Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by
            <i>Lactobacillus</i>
            strains

Luz, Carlos; Dopazo, Victor; Mañes, Jordí; Meca, Giuseppe

doi:10.1111/jfpp.14126

Cited by 24 publications

(19 citation statements)

References 24 publications

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“…Luz et al (2019) [121] studied the effect of some metabolites produced by two lactic acid bacteria strains, specifically Lactobacillus plantarum and Lactobacillus delbrueckii ssp. bulgaricus, cultivated on wheat dough soluble extracts, and found out that the Lactobacillus plantarum strain had a better inhibitory effect against Penicillium spp., whereas a weaker inhibition (+) was observed against Aspergillus niger.…”

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 99%

“…bulgaricus, cultivated on wheat dough soluble extracts, and found out that the Lactobacillus plantarum strain had a better inhibitory effect against Penicillium spp., whereas a weaker inhibition (+) was observed against Aspergillus niger. The LAB strains included in this study [121] were further used for the manufacturing of sourdough bread, which is likely to exhibit good resistance against fungal contaminations. Some fermented flour extracts with the selected lactic acid bacteria strains included in the current work, in particular, strains no.…”

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 99%

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Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

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Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 99%

Section: Antimicrobial Properties Of Fermented Flour Extracts With Prmentioning

confidence: 99%

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

et al. 2020

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“…Luz et al . studied the effect on bread contaminated by P. expansum of four different preservative treatments, highlighting a two‐day shelf life improvement with a 0.2% calcium propionate treatment in comparison with a sourdough control, and obtaining a similar result with a L. plantarum and L. bulgaricus treatment, due to their production of antifungal secondary metabolites like phenolic compounds (gallic, chlorogenic, caffeic, syringic, phenyllactic and sinapic acids and vanillin) 41 …”

Section: Main Factors Affecting Shelf Life Of Bread During Post‐bakingmentioning

confidence: 99%

“…Beside physical staling, microbiological spoilage, which causes visible mould growth and invisible production of mycotoxins, is the other main factor limiting the shelf life of bakery products during post‐baking storage, as at high moisture levels ( a w = 0.94–0.99) the growth of almost all bacteria, yeasts and moulds is promoted 10, 13, 37–41 …”

Section: Introductionmentioning

confidence: 99%

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

et al. 2020

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As is widely accepted, the quality decay of freshly baked bread that affects product shelf life is the result of a complex multifactorial process that involves physical staling, together with microbiological, chemical and sensorial spoilage. In this context, this paper provides a critical review of the recent literature about the main factors affecting shelf life of bread during post‐baking. An overview of the recent findings about the mechanism of bread staling is firstly provided. Afterwards, the effect on staling induced by baker's yeasts and sourdough as well as by the extra ingredients commonly utilized for bread fortification is also addressed and discussed. As inclusion/exclusion criteria, only papers dealing with wheat bread and not with long‐life bread or gluten‐free bakery products are taken into consideration. Despite recent developments in international scientific literature, the whole mechanism that induces bread staling is far from being completely understood and the best analytical methods to be adopted to measure and/or describe in depth this process appear still debated. In this topic, the effects induced on bread shelf life by the use of biological leavening agents (baker's yeasts and sourdough) as well as by some extra ingredients included in the bread recipe have been individuated as two key issues to be addressed and discussed in terms of their influence on the kinetics of bread staling. © 2020 Society of Chemical Industry

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“…Using sourdough is one of the well‐known methods to improve the organoleptic quality. The effect of sourdough addition has been previously reported on increasing the nutritional value, prolonging the shelf life, and improving the texture quality (Gobbetti et al., 2019; Luz et al., 2019; Pétel et al., 2017; Quattrini et al., 2019).…”

Section: Introductionmentioning

confidence: 98%

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Farahmand

Razavi

Mohtasebi

2020

J. Food Process. Preserv.

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The present study introduces a procedure for designing a sourdough with a desirable aroma to promote the acceptability of sourdough bread’s flavor. Different combinations of the most common flours and microbial species in sourdough fermentation were designed using the D‐optimal algorithm and evaluated by panelists. We selected a combination of rye, barley, and oat (1:1:1) fermented by co‐culture of Leuconostoc mesenteroides and Kluyveromyces marxianus. Also, we presented a novel method for choosing the most effective factors on the aroma intensity using an electronic nose (e‐nose) system via singular value decomposition method. The effect of fermentation conditions (i.e., time, temperature, and dough yield), amino acids (phenylalanine, leucine, and asparagine), sugars (fructose, glucose, sucrose, and sorbitol), and enrichment by other parts of the grain (starch, embryo, and bran) were examined. Reducing temperature and increasing DY and time lead to producing stronger aroma in selected sourdough. Overall, fructose, phenylalanine, and bran among studied ingredients showed the highest impact on the intensity of aroma. Practical applications Improving the flavor is among the most challenging issues facing food manufacturers. The use of sourdough in the bread industry is a traditional method and has recently gained popularity among producers and consumers as it can improve texture, shelf life, and nutritional value. However, the fermentation process does not always lead to the desired flavor. Therefore, to solve this problem, an extensive study in flours and microbial strains widely used in sourdough production was conducted and the best combination was proposed. This product is a suitable alternative to chemical flavors. For future studies, the strategy proposed for detecting the most effective factors in aroma generation using an e‐nose can be used for flavor improvement in other food products.

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Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Cited by 24 publications

References 24 publications

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

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