Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties (original) (raw)
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Journal of Food Processing and Preservation, 2019
The objective of this study was to evaluate a water-soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC-ESI-MS-TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the sourdough control and improved to the shelf life of 1 to 2 days compared to control bread with 0.2% calcium propionate. Therefore, LAB are an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food. Practical applications This study presents the importance of sourdough fermented by Lactobacillus plantarum spp. and the production during the fermentation of bioactive metabolites with antifungal activity. When applied in the preparation of bread, it is able to increase the useful life of the bread and its efficiency can be compared to that of calcium propionate. It is thus an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.
The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread
International Journal of Food Microbiology, 2008
Addition of sourdough is a common practice in the bakery industry to improve, among other quality parameters, the shelf life of bread. In this study, sourdough fermented by antifungal Lactobacillus plantarum strains was investigated for the ability to inhibit growth of common bread spoilage fungi. In both in vitro and sourdough wheat bread system, the antifungal sourdoughs significantly affected the outgrowth of Aspergillus niger, Fusarium culmorum, or Penicillium expansum spores, however on wheat bread outgrowth of Penicillium roqueforti spores was not affected. In an attempt to reduce the amounts of chemical additives in bread, the antifungal sourdoughs were used in combination with calcium propionate (CAP) and possible synergistic effects were evaluated. Presence of 3000 ppm CAP in the bread did not affect the outgrowth of P. roqueforti, whereas outgrowth of the other fungi was retarded. A strong synergistic effect was observed when CAP and antifungal sourdoughs were combined into the bread formulation, and outgrowth of P. roqueforti was affected. The use of reduced CAP amount (1000 ppm) showed significant inhibition only when antifungal sourdough was added. Remarkably, the increase in shelf life achieved was higher than that obtained using 3000 ppm of CAP alone. In conclusion, the results of this study clearly show that the addition of antifungal sourdough has the potential to reduce the levels of chemical additives needed in the bakery industry to ensure the microbiological safety of bread.
This study was undertaken to assess the antifungal performance of three different Lactobacillus species. Experiments were conducted in vitro and in situ to extend the shelf life of wheat bread. Standard sourdough analyses were performed characterising acidity and carbohydrate levels. Overall, the strains showed good inhibition in vitro against the indicator mould Fusarium culmorum T M W 4 . 2 0 4 3 . S o u r d o u g h b r e a d f e r m e n t e d w i t h Lactobacillus amylovorus DSM19280 performed best in the in situ shelf life experiment. An average shelf life extension of six more mould-free days was reached when compared to the non-acidified control bread. A range of antifungal-active acids like 3-phenyllactic acid, 4-hydroxyphenyllactic acid and 2hydroxyisocaproic acid in quantities between 0.1 and 360 mg/kg were present in the freeze-dried sourdoughs. Their concentration differed greatly amongst the species. However, a higher concentration of these compounds could not completely justify the growth inhibition of environmental moulds. In particular, although Lb. reuteri R29 produced the highest total concentration of these active compounds in the sourdough, its addition to bread did not result in a longest shelf life. Nevertheless, when the artificial compounds were spiked into a chemically acidified dough, it succeeded in a longer shelf life (+25 %) than achieved only by acidifying the dough. This provides evidence of their contribution to the antifungal activity and their synergy in concentration levels far below their single minimal inhibition concentrations under acidic conditions.
Food Control, 2019
In vitro antifungal activity against Aspergillus niger was used to screen the lactic acid bacteria (LAB) isolated from whole wheat sourdough. Sequencing results of the PCR products led to the identification of Lactobacillus reuteri as the selected isolate. The LAB isolate had a proper anti-aflatoxigenic capability, and it reduced the amount of B 1 , B 2 , G 1 and G 2 aflatoxins, based on the results of HPLC analysis. n-Decanoic acid, 3hydroxydecanoic acid and 3-hydroxydodecanoic acid were also identified as the bioactive ingredients using gas chromatography/mass spectrometry in the antifungal fraction obtained from preparative thin-layer chromatography of the L. reuteri culture filtrate. Furthermore, it was revealed that the sourdough fermented with the selected LAB isolate had a significant influence (P<0.05) on the quality of the produced pan bread in terms of hardness, specific volume and phytic acid content. The growth of A. niger on the produced bread was also remarkably decreased using the controlled sourdough (containing the selected LAB isolate) in comparison with the spontaneous sourdough and control bread. Based on these findings, techno-functional properties of the selected LAB isolate were clarified, and therefore this isolate can be used successfully as a potent protective starter culture for sourdough bread processing.
Foods
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. ...
Lactic acid bacteria (Lactobacillus bulgaricus) and Baker's yeast (Saccharomyces cerevisiae), independently and in combination were used in the fermentation of bread. Their effects on the shelf life and on the sensory characteristics were determined. Three treatments were used for the research, they include; dough fermented with yeast starter (T1), dough fermented with only lactic acid starter (T2) and dough fermented with both lactic acid and yeast starters (T3). The results showed that T2 had longer shelf life due to the presence of the lactic acid produced by Lactobacillus bulgaricus during its fermentation process. It was also recorded as the highest when tested for the sensory characteristics like aroma and taste. T3 which was fermented with both lactic acid bacteria and yeast had extended shelf life and its sensory properties were also enhanced due to the presence of organic acids, amino acids and a group of group B vitamins being produced by the lactic acid starter. It also had T1 which was fermented with just yeast (Saccharomyces cerevisiae) was observed to have the shortest shelf life. T1 also scored least when tested for its sensory properties. After all three samples (T1, T2 and T3) were generally examined, it was observed that T3 which was fermented with both yeast and lactic acid bacteria starter cultures was regarded as the most generally acceptable amongst all three treatments. Spoilage organisms which include Aspergillus, Rhizopus, Penicillium, Mucor and Bacillus species which causes ropiness in bread. The results showed that synergistic activity between lactic acid bacteria (Lactobacillus bulgaricus) and baker's yeast (Saccharomyces cerevisiae) improved the sensory properties of bread and also extended its shelf life.
A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread
Journal of Food Protection, 2010
Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.
Food Microbiology, 2019
In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n=194) and then to evaluate the applicability and efficacy of selected ones used as bioprotective cultures against mold spoilers in dairy and bakery products. First, lactic acid bacteria were isolated from various Algerian raw milk samples and Amoredj, a traditional fermented product. Secondly, in vitro screening tests against Mucor racemosus UBOCC-A-109155, Penicillium commune UBOCC-A-116003, Yarrowia lipolytica UBOCC-A-216006, Aspergillus tubingensis AN, Aspergillus flavus T5 and Paecilomyces formosus AT allowed for the selection of 3 active strains, namely Lactobacillus plantarum CH1, Lactobacillus paracasei B20 and Leuconostoc mesenteroides L1. In situ tests were then performed to validate their activity in actual products (sour cream and sourdough bread) challenged with fungal spoilers. These tests showed that antifungal LAB could slow the fungal target growth and could be candidates of interest for industrial applications. Finally, organic acids and various antifungal compounds produced in sour cream and sourdough bread by the selected LAB, and thus potentially supporting the observed antifungal activity, were identified and quantified by HPLC and LC-QTOF.
Journal of Agricultural and Food Chemistry, 2012
Two hundred and sixteen LAB cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against three indicator cultures ascribed to Aspergillus japonicus, Eurotium repens, and Penicillium roseopurpureum, isolated from bakery environment and moldy panettone. Nineteen preselected isolates were subjected to minimum inhibitory concentration determination against the indicator cultures. Sourdoughs prepared with the two most promising strains, identified as Lactobacillus rossiae LD108 and Lactobacillus paralimentarius PB127, were characterized. The sourdough extracts were subjected to HPLC analysis coupled with a microtiter plate bioassay against A. japonicus to identify the active fractions. MALDI-TOF MS analysis revealed the occurrence of a series of peptides corresponding to wheat α-gliadin proteolysis fragments in the active fraction from L. rossiae LD108 sourdough. The ability to prevent mold growth on bread was demonstrated for both strains, whereas L. rossiae LD108 also inhibited mold growth on panettone.