Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

Sadeghi, Alireza; Ebrahimi, Maryam; Raeisi, Mojtaba; Nematollahi, Zohreh

doi:10.1016/j.biocontrol.2018.09.017

Cited by 29 publications

(9 citation statements)

References 40 publications

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“…It is also possible that the microorganisms in the environment and the flour can survive in some sourdough. Various researchers have also suggested that the variety of LAB in sourdough varies with geographic location (Liu et al, 2018;Sadeghi et al, 2019;Maidana et al, 2020).…”

Section: Characterisation Of Lab Strains Using Mass Spectrometrymentioning

confidence: 99%

The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread

Doğan¹

2021

IFRJ

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Sourdough is an initial product used in cereal fermentation, usually prepared by adding lactic acid bacteria (LAB) strains to a mixture of wheat and water. Phytic acid present in wheat flours negatively affects the bioavailability of bread. LAB is found to have phytase activity. The present work thus aimed to determine the effect of starter culture combinations developed from phytic acid-degrading LAB (PAD-LAB) strains isolated from sourdough samples on bread sensory quality. De Man, Rogosa, and Sharpe (MRS) agar, MRS Broth, M17 agar, M17 broth, sodium phytate, and mass spectrometry were used to isolate and identify PAD-LAB from sourdough samples. The extracellular phytase activity of PAD-LAB strains was determined by spectrophotometry. Sourdough samples were prepared using different strains having high phytase activity, and breads produced from these samples were evaluated using sensory attributes. Extracellular phytase activities of 30 strains were determined by the spectrophotometric method, showing the highest value at 1109.7 U/mL, and lowest at 386.9 U/mL, with a mean of 685.1 U/mL. Sourdough samples were prepared using five different strains with high phytase activity as starting cultures; and of the four sourdough samples selected, the count of LAB increased (7.80 - 9.87 log CFU/g), pH decreased (3.53 - 4.57), and TTA (total titratable acidity) values increased (10.17 - 14.29 mL) during the fermentation period. In the sensory evaluation, bread produced with starter culture combination CS30 was preferred. In conclusion, it was determined that the bread produced with PAD-LAB strains has an advantage in terms of sensory quality as compared to the control samples.

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Section: Characterisation Of Lab Strains Using Mass Spectrometrymentioning

confidence: 99%

The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread

Doğan¹

2021

IFRJ

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“…According to their findings, the mean AFM1 concentration in raw milk samples was 10.7 ± 0.89 ppb, indicating that the raw milk samples exceeded the EU permissible limits (50 ng•L −1 ) and Egyptian standards (50 ng•L −1 ) of AFM1 in milk; the rate of AFM1 detoxification was between 86.1% and 97.7%. In a study, highly active sodium bentonite (SB) soil (SB-E) was used to absorb AF, the results of which showed the maximum The application of enzymes and microorganisms in AF bio-detoxification is a good alternative to conventional techniques in the food industry [189][190][191][192][193][194][195][196][197][198][199][200][201][202][203][204][205] (Figure 5a,b). There are two mechanisms for AF detoxification by microbial methods, these are: cell wall component adhesion and microbial enzymes.…”

Section: Methods Of Aflatoxin Detoxificationmentioning

confidence: 99%

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Nazhand

Durazzo²,

Lucarini³

et al. 2020

Foods

112

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods.

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“…They can also prevent the development of pathogens, such as Clostridium, by generating conditions that induce states of metabolic latency in them [157]. In addition, some LAB isolated from sourdoughs are able to prevent the growth of mould [164] and have an anti-aphlatoxigenic effect [165]. Finally, the reduction in acrylamide, another compound of major concern in grain and cereal products, by sourdough fermentation, has been addressed, for instance, by Bartkiene et al, 2017 [166].…”

Section: Future Trendsmentioning

confidence: 99%

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Fernández-Peláez

Paesani

2020

Agronomy

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There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.

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Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

Cited by 29 publications

References 40 publications

The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread

The effect of different compositions of starter cultures developed from phytic acid-degrading lactic acid bacteria on the sensory quality of bread

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

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