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Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread


Dovilė Jonkuvienė*, Lina Vaičiulytė-Funk, Joana Šalomskienė, Gitana Alenčikienė and Aldona Mieželienė


Kaunas University of Technology, Food Institute, Taikos av. 92, LT-51180 Kaunas, Lithuania


 


Article history:
Received February 23, 2015
Accepted April 25, 2016

 

Key words:
spontaneous sourdough, Lactobacillus reuteri, antimicrobial activity, bread, protective properties, food safety

 

Summary:
Retardation of microbial spoilage of bread can be achieved by the use of spontaneous sourdough with an antimicrobial activity. This study was undertaken to identify lactic acid bacteria naturally occurring in spontaneous sourdough and use them for quality improvement and prolonging shelf life of rye, wheat and rye with wheat bread. Identification of isolates from spontaneous sourdough by pyrosequencing assay showed that Lactobacillus reuteri were dominant lactic acid bacteria. The isolates showed a wide range of antimicrobial activity and displayed a synergistic activity against other lactobacilli, some lactococci and foodborne yeasts. The best application of spontaneous sourdough was noticed in the rye bread with the lowest crumb fi rmness of the final product, although the sensory results of wheat and rye with wheat bread did not statistically differ from control bread. L. reuteri showed a high preserving capacity against fungi during storage. This may be due to bacteriocins and various fatty acids secreted into the growth medium that were identified by agar well diffusion assay and gas chromatography. L. reuteri showing high antimicrobial activity have the potential to be used as a starter additive that could improve safety and/or shelf life of bread.





 

*Corresponding author:  email3   dovile.jonkuviene@yahoo.com
                                  tel3/fax2  +370 37 312 393

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