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Open AccessArticle

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

Department of Food Science and Technology, BOKU–University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria
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Microorganisms 2020, 8(12), 1895; https://doi.org/10.3390/microorganisms8121895
Received: 6 November 2020 / Revised: 25 November 2020 / Accepted: 28 November 2020 / Published: 30 November 2020
(This article belongs to the Special Issue Microbial Safety of Fermented Products)
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. View Full-Text
Keywords: sourdough; lactic acid bacteria; spoilage; molds; bacilli; γ-aminobutyric acid sourdough; lactic acid bacteria; spoilage; molds; bacilli; γ-aminobutyric acid
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MDPI and ACS Style

Fraberger, V.; Ammer, C.; Domig, K.J. Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. Microorganisms 2020, 8, 1895. https://doi.org/10.3390/microorganisms8121895

AMA Style

Fraberger V, Ammer C, Domig KJ. Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. Microorganisms. 2020; 8(12):1895. https://doi.org/10.3390/microorganisms8121895

Chicago/Turabian Style

Fraberger, Vera; Ammer, Claudia; Domig, Konrad J. 2020. "Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria" Microorganisms 8, no. 12: 1895. https://doi.org/10.3390/microorganisms8121895

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