Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu

ABSTRACT

Celiac disease is an autoimmune disorder triggered by immune-toxic peptides generated through incomplete hydrolysis of wheat gluten. This study reports the screening of potential probiotic strains to hydrolyze wheat gluten. The selected strain was used in the production of gluten-free traditional fermented and fried bread, Bhaturu. Lacticaseibacillus paracasei CD4 and Limosilactobacillus gastricus BTM7 produced halo zones on gluten containing agar plates. Lc. paracasei CD4 resulted in 2.3 folds higher free amino acid content in gluten-based medium. The SDS-PAGE analysis indicated that gluten was degraded into high and low molecular weight peptides. The fermentation of wheat flour was conducted with 7.0 log CFU/g of Lc. paracasei CD4 for 24 h. A fermentation time of 12 h was selected based on higher viable cell count, ammoniacal-nitrogen, and titratable acidity. The fermentation resulted in decrease in albumin, glutenin and gliadin contents (P > .05). The Bhaturu prepared from fermented dough had higher acceptability based on sensory evaluation.

KEYWORDS:

• Celiac disease
• gluten hydrolysis
• probiotics
• dough
• lactic acid fermentation

Acknowledgments

Authors wish to thank Jaypee University of Information Technology, Solan, Himachal Pradesh, India for their financial and infrastructural support.

Disclosure statement

No potential conflict of interest was reported by the author(s).