Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Dovilė Jonkuvienė,Joana Šalomskienė,Lina Vaičiulytė-Funk,Gitana Alenčikienė,Aldona Mieželienė

doi:10.17113/ftb.54.03.16.4143

Dovilė Jonkuvienė, Joana Šalomskienė + Show 3 more

Open Access

https://doi.org/10.17113/ftb.54.03.16.4143

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Abstract

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb firmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.

Highlights

Fermented bakery products differ from region to region
This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread
We evaluated antimicrobial activity of lactic acid bacteria (LAB) isolates from spontaneous sourdough against Lactococcus lactis ssp. lactis 140/2 and 142/21, Lactobacillus casei 305 and 12, Lactobacillus brevis 43, Lactobacillus acidophilus L59-30 and L41-2B-2v, Lactobacillus helveticus 19 and 13, Lactobacillus delbruecki ssp. bulgaricus R and 148/3 strains obtained from the collection of Food Institute

Summary

Introduction

The production of the majority of these products is based on traditional methods and their uniqueness depends on the raw materials used for sourdough fermentation [1]. The LAB developing in sourdough may originate from the raw materials [2]. LAB are the biological basis for the production of a multitude of fermented foods. During the fermentation their metabolic activity determines the food quality. LAB strains may produce a wide range of antimicrobial metabolites [3] that have a potential to inhibit food pathogens [4]. The strains producing antimicrobial substances can be used as biopreservatives, extending the shelf life and enhancing food safety [5,6,7,8,9]

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