Wasted bread as substrate for the cultivation of starters for the food Industry
Autor: | Luana Nionelli, Sonia Convertino, Michela Verni, Carlo Giuseppe Rizzello, Andrea Minisci |
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Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
Microbiology (medical)
Food industry bread waste lcsh:QR1-502 yeasts Bacterial growth Microbiology lcsh:Microbiology 03 medical and health sciences chemistry.chemical_compound Nutrient Food science Original Research 030304 developmental biology starters Wine 0303 health sciences Growth medium growth medium 030306 microbiology business.industry digestive oral and skin physiology food and beverages Substrate (biology) Lactic acid lactic acid bacteria chemistry Environmental science fungi business bread starter waste medium |
Zdroj: | Frontiers in Microbiology, Vol 11 (2020) Frontiers in Microbiology |
Popis: | The amount of bread wasted daily worldwide, throughout its entire lifecycle, from production to distribution, is estimated to be hundreds of tons, therefore representing both economic and environmental issues. This work aimed at the valorization of wasted bread, setting-up a protocol for obtaining a growth medium to be used for the cultivation of food industry microbial starters. The optimization of the protocol included the set-up of parameters for the hydrolysis of the bread nutrient compounds with proteolytic and amylolytic enzymes and the supplementation with nitrogen and/or carbon sources. The suitability of the optimized medium for the growth of lactic acid bacteria, yeasts and fungi from dairy, bakery, and wine industries was assessed. Lactic acid bacteria growth was strongly affected by the quantity and quality of nitrogen sources employed, while yeasts and fungi growth exceeded that obtained with the reference media commonly employed for their cultivation. Wasted bread medium (WBM) represents a realistic option for the valorization and re-use of bread waste, responding to the modern vision of circular economy. |
Databáze: | OpenAIRE |
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