The current study evaluated the technological and antifungal properties of the newly isolated lactic acid bacteria (LAB) strains (P. pentosaceus LUHS183, P. acidilactici LUHS29, Lactobacillus paracasei LUHS244, Lactobacillus brevis LUHS173, Lactobacillus plantarum LUHS135 and Leuconostoc mesenteroides LUHS242) and determined the influence of different LAB sourdoughs and their quantities (10, 15 and 20%) on wheat bread quality, including acrylamide content. In order to prolong the final products shelf life, LAB fermentation was combined with coating of the bread surface using cranberry preparations. All the tested LAB strains showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum and Fusarium poae. L. brevis LUHS173 and Leu. mesenteroides LUHS242 strains showed weak antifungal activities, but good technological and acrylamide-lowering properties (the lowest acrylamide content (5.21 μg kg^-1) in bread with 20% of LUHS173 sourdough was achieved). 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. Finally, selected LAB, in combination with an antimicrobial coating, leads to wheat bread with improved quality, safety and extended shelf life.

目前的研究中评估了新分离的乳酸菌的技术和抗真菌特性（LAB）菌株（戊糖片球菌LUHS183，乳酸片球菌LUHS29，副干酪乳杆菌LUHS244，短乳杆菌LUHS173，植物乳杆菌LUHS135和肠膜明串珠LUHS242）和所确定的LAB酸面团及其数量（10％，15％和20％）对小麦面包品质（包括丙烯酰胺含量）的影响。为了延长最终产品的保质期，使用酸果蔓制剂将LAB发酵与面包表面涂层结合在一起。所有测试的乳酸菌菌株均显示出抗真菌活性nidulans曲霉，funiculosum青霉和Fusarium poae。L. brevis LUHS173和Leu。mesenteroides LUHS242菌株显示出较弱的抗真菌活性，但具有良好的工艺和降低丙烯酰胺的性能（在含20％LUHS173面团的面包中，丙烯酰胺含量最低（5.21μgkg ^-1））。然而，通过增加酵母的含量，面包的质量下降了（除了中肠白术LUHS242），因此，使用蔓越莓基面包表面涂层进行了额外的实验。该方法显示了针对费氏曲霉，草酸青霉，P. funiculosum，F. poae，Alternaria alternata和Fusarium graminearum。最终，选择的LAB与抗菌涂层相结合，可以使小麦面包的质量，安全性和保质期延长。