Biomedical Engineering Reference
In-Depth Information
45. Guèdon E, Renault P, Ehrlich SD, Delorme C (2001) Transcriptional pattern of genes coding
for the proteolytic system of Lactococcus lactis and evidence for coordinated regulation of
key enzymes by peptide supply. J Bacteriol 183:3614-3622
46. Vermeulen N, Pavlovic M, Ehrmann MA, Gänzle MG, Vogel RF (2005) Functional charac-
terization of the proteolytic system of Lactobacillus sanfranciscensis DSM20451T during
growth in sourdough. Appl Environ Microbiol 71:6260-6266
47. Wieser H, Vermeulen N, Gaertner F, Vogel RF (2007) Effect of different Lactobacillus and
Enterococcus strains and chemical acidification regarding degradation of gluten proteins dur-
ing sourdough fermentation. Eur Food Res Technol 226:14
48. Thiele C, Gänzle MG, Vogel RF (2002) Contribution of sourdough lactobacilli, yeast, and
cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal
Chem 79:45-51
49. Loponen J, Mikola M, Katina K, Sontag-Strohm T, Salovaara H (2004) Degradation of HMW
glutenins during wheat sourdough fermentation. Cereal Chem 81:87-93
50. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mecha-
nisms and potential for improved bread quality. Trends Food Sci Technol 19:513-521
51. Gobbetti M, Smacchi E, Corsetti A (1996) The proteolytic system of Lactobacillus sanfran-
ciscensis CB1: purification and characterization of a proteinase, a dipeptidase, and an amino-
peptidase. Appl Environ Microbiol 62:3220-3226
52. Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M,
Gobbetti M (2002) Proteolysis by sourdough lactic acid bacteria: effects on wheat flour pro-
tein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ
Microbiol 68:623-633
53. Pepe O, Villani F, Oliviero D, Greco T, Coppola S (2003) Effect of proteolytic starter cultures
as leavening agents of pizza dough. Int J Food Microbiol 84:319-326
54. Gallo G, De Angelis M, McSweeney PLH, Corbo MR, Gobbetti M (2005) Partial purification
and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranci-
scensis CB1. Food Chem 9:535-544
55. Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG (2011) LC-MS/MS
quantification of bioactive antiotensin I-converting enzyme inhibitory peptides in rye malt
sourdoughs. J Agric Food Chem 59:11983-11989
56. Jänsch A, Korakli M, Vogel RF, Gänzle MG (2007) Glutathione reductase from Lactobacillus
sanfranciscensis DSM20451T: contribution to oxygen tolerance and thiol-exchange reac-
tions in wheat sourdoughs. Appl Environ Microbiol 73:4469-4476
57. Coda R, Rizzello CG, Pinto D, Gobbetti M (2012) Selected lactic acid bacteria synthesize
antioxidant peptides during sourdough fermentation of cereal flours. Appl Environ Microbiol
78:1087-1096
58. Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De
Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M (2007) Highly efficient gluten
degradation by lactobacilli and fungal proteases during food processing: new perspectives for
celiac disease. Appl Environ Microbiol 73:4499-4507
59. Di Cagno R, Barbato M, Di Camillo C, Rizzello CG, De Angelis M, Giuliani G, De Vincenzi
M, Gobbetti M, Cucchiara S (2010) Gluten-free sourdough wheat baked goods appear safe
for young celiac patients: a pilot study. J Ped Gastroent Nutr 51:777-783
60. Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis
M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R,
Auricchio S (2011) Safety for patients with celiac disease of baked goods made of wheat
flour hydrolyzed during food processing. Clin Gastroenterol Pathol 9:24-29
61. De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R,
Francavilla R, Gobbetti M (2010) Gluten-free pasta made of Triticum turgidum L. var. durum :
mechanisms of epitopes hydrolysis by peptidases of sourdough lactobacilli. Appl Environ
Microbiol 75:50-518
62. De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti
M (2007) Molecular and functional characterization of Lactobacillus sanfranciscensis strains
isolated from sourdoughs. Int J Food Microbiol 114:69-82
Search WWH ::




Custom Search