Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Quattrini, Mattia; Liang, Nuanyi; Fortina, María Grazia; Xiang, Sheng; Curtis, Jonathan M.; Gänzle, Michael G.

doi:10.1016/j.ijfoodmicro.2018.09.007

Cited by 86 publications

(65 citation statements)

References 48 publications

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“…Ndagano, Lamoureux, Dortu, Vandermoten, andThonart (2011) reported 180 mM as the minimum concentration of PLA to retard the growth of Aspergillus and Penicillium species. In contrary to this, Quattrini et al (2018) reported 30 and 50 mM PLA as sufficient to inhibit the growth of A. niger and P. roqueforti, respectively. Thus, there is no consensus on the concentration of PLA required to inhibit fungal growth.…”

Section: Sanfranciscensis Metabolic Pathways To Inhibit Fungal Growthmentioning

confidence: 74%

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Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang

Sadiq

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be “sourdough adapted” species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain‐dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf‐life through the inhibition of fungal growth.

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Section: Sanfranciscensis Metabolic Pathways To Inhibit Fungal Growthmentioning

confidence: 74%

“…In contrary to this, Quattrini et al. () reported 30 and 50 mM PLA as sufficient to inhibit the growth of A. niger and P. roqueforti , respectively. Thus, there is no consensus on the concentration of PLA required to inhibit fungal growth.…”

Section: Technological and Functional Benefits Of L Sanfranciscensismentioning

confidence: 87%

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang

Sadiq

et al. 2019

Comp Rev Food Sci Food Safe

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“…For instance, Quattrini, Liang et al. () reported that the combined use of acetic acid with propionate and sorbate displays additive effects against the growth of A. niger and P. roqueforti , which allows reducing the use of propionate and sorbate for the preservation purpose. Plant essential oils and phenolic compounds have promising antifungal potential to enhance the shelf life of foods (El Khoury et al., ; Sharma et al., ; Zhou, Wang, Ye et al., ).…”

Section: Antifungal Effects Of Labmentioning

confidence: 99%

“…Similar results have been reported by Stratford, Plumridge, Nebe-von-Caron, and Archer (2009) as well. In a recent study, Quattrini, Liang et al (2018) reported that acetic acid is the most effective antifungal metabolite of LAB. The combination of acetic acid with the two preservatives propionate and sorbate showed additive antifungal effects against A. niger and P. roqueforti in breads.…”

Section: Metabolites Of Lab To Retard Fungal Growthmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

215

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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“…LAP1 being heterofermentative had the highest acetic acid value 0.43 ± 0.00 mg 100 g −1 which was significantly higher than the other LAB isolates. According to Quattrini et al (), the addition of some strains of LAB in sourdough fermentation results in the production of acetic acid which exerts antifungal effect on Aspergillus niger and Penicillum roqueforti .…”

Section: Resultsmentioning

confidence: 99%

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

Aregbe

Sun

2019

Int J of Food Sci Tech

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Summary This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 ± 4.19 mg L−1). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (VR) 1740.00 ± 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten‐free potato bread quality.

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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

Cited by 86 publications

References 48 publications

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

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