Relevant bibliographies by topics / Yeast/bacteria role in bread

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Academic literature on the topic 'Yeast/bacteria role in bread'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Yeast/bacteria role in bread"

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Lokachuk, M. N., V. K. Khlestkin, O. A. Savkina, L. I. Kuznetzova, and E. N. Pavlovskaya. "Change in the microbiota of dense rye starter during long-term maintenance." Khleboproducty 29, no. 11 (2020): 33–37. http://dx.doi.org/10.32462/0235-2508-2020-29-11-33-37.

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The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechensky are used to prepare sourdough. It was shown that the use of starter cultures of lactic acid bacteria and yeast in the technology of dense rye sourdough leads to the dominance of starter microorganisms and the sourdough production having good biotechnological characteristics already in the first phase of preparinf. However, with long-term maintenance of the sourdough, new species of lactic acid bacteria begin to dominate, which differ from those introduced in first phase. It was found that changes in the starter culture microbiota had a significant effect on the physicochemical indicators of the starter culture quality.
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Bunn, H. F., and R. O. Poyton. "Oxygen sensing and molecular adaptation to hypoxia." Physiological Reviews 76, no. 3 (1996): 839–85. http://dx.doi.org/10.1152/physrev.1996.76.3.839.

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This review focuses on the molecular stratagems utilized by bacteria, yeast, and mammals in their adaptation to hypoxia. Among this broad range of organisms, changes in oxygen tension appear to be sensed by heme proteins, with subsequent transfer of electrons along a signal transduction pathway which may depend on reactive oxygen species. These heme-based sensors are generally two-domain proteins. Some are hemokinases, while others are flavohemoproteins [flavohemoglobins and NAD(P)H oxidases]. Hypoxia-dependent kinase activation of transcription factors in nitrogen-fixing bacteria bears a striking analogy to the phosphorylation of hypoxia inducible factor-1 (HIF-1) in mammalian cells. Moreover, redox chemistry appears to play a critical role both in the trans-activation of oxygen-responsive genes in unicellular organisms as well as in the activation of HIF-1. In yeast and bacteria, regulatory operons coordinate expression of genes responsible for adaptive responses to hypoxia and hyperoxia. Similarly, in mammals, combinatorial interactions of HIF-1 with other identified transcription factors are required for the hypoxic induction of physiologically important genes.
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Khoo, Kelvin H. P., Hayley R. Jolly, and Jason A. Able. "The RAD51 gene family in bread wheat is highly conserved across eukaryotes, with RAD51A upregulated during early meiosis." Functional Plant Biology 35, no. 12 (2008): 1267. http://dx.doi.org/10.1071/fp08203.

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The RADiation sensitive protein 51 (RAD51) recombinase is a eukaryotic homologue of the bacterial Recombinase A (RecA). It is required for homologous recombination of DNA during meiosis where it plays a role in processes such as homology searching and strand invasion. RAD51 is well conserved in eukaryotes with as many as four paralogues identified in vertebrates and some higher plants. Here we report the isolation and preliminary characterisation of four RAD51 gene family members in hexaploid (bread) wheat (Triticum aestivum L.). RAD51A1, RAD51A2 and RAD51D were located on chromosome group 7, and RAD51C was on chromosome group 2. Q-PCR gene expression profiling revealed that RAD51A1 was upregulated during meiosis with lower expression levels seen in mitotic tissue, and bioinformatics analysis demonstrated the evolutionary linkages of this gene family to other eukaryotic RAD51 sequences. Western blot analysis of heterologously expressed RAD51 from bread wheat has shown that it is detectable using anti-human RAD51 antibodies and that molecular modelling of the same protein revealed structural conservation when compared with yeast, human, Arabidopsis and maize RAD51A orthologues. This report has widened the knowledge base of this important protein family in plants, and highlighted the high level of structural conservation among RAD51 proteins from various species.
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Nowlin, Kyle, Adam Boseman, Alan Covell, and Dennis LaJeunesse. "Adhesion-dependent rupturing of Saccharomyces cerevisiae on biological antimicrobial nanostructured surfaces." Journal of The Royal Society Interface 12, no. 102 (2015): 20140999. http://dx.doi.org/10.1098/rsif.2014.0999.

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Recent studies have shown that some nanostructured surfaces (NSS), many of which are derived from surfaces found on insect cuticles, rupture and kill adhered prokaryotic microbes. Most important, the nanoscale topography is directly responsible for this effect. Although parameters such as cell adhesion and cell wall rigidity have been suggested to play significant roles in this process, there is little experimental evidence regarding the underlying mechanisms involving NSS-induced microbial rupture. In this work, we report the NSS-induced rupturing of a eukaryotic microorganism, Saccharomyces cerevisiae . We show that the amount of NSS-induced rupture of S. cerevisiae is dependent on both the adhesive qualities of the yeast cell and the nanostructure geometry of the NSS. Thus, we are providing the first empirical evidence that these parameters play a direct role in the rupturing of microbes on NSS. Our observations of this phenomenon with S. cerevisiae, particularly the morphological changes, are strikingly similar to that reported for bacteria despite the differences in the yeast cell wall structure. Consequently, NSS provide a novel approach for the control of microbial growth and development of broad-spectrum microbicidal surfaces.
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Pan, Jie, Ni-Na Wang, Xue-Jing Yin, Xiao-Ling Liang, and Zhi-Peng Wang. "Characterization of a Robust and pH-Stable Tannase from Mangrove-Derived Yeast Rhodosporidium diobovatum Q95." Marine Drugs 18, no. 11 (2020): 546. http://dx.doi.org/10.3390/md18110546.

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Tannase plays a crucial role in many fields, such as the pharmaceutical industry, beverage processing, and brewing. Although many tannases derived from bacteria and fungi have been thoroughly studied, those with good pH stabilities are still less reported. In this work, a mangrove-derived yeast strain Rhodosporidium diobovatum Q95, capable of efficiently degrading tannin, was screened to induce tannase, which exhibited an activity of up to 26.4 U/mL after 48 h cultivation in the presence of 15 g/L tannic acid. The tannase coding gene TANRD was cloned and expressed in Yarrowia lipolytica. The activity of recombinant tannase (named TanRd) was as high as 27.3 U/mL. TanRd was purified by chromatography and analysed by SDS-PAGE, showing a molecular weight of 75.1 kDa. The specific activity of TanRd towards tannic acid was 676.4 U/mg. Its highest activity was obtained at 40 °C, with more than 70% of the activity observed at 25–60 °C. Furthermore, it possessed at least 60% of the activity in a broad pH range of 2.5–6.5. Notably, TanRd was excellently stable at a pH range from 3.0 to 8.0; over 65% of its maximum activity remained after incubation. Besides, the broad substrate specificity of TanRd to esters of gallic acid has attracted wide attention. In view of the above, tannase resources were developed from mangrove-derived yeasts for the first time in this study. This tannase can become a promising material in tannin biodegradation and gallic acid production.
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Mamo, Jermen, and Fassil Assefa. "The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries." Journal of Food Quality 2018 (July 3, 2018): 1–15. http://dx.doi.org/10.1155/2018/7957269.

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Proteases represent one of the three largest groups of industrial enzymes and account for about 60% of the total global enzymes sale. According to the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology, proteases are classified in enzymes of class 3, the hydrolases, and the subclass 3.4, the peptide hydrolases or peptidase. Proteases are generally grouped into two main classes based on their site of action, that is, exopeptidases and endopeptidases. Protease has also been grouped into four classes based on their catalytic action: aspartic, cysteine, metallo, and serine proteases. However, lately, three new systems have been defined: the threonine-based proteasome system, the glutamate-glutamine system of eqolisin, and the serine-glutamate-aspartate system of sedolisin. Aspartic proteases (EC 3.4.23) are peptidases that display various activities and specificities. It has two aspartic acid residues (Asp32 and Asp215) within their active site which are useful for their catalytic activity. Most of the aspartic proteases display best enzyme activity at low pH (pH 3 to 4) and have isoelectric points in the pH range of 3 to 4.5. They are inhibited by pepstatin. The failure of the plant and animal proteases to meet the present global enzyme demand has directed to an increasing interest in microbial proteases. Microbial proteases are preferred over plant protease because they have most of the characteristics required for their biotechnological applications. Aspartic proteases are found in molds and yeasts but rarely in bacteria. Aspartic protease enzymes from microbial sources are mainly categorized into two groups: (i) the pepsin-like enzymes produced byAspergillus,Penicillium,Rhizopus, andNeurosporaand (ii) the rennin-like enzymes produced byEndothiaandMucorspp., such asMucor miehei,M. pusillus, andEndothia parasitica. Aspartic proteases of microbial origin have a wide range of application in food and beverage industries. These include as milk-clotting enzyme for cheese manufacturing, degradation of protein turbidity complex in fruit juices and alcoholic liquors, and modifying wheat gluten in bread by proteolysis.
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Sang, Yongming, M. Teresa Ortega, Frank Blecha, Om Prakash та Tonatiuh Melgarejo. "Molecular Cloning and Characterization of Three β-Defensins from Canine Testes". Infection and Immunity 73, № 5 (2005): 2611–20. http://dx.doi.org/10.1128/iai.73.5.2611-2620.2005.

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ABSTRACT Mammalian β-defensins are small cationic peptides possessing broad antimicrobial and physiological activities. Because dogs are particularly resilient to sexually transmitted diseases, it has been proposed that their antimicrobial peptide repertoire might provide insight into novel antimicrobial therapeutics and treatment regimens. To investigate this proposal, we cloned the full-length cDNA of three canine β-defensin isoforms (cBD-1, -2, and -3) from canine testicular tissues. Their predicted peptides share identical N-terminal 65-amino-acid residues, including the β-defensin consensus six-cysteine motif. The two longer isoforms, cBD-2 and -3, possess 4 and 34 additional amino acids, respectively, at the C terminus. To evaluate the antimicrobial activity of cBD, a 34-amino-acid peptide derived from the shared mature peptide region was synthesized. Canine β-defensin displayed broad antimicrobial activity against gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus; MICs of 6 and 100 μg/ml, respectively), gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae, and Neisseria gonorrhoeae; MICs of 20 to 50, 20, and 50 μg/ml, respectively), and yeast (Candida albicans; MIC of 5 to 50 μg/ml) and lower activity against Ureaplasma urealyticum and U. canigenitalium (MIC of 200 μg/ml). Antimicrobial potency was significantly reduced at salt concentrations higher than 140 mM. All three canine β-defensins were highly expressed in testis. In situ hybridization indicated that cBD-1 was expressed primarily in Sertoli cells within the seminiferous tubules. In contrast, cBD-2 was located primarily within Leydig cells. The longest isoform, cBD-3, was detected in Sertoli cells and to a lesser extent in the interstitium. The tissue-specific expression and broad antimicrobial activity suggest that canine β-defensins play an important role in host defense and other physiological functions of the male reproductive system.
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Kuo, Tun-Hsun, Shiao-Cheng Chuang, Sing-Yang Chang, and Po-Huang Liang. "Ligand specificities and structural requirements of two Tachypleus plasma lectins for bacterial trapping." Biochemical Journal 393, no. 3 (2006): 757–66. http://dx.doi.org/10.1042/bj20051108.

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TPL (Tachypleus plasma lectin)-1 was purified by using a Sepharose column and TPL-2 was purified from an LPS–Sepharose (LPS coupled to Sepharose matrix) affinity column, as described previously [Chiou, Chen, Y.-W., Chen, S.-C., Chao and Liu (2000) J. Biol. Chem. 275, 1630–1634] and the corresponding genes were cloned [Chen, Yen, Yeh, Huang and Liu (2001) J. Biol. Chem. 276, 9631–9639]. In the present study, TPL-1 and -2 were produced in yeast, and the recombinant proteins secreted into the media were purified and characterized. The proteins show specific PGN (peptidoglycan)- and LPS-binding activity, suggesting a role in trapping Gram-positive and Gram-negative bacteria respectively in innate immunity. Using BIAcore® assays, the dissociation constant for the TPL-1–PGN complex was measured as 8×10−8 M. Replacement of Asn74, the N-glycosylation site of TPL-1, with Asp abolishes the PGN-binding affinity, whereas the unglycosylated TPL-2 N3D mutant retains LPS-binding activity. DTT (dithiothreitol) treatment to break disulphide linkages abrogates TPL-2 activity but does not interfere with TPL-1 function. Cys4 in TPL-2 may form an intermolecular disulphide bond, which is essential for activity. As a result, the TPL-2 C4S mutant is inactive and is eluted as a monomer on a non-reducing gel. TPL-2 C6S is active and forms a non-covalently linked dimer. A model describing TPL-2 binding with LPS is proposed. These two plasma lectins that have different ligand specificities can be used for the detection and discrimination of bacteria and removal of endotoxins.
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De Luca, Lucia, Alessandra Aiello, Fabiana Pizzolongo, Giuseppe Blaiotta, Maria Aponte, and Raffaele Romano. "Volatile Organic Compounds in Breads Prepared with Different Sourdoughs." Applied Sciences 11, no. 3 (2021): 1330. http://dx.doi.org/10.3390/app11031330.

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Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g. Bread prepared from sourdough with a 1.5 bacteria/yeast ratio showed a considerable amount of alcohols and acetic acid.
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Schlenoff, Daniel C. "Cosmic Dust ▪ Working Bacteria ▪ Yeast for Bread." Scientific American 302, no. 2 (2010): 12. http://dx.doi.org/10.1038/scientificamerican0210-12.

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Dissertations / Theses on the topic "Yeast/bacteria role in bread"

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Armaghani, F. A. S. "A study of two sour dough starter cultures." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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Koy, Rebaz. "Lactic acid bacteria as bio-preservatives in bakery : role of sourdough systems in the quality, safety and shelf life of bread." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9828.

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Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a number of pathogenic bacteria to select the best fermented-BM for application as bio-preservatives in bread crumpets, showing up to 9 µg/ml of nisin equivalent antimicrobial activity. These food ingredients could be suitable to be used in crumpet formulations, BM fermented with Lc. lactis subsp. lactis and nisin influenced the quality and shelf life of crumpets; the pH value and firmness of products with fermented BM was lower and the acidity and springiness was higher than for unfermented BM treatment and control withouth additive. The nisin and fermented BM treatment had beneficial effects on the pore size and colour in comparison with the control, and improved microbial shelf life by 2 days. Commercial and traditional sourdough and bread samples (n=18) were collected to assess the diversity of LAB strains and potential properties when applied to dough and bread. DGGE followed by sequencing showed that Lactobacillus was the predominant genus in the studied sourdoughs. Lb. plantarum and Lb. brevis strains accounted for 69% of the 32 isolates, out of which 10 were amylolytic and 12 had proteolytic activity. Most were also good acid producers after 24 h at 30°C. Some LAB strains presented a strong in vitro inhibitory activity against five indicator strains, showing potential as starter cultures to ferment sourdough. In subsequent experiments, the properties of 24 sourdoughs were evaluated, and one of them, fermented with Lb. plantarum (SIN3) yielded low pH value, high lactic acid production, and suitable microbial growth, and was selected for further bread making performance trials. The bread with fast fermentation and high sourdough concentration (FFHSD) had a lower pH, higher acidity and increased the quality attributes with significantly better shelf life comparing to the other treatments during the storage period. Sensory evaluation demonstrated that fast-fermented breads were more acceptable than the slow-fermented counterparts. Bread prepared with high level (18%) of sourdough fast-fermented with the selected culture (SIN3) had a good eating quality and shelf life. The approach of this study is likely to yield feasible improvements of the current methods of preparation of baking goods.
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Books on the topic "Yeast/bacteria role in bread"

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Yamada, Masahiko. Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products. 1988.

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Book chapters on the topic "Yeast/bacteria role in bread"

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Fujisawa, Kazue, and Masataka Yoshino. "Role of Yeast in the Formation of Inosinic Acid as the Taste Compound in Leavened Bread." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_156.

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Kelly, Alan. "The Rising Power of Yeast." In Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.003.0011.

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In the last chapter, yeast was mentioned a few times as one of the generally less-problematic microbial denizens of food systems, and in fact the roles of yeast in the production of two of our most common and popular food categories, alcoholic beverages and bakery products such as bread, are so critical that it is worth dedicating a whole chapter just to the consideration of the science of these products. The ability of yeast to grow in a wide range of raw materials and convert sugars to alcohol, carbon dioxide, and other interesting products is the basis for production of products such as wine and beer, as well as higher-alcohol-level spirits, and is a process that has been exploited for the purposes of human pleasure for thousands of years. The origins of alcoholic fermentations, like those of many food products, are somewhat murky, but it is thought that honey or fruit may have been the original basis for the fermentation of such products, and that wine arose because of accidental adventitious spoilage of grapes and their juice that turned out to have, well, interesting consequences. The Greeks and Romans had wine-making down to an art, and it features frequently in their art; it also makes many appearances in the Bible (including a nonscientifically verifiable production protocol based apparently solely on water). The main reason alcoholic fermentation became of interest was as a way to prevent bacteria or other undesirable microorganisms from growing in juice by allowing a different kind of microorganism to get there first, use up the goodies, and produce products that made conditions highly unsuitable for colonization by later invaders. We routinely associate the word “intoxicated” with a formal description of the result of overconsumption of the outputs of such fermentation, but the heart of that word is “toxic,” which reminds us that alcohol is a poison. It just happens to be one that humans can tolerate only up to certain levels, beyond which poisoning and death can readily occur, but at lower levels has a range of effects that need not be described here.
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Faria-Oliveira, Fábio, Raphael H. S. Diniz, Fernanda Godoy-Santos, et al. "The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America." In Food Production and Industry. InTech, 2015. http://dx.doi.org/10.5772/60877.

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Pacheco, Andreia, Jlia Santos, Susana Chaves, Judite Almeida, Ceclia Leo, and Maria Joo. "The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses." In Structure and Function of Food Engineering. InTech, 2012. http://dx.doi.org/10.5772/46024.

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Gürsoy, Ayşe, and Nazlı Türkmen. "Adjunct Cultures in Cheese Technology." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch013.

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Cheese ripening involves highly complex biochemical events. Coagulant enzymes as well as the utilized starters play an important role in these events. Two types of starters are used: primary and secondary. The main role of the primary culture, which consists of lactic acid bacteria, is to carry out lactic production during fermentation. They contribute to proteolysis and limited flavor formation with the enzymes they possess. Secondary or adjunct cultures are used to develop the texture and to accelerate the ripening. During the selection of this type of culture, enzyme profiles (i.e., proteolytic and lipolytic activities and their autolyse levels) in cheese are the primary factors to be taken into consideration. Apart from these, the other factors are their positive effects on health, availability, and economy. Adjunct cultures include yeast, molds, and bacteria. Some of the heterofermentative lactobacilli species, in particular weakened strains, are used as adjunct cultures in order to accelerate the ripening and shorten the ripening time in fat-reduced and low-fat cheeses. This chapter explores adjunct cultures in cheese technology.
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Kihlberg, Jan. "Glycopeptide synthesis." In Fmoc Solid Phase Peptide Synthesis. Oxford University Press, 1999. http://dx.doi.org/10.1093/oso/9780199637256.003.0012.

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Most eukaryotic proteins, some bacterial and many viral proteins carry structurally diverse carbohydrates that are covalently attached through N- or O-glycosidic bonds to the side chains of asparagine, serine, threonine, hydroxylysine, tyrosine, and hydroxyproline. In nature, N-linked glycoproteins are assembled by post-translational, enzymatic attachment of a common oligosaccharide having the composition Glc3Man9GlcNAc2 to the side chain of asparagine. This saccharide is then modified enzymatically, thereby giving structural variation to the part remote from the protein. However, N-linked glycoproteins have a common pentasaccharide core (Manα3(Manα6)Manβ4GlcNAcβ4GlcNAc) in which the chitobiose moiety (GlcNAcβ4GlcNAc) is bound to asparagine. By contrast, O-linked glycoproteins are built up by sequential attachment of monosaccharides by different enzymes to hydroxylated amino acids in the protein, and therefore no common core is formed. Thus, N-acetyl-α-D-galactosamine attached to serine and threonine is found in mucin secreted from epithelial cells. β-D-Xylosyl serine is found in many proteoglycans, whereas β-D-galactosyl hydroxylysine is common in collagen found in connective tissue. α-L-Fucosyl residues linked to serine and threonine are found in fibrinolytic and coagulation proteins. N-Acetyl-β-D-glucosamine attached to serine and threonine occurs frequently in glycoproteins located in the nucleus and cytoplasm, whereas glycoproteins produced by yeast have α-D-mannosyl residues linked to serine and threonine. Larger structures are usually formed by attachment of additional saccharides to the O-linked 2-4 when found in glycoproteins. Structures 5,10, and 11 can also carry additional monosaccharides. In recent years numerous glycoproteins have been isolated and characterized, but the roles for the protein-bound carbohydrates have only just begun to be unravelled. It is now well established that glycosylation affects both the physiochemical properties and the biological functions of a glycoprotein. For instance, glycosylation has been found to influence uptake, distribution, excretion, and proteolytic stability. It is also known to have important roles in communication between cells and in attachment of bacteria and viruses to the host. Efforts to understand the role of glycosylation of proteins, or to develop glycopeptides as tools in drug discovery and drug design, have led to substantial progress in development of methodology for the synthesis of glycopeptides during the last decades.
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"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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Conference papers on the topic "Yeast/bacteria role in bread"

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"Removal of Turbidity and Coliform Bacteria from Karoon River water by natural Coagulants Aid (Bread Yeast) With PAC." In International Conference on Chemical, Environmental and Biological Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2015. http://dx.doi.org/10.15242/iicbe.c0315032.

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