scholarly journals Distinctive Flavor and Strong Antifungal Activity in a Sourdough Bread Made Using Unique lactic Acid Bacteria Obtained from a Sugar Factory

2010 ◽  
Vol 57 (2) ◽  
pp. 85-90 ◽  
Author(s):  
Hiroaki Nakata ◽  
Hideki Hasegawa ◽  
Hiroaki Sakurai ◽  
Masahiko Tamura
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Sugar Factory ◽  
Sourdough Bread

scholarly journals Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

2018 ◽  
Vol 9 ◽  
Author(s):  
Marcia Leyva Salas ◽  
Anne Thierry ◽  
Mathilde Lemaître ◽  
Gilles Garric ◽  
Marielle Harel-Oger ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Pilot Scale

scholarly journals Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

2020 ◽  
Vol 8 (12) ◽  
pp. 1895
Author(s):  
Vera Fraberger ◽  
Claudia Ammer ◽  
Konrad J. Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Additives ◽  
Dual Culture ◽  
Bakery Products ◽  
Gaba Production ◽  
Sourdough Bread ◽  
Increasing Demand

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

scholarly journals Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Food Control ◽  
2014 ◽  
Vol 46 ◽  
pp. 91-97 ◽  
Author(s):  
Elsie Y.L. Cheong ◽  
Amrita Sandhu ◽  
Jayaram Jayabalan ◽  
Thu Thi Kieu Le ◽  
Nguyen Thi Nhiep ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Penicillium Commune ◽  
The Common

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 307-314 ◽  
Author(s):  
Grazina Juodeikiene ◽  
Elena Bartkiene ◽  
Darius Cernauskas ◽  
Dalia Cizeikiene ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Wheat Grains ◽  
Fusarium Mycotoxin ◽  
Mycotoxin Reduction

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

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