0000000000669527
AUTHOR
Ruta Mickiene
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers
A concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating
In this study, a concept for wheat bread moulding prevention and acrylamide reduction has been developed. It includes various lactic acid bacteria (LAB), selected according to their technological, antifungal and acrylamide-lowering properties, in combination with an antifungal cranberry coating for wheat bread surface treatment. All the tested strains (Pediococcus pentosaceus LUHS183, Pediococcus acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242) showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae. However, L. brevis LUHS173 and Leu. mesent…