Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

Abstract

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

“…Sourdough fermented with antimould LAB and yeast strains has been the epicenter of intensive study over the past few years; it is an alternative biopreservation approach in line with consumer demand for clean label products [ 48 ]. The most common moulds spoiling bread products belong to the genera Aspergillus , Penicillium , Fusarium , and Cladosporium , and their presence constitutes a major concern for baking industries due to the potential of mycotoxin production, with concomitant long term health risks [ 1 ]. Antimould metabolites synthesized by sourdough LAB and yeast strains are responsible for biopreservation effects.…”

“…The antimould activity of the majority of LAB species tested in the present study has been previously reported against numerous moulds which commonly spoil bread. More accurately, Fraberger et al [ 1 ] reported the strain-dependent antimould potential of wheat and rye sourdough-derived lactobacilli; the majority of the isolates belonging to Lcb. plantarum presented wide antimould activity against all mould strains tested.…”

“…Within the past few years, the ever-increasing consumer demand for “clean label” products has shifted the technological interest of baking industries towards the development of more ecologically friendly methods of preserving foods, such as sourdough fermentation [ 1 ]. The incorporation of sourdough into bread making imparts positive effects on all aspects of bread quality, namely technological, sensorial, safety and nutritional attributes.…”

Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures

“…P-values were adjusted using Bonferroni's method its production is strain-dependent (Dal Bello et al 2007;Schnurer and Magnussoon 2007). The disadvantages of studying antifungal activity based on colony growth in synthetic selective media are well known and include that the concentration of glucose seems to affect antifungal activity and MRS medium could stimulate the production of antifungal compounds (Fraberger et al 2020). Further research is needed to assess the impact of using LAB strains as a starter cultures in sourdough as antifungal controlling agents.…”

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

“…A delayed bacterial spoilage determined by Bacillus subtilis, B. cereus and B. licheniformis was observed after the in vitro assays using Lactobacillus spp. strains for the sourdough bread making [79,83]. Finally, the study conducted by Pereira et al [84] led to the conclusion that bread ropy spoilage can be effectively delayed by up to 3 days when the moisture content and pH value are controlled.…”