Prevention of Sourdough Bread Mould Spoliage by antifungal Lactic Acid Bacteria Fermentation

Abstract

Bread has an important place among bakery products. Also, the mold is the biggest reason that requires consumed in a short period of time. The use of lactic acid bacteria to inhibit mold growth in breads are among the studies performed. Sourdough bread is a traditional product formed by the synergistic interaction of lactic acid bacteria (LAB) and yeasts. Lactic acid, acetic acid and various volatile compounds such as ester, alcohol, aldehydes, furan derivates which occur in the sourdough fermentation, are produced by yeast and bacteria in the dough. It is known that the application of sourdoughs provides more flavor, better rheology, and storage properties than products obtained using commercial yeast. In this study, antifungal activities of 12 different LAB strains and the results of this activity on sourdough and breads were investigated. It was determined that Lb. brevis 28C1B3, Lb. plantarum 59E1B4, Lb. crustorum 34TB6N, Lb. brevis 34TB2M, Lb. numerensis 34TB1M, Lb paralimentarius 59O1B2 strains had the best antifungal activity. The Lb. brevis 28C1B3 strain was found to have the best proteolytic activity. All EPSs purified from sourdough were glucan. Finally, a parallelism was observed between controlled mold molding of sourdough bread and antifungal analysis. With this study, sourdough lactic acid bacterial isolates have shown that it affects the quality criteria of bread positively.

Keywords

• Sourdough bread
• Lactic acid bacteria
• Antifungal activity

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