The aim of the present study was to evaluate the antifungal activity, anti-aflatoxigenic capability, and technological functionality of the selected lactic acid bacteria (LAB) isolated from wheat sourdough. The preselected LAB isolates were screened based on their antifungal activities and acidification capacities. Then, the antifungal compounds were identified using gas chromatography/mass spectrometry in the selected LAB culture filtrate obtained from its preparative thin-layer chromatography. The HPLC-based analysis was also used to investigate the anti-aflatoxigenic potentials of the selected LAB isolate. Finally, controlled sourdough (containing selected LAB isolate as starter culture) was used to produce loaf bread, and properties of the product were evaluated in terms of hardness, phytic acid content, overall acceptability, and surface moldiness. Molecular approaches led to the identification of Pediococcus pentosaceus as the selected LAB isolate. In vitro and in situ antifungal activities of the selected LAB against Aspergillus niger were verified. Antifungal metabolites of the LAB included fatty acid ester, hydroxylated fatty acid ester, an antimicrobial compound, and cyclic dipeptide. Potent anti-aflatoxigenic capabilities of the LAB isolate and cyclic dipeptide (which was identified in the antifungal fraction of the LAB) were also verified. To our best knowledge, the cyclic dipeptide detected in the present study has never been shown before to possess anti-aflatoxigenic effect. Furthermore, the results revealed that controlled sourdough improved the techno-functional properties of the produced loaf wheat bread. Altogether, our findings indicate that the selected P. pentosaceus isolate exhibiting proper characteristics can be used as a bio-preservative and bio-improver in the processing of clean-label breads.

中文翻译：

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使用具有有效抗黄曲霉毒素能力的生产环二肽的LAB来改善纯标签面包的技术功能特性

本研究的目的是评估从小麦面团中分离出的选定乳酸菌（LAB）的抗真菌活性，抗黄曲霉生成能力和技术功能。根据其抗真菌活性和酸化能力筛选了预选的LAB分离株。然后，使用气相色谱/质谱法在从其制备型薄层色谱获得的所选LAB培养滤液中鉴定出抗真菌化合物。基于HPLC的分析还用于研究所选LAB分离物的抗黄曲霉毒素潜力。最后，将受控面团（包含选定的LAB分离物作为发酵剂）用于生产面包，并根据硬度，植酸含量，总体可接受性，和表面发霉。分子方法导致将戊糖小球菌鉴定为选定的LAB分离株。验证了所选LAB对黑曲霉的体外和原位抗真菌活性。LAB的抗真菌代谢物包括脂肪酸酯，羟基化脂肪酸酯，抗微生物化合物和环状二肽。还验证了LAB分离物和环状二肽（在LAB的抗真菌部分中鉴定出）的有效抗黄曲霉生成能力。据我们所知，本研究中检测到的环二肽从未显示过具有抗黄曲霉毒素作用。此外，结果表明，受控的面团改善了所生产的面包小麦面包的技术功能特性。共，