Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

Zhang, Chonggang; Brandt, Markus J.; Schwab, Clarissa; Gänzle, Michael G.

doi:10.1016/j.fm.2009.11.019

Cited by 108 publications

(57 citation statements)

References 21 publications

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“…Lactobacillus sanfranciscensis ATCC 27651, Lactobacillus reuteri LTH2584, Lactobacillus pontis LTH2587, Lactobacillus hammesii DSM16381, and Lactobacillus plantarum TMW1460 and TMW1701 were cultivated on modified De Man Rogosa Sharpe (mMRS) medium (10). Lactobacilli were incubated under microaerophilic conditions (1% O 2 , balance N 2 ) for 24 h at 37°C (L. reuteri) or 30°C (all other strains).…”

Section: Methodsmentioning

confidence: 99%

“…Mucor plumbeus FUA5003, Aspergillus niger FUA5001, or Penicillium roqueforti FUA5005 (10) was used as a target organism for antifungal assay. Fungal cultures were grown on malt extract agar medium at 25°C for 72 h, and spores were harvested as described previously (10). Spore counts were standardized to 10 4 or 10 2 spores ml Ϫ1 with a hemocytometer (Fein-Optik, Jena, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…While the fermentation microbiota of traditional sourdough is controlled by the fermentation conditions and the choice of raw materials, the industrial production of sourdough often relies on single strains of lactobacilli with defined metabolic properties (6,7). To date, cyclic dipeptides, phenyllactic acid, acetic and propionic acids, and short-chain hydroxy fatty acids have been identified as antifungal metabolites of sourdough lactobacilli (8,9,10). However, these compounds are either not produced in effective quantities in sourdough fermentations or adversely affect the quality of the product when produced in active concentrations.…”

mentioning

confidence: 99%

“…Cooperative metabolism of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough produced acetic and propionic acids in concentrations of 4 and 3 g liter Ϫ1 , respectively (10). Acetic and propionic acid formation during sourdough fermentation contributed to mold inhibition in bread (10); however, their concentrations remained below the MIC for mold inhibition, at 7.2 g liter Ϫ1 and 4.4 g liter Ϫ1 , respectively, and increased concentrations adversely affect sensory properties of bread.…”

mentioning

confidence: 99%

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Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Black

Zannini

Curtis

et al. 2013

Appl Environ Microbiol

150

123

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Lactobacilli convert linoleic acid to hydroxy fatty acids; however, this conversion has not been demonstrated in food fermentations and it remains unknown whether hydroxy fatty acids produced by lactobacilli have antifungal activity. This study aimed to determine whether lactobacilli convert linoleic acid to metabolites with antifungal activity and to assess whether this conversion can be employed to delay fungal growth on bread. Aqueous and organic extracts from seven strains of lactobacilli grown in modified De Man Rogosa Sharpe medium or sourdough were assayed for antifungal activity. Lactobacillus hammesii exhibited increased antifungal activity upon the addition of linoleic acid as a substrate. Bioassay-guided fractionation attributed the antifungal activity of L. hammesii to a monohydroxy C 18:1 fatty acid. Comparison of its antifungal activity to those of other hydroxy fatty acids revealed that the monohydroxy fraction from L. hammesii and coriolic (13-hydroxy-9,11-octadecadienoic) acid were the most active, with MICs of 0.1 to 0.7 g liter ؊1 . Ricinoleic (12-hydroxy-9-octadecenoic) acid was active at a MIC of 2.4 g liter ؊1 . L. hammesii accumulated the monohydroxy C 18:1 fatty acid in sourdough to a concentration of 0.73 ؎ 0.03 g liter ؊1 (mean ؎ standard deviation). Generation of hydroxy fatty acids in sourdough also occurred through enzymatic oxidation of linoleic acid to coriolic acid. The use of 20% sourdough fermented with L. hammesii or the use of 0.15% coriolic acid in bread making increased the mold-free shelf life by 2 to 3 days or from 2 to more than 6 days, respectively. In conclusion, L. hammesii converts linoleic acid in sourdough and the resulting monohydroxy octadecenoic acid exerts antifungal activity in bread. Sourdough bread has an extended mold-free storage life compared to that of conventionally leavened products (1, 2), and metabolites from specific strains of lactobacilli contribute to the prolonged storage life of sourdough bread (3,4,5). While the fermentation microbiota of traditional sourdough is controlled by the fermentation conditions and the choice of raw materials, the industrial production of sourdough often relies on single strains of lactobacilli with defined metabolic properties (6, 7). To date, cyclic dipeptides, phenyllactic acid, acetic and propionic acids, and short-chain hydroxy fatty acids have been identified as antifungal metabolites of sourdough lactobacilli (8, 9, 10). However, these compounds are either not produced in effective quantities in sourdough fermentations or adversely affect the quality of the product when produced in active concentrations. Cyclic dipeptides, such as 2,5-diketopiperazines, are produced in quantities 1,000-fold below the MIC against molds and are accompanied by bitter or metallic flavors if present in higher quantities (11). Similarly, the amount of phenyllactic acid produced in sourdough is 1,000 times less than the required amount for activity (8,12,13). Cooperative metabolism of Lactobacillus buchneri and Lactobacillus diolivora...

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Black

Zannini

Curtis

et al. 2013

Appl Environ Microbiol

150

123

View full text Add to dashboard Cite

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“…In an elaborate approach, Zhang et al (2010) explored the possibility of incorporating two efficient propionate producers, Lactobacillus buchneri and Lactobacillus diolivorans, in bread preservation. Propionic acid formation ranged from 9 to 48mM correlating with the ash content of the prepared sourdoughs.…”

Section: Antifungal Activity Of Sourdough Bread Labmentioning

confidence: 99%

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Hassan

Zhou

Bullerman

2015

Food sci. technol. int.

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Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining the attention as possible means for inhibiting mold growth in animal feed and human food chains. In addition, certain lactic acid bacteria strains isolated from sourdough starters were also shown to reduce mycotoxins concentrations in contaminated products either by binding or degradation. This short review will summarize the findings in this context that pertain to lactic acid bacteria isolated specifically from sourdough starters and acquaint the reader with the most recent advancements in this bio-preservation trend.

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Biosystems analysis and engineering of microbial consortia for industrial biotechnology

Sabra¹,

Dietz²,

Tjahjasari³

et al. 2010

Engineering in Life Sciences

146

112

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The development of industrial biotechnology for an economical and ecological conversion of renewable materials into chemicals and fuels requires new strategies and concepts for bioprocessing. Biorefinery has been proposed as one of the key concepts with the aim of completely utilizing the substrate(s) and producing multiple products in one process or at one production site. In this article, we argue that microbial consortia can play an essential role to this end. To illustrate this, we first briefly describe some examples of existing industrial bioprocesses involving microbial consortia. New bioprocesses under development which make use of the advantages of microbial consortia are then introduced. Finally, we address some of the key issues and challenges for the analysis and engineering of bioprocesses involving microbial consortia from a perspective of biosystems engineering.

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Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

Cited by 108 publications

References 21 publications

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread

Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents

Biosystems analysis and engineering of microbial consortia for industrial biotechnology

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