Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000 Tucumán, Argentina.
Food Microbiol. 2012 Dec;32(2):427-30. doi: 10.1016/j.fm.2012.06.007. Epub 2012 Jul 20.
The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract (CFE) was undertaken. The CFE pool produced a greater (121%) increase in amino acid concentration than the LAB pool (70-80%). These results were correlated with the decrease (76,100 and 64,300 ppm) in the gliadin concentration of doughs supplemented with CFE and LAB, respectively, compared to control doughs. The use of LAB peptidases seemed to be a viable technologic alternative to reduce the gliadin concentration in wheat dough without using living bacteria as starter.
采用两种乳酸菌（植物乳杆菌 CRL 775 和戊糖片球菌 CRL 792）的混合细胞悬浮液（LAB）或无细胞提取物（CFE）评估面团发酵过程中麦醇溶蛋白的水解。CFE 池产生的氨基酸浓度增加（121%）大于 LAB 池（70-80%）。与对照面团相比，分别用 CFE 和 LAB 处理的面团中醇溶蛋白浓度降低（76100 和 64300ppm），这些结果与这一结果相关。使用 LAB 肽酶似乎是一种可行的技术替代方案，可以在不使用活细菌作为发酵剂的情况下降低小麦面团中的醇溶蛋白浓度。
