Sugar uptake and involved enzymatic activities by yeasts and lactic acid bacteria: their relationship with breadmaking quality

• Published in: International journal of food microbiology Vol. 18; no. 3; pp. 191 - 200
• Main Authors: ANTUNA, B, MARTINEZ-ANAYA, M. A
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.05.1993; Elsevier
• Subjects: alpha-Glucosidases - biosynthesis; AZUCARES; BACTERIAS ACIDOLACTICAS; BACTERIE LACTIQUE; beta-Fructofuranosidase; Biological and medical sciences; Biological Transport; Bread - microbiology; BREADMAKING; CALIDAD; Candida - enzymology; Candida - metabolism; Carbohydrate Metabolism; Carbon Dioxide - metabolism; Cereal and baking product industries; DOUGHS; Enterococcus faecium - enzymology; Enterococcus faecium - metabolism; Enzyme; Fermentation; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; GLUCOSIDASA; GLUCOSIDASE; GLUCOSIDASES; Glycoside Hydrolases - biosynthesis; LACTIC ACID BACTERIA; Lactobacillus - enzymology; Lactobacillus - metabolism; Leuconostoc - enzymology; Leuconostoc - metabolism; LEVADURA; LEVURE; MASA DE PANADERIA; PANIFICACION; PANIFICATION; PATE DE CUISSON; QUALITE; QUALITY; Saccharomyces - enzymology; Saccharomyces - metabolism; Streptococcaceae - enzymology; Streptococcaceae - metabolism; SUCRES; Sugar uptake; SUGARS; Time Factors; YEASTS; Yeasts - enzymology; Yeasts - metabolism; α-Glucosidase; β-Fructosidase; β-Fructosidase; Yeasts; Sugar uptake; Lactic acid bacteria; α-Glucosidase; Enzyme; Consumption; Bread making; Yeast; Enzymatic activity; Fructan-β-fructosidase; Carbohydrate; Kinetics; α-D-Glucosidase
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/0168-1605(93)90044-H

The uptake kinetics of sugars present in wheat doughs and α-glucosodase as wella as β-fructosidase activities were determined in different strains of yeasts and lactic acid bacteria. These strains were previously selected according to their breadmaking quality. Saccharomyces cerevisiae (P6), XCandida guilliermondii (P40), Lactobacillus plantarum (B31 and La18) and L. brevis (B21) showed good performance, while Sacch. fructuum (P43), L. cellobiosus (B37) and Enterococcus faecium (B11) yielded bread of lower quality. Leuconostoc mesenteroides (B10), when used in combination with other strains led also to high quality starters. All yeast strains used assimilated glucose, fructose and maltose, exhibiting saturable kinetics. Lactic acid bacteria showed saturable kinetics only for hexoses, whereas disaccharide uptake was linear. Sacch. cerevisiae, Leuconostoc mesenteroides, L. brevis and L. plantarum (B31) displayed better sugar uptake properties. For all the strains used α-glucosidase and β-fructosidase activities were detected. The highest spepcific activities were found for Sacch. cerevisiae, C. guilliermondii and L. plantarum (B31). These results indicate good correlation between the parameters evaluated and the breadmaking potential of the microorganisms.