Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
Highlights
Bread sourdough is lacto-fermented flour with acidic properties, which shows potential to improve the technological properties of milled cereals
A very promising application of lactic acid bacteria (LAB) is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable higher antimicrobial activity [14,15]
The antimicrobial activity of the tested ingredients and their combinations against pathogenic bacteria strains (Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Enterococcus faecalis, Streptococcus mutans) were investigated, and the best formulation of components for the preparation of antimicrobial nutraceuticals in gummy candy form was suggested as bovine colostrum fermented with L. paracasei LUHS244 in combination with T. vulgaris or E. caryophyllata essential oil, which inhibited growth of all the tested pathogenic microorganisms
Summary
Bread sourdough is lacto-fermented flour with acidic properties, which shows potential to improve the technological properties of milled cereals. The tested approach showed antifungal activity against Aspergillus fischeri, Penicillium oxalicum, P. funiculosum, F. poae, Alternaria alternata, and Fusarium graminearum, and the authors stated that sourdough fermented with the selected LAB strains, in combination with an antimicrobial LAB–cranberry coating, could improve the quality and safety characteristics of bread as well as extend its shelf life. Sourdough LAB can be applied for the fermentation of non-bread cereals to improve their technological properties before they are incorporated into the main bread formula [25] This is a very promising solution for the valorisation of food industry byproducts, which often have a high nutritional and functional value and contain specific compounds desirable for human nutrition (minerals, dietary fibre, proteins, vitamins, etc.). Despite separate ingredients being safe (LAB have GRAS status; they can be associated with the formation of BAs in meat and meat products), the safety of the end product—fermented meat and meat products—must be taken into consideration because many changes can occur during the technological processes
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