Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

Abstract

In this study, a wide pool of lactic acid bacteria strains deposited in two recognized culture collections was tested against ropy bread spoilage bacteria, specifically belonging to Bacillus spp., Paenibacillus spp., and Lysinibacillus spp. High-throughput and ex vivo screening assays were performed to select the best candidates. They were further investigated to detect the production of active antimicrobial metabolites and bacteriocins. Moreover, technological and safety features were assessed to value their suitability as biocontrol agents for the production of clean-label bakery products. The most prominent inhibitory activities were shown by four strains of Lactiplantibacillus plantarum (NFICC19, NFICC 72, NFICC163, and NFICC 293), two strains of Pediococcus pentosaceus (NFICC10 and NFICC341), and Leuconostoc citreum NFICC28. Moreover, the whole genome sequencing of the selected LAB strains and the in silico analysis showed that some of the strains contain operons for bacteriocins; however, no significant evidence was observed phenotypically.

Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production

“…During bread storage, the microbial load of breads varied. The reasons might be variation in antimicrobial metabolite production (Iosca et al ., 2023), acidification rate, and organic acid type and amount production (Sarac & Ahmet, 2022). The bread production process (Jasper et al ., 2022), bread processing environment (air), and bread ingredients contributed to the microbial contamination of breads (Juliana et al ., 2016).…”

Fourier Transform Infrared Spectroscopy Tracking of Fermentation of Oat and Pea Bases for Yoghurt-Type Products

“…The analyses were completed on an Aminex HPX-87H ion exchange column (300 × 7.8, pore diameter of 0.01 µm, BioRad) at 60 • C using isocratic elution (5 mM H 2 SO 4 ) at 0.5 mL/min followed by refractive index detection (Shodex RI-101, Showa Denko K.K., Tokyo, Japan). Lactic acid was identified based on the retention time for analytically pure standards (Sigma Aldrich, USA) in 5 mM of H 2 SO 4 as described previously [26]. Chromeleon 2.0 software (ThermoFisher, Boston, MA, USA) was used for visualization and quantification.…”

Corrigendum to: Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons [Food Microbiol. 115 (2023) 104337]

“…This cannot be explained by the knowledge we currently have available. Additionally for NFICC28, it has been previously shown to have some inhibitory effect on food spoilage Bacillus species (Iosca et al, 2023). Ln.…”