Abstract
The current study evaluated the technological and antifungal properties of the newly isolated lactic acid bacteria (LAB) strains (P. pentosaceus LUHS183, P. acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242) and determined the influence of different LAB sourdoughs and their quantities (10, 15 and 20%) on wheat bread quality, including acrylamide content. In order to prolong the final products shelf life, LAB fermentation was combined with coating of the bread surface using cranberry preparations. All the tested LAB strains showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae. L. brevis LUHS173 and Leu. mesenteroides LUHS242 strains showed weak antifungal activities, but good technological and acrylamide-lowering properties (the lowest acrylamide content (5.21 μg kg−1) in bread with 20% of LUHS173 sourdough was achieved). However, by increasing the sourdough content, the bread quality decreased (except Leu. mesenteroides LUHS242), therefore, additional experiments were undertaken, using a cranberries-based bread surface coating. This approach showed antifungal activities against Aspergillus fischeri, Penicillium oxalicum, P. funiculosum, F. poae, Alternaria alternata and Fusarium graminearum. Finally, selected LAB, in combination with an antimicrobial coating, leads to wheat bread with improved quality, safety and extended shelf life.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
