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Open AccessArticle

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products

1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2
College of Civil Engineering and Architecture, Henan University of Technology, Zhengzhou 450000, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 751; https://doi.org/10.3390/foods9060751
Received: 7 May 2020 / Revised: 3 June 2020 / Accepted: 4 June 2020 / Published: 5 June 2020
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Previous researchers have shown the potential of sourdough or related lactic acid bacteria in reducing wheat allergens. However, there are no mixed or single cultures for producing reduced allergenicity wheat products. In this study, twelve strains of lactic acid bacteria and yeast isolated from sourdough were evaluated for their ability to hydrolyze proteins and ferment dough. Strain Pediococcus acidilacticiXZ31 showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested Saccharomyces and non-Saccharomyces showed limited proteolysis. Strains Torulaspora delbrueckii JM1 and Saccharomyces cerevisiae JM4 demonstrated a higher capacity to ferment dough compared to other yeasts. These strains may be applied as starters for the preparation of reduced allergenicity wheat products. View Full-Text
Keywords: lactic acid bacteria; yeast; proteolysis; fermentation ability; wheat allergy lactic acid bacteria; yeast; proteolysis; fermentation ability; wheat allergy
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MDPI and ACS Style

Fu, W.; Xue, W.; Liu, C.; Tian, Y.; Zhang, K.; Zhu, Z. Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products. Foods 2020, 9, 751.

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