Evaluation of the effect of Weissella cibaria ZFJ3 starter culture on viscosity of buckwheat sourdough and quality of gluten-free bread

Celem pracy była ocena możliwości zastosowania bakteryjnej kultury starterowej, zawierającej szczep Weissella cibaria ZFJ3 syntetyzujący egzopolisacharydy, do poprawy jakości bezglutenowego pieczywa gryczanego. Porównano właściwości lepkie oraz fizykochemiczne zakwasów gryczanych uzyskanych z tym szczepem z zakwasami ze szczepem Pediococcus pentosaceus ZFG2 (wchodzącym w skład komercyjnej kultury starterowej do chleba gryczanego) oraz zakwasem spontanicznie fermentującym (bez kultur starterowych). Stwierdzono, że zakwas otrzymany z W. cibaria ZFJ3 charakteryzował się najwyższą lepkością spośród badanych. Pieczywo otrzymane z tym szczepem oceniono jako atrakcyjne sensorycznie, a jego parametry fizykochemiczne jako lepsze lub zbliżone do pieczywa stanowiącego próbę kontrolną.The aim of the study was to evaluate the efficiency of application of a bacterial starter culture, containing the strain Weissella cibaria ZFJ3 producing exopolysaccharides, to improve the quality of gluten-free buckwheat. The viscosity and physicochemical properties of buckwheat sourdough obtained with this strain, with lees of Pediococcus pentosaceus ZFG2 (included in the commercial starter culture) and spontaneous sourdough (without starter culture), were compared with the highest viscosity obtained from W. cibaria ZFJ3. The bread obtained with this strain was evaluated as having attractive sensory values, and its physicochemical parameters as better or similar to the control bread

Efficacy and safety assessment of microbiological feed additive for chicken broilers in tolerance studies

One aim of the study was to evaluate the impact when added to feed of the two potentially probiotic strains of lactic acid bacteria (LAB) Lactobacillus plantarum K KKP 593/p and Lactobacillus rhamnosus KKP 825 on production performance, health, and the composition of gut microbiota. The complementary aim was to assess the safety of these strains in broiler rearing

Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread

Asparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content, technological value of wheat, and acrylamide level in bread. The research material consisted of five wheat cultivars grown in two locations in Poland with nitrogen fertilization of 110 kg ha−1 and sulfur fertilization of 30 kg ha−1. The standard ISO method for analyzing the milling and baking properties of wheat was used. The UHPLC-MS/MS method for analyzing the amino acids and the GC/MS method for acrylamide in bread were implemented. The analysis of variance results indicated that the location influenced the total variance in the measured asparagine content and quality of wheat the most, followed by the cultivar and then by the interaction between the environment and cultivar. Sulfur fertilization had no significant effect on the asparagine content, but slightly lowered the gluten quality and loaf volume of bread. However, sulfur fertilization in connection with the cultivar characterized by low starch damage had a positive effect on lowering the acrylamide in bread. Asparagine content in wheat and acrylamide in bread varies mostly depending on cultivar and environment