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...
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MDPI AG
2022-12-01
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| Series: | Antibiotics |
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| Online Access: | https://www.mdpi.com/2079-6382/11/12/1813 |
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| author | Ricardo H. Hernández-Figueroa Emma Mani-López Aurelio López-Malo |
| author_facet | Ricardo H. Hernández-Figueroa Emma Mani-López Aurelio López-Malo |
| author_sort | Ricardo H. Hernández-Figueroa |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T17:23:51Z |
| format | Article |
| id | doaj.art-3e058d29809a48bc9dbc469b9170d6dc |
| institution | Directory Open Access Journal |
| issn | 2079-6382 |
| language | English |
| last_indexed | 2024-03-09T17:23:51Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antibiotics |
| spelling | doaj.art-3e058d29809a48bc9dbc469b9170d6dc2023-11-24T12:54:51ZengMDPI AGAntibiotics2079-63822022-12-011112181310.3390/antibiotics11121813Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and BreadRicardo H. Hernández-Figueroa0Emma Mani-López1Aurelio López-Malo2Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, MexicoDepartamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, MexicoDepartamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, MexicoThis 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.https://www.mdpi.com/2079-6382/11/12/1813<i>Lactiplantibacillus plantarum</i>sourdoughantifungal activitypoolish-type |
| spellingShingle | Ricardo H. Hernández-Figueroa Emma Mani-López Aurelio López-Malo Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread Antibiotics <i>Lactiplantibacillus plantarum</i> sourdough antifungal activity poolish-type |
| title | Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread |
| title_full | Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread |
| title_fullStr | Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread |
| title_full_unstemmed | Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread |
| title_short | Antifungal Capacity of Poolish-Type Sourdough Supplemented with <i>Lactiplantibacillus plantarum</i> and Its Aqueous Extracts In Vitro and Bread |
| title_sort | antifungal capacity of poolish type sourdough supplemented with i lactiplantibacillus plantarum i and its aqueous extracts in vitro and bread |
| topic | <i>Lactiplantibacillus plantarum</i> sourdough antifungal activity poolish-type |
| url | https://www.mdpi.com/2079-6382/11/12/1813 |
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