Journal of Food Processing and Preservation

Volume 43, Issue 10 e14126

ORIGINAL ARTICLE

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

C. Luz,

Corresponding Author

C. Luz

[email protected]

orcid.org/0000-0002-6922-3064

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Correspondence

C. Luz, Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.

Email: [email protected]

Search for more papers by this author

V. D'Opazo,

V. D'Opazo

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

J. Mañes,

J. Mañes

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

G. Meca,

G. Meca

orcid.org/0000-0001-6467-7908

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

C. Luz,

Corresponding Author

C. Luz

[email protected]

orcid.org/0000-0002-6922-3064

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Correspondence

C. Luz, Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.

Email: [email protected]

Search for more papers by this author

V. D'Opazo,

V. D'Opazo

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

J. Mañes,

J. Mañes

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

G. Meca,

G. Meca

orcid.org/0000-0001-6467-7908

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain

Search for more papers by this author

First published: 21 July 2019

https://doi.org/10.1111/jfpp.14126

Citations: 23

Share a link

Email
Wechat
Bluesky

Abstract

The objective of this study was to evaluate a water-soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6 to 200 mg/ml and minimum fungicidal concentration from 1.6 to 400 mg/ml. LC-ESI-MS-TOF was used to analyze the antimicrobial compounds. Several antimicrobial phenolic acids were found. Fermented sourdoughs used for the production of loaf bread produced a reduction of fungal growth in relation on the sourdough control and improved to the shelf life of 1 to 2 days compared to control bread with 0.2% calcium propionate. Therefore, LAB are an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.

Practical applications

This study presents the importance of sourdough fermented by Lactobacillus plantarum spp. and the production during the fermentation of bioactive metabolites with antifungal activity. When applied in the preparation of bread, it is able to increase the useful life of the bread and its efficiency can be compared to that of calcium propionate. It is thus an alternative to synthetic compounds for decreasing fungal contaminants and prolonging the shelf life of food.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

REFERENCES

Axel, C., Brosnan, B., & Zannini, E. (2016). Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Applied Microbiology and Biotechnology, 100, 1701–1711.
10.1007/s00253-015-7051-x
CAS PubMed Web of Science® Google Scholar
Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2016). Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. International Journal of Food Microbiology, 239, 86–94.
10.1016/j.ijfoodmicro.2016.05.006
CAS PubMed Web of Science® Google Scholar
Brosnan, B., Coffey, A., Arendt, E. K., & Furey, A. (2014). The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures. Talanta, 129, 364–373.
10.1016/j.talanta.2014.05.006
CAS PubMed Web of Science® Google Scholar
Coda, R., Rizzello, C. G., Nigro, F., Angelis, M., Arnault, P., & Gobbetti, M. (2008). Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and Sourdough lactic acid bacteria during bread storage. Applied and Environmental Microbiology, 74, 7391–7398.
10.1128/AEM.01420-08
CAS PubMed Web of Science® Google Scholar
Corsetti, A., & Settanni, L. (2007). Lactobacilli in sourdough fermentation. Food Research International, 40, 539–558.
10.1016/j.foodres.2006.11.001
CAS Web of Science® Google Scholar
Crowley, S., Mahony, J., & Van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology, 33, 93–109.
10.1016/j.tifs.2013.07.004
CAS Web of Science® Google Scholar
Dal Bello, F., Clarke, C. I., Ryan, L. A. M., Ulmer, H., Schober, T. J., Ström, K., … Arendt, E. K. (2007). Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science, 45, 309–318.
10.1016/j.jcs.2006.09.004
CAS Web of Science® Google Scholar
De Vuyst, L., & Neysens, P. (2005). The sourdough microflora: Biodiversity and metabolic interactions. Trends in Food Science and Technology, 16, 43–56.
10.1016/j.tifs.2004.02.012
CAS Web of Science® Google Scholar
Denardi-Souza, T., Luz, C., Mañes, J., Badiale-Furlong, E., & Meca, G. (2018). Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension. Journal of the Science of Food and Agriculture, 98, 5011–5018.
10.1002/jsfa.9035
CAS PubMed Web of Science® Google Scholar
Fothergill, A. W. (2012). Antifungal susceptibility testing: Clinical laboratory and standards institute (CLSI) methods. In G. Hall (Ed.), Interactions of yeasts, moulds, and antifungal agents (pp. 65–74). Totowa, NJ: Humana Press.
10.1007/978-1-59745-134-5_2
Google Scholar
Garofalo, C., Zannini, E., Aquilanti, L., Silvestri, G., Fierro, O., Picariello, G., & Clementi, F. (2012). Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. Journal of Agricultural and Food Chemistry, 60, 7719–7728. https://doi.org/10.1021/jf301173u
10.1021/jf301173u
CAS PubMed Web of Science® Google Scholar
Hussein, H. S., & Brasel, J. M. (2001). Toxicity, metabolism, and impact of mycotoxins on humans and animals. Toxicology, 167, 101–134. https://doi.org/10.1016/S0300-483X(01)00471-1
10.1016/S0300-483X(01)00471-1
CAS PubMed Web of Science® Google Scholar
Inetianbor, J. E., Yakubu, J. M., & Ezeonu, S. C. (2015). Effects of food additives and preservatives on man- a review. Asian Journal of Science and Technology, 6, 1118–1135.
CAS Google Scholar
Koe, W. J., & Juodeikiene, G. (2012). Mycotoxin contamination of wheat, flour and bread. In S. P. Cauvain (Ed.), Breadmaking: Improving quality (pp. 624–658). Cambridge, UK: Woodhead Publishing Ltd.
10.1533/9780857095695.3.614
Google Scholar
Legan, J. D. (1993). Mould spoilage of bread: The problem and some solutions. International Biodeterioration & Biodegradation, 32, 33–53. https://doi.org/10.1016/0964-8305(93)90038-4
10.1016/0964-8305(93)90038-4
Web of Science® Google Scholar
Luz, C., Calpe, J., Saladino, F., Luciano, F. B., Fernandez-Franzón, M., Mañes, J., & Meca, G. (2017). Antimicrobial packaging based on ε-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread. Journal of Food Processing and Preservation, 42, 1–6.
Web of Science® Google Scholar
Magan, N., Aldred, D., & Arroyo, M. (2012). Moulds prevention in bread. In S. P. Cauvain (Ed.), Breadmaking: Improving quality (pp. 597–611). Cambridge, UK: Woodhead Publishing Ltd.
10.1533/9780857095695.3.597
Google Scholar
Magan, N., Medina, A., & Aldred, D. (2011). Possible climate change effects on mycotoxin contamination of food crops pre- and post-harvest. Plant Pathology, 60, 150–163. https://doi.org/10.1111/j.1365-3059.2010.02412.x
10.1111/j.1365-3059.2010.02412.x
CAS Web of Science® Google Scholar
Ouiddir, M., Bettache, G., Salas, M. L., Pawtowski, A., Donot, C., Brahimi, S., … Mounier, J. (2019). Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products. Food Microbiology, 82, 160–170. https://doi.org/10.1016/j.fm.2019.01.020
10.1016/j.fm.2019.01.020
CAS PubMed Web of Science® Google Scholar
Rizzello, C. G., Cassone, A., Coda, R., & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry, 127, 952–959. https://doi.org/10.1016/j.foodchem.2011.01.063
10.1016/j.foodchem.2011.01.063
CAS PubMed Web of Science® Google Scholar
Rodríguez-Carrasco, Y., Moltó, J. C., Mañes, J., & Berrada, H. (2014). Exposure assessment approach through mycotoxin/creatinine ratio evaluation in urine by GC–MS/MS. Food and Chemical Toxicology, 72, 69–75. https://doi.org/10.1016/j.fct.2014.07.014
10.1016/j.fct.2014.07.014
CAS PubMed Web of Science® Google Scholar
Schnürer, J., & Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology, 16, 70–78. https://doi.org/10.1016/j.tifs.2004.02.014
10.1016/j.tifs.2004.02.014
CAS Web of Science® Google Scholar
Souza, M. M., Prietto, L., Ribeiro, A. C., Denardi-Souza, T., & Badiale-Furlong, E. (2011). Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus. Ciência e Agrotecnologia, 35, 1050–1058. https://doi.org/10.1590/S1413-70542011000600003
10.1590/S1413-70542011000600003
Web of Science® Google Scholar
Stanciu, O., Juan, C., Miere, D., Dumitrescu, A., Bodoki, E., Loghin, F., & Mañes, J. (2017). Climatic conditions influence emerging mycotoxin presence in wheat grown in Romania – A 2-year survey. Crop Protection, 100, 124–133. https://doi.org/10.1016/j.cropro.2017.06.014
10.1016/j.cropro.2017.06.014
CAS Web of Science® Google Scholar
Varsha, K. K., Priya, S., Devendra, L., & Nampoothiri, K. M. (2014). Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties. Applied Biochemistry and Biotechnology, 172, 3402–3413. https://doi.org/10.1007/s12010-014-0779-4
10.1007/s12010-014-0779-4
CAS PubMed Web of Science® Google Scholar

Citing Literature

All articles

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Abstract

Practical applications

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Information

About Wiley Online Library

Help & Support

Opportunities

Connect with Wiley

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

Abstract

Practical applications

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

Related

Information