| Title: | Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties |
| Author(s): | Lafuente C; Calpe J; Musto L; Nazareth TM; Dopazo V; Meca G; Luz C; |
| Address: | "Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andres Estelles s/n, 46100 Burjassot, Spain. AgrotechUV Incubator, University of Valencia Science Park, St. Catedratico Agustin Escardino 9, 46980 Paterna, Spain" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, and drying at low humidity-have been applied. Our goals were to isolate LAB strains with antifungal potential against Aspergillus and Penicillium fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with Lactiplantibacillus plantarum TN10, Lactiplantibacillus plantarum TF2, Pediococcus pentosaceus TF8, Pediococcus acidilactici TE4, and Pediococcus pentosaceus TI6. The minimum fungicidal concentrations ranged from 25 g/L versus P. verrucosum and 100 g/L against A. flavus. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The P. pentosaceus TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture" |
| Keywords: | Lactiplantibacillus plantarum Pediococcus pentosaceus antifungal activity biocontrol volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINELafuente, Carla Calpe, Jorge Musto, Leonardo Nazareth, Tiago de Melo Dopazo, Victor Meca, Giuseppe Luz, Carlos eng PID2019-108070RB-100/Spanish Ministry of Science and Innovation/ 562615/PRIMA Foundation/ Switzerland 2023/02/26 Foods. 2023 Feb 4; 12(4):686. doi: 10.3390/foods12040686" |
