Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread

Abstract

Lactobacillusplantarum FST 1.7 has been recently shown to produce antifungal compounds, which improve the shelf life of wheat bread. In the present study, this strain was investigated for its ability to improve the quality and shelf life of gluten-free bread. Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. Fundamental rheological tests revealed that the addition of sourdough to the gluten-free mix led to an increase in firmness and increase in elasticity overtime (P < 0.05). Bread characteristics such as pH, total titratable acidity, and crumb hardness (5-day storage) were evaluated. Results showed that the biologically acidified gluten-free breads were softer after 5 days than the chemically acidified gluten-free breads (P < 0.001). Antifungal challenge tests employing conidial suspensions of Fusariumculmorum were carried out using the sourdough, non-acidified batter and bread. The rate of mould growth for the fungal species used was retarded by L. plantarum FST 1.7 when compared to the controls. In conclusion, the results of this study indicate that L. plantarum FST 1.7 can be used to produce gluten-free bread with increased quality and shelf life.