Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

Biotechnology and pasta-making: Lactic Acid Bacteria as a new driver of innovation

Blog Article

Cereals-derived foods represent a key constituent in the 7 diet of many populations.In particular, pasta is consumed in large quantities throughout the world in reason of its nutritive importance, containing significant amounts of complex carbohydrates, proteins, B-vitamins, and iron.Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play a key role in the production of fermented foods and beverages with high relevance for human and animal health.A wide literature testifies the multifaceted importance of LAB biotechnological applications in cereal-based products.

Several studies focused on LAB isolation and characterization in durum wheat environment, in some cases with preliminary experimental applications of LAB in pasta-making.In this paper, using sourdough as a model, we focus on the relevant state-of-art to introduce a LAB-based biotechnological step in industrial pasta-making, a potential world driver of INTENSIVE MOISTURIZING TREATMENT innovation that might represent a cutting-edge advancement in pasta production.