Use of immobilized cell biocatalysts in baking

Process Biochemistry

Volumn 42, Issue 8, 2007, Pages 1244-1249

  Plessas, Stavros ^a   Bekatorou, Argyro ^a   Kanellaki, Maria ^a   Koutinas, Athanasios A ^a   Marchant, Roger ^b   Banat, Ibrahim M ^b  

^a Food Biotechnology Group   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Baker's yeast; GC MS; Immobilized cells; Kefir; Shelf life; Sourdough bread

Indexed keywords

CEREAL FOOD TRAHANAS; GC-MS ANALYSIS; MILK MATRIX; ORANGE PEEL; YEAST BREAD;

BACTERIA; BIOCATALYSTS; FERMENTATION; LACTIC ACID; MOISTURE; PH; STARCH; YEAST;

CELL IMMOBILIZATION;

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE;

EID: 34447628851     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2007.05.023     Document Type: Article

References (19)

1. Messens W., and De Vuyst L. Inhibitory substances produced by Lactobacilli isolated from sourdough-a review. Int J Food Microbiol 72 1-2 (2002) 31-43
2. Corsetti A., Gobbetti M., Balestrieri F., Paoletti F., Russi L., and Rossi J. Sourdough lactic acid bacteria effects on bread firmness and staling. J Food Sci 63 (1998) 347-351
3. Rosenquist H., and Hansen A. The antimicrobial effect of organic acids, sourdough, and nisin against Bacillus subtilis and Bacillus licheniformis isolated from wheat bread. J Appl Microbiol 85 (1998) 621-631
4. Simonson L., Salovaara H., and Korhola M. Response of wheat sourdough parameters to temperature, NaCl and sucrose variations. Food Microbiol 20 2 (2003) 193-199
5. Katina K., Sauri M., Alakomi H., and Mattila-Sandholm T. Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Leben Wissen Technol 35 1 (2002) 38-45
6. Meignen B., Onno B., Gélinas P., Infantes M., Guilois S., and Cahagnier B. Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol 18 3 (2001) 239-245
7. Leroy F., and De Vuyst L. Lactic acid bacteria as functional starter for the food fermentation industry. Trends Food Sci Technol 15 2 (2004) 67-78
8. Kourkoutas Y., Bekatorou A., Banat I.M., Marchant R., and Koutinas A.A. Immobilization technologies and support materials suitable in alcohol beverages production. Food Microbiol 21 4 (2004) 377-397
9. Kourkoutas Y., Xolias V., Kallis M., Bezirtzoglou E., and Kanellaki M. Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk, and lactic acid production. Process Biochem 40 1 (2005) 411-416
10. Gugerli R., Breguet V., Stockar U., and Marison I.W. Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough. Food Hydrocoll 18 5 (2004) 703-715
11. Plessas S., Bekatorou A., Kanellaki M., Psarianos C., and Koutinas A. Cells immobilized in a starch-gluten-milk matrix usable for food production. Food Chem 89 2 (2005) 175-179
12. Plessas S., Bekatorou A., Koutinas A.A., Soupioni M., Banat I.M., and Marchant R. Use of Saccharomyces cerevisiae cells immobilized on orange peel as biocatalyst for alcoholic fermentation. Bioresour Technol 98 4 (2007) 860-865
13. Plessas S., Pherson L., Bekatorou A., Nigam P., and Koutinas A.A. Bread making using kefir grains as baker's yeast. Food Chem 93 4 (2005) 585-589
14. Athanasiadis I., Boskou D., Kanellaki M., and Koutinas A.A. Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials. J Agric Food Chem 49 2 (2001) 658-663
15. Gélinas P., McKinnon C.M., and Pelletier M. Sourdough-type bread from waste bread crumb. Food Microbiol 16 1 (1999) 37-43
16. Hallen E., Ibanoglu S., and Ainsworth P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J Food Eng 63 2 (2004) 177-184
17. Ruiz J.A., Quilez J., Mestres M., and Guasch J. Solid phase microextraction method for headspace analysis of volatile compounds in bread crumb. Cereal Chem 80 3 (2003) 255-259
18. Maga J.A. Bread flavour. CRC Crit Rev Food Sci Technol 5 (1974) 55-124
19. Koutinas A.A., Athanasiadis I., Bekatorou A., Iconomopoulou M., and Blekas G. Kefir yeast technology: Scale-up in SCP production using milk whey. Biotechnol Bioeng 89 7 (2005) 788-796