Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 40, 2016, Pages 7561-7568

  Zhao, Cindy J ^a   Gänzle, Michael G ^a,b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

kokumi; Lactobacillus reuteri; sourdough; glutamyl dipeptides

Indexed keywords

CHROMATOGRAPHY; ENZYME ACTIVITY; FERMENTATION; FOOD PRODUCTS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; STRAIN;

DI-PEPTIDES; KOKUMI; LACTOBACILLUS REUTERI; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; QUALITY ATTRIBUTES; SOURDOUGH; SOURDOUGH BREAD; SOURDOUGH FERMENTATION;

PEPTIDES;

DIPEPTIDE; GAMMA-GLUTAMYL-LEUCINE; GAMMA-GLUTAMYLPHENYLALANINE; GAMMA-GLUTAMYLVALINE; GLUTAMYL-GLUTAMIC ACID; METHIONYLGLUTAMIC ACID;

ADOLESCENT; ADULT; BIOSYNTHESIS; BREAD; COOKING; FERMENTATION; FOOD CONTROL; HUMAN; LACTOBACILLUS REUTERI; METABOLISM; MICROBIOLOGY; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; BREAD; COOKING; DIPEPTIDES; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS REUTERI; TASTE; YOUNG ADULT;

EID: 84991702404     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b02298     Document Type: Article

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