its contribution to increased bread volume and reduced hardness, indicating improvements in textural properties. Our findings show the versatile role of selected Lactobacillus brevis BGZLS30-24 in gluten digestion and sourdough fermentation, hinting at it’s potential as an adjunct in developing novel strategies for managing gluten-related disorders and enhancing the quality of bakery products.", publisher = "Belgrade : University, Faculty of Agriculture", journal = "INTERNATIONAL UNIFood Conference", title = "EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS", pages = "33-33", volume = "3", url = "https://hdl.handle.net/21.15107/rcub_imagine_2416" }
Stevanović, D., Terzić Vidojević, A., Hadnađev, M., Dapčević Hadnađev, T., Tomić, J.,& Popović, N.. (2024). EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS. in INTERNATIONAL UNIFood Conference Belgrade : University, Faculty of Agriculture., 3, 33-33. https://hdl.handle.net/21.15107/rcub_imagine_2416
Stevanović D, Terzić Vidojević A, Hadnađev M, Dapčević Hadnađev T, Tomić J, Popović N. EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS. in INTERNATIONAL UNIFood Conference. 2024;3:33-33. https://hdl.handle.net/21.15107/rcub_imagine_2416 .
Stevanović, Dušan, Terzić Vidojević, Amarela, Hadnađev, Miroslav, Dapčević Hadnađev, Tamara, Tomić, Jelena, Popović, Nikola, "EFFECTS OF PROTEOLYTICALLY-ACTIVE LACTOBACILLI STRAINS ON SOURDOUGH STARTER FERMENTATION PROCESS" in INTERNATIONAL UNIFood Conference, 3 (2024):33-33, https://hdl.handle.net/21.15107/rcub_imagine_2416 .