This study was undertaken to assess the antifungal performance of three different Lactobacillus species. Experiments were conducted in vitro and in situ to extend the shelf life of wheat bread. Standard sourdough analyses were performed characterising acidity and carbohydrate levels. Overall, the strains showed good inhibition in vitro against the indicator mould Fusarium culmorum TMW4.2043. Sourdough bread fermented with Lactobacillus amylovorus DSM19280 performed best in the in situ shelf life experiment. An average shelf life extension of six more mould-free days was reached when compared to the non-acidified control bread. A range of antifungal-active acids like 3-phenyllactic acid, 4-hydroxyphenyllactic acid and 2-hydroxyisocaproic acid in quantities between 0.1 and 360 mg/kg were present in the freeze-dried sourdoughs. Their concentration differed greatly amongst the species. However, a higher concentration of these compounds could not completely justify the growth inhibition of environmental moulds. In particular, although Lb. reuteri R29 produced the highest total concentration of these active compounds in the sourdough, its addition to bread did not result in a longest shelf life. Nevertheless, when the artificial compounds were spiked into a chemically acidified dough, it succeeded in a longer shelf life (+25 %) than achieved only by acidifying the dough. This provides evidence of their contribution to the antifungal activity and their synergy in concentration levels far below their single minimal inhibition concentrations under acidic conditions.

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough / Axel, C; Brosnan, B; Zannini, E; Peyer, Lc; Furey, A; Coffey, A; Arendt, Ek. - In: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. - ISSN 0175-7598. - 100:4(2016), pp. 1701-1711. [10.1007/s00253-015-7051-x]

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Zannini E;
2016

Abstract

This study was undertaken to assess the antifungal performance of three different Lactobacillus species. Experiments were conducted in vitro and in situ to extend the shelf life of wheat bread. Standard sourdough analyses were performed characterising acidity and carbohydrate levels. Overall, the strains showed good inhibition in vitro against the indicator mould Fusarium culmorum TMW4.2043. Sourdough bread fermented with Lactobacillus amylovorus DSM19280 performed best in the in situ shelf life experiment. An average shelf life extension of six more mould-free days was reached when compared to the non-acidified control bread. A range of antifungal-active acids like 3-phenyllactic acid, 4-hydroxyphenyllactic acid and 2-hydroxyisocaproic acid in quantities between 0.1 and 360 mg/kg were present in the freeze-dried sourdoughs. Their concentration differed greatly amongst the species. However, a higher concentration of these compounds could not completely justify the growth inhibition of environmental moulds. In particular, although Lb. reuteri R29 produced the highest total concentration of these active compounds in the sourdough, its addition to bread did not result in a longest shelf life. Nevertheless, when the artificial compounds were spiked into a chemically acidified dough, it succeeded in a longer shelf life (+25 %) than achieved only by acidifying the dough. This provides evidence of their contribution to the antifungal activity and their synergy in concentration levels far below their single minimal inhibition concentrations under acidic conditions.
2016
lactic acid bacteria; biopreservation; antifungal metabolites; 3-phenyllactic acid; bread shelf life; mould inhibition
01 Pubblicazione su rivista::01a Articolo in rivista
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough / Axel, C; Brosnan, B; Zannini, E; Peyer, Lc; Furey, A; Coffey, A; Arendt, Ek. - In: APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. - ISSN 0175-7598. - 100:4(2016), pp. 1701-1711. [10.1007/s00253-015-7051-x]
File allegati a questo prodotto
File Dimensione Formato  
Axel_Antifungal-activities_2016.pdf

solo gestori archivio

Tipologia: Versione editoriale (versione pubblicata con il layout dell'editore)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 1.17 MB
Formato Adobe PDF
1.17 MB Adobe PDF   Contatta l'autore

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1660987
Citazioni
  • ???jsp.display-item.citation.pmc??? 19
  • Scopus 97
  • ???jsp.display-item.citation.isi??? 89
social impact