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

Abstract

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 <i>Pediococcus</i> <i>acidilacticiXZ31</i> showed higher proteolytic activity on both casein and wheat protein substrates, and had strong ability to reduce wheat protein allergenicity. The tested <i>Saccharomyces</i> and non<i>-Saccharomyces</i> showed limited proteolysis. Strains <i>Torulaspora</i> <i>delbrueckii</i> <i>JM1</i> and <i>Saccharomyces cerevisiae</i> <i>JM4</i> 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.