Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

Abstract

This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with Lactiplantibacillus plantarum NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of Penicillium chrysogenum and Penicillium corylophilum and <20% of Aspergillus niger in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The L. plantarum sourdough is an alternative to calcium propionate as an organic antifungal agent.

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

“…Incorporating sourdough in bread formulations can modify the bread's physicochemical and sensory properties owing to metabolites from LAB. 27,28 Decrements in bread pH and increment of total titratable acidity and specific volume were the main changes reported by Rizzello et al 50 in fresh bread supplemented with 4% (flour-based) of freeze-dried wheat germ sourdough, whereas hardness and fracturability values were reduced. Lower pH was observed in bread formulated with 30% of sourdough ( Lactobacillus plantarum 1A7; pH = 4.82) compared with control (pH = 5.45), which also received the highest scores for acid taste and flavour in the sensory evaluation.…”

“…57 The acceptance of bread with 24% sourdough from L. brevis SL778 was slightly lower than control bread (0.4% calcium propionate) due to the taste (acidic and spicy) and smell (acidic) attributes. 27 Other studies reported that sourdoughs did not modify the moisture, crust colour, and hardness. 51 LAB mixtures have also been tested in sourdough formulations to improve their antimicrobial activity.…”

“…1,9,[29][30][31][32] However, bacteriocins [33][34][35]37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39 Several reports isolate and test the antimicrobial activity of LAB and examine their potential as bacteriocins producers. As an example, Haryani et al 2 isolated 55 LAB from homemade fermented foods (20 samples) in Malaysia, identifying Lacticaseibacillus rhamnosus (34.5%), Lactiplantibacillus plantarum (20%), Limosilactobacillus fermentum (20%), Lacticaseibacillus paracasei (12.7%), Lacticaseibacillus casei (3.6%), Lactobacillus sp.…”

“…1,9,29–32 However, bacteriocins 33–35,37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39…”

Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)

“…The organic acids concentration from MRS and WB CFSs (lactic and acetic acid) was determined via high-performance liquid chromatography (HPLC) following the methodology reported by Hernández-Figueroa et al [39]. The chromatograph employed was an Agilent 1260 (Agilent Technologies, Santa Clara, CA, USA) coupled with a diode array detector (DAD) at a wavelength of 210 nm.…”