Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread
This study aims to evaluate the antifungal capacity and chemical properties of the aqueous extracts (AE) obtained from the fermentation with Lactobacillus acidophilus NRRL B-4495 or L. casei 21/1 of wheat flour (poolish-type sourdough). The antifungal activity of poolish-type sourdoughs was tested a...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502223000586 |
| _version_ | 1797394751612256256 |
|---|---|
| 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 aims to evaluate the antifungal capacity and chemical properties of the aqueous extracts (AE) obtained from the fermentation with Lactobacillus acidophilus NRRL B-4495 or L. casei 21/1 of wheat flour (poolish-type sourdough). The antifungal activity of poolish-type sourdoughs was tested against bread spoilage molds (Penicillium chrysogenum, and P. corylophilum) in vitro and bread. In addition, the physicochemical and sensory properties of bread formulated with the poolish-type sourdoughs were assessed. The AEs were obtained by separating the poolish supernatant at the end of fermentation (24, 48, or 72 h). Adding L. acidophilus or L. casei affects the sourdoughs’ pH and titratable acidity (TA), wherein the poolish added with L. casei presented a lower pH and higher acidity. HPLC identified mainly lactic acid in a concentration between 1 and 2% for the sourdoughs fermented with L. acidophilus, while for the poolish fermented by L. casei, lactic acid (1–2%) and acetic acid were identified (0.1–0.2%). Concentrations between 25 and 50% of AEs decreased the radial growth rate of P. crysogenum and P. corylophilum; in particular, the AEs obtained with L. acidophilus showed an effect on the growth of both molds. Bread added with sourdoughs fermented with Lactobacillus had an increase in shelf life compared to bread without them. There was an effect of the addition of poolish sourdoughs on the bread's physicochemical, quality, and sensory properties. But, incorporating L. acidophilus NRRL B-4495 or L. casei 21/1 into poolish-type sourdoughs can be an alternative as natural antifungal agents, useful for the bakery industry. |
| first_indexed | 2024-03-09T00:24:08Z |
| format | Article |
| id | doaj.art-3f2b5d1e10d74063a7e4a60c3b6f1e22 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-03-09T00:24:08Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-3f2b5d1e10d74063a7e4a60c3b6f1e222023-12-12T04:37:00ZengElsevierApplied Food Research2772-50222023-12-0132100319Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus 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, MexicoCorresponding author.; Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, San Andrés Cholula 72810, MexicoThis study aims to evaluate the antifungal capacity and chemical properties of the aqueous extracts (AE) obtained from the fermentation with Lactobacillus acidophilus NRRL B-4495 or L. casei 21/1 of wheat flour (poolish-type sourdough). The antifungal activity of poolish-type sourdoughs was tested against bread spoilage molds (Penicillium chrysogenum, and P. corylophilum) in vitro and bread. In addition, the physicochemical and sensory properties of bread formulated with the poolish-type sourdoughs were assessed. The AEs were obtained by separating the poolish supernatant at the end of fermentation (24, 48, or 72 h). Adding L. acidophilus or L. casei affects the sourdoughs’ pH and titratable acidity (TA), wherein the poolish added with L. casei presented a lower pH and higher acidity. HPLC identified mainly lactic acid in a concentration between 1 and 2% for the sourdoughs fermented with L. acidophilus, while for the poolish fermented by L. casei, lactic acid (1–2%) and acetic acid were identified (0.1–0.2%). Concentrations between 25 and 50% of AEs decreased the radial growth rate of P. crysogenum and P. corylophilum; in particular, the AEs obtained with L. acidophilus showed an effect on the growth of both molds. Bread added with sourdoughs fermented with Lactobacillus had an increase in shelf life compared to bread without them. There was an effect of the addition of poolish sourdoughs on the bread's physicochemical, quality, and sensory properties. But, incorporating L. acidophilus NRRL B-4495 or L. casei 21/1 into poolish-type sourdoughs can be an alternative as natural antifungal agents, useful for the bakery industry.http://www.sciencedirect.com/science/article/pii/S2772502223000586Poolish-type sourdoughAntifungalLactic acid bacteriaBread makingOrganic acids |
| spellingShingle | Ricardo H. Hernández-Figueroa Emma Mani-López Aurelio López-Malo Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread Applied Food Research Poolish-type sourdough Antifungal Lactic acid bacteria Bread making Organic acids |
| title | Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread |
| title_full | Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread |
| title_fullStr | Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread |
| title_full_unstemmed | Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread |
| title_short | Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread |
| title_sort | antifungal activity of wheat flour sourdough type ii from two different lactobacillus in vitro and bread |
| topic | Poolish-type sourdough Antifungal Lactic acid bacteria Bread making Organic acids |
| url | http://www.sciencedirect.com/science/article/pii/S2772502223000586 |
| work_keys_str_mv | AT ricardohhernandezfigueroa antifungalactivityofwheatfloursourdoughtypeiifromtwodifferentlactobacillusinvitroandbread AT emmamanilopez antifungalactivityofwheatfloursourdoughtypeiifromtwodifferentlactobacillusinvitroandbread AT aureliolopezmalo antifungalactivityofwheatfloursourdoughtypeiifromtwodifferentlactobacillusinvitroandbread |