کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8844142 | 1616503 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10â¯M
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10â¯M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10â¯M was determined and the expression and activity of cell-associated dextransucrase from W. cibaria 10â¯M were investigated. The oligosaccharides profiles were measured by thin layer chromatography and high performance anion exchange chromatography coupled to pulsed amperometric detection. Dextran formation was quantified by size exclusion chromatography. W. cibaria grew fastest at 30â¯Â°C but oligosaccharide formation was highest at 20â¯Â°C or less. Dextransucrase expression as measured by reverse transcription quantitative PCR, SDS-PAGE, and activity of cell-associated dextransucrase were maximal at 15â¯Â°C. Cold shift incubation, characterized by incubation at 30â¯Â°C to obtain biomass, followed by shift to 6â¯Â°C to induce dextransucrase expression, supported high dextransucrase activity in laboratory media. Cold shift fermentation of wheat and sorghum sourdoughs supplemented with 15 or 30% sucrose increased the yields of oligosaccharides, and resulted in formation of 16 and 12â¯g/kg dextran in wheat and sorghum sourdoughs, respectively. Dextran formation was decreased in favour of oligosaccharide formation when doughs were supplemented with maltose. In conclusion, cold shift fermentation of sourdough with W. cibaria supports high dextran yields or formation of oligosaccharides without excess acidification.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Food Microbiology - Volume 280, 2 September 2018, Pages 27-34
Journal: International Journal of Food Microbiology - Volume 280, 2 September 2018, Pages 27-34
نویسندگان
Ying Hu, Michael G. Gänzle,