Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread
This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with <i>Lactiplantibacillus plantarum</i> NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Antibiotics |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2079-6382/11/12/1813 |
| Summary: | This study aimed to evaluate the antifungal capacity of the aqueous extracts (AE) of poolish-type sourdoughs fermented with <i>Lactiplantibacillus plantarum</i> NRRL B-4496 on broth, agar, and bread. The aqueous extracts were obtained by centrifugation and separating the supernatant from the poolish sourdoughs once the fermentation time had ended. The aqueous extracts inhibited 80% of the growth of <i>Penicillium chrysogenum</i> and <i>Penicillium corylophilum</i> and <20% of <i>Aspergillus niger</i> in broth. The AEs delayed the radial growth rate and increased the lag time for the three molds tested. The addition of poolish-type sourdoughs inhibited fungal growth in bread for ten days. The extracts’ fungistatic capacity was primarily attributed to lactic and acetic acids and probably the antifungal peptides occurring in the AE. The <i>L. plantarum</i> sourdough is an alternative to calcium propionate as an organic antifungal agent. |
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| ISSN: | 2079-6382 |