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RESEARCH PRODUCT

A concept of mould spoilage prevention and acrylamide reduction in wheat bread: application of lactobacilli in combination with a cranberry coating

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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. mesenteroides LUHS242 strains showed weak antifungal activities, but good technological and acrylamide-lowering properties. The lowest acrylamide content in bread was achieved with 20% of L. brevis LUHS173-fermented sourdough (5.21 µg kg-1). However, by increasing the sourdough content, the bread quality decreased (except Leu. mesenteroides LUHS242). Therefore, additional experiments were undertaken, using a cranberries-based bread surface coating. This approach showed antifungal activities against Aspergillus fischeri, Penicillium oxalicum, P. funiculosum, F. poae, Alternaria alternata and Fusarium graminearum. Selected LAB, in combination with an antimicrobial coating, leads to wheat bread with improved quality, safety (less acrylamide content) and extended shelf life (the shelf life was prolonged till 10 days, without using preservatives).