Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

Applied and Environmental Microbiology

Volumn 78, Issue 4, 2012, Pages 1087-1096

  Coda, Rossana ^a   Rizzello, Carlo Giuseppe ^a   Pinto, Daniela ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b GIULIANI S P A   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE FRACTION; AMINO ACID RESIDUES; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; CEREAL FLOURS; CEREAL PROTEINS; COMPOSITIONAL FEATURES; DIGESTIVE ENZYMES; EX-VIVO; FAST PROTEIN LIQUID CHROMATOGRAPHY; IN-VITRO; LACTIC ACID BACTERIA; MOUSE-FIBROBLASTS; SOURDOUGH FERMENTATION;

AMINO ACIDS; BACTERIA; CELL CULTURE; FERMENTATION; FREE RADICALS; LACTIC ACID; LIQUID CHROMATOGRAPHY; PEPTIDES; PROTEOLYSIS;

LINOLEIC ACID;

ANTIOXIDANT; PEPTIDE;

ANTIOXIDANT; BACTERIUM; CEREAL; FERMENTATION; HYDROLYSIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDE; PROTEIN; SCAVENGING (CHEMISTRY);

ARTICLE; CEREAL; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FLOUR; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLALES; LIQUID CHROMATOGRAPHY; METABOLISM; TANDEM MASS SPECTROMETRY;

ANTIOXIDANTS; CEREALS; CHROMATOGRAPHY, LIQUID; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLALES; PEPTIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY;

SECALE CEREALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

EID: 84857098140     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.06837-11     Document Type: Article

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