||2 years -20¡ãC Powder, 2 weeks4¡ãC in DMSO,6 months-80¡ãC in DMSO
Note: Products for research use only, not for human use
¦Ã-Glu-Phe, ¦Ã-Glu-Met and ¦Ã-Glu-Val, are identified in sourdough by liquid chromatography-tandem mass spectrometry in MRM mode. ¦Ã-Glutamyl dipeptides are found in higher concentrations in sourdough fermented with L. reuteri when compared to the chemically acidified controls. Proteolysis is an important factor for generation of ¦Ã-glutamyl dipeptides. Sensory evaluation of bread reveals that sourdough bread with higher concentrations of ¦Ã-glutamyl dipeptides ranks higher with respect to the taste intensity when compared to regular bread and type I sourdough bread. Sourdough breads fermented with L. reuteri LTH5448 and L. reuteri 100-23 differ with respect to the intensity of the salty taste; this difference corresponds to a different concentration of ¦Ã-glutamyl dipeptides.