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

Year 2020, Issue: 18, 379 - 388, 15.04.2020

Zühal Alkay Hilal Kılmanoğlu M. Zeki Durak

https://doi.org/10.31590/ejosat.646043

Cited By: 7

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

References

• Axel C., Brosnan B., Zannini E., Peyer L. C., Furey A., Coffey A., Arendt E. K. (2016). Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Applied Microbiology Biotechnology, 100, 1701–1711.
• Blagojev N., Škrınjar M., Veskovıć-Moračanın S., Šošo V. (2012). Control of mould growth and mycotoxin production by lactic acid bacteria metabolites. Romanian Biotechnological Letters, 17(3), 7219-7226.
• Coda R., Xu Y., Morenoa D. S., Mojzitac D., Nionellia L., Rizzello C. G., Katina K. (2018). Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes.Food microbiology 76:164-172. https://doi.org/10.1016/j.fm.2018.05.003.
• De Vuijst, L., and Degeest B.. (1999). Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev. 23:153–177.
• De Vuyst, L., Neysens, P. (2005). The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 16, 43–56.
• Erbaş M., 2003. Yaş Tarhananın Üretim ve Farklı Saklama Koşullarında Bileşimindeki Değişmeler. Akdeniz Üniversitesi, Fen Bilimleri Enstitüsü, Antalya.
• Galle, S., Arendt, E.K. (2014). Exopolysaccharides from sourdough lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 54, 891–901.
• Garofalo C., Zannini E., Aquilanti L., Silvestri G., Fierro O., Picariello G., Clementi F. (2012). Selection of sourdough Lactobacilli with antifungal activity for use as biopreservatives in bakery products. Journal of Agricultural and Food Chemistry, 60, 7719−7728.
• Gerez C. L., Torino M. I., Graciela Rollán G., de Valdez G. F. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20, 144–148.
• Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M. (2014). How the sourdough may affect the functional features of leavened baked goods. Food Microbiology, 37, 30-40. https://doi.org/10.1016/ j.fm.2013.04.012
• Gocmen D., Gurbuz O., Kumral A.Y., Dagdelen A.F., Sahin I. (2007). The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties. European Food Research and Technology, 225: 821–830.
• Gül H., Özçelik S., Sağdıç O., Certel M. (2005). Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry 40: 691–697
• Hadaegh H, Seyyedain Ardabili S M, Tajabadi Ebrahimi M, Chamani M and Azizi Nezhad R. (2017). The Impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread. Journal of Food Quality, 1-11.
• Hadaegh H, Seyyedain Ardabili S M, Tajabadi Ebrahimi M, Chamani M and Azizi Nezhad R. (2017). The Impact of different lactic acid bacteria sourdoughs on the quality characteristics of toast bread. Journal of Food Quality, 1-11.
• Hansen, A., and Schieberle, P. (2005). Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends in Food Science & Technology, 16(1), 85-94.
• Hassan Y., Zhou T., Bullerman L. (2014). Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents. Food Science and Technology International, 22(1), 79-90.
• Ispirli H. and Dertli E. (2018). Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yoğurt. J Food Process Preserv. 42:e13351. https://doi.org/10.1111/jfpp.13351
• Kam P. V., Bianchini A., Bullerman L.B. (2007). Inhibition of Mold Growth by Sourdough Bread Cultures. Review of Undergraduate Research in Agricultural and Life Sciences, Vol. 2, Iss. 1, Art. 5
• Katina, K. (2005). Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread.
• Legan, J. D. (1993).Mould spoilage of bread: the problem and some solutions. Int. Biodeterior. Biodegrad. 32:33–53.
• Mauch A, Dal Bello F, Coffey A, Arendt EK. (2010). The use of Lactobacillus brevis PS1 to in vitro inhibit the out growth of Fusarium culmorum and other common Fusarium species found on barley. Int J Food Microbiol 141:116–21.
• Oranusi S., Braide W., Oguoma O I. (2013). Antifungal properties of lactic acid bacteria (LAB) isolated from Ricinus communis, Pentaclethra macrophylla and yoghurts. Global Advanced Research Journal of Food Science and Technology, 2(1) , 001-006.
• Rizzello C.G., Cassone A., Coda R., Gobbetti M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry, 127(3), 952–959.
• Rocken, W. (1996). Applied aspects of sourdough fermentation. Adv. Food Sci. 18:212–216.
• Ronda F, Perez Quirce S, Lazaridou A, Billiaderis CG. (2015). Effect of barley and oat β-glucan concentrates on gluten-free ricebased doughs and bread characteristics. Food Hydrocolloids, 48, 197–207.
• Ruas-Madiedo, P., Hugenholtz, J., Zoon, P., (2002). An overview of the functionality of exopolysaccharides produced by lactic acid bacteria. Int. Dairy J. 12, 163–171.
• Suhr and Nielsen,(2003). Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi. Journal of Applied Microbiology 94, 665–674.
• Tamani RJ, Goh K K T and Brennan C S. (2013). Physico-chemical properties of sourdough bread production using selected Lactobacilli starter cultures. Journal of Food Quality, 36, 245–252.
• Van Geel-Schutten, G. H., Faber, E. J., Smit, E., Bonting, K., Smith, M. R., Ten Brink, B., Kamerling J.P., Vliegenthart, J. F. G. and Dijkhuizen L. (1999). Biochemical and Structural Characterization of the Glucan and Fructan Exopolysaccharides Synthesized by theLactobacillus reuteri Wild-Type Strain and by Mutant Strains. Applied and Environmental Microbiology, 65(7), 3008-3014.
• Yan B., Zhao J., Fan D., Tian F., Zhang H., Chen W. (2016). Antifungal activity of Lactobacillus plantarum against Penicillium roqueforti in vitro and the preservatıon effect on chinese steamed bread. Journal of Food Processing and Preservation, 41, 1-9.