Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs

A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae

“…Pediococcus pentosaceus was cultivated anaerobically at 37°C in MRS broth, and Lactobacilli fermentum and Saccharomyces cerevisiae were cultivated at 30°C in MRS broth ( Houngbedji et al, 2021 ).…”

Biological characteristics of the gluten-free sourdough system fermented by Lactobacillus plantarum ST-III and its effect on dough quality and nutritional value during freezing

“…Use the Yin et al (2015) method to determine the total titer acidity (TTA) of 10 g of dough. The lactic acid bacteria in the dough were counted with MRS AGAR medium (Qingdao Haibo, China), and cultured upside down at 37 ℃ for 48 h ( Houngbédji et al 2021 ).…”

Foodborne Microbial Communities as Potential Reservoirs of Antimicrobial Resistance Genes for Pathogens: A Critical Review of the Recent Literature

“…Screening of AMR strains/isolates was performed on antibiotic-containing media in only two of the retrieved studies [ 47 , 60 ], while in most of the others the presence of AMR determinants was identified using molecular tools (PCR, WGS, Southern blotting), and in four studies it was not confirmed by testing phenotypic resistance as well ( Table 1 ). However, 19 studies analyzed AMR strains from existing collections that might have been originally screened on antibiotics [ 32 , 33 , 36 , 40 , 42 , 43 , 45 , 48 , 51 , 53 , 54 , 58 , 59 , 61 , 62 , 64 , 65 , 68 , 69 ]. Moreover, some of the studies focused on only one or a few specific species of technological relevance within the food microbiota without providing a comprehensive taxonomical analysis of all AMR genera/species.…”