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. 2024 Aug:189:114482.
doi: 10.1016/j.foodres.2024.114482. Epub 2024 May 14.

Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

Lílian Borges Teixeira  1 , Júlia Zanini Campos  2 , Caroline Isabel Kothe  3 , Juliane Elisa Welke  2 , Eliseu Rodrigues  4 , Jeverson Frazzon  2 , Roberta Cruz Silveira Thys  2
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Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

Lílian Borges Teixeira et al. Food Res Int. 2024 Aug.

Abstract

The potential biopreservative role of a Type III sourdough (tIII-SD), produced by starter cultures of Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum ATCC 8014, was assessed for its antifungal activity in baking applications. Fermentation was carried out using different substrates to enhance the production of antifungal metabolites for 24 and 48 h. The tIII-SD samples were analyzed in relation to pH, total titratable acidity (TTA) and the production of organic acids. The water/salt-soluble extract of the tIII-SD was evaluated in relation to the inhibition potential against key fungi that contaminate bakery products including Penicillium roqueforti, Penicillium chrysogenum and Aspergillus niger. Finally, breads with 10 % of the tIII-SD were prepared and the fungi contamination was evaluated throughout the shelf life period. The lowest pH value in sourdough was obtained from 48-hour fermentation by L. plantarum. The saline extracts exhibited varying degrees of inhibition in the in vitro test; however, the greatest enhancement of this effect was obtained when whole wheat grain flour was used. The tIII-SD crafted from a blend of wheat and flaxseed flours and fermented with F. sanfranciscensis for 48 h (BSWF48h-FS), demonstrated superior performance compared to other formulations. This variant exhibited a total shelf life of 10 days, suggesting that the utilization of tIII-SD could serve as a viable alternative for natural antifungal agents, proving beneficial for the bakery industry.

Keywords: Fungal contamination; Lactic acid bacteria; Shelf life.

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Conflict of interest statement

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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