Abstract
Bakery products are a common medium for fungal growth due to their high-water activity and nutrients availability. The application of lactic acid bacteria (LAB) isolated from wheat bran or other cereals has shown great potential in controlling the growth of spoilage fungi, guarantee quality and prolong the shelf life of bakery products. This study outlines the antifungal, technological, functional and safety properties of autochthonous LAB microbiota isolated from type 0 soft wheat sourdough fermentation. Antifungal activity of 77 LAB belonging to Lactiplantibacillus plantarum and Lacticaseibacillus casei species isolated from spontaneous sourdough fermentation was tested in vitro against 16 spoilage fungi. Our findings demonstrated that the antifungal activity, enzymatic and safety properties of LAB isolates vary strain-dependently. Four LAB isolates (Lp. plantarum A16, A25, B11, and B15) showed the best traits, in particular strong antifungal activity and good capabilities to produce exopolysaccharides from different carbon sources in vitro. Care should be taken when using Lp. plantarum A310 and B18 and Lc. casei A23, as starter cultures, since these isolates exhibited a multiple antibiotic-resistance. Here we showed the promising potential of different LAB isolates as bio-preservative agents and to provide new insights regarding their prospective use as starter cultures to guarantee safety and palatability.Graphic abstract
Highlights
Cereals and cereal products, such as bread, are considered a staple food
lactic acid bacteria (LAB) isolates were capable of inhibiting the growth of 5 up to 13 fungal species (Table 1)
The antifungal activity of the different LAB strains isolated from type “0” soft wheat flour sourdough inhibited the growth of several fungal species in vitro
Summary
Cereals and cereal products, such as bread, are considered a staple food. The high content in carbohydrates, dietary fiber and protein sources of bread, makes this cereal product one of the main dietary sources for human nutrition and a desirable substrate for mold contaminants. Aspergillus, Penicillium, Fusarium, Rhizopus and Mucor are the most common mold genera associated with bakery product spoilage (Legan 1993; Garcia et al 2019). Research in the field of characterization and selection of natural bio-protective agents that guarantees quality and ensure safety is becoming increasingly important to promote the use of eco-friendly alternatives instead of using chemical additives in the food industry. The use of Lactiplantibacillus plantarum strains as natural bio-protective agents has emerged as a sustainable alternative for food conservation
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