Skip to the main content

Food Technology and Biotechnology, Vol. 54 No. 3, 2016.

Original scientific paper

https://doi.org/10.17113/ftb.54.03.16.4143

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread

Dovilė Jonkuvienė ; Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
Lina Vaičiulytė-Funk ; Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
Joana Šalomskienė ; Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
Gitana Alenčikienė ; Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania
Aldona Mieželienė ; Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania

Full text: english pdf 293 Kb

page 342-350

downloads: 700

cite

Abstract

Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement
and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial
activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb fi rmness of the fi nal product, although the sensory results
of wheat and rye with wheat bread did not statistically diff er from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.

Keywords

spontaneous sourdough; Lactobacillus reuteri; antimicrobial activity; bread; protective properties; food safety

Hrčak ID:

165261

URI

https://hrcak.srce.hr/165261

Publication date:

8.9.2016.

Article data in other languages: croatian

Visits: 2.330 *